Macaroni is a product of wheat. It is called by-
different names according to its shape. If in the shape
of large, hollow cylinders, it is macaroni ; if smaller
in diameter, it is spaghetti / if fine, i)ermicelli / if the
paste is cut into fancy patterns, it is termed pasta
d? Italia. Like all cereal foods, macaroni should be
kept in a perfectly dry storeroom.
To Select Macaroni. — Good macaroni will keep
in good condition for years. It is rough, elastic, and
hard ; while the inferior article is smooth, soft, breaks
easily, and becomes moldy with keeping. Inferior
macaroni, when put into hot water, assumes a white,
pasty appearance, and splits in cooking ; good maca-
roni, when put into hot water, absorbs a portion of the
water and swells to nearly double its size, but retains
its shape perfectly.
To Prepare and Cook Macaroni. — Do not
wash macaroni. If dusty, wipe with a clean, dry
cloth. Break into pieces of convenient size. Always
put to cook in plenty of boiling water ( as it absorbs a
large quantity), and cook until tender. The length of
time required will vary from twenty minutes, if fresh,
to one hour if stale. When tender, turn into a colan-
der and drain, and pour cold water through it to pre-
vent the tubes from sticking together. It may also
be cooked in milk, soup stock, tomato juice, or any
[32j
MACAKONI. 33
preferred liquid. Macaroni serves as an important
adjunct in the making of various soups, and also
forms the basis of other palatable dishes.
RECIPES.
Boiled Macaroni. — Break sticks of macaroni into pieces
about an inch in length, sufficient to fill a large cup ; put it into
boiling water and cook until tender. When done, drain thor-
oughly, then add a pint of milk ( part cream is preferable ), a
little salt, and one well-beaten egg✪ Boiled Macaroni ; stir over the fire until it
thickens, and serve hot.
Macaroni with Cream Sauce. — Cook the macaroni as directed
above, and pour over it, before serving, a cream sauce prepared
by heating a scant pint of rich milk to boiling, in a double
boiler. When boiling, add a heaping tablespoonful of flour
rubbed smooth in a little milk and one-fourth teaspoonful of
salt✪ Macaroni with Cream Sauce. If desired, the sauce may be flavored by steeping in the
milk for ten or fifteen minutes before thickening, a slice of onion
or a few bits of celery, and then removing with a fork.
Macaroni witli Tomato Sauce. — Break a dozen sticks of mac-
aroni into two-inch lengths, and drop into boiling water. Let it
boil until perfectly tender. In the meantime, prepare the sauce
by rubbing a pint of stewed or canned tomatoes through a
colander to remove all seeds and fragments. Heat to boiling,
thicken with a little flour, a tablespoonful to the pint being
the requisite proportion. Add salt and, if desired, a half cup
of very thin sweet cream. Dish the macaroni in individual
dishes, and serve with a small quantity of the sauce poured over
each dish.
Page 16 · 3 recipe records on this page
Presented as published in 1897. 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 is a product of wheat. It is called by different names according to its shape. If in the shape of large, hollow cylinders, it is macaroni ; if smaller in diameter, it is spaghetti / if fine, vermicelli / if the paste is cut into fancy patterns, it is termed pasta d' Italia. Like all cereal foods, macaroni should be kept in a perfectly dry storeroom.
To Select Macaroni. — Good macaroni will keep in good condition for years. It is rough, elastic, and hard ; while the inferior article is smooth, soft, breaks easily, and becomes moldy with keeping. Inferior macaroni, when put into hot water, assumes a white, pasty appearance, and splits in cooking ; good macaroni, when put into hot water, absorbs a portion of the water and swells to nearly double its size, but retains its shape perfectly.
To Prepare and Cook Macaroni. — Do not wash macaroni. If dusty, wipe with a clean, dry cloth. Break into pieces of convenient size. Always put to cook in plenty of boiling water ( as it absorbs a large quantity), and cook until tender. The length of time required will vary from twenty minutes, if fresh, to one hour if stale. When tender, turn into a colander and drain, and pour cold water through it to prevent the tubes from sticking together. It may also be cooked in milk, soup stock, tomato juice, or any [32j
MACAKONI. 33
preferred liquid. Macaroni serves as an important adjunct in the making of various soups, and also forms the basis of other palatable dishes.
Boiled Macaroni. — Break sticks of macaroni into pieces about an inch in length, sufficient to fill a large cup ; put it into boiling water and cook until tender. When done, drain thoroughly, then add a pint of milk ( part cream is preferable ), a little salt, and one well-beaten egg ; stir over the fire until it thickens, and serve hot.
Macaroni with Cream Sauce. — Cook the macaroni as directed above, and pour over it, before serving, a cream sauce prepared by heating a scant pint of rich milk to boiling, in a double boiler. When boiling, add a heaping tablespoonful of flour rubbed smooth in a little milk and one-fourth teaspoonful of salt. If desired, the sauce may be flavored by steeping in the milk for ten or fifteen minutes before thickening, a slice of onion or a few bits of celery, and then removing with a fork.
Macaroni witli Tomato Sauce. — Break a dozen sticks of macaroni into two-inch lengths, and drop into boiling water. Let it boil until perfectly tender. In the meantime, prepare the sauce by rubbing a pint of stewed or canned tomatoes through a colander to remove all seeds and fragments. Heat to boiling, thicken with a little flour, a tablespoonful to the pint being the requisite proportion. Add salt and, if desired, a half cup of very thin sweet cream. Dish the macaroni in individual dishes, and serve with a small quantity of the sauce poured over each dish.
Records on this page
Boiled MacaroniMacaroni with Cream SauceMacaroni with Tomato Sauce