Boil the macaroni in salted water for twenty minutes, adding a tablespoonful of butter and an onion, with two cloves stuck in it. Then drain the Macaroni of all water; place it in a saucepan with a gill of Tomato Sauce and one of Madeira Sauce or Madeira Wine. Add a quarter of a pound of grated Parmesan cheese; season well with salt and black pepper; add a dash of Cayenne, and let the mixture cook slowly for ten or fifteen minutes, tossing frequently to prevent burning. Place the Macaroni on a hot dish, pour the sauce over it, and serve with grated Parmesan cheese passed in a separate dish. Spaghetti may be prepared and served in the same manner.