Lift the macaroni with a fork and spoon so as to mix thoroughly with the cheese, and serve at once.
Strain the tomatoes through a sieve sufficiently fine to keep back the seeds, and cook the pulp, very slowly, until reduced to at least half its bulk.

A more hearty dish may be served by adding, just before the cheese, three-fourths a cup of cold tongue cut in thin slices and then stamped into small fanciful shapes with a French cutter; or the tongue may be cut simply in small cubes.
=Asparagus Peas.= Scrape the scales from the stalks of asparagus and cut the tender portions into pieces one-fourth an inch long.

Cook in boiling salted water until tender; drain, and keep the peas hot.

For three cups of peas make one cup of drawn-butter sauce, using as liquid the water in which the asparagus was cooked, or white stock.

Add the peas to the sauce; beat the yolks of two eggs, add half a cup of cream, and stir into the sauce and peas; add, also, one tablespoonful of butter.