1/4 lb. macaroni, 1 oz. butter, 1/2 lb. tomatoes, parsley.

Use the best quality of macaroni. The smaller kinds are the most
convenient as they cook more quickly. Spargetti is a favourite kind with
most cooks. Break the macaroni into small pieces and drop it into fast
boiling water. Cook with the lid off until quite tender. Be particular
about this, as underdone macaroni is not a pleasant dish. (With a little
practise the cook will be able to calculate how much water is needed for
it all to be absorbed by the time the macaroni is done.) When done, drain
well, add the butter, and shake over the fire until hot.

While the macaroni is cooking, skin the tomatoes, break in halves, and put
into a tightly-covered saucepan. (Do not add water.) Set at the side of
the stove to cook very slowly. They should never boil. When reduced to
pulp they are done.

Pile the macaroni in the middle of a rather deep dish, and sprinkle with
chopped parsley. Pour the tomato round and serve.


13. MUSHROOM AND TOMATO.

Many food reformers consider mushrooms to be unwholesome, and indeed, in
the ordinary way, they are best left alone. But if they can be obtained
quite fresh, and are not the forced, highly-manured kinds, I do not think
they are injurious. But the very large variety, commonly called horse
mushrooms, should not be eaten.

Peel and stalk the mushrooms. Examine them carefully for maggots. Fry in
just enough nutter to prevent them sticking to the pan. Cook until quite