Macaroni Recipe

This is a paste made from the purest wheat flour and water;

it is generally known as a rather luxurious dish among the wealthy; but

it should become one of the chief foods of the people, for it contains

more gluten, or the nutritious portion of wheat, than bread. It is one

of the most wholesome and economical of foods, and can be varied so as

to give a succession of palatable dishes at a very small cost. The

imported macaroni can be bought at Italian stores for about fifteen

cents a pound; and that quantity when boiled yields nearly four times

its bulk, if it has been manufactured for any length of time. Good

macaroni is yellow or brownish in color; white sorts are always poor. It

should never be soaked or washed before boiling, or put into cold or

lukewarm water; wipe it carefully, break it in whatever lengths you want

it, and put it into boiling water, to every quart of which half a

tablespoonful of salt is added; you can boil an onion with it if you

like the flavor; as soon as it is tender enough to yield easily when

pressed between the fingers, drain it in a colander, saving its liquor

for the next day's broth, and lay it in cold water until you want to use

it. When more macaroni has been boiled than is used it can be kept

perfectly good by laying it in fresh water, which must be changed every

day. After boiling the macaroni as above, you can use it according to

any of the following directions. Half a pound of uncooked macaroni will

make a large dishful.

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