Curried Macaroni, No. 2.

Procure from the Italian grocer a tomato paste called Pompodoro. Put into a saucepan an ounce of butter, whisk it as it melts and add two ounces of the tomato paste; keep stirring, and add a tablespoonful of Maggi Bouillon, a teaspoonful of J. P. Smith's Curry Powder, and a pint of water; stir to prevent burning and set on back of range until wanted. Boil half a pound of Barton Macaroni fifteen minutes, when done drain, put it on a hot platter and pour the sauce over it. Serve J. P. Smith's Italien Parmasan Cheese separately with it.