MACARONI MILANAISE

MACARONI MILANAISE

Cook one half package of macaroni in three quarts of salted water (boiling) until tender. Drain well and cover with cold water for ten minutes or more. Cook one can of tomatoes for fifteen minutes with a bay leaf, a bit of mace, onion, cloves, parsley, salt and pepper. Strain and thicken with one fourth cup each of butter and flour blended together. Drain macaroni again and mix with the sauce. Add one cup of chopped green peppers parboiled, and one can of Veribest Tongue chopped, and put in baking dish. Sprinkle top with grated cheese or buttered cracker crumbs and bake one half hour.