Boil 1/4 of a package of macaroni in rapidly boiling salted water for twenty-five minutes, and whilst it is cooking prepare a sauce as follows: Put a large tablespoon of butter in a saucepan, and when melted stir into it 1 minced onion, 1 tablespoon of chopped parsley, and season with salt and pepper. Let cook together for six or seven minutes, then add 1 tablespoon of flour and 1 cup of stewed and strained tomatoes, and stir well together for five minutes. Butter a baking dish, put a layer of macaroni in it, then a layer of sauce, and so on till the dish is well filled, and set in the oven for ten minutes before serving. BAKED MACARONI ITALIAN Boil 1/4 of a pound of macaroni broken in two-inch lengths for twenty-five minutes, then drain, and put it in a buttered baking dish with 1 cup of tomato sauce; season well with salt and pepper, and put a half-inch layer of grated cheese on the top, and bake for fifteen minutes. MEXICAN MACARONI Put 1 tablespoon of butter in a saucepan, and when melted stir into it 1/2 a can of tomatoes, 1 small sweet green pepper, seeded and chopped fine, 1 large onion chopped fine, and 1/2 teaspoon of salt. Cover, and let cook very slowly for about forty minutes. Then press through a coarse sieve, and put in a double boiler to keep hot. Boil 1/4 of a package of macaroni for twenty-five minutes, drain, and pour over it the hot sauce. PLAIN MACARONI AND CHEESE Put 1/4 of a package of macaroni into boiling water, and let cook twenty-five minutes; drain, add 1 cup of hot milk, 1 tablespoon of butter, salt, pepper, and paprika; let boil up once, add 1/2 cup of grated cheese, and let cook five minutes more before serving. MACARONI RAREBIT Put in a saucepan 2 tablespoons of butter, and when melted add 1 cup of grated cheese and stir until the cheese is melted, and then add 1/2 a teaspoon of salt, 1/2 a teaspoon of mustard, 1/2 teaspoon of paprika, and 1 tablespoon of flour dissolved in 1/2 cup of cream (or milk), to which also add 3 slightly beaten eggs; mix all together thoroughly, put in 1 cup of cooked macaroni, and serve with toast. SPAGHETTI Spaghetti can be cooked in any of the ways described for macaroni, but real Neapolitan spaghetti is cooked as follows:--Break 1 lb. of spaghetti into 3 or 4 inch lengths, and put in a large saucepan full of highly salted boiling water and let boil for half an hour. At the same time put 1 cup of good olive oil in a frying pan and when hot put in it 2 green peppers, seeded and chopped, and let simmer until they begin to brown, then add 4 to 6 cloves of garlic cut fine, and 4 large tomatoes, peeled, quartered, and thinly sliced. Let cook for about half an hour or until the oil is all absorbed, and stir often. When cooked to the consistency of a thick sauce, sprinkle with salt and paprika; drain the spaghetti thoroughly, mix the sauce through it and serve on a large platter, sprinkling with freshly grated Parmesan cheese. NOODLES