Curried Macaroni.
Reading edition
Break into three pieces, each tube of a half a pound of Geoffroy Taganrok Macaroni, which is the best in the market. Put it into a porcelain lined dish or saucepan, cover with boiling water, add a scant teaspoonful of table salt and boil fifteen minutes; drain, place the Macaroni on a hot platter, cover it with a Curry sauce made of J. P. Smith's Curry Powder, over this strew a liberal quantity of (J. P. S.) Italien Parmasan Cheese and serve.
