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1919 - The Italian Cook Book

Macaroni with Sauce

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1919 - The Italian Cook Book
Macaroni with Sauce
(Maccheroni al sugo)

The most appreciated kind of macaroni are those seasoned with tomato sauce
or with brown stock. The macaroni are boiled as above, then drained in a colander,
returned to the saucepan and mixed with the sauce and grated cheese.
For those who like it some butter may be added in the mixing.