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Properly prepared and strained into a stone jar, it will keep a week, and is as useful in the making of hashes and gravies as in soup itself. The first essential is a tightly-covered kettle, either tinned iron or porcelain-lined, holding not less than two gallons; three being a preferable size.
While the macaroni is cooking, skin the tomatoes, break in halves, and put into a tightly-covered saucepan. 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.
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