AN ITALIAN SAVOURY.
Half an ounce :of cooked ham, seasoning, three iarge tomatoes, ioz. of; butter, 2oz.. f of macaroni. Cut the tomatoes in slices;, and cook them in the butter. When" tender, rub them through a sieve and season to taste Boil the macaroni in boiling salted water until nicely tender,, then strain, pour cold water over it to stop tile cooking, and cut into one-inch: lengths. Cut the ham in shreds, and add it, with the macaroni and tomato puree. Heat through. Serve with finely-chopped parsley sprinkled over the top. If grated cheese is added, or used instead of the parsiey, the dish will be still more nourishing.
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https://paperspast.natlib.govt.nz/newspapers/WC19161202.2.71
Bibliographic details
Wanganui Chronicle, Volume LX, Issue 16824, 2 December 1916, Page 8
Word Count
110AN ITALIAN SAVOURY. Wanganui Chronicle, Volume LX, Issue 16824, 2 December 1916, Page 8
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