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Organic Food Recipes

MACARONI AND TOMATO.

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.
Guide to Organic Cooking By Shabi Guptha

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