Macaroni, the manufactured product of macaroni wheat flour,
has long been the favorite dish of the Italians, who eat it simply
boiled tender or with a white cheese grated over it. They also
eat it with a tomato sauce, but do not cut it up as we do. It is
said that an Italian gentleman or lady can eat macaroni quite
daintily and still in the true Italian style, which means that an
imbroken stream of the soft, tubular substance passes from the
plate to the mouth. They are as skillful at this queer process
as the Chinese are in using chop-sticks. Whenever Campanini,
the distinguished baritone, comes to America to sing, he insists
on having his macaroni cooked Italian fashion and on eating
it Italian fashion, even though he may be in the midst of an
astonished crowd in a hotel or caf6.
The best macaroni still comes from Italy, though it is now
manufactured to some extent in the United States. It is made
from wheat flour, which is placed in a large vat and mixed with
water, first by hand, then by means of a large marble wheel
placed above the vat in an upright position. After being
churned and mixed in this violent manner for a half hour, it
is quite stiff, and when removed, is cut into cakes a foot square
and about three inches thick. These are folded into a large
steel cylinder which has a bottom perforated with openings that
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CEREALS 69
have their centers filled, and also a cover fitted with a screw.
The cover is forced downward by machinery which presses the
paste out through the holes at the bottom in the shape of long,
slender tubes. These are cut into lengths of three feet and dried
over frames covered with oiled paper. The drying process is
continued for five days, when the macaroni is ready to be put
up in boxes for the market.
The manufacture of vermicelli is similar to that of macaroni,
but vermicelli sticks are smaller and not hollow. This is due to
the fact that the openings in the cylinder are smaller and have
no closed centers. Both macaroni and vermicelli are colored
with saffron.
Spaghetti is another form of paste similar in manufacture
and use to macaroni, except that it is made into smaller
tubes.
Oats:
Oats are supposed to have been first cultivated by the people
of northern and central Europe, but not until after wheat had
become well known. Oats can be raised in a colder climate than
wheat, and so are used more in cold countries. Oats, when
eaten by man, are usually in the form of oatmeal and rolled
oats. Since oats contain a great deal of starch and also some
fat, they are valuable as a heat-giving food. They contain a
considerable amount of tissue-building material. They have
much mineral matter; hence they are a very good food for
children, as they aid especially in the building of bony tissue.
The people of Scotland use oats in making a kind of bread which
is very nutritious, and they are as fond of oatmeal porridge as
the Irish are of potatoes.
It was a Scotchman, who, while talking to an American spoke
of the fact that in his country the people used oats as food. The
American replied that in his country oats were fed to the horses;
whereupon the Scotchman retorted that this accounted for the
fact that America had such good horses and Scotland such
good men.
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70 DOMESTIC SCIENCE
Rye:
Rye is a hardy cereal which can be made to grow on poor soil
and in a cold climate, though it grows best in a climate suitable
for wheat-growing. Rye, whenNised by man for food, is ground
into flour which is made into bread. The poor people of
Austria, Germany, and Russia use a great deal of this bread.
For people taking but little exercise, rye bread is very beneficial.
Barley:
Page 26
Presented as published in 1914. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
Macaroni, the manufactured product of macaroni wheat flour, has long been the favorite dish of the Italians, who eat it simply boiled tender or with a white cheese grated over it. They also eat it with a tomato sauce, but do not cut it up as we do. It is said that an Italian gentleman or lady can eat macaroni quite daintily and still in the true Italian style, which means that an unbroken stream of the soft, tubular substance passes from the plate to the mouth. They are as skillful at this queer process as the Chinese are in using chop-sticks. Whenever Campanini, the distinguished baritone, comes to America to sing, he insists on having his macaroni cooked Italian fashion and on eating it Italian fashion, even though he may be in the midst of an astonished crowd in a hotel or café.
The best macaroni still comes from Italy, though it is now manufactured to some extent in the United States. It is made from wheat flour, which is placed in a large vat and mixed with water, first by hand, then by means of a large marble wheel placed above the vat in an upright position. After being churned and mixed in this violent manner for a half hour, it is quite stiff, and when removed, is cut into cakes a foot square and about three inches thick. These are folded into a large steel cylinder which has a bottom perforated with openings that
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have their centers filled, and also a cover fitted with a screw. The cover is forced downward by machinery which presses the paste out through the holes at the bottom in the shape of long, slender tubes. These are cut into lengths of three feet and dried over frames covered with oiled paper. The drying process is continued for five days, when the macaroni is ready to be put up in boxes for the market.
The manufacture of vermicelli is similar to that of macaroni, but vermicelli sticks are smaller and not hollow. This is due to the fact that the openings in the cylinder are smaller and have no closed centers. Both macaroni and vermicelli are colored with saffron.
Spaghetti is another form of paste similar in manufacture and use to macaroni, except that it is made into smaller tubes. Oats:
Oats are supposed to have been first cultivated by the people of northern and central Europe, but not until after wheat had become well known. Oats can be raised in a colder climate than wheat, and so are used more in cold countries. Oats, when eaten by man, are usually in the form of oatmeal and rolled oats. Since oats contain a great deal of starch and also some fat, they are valuable as a heat-giving food. They contain a considerable amount of tissue-building material. They have much mineral matter; hence they are a very good food for children, as they aid especially in the building of bony tissue. The people of Scotland use oats in making a kind of bread which is very nutritious, and they are as fond of oatmeal porridge as the Irish are of potatoes.
It was a Scotchman, who, while talking to an American spoke of the fact that in his country the people used oats as food. The American replied that in his country oats were fed to the horses; whereupon the Scotchman retorted that this accounted for the fact that America had such good horses and Scotland such good men.
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Rye:
Rye is a hardy cereal which can be made to grow on poor soil and in a cold climate, though it grows best in a climate suitable for wheat-growing. Rye, when used by man for food, is ground into flour which is made into bread. The poor people of Austria, Germany, and Russia use a great deal of this bread. For people taking but little exercise, rye bread is very beneficial. Barley: