Macaroni and Tomatoes
Break half a pound of macaroni into inch lengths and boil in salted water until tender. Drain, and put a layer of the macaroni in the bottom of a greased pudding dish, sprinkle with pepper, salt, onion juice, and grated cheese. Cover all with a layer of stewed and strained tomatoes that have been previously seasoned to taste. On these goes another layer of macaroni, and so on till the dish is full. The topmost layer must be of tomatoes sprinkled with crumbs and good-sized bits of butter. Set in hot oven, covered, for twenty minutes, then bake, uncovered, until the crumbs are brown.