Macaroni is in tubular form, at least .11
inch and not more than .24 inch in diameter.
Spaghetti and vermicelli are rods, the first
not less than .06 inch and not more than .11
inch in diameter. Vermicelli is less than
.06 inch in diameter.
The Food and Drug Administration has
established definitions for wheat, whole
wheat, and wheat and soy macaroni products.
These are cut off in suitable lengths and dried
in special rooms where the amount of mois¬
ture can be controlled. There are also other
forms for macaroni products such as sea
shells and elbows.
These products should be cooked in gently
boiling, salted water until tender (about
10 minutes), and drained. They should be
tender but not pasty, and each piece should
be distinct. The cooked product is seasoned
and served according to taste. Since these
products have little flavor of their own, but¬
ter or margarine and grated cheese, a well-
seasoned sauce (cream or tomato sauce), or
a combination of these is usually added. The
cooked product may be served alone, with
butter and grated cheese added as desired,
in accordance with the Italian custom; the
sauce and cheese may be combined before
serving; or a baking dish may be filled with
alternate layers of the cooked macaroni,
grated cheese, and a sauce, with a covering of
buttered crumbs over the top, and browned
in the oven or broiler.
NOODLES
Noodles, formerly a home-prepared prod¬
uct, are now available in packages on the
market. They are made from a very stiff
dough. In egg noodles the egg provides the
only liquid. Noodles are cut in strips or
special shapes. Special seasonings are added
to noodles for use in soups. They are cooked
like the macaroni products. When used in
soups they are cooked in the soup.
SELECTED REFERENCES
Cereals — Teachers Source Book, Cereal Institute, Inc.,
Chicago, 1945.
Jones, Jenkins W., and others. Effect of Parboiling and
Related Treatments on the Milling , Nutritional and
Cooking Quality of Rice, Circular No. 752, United
States Department of Agriculture, Washington,
D.C., 1946.
Kik, M. C., and Williams, R. R. Nutritional Im¬
provement of White Rice , Bulletin 112, National
Research Council, Washington, D.C., 1945.
Rice: Production and Marketing in the United States ,
Miscellaneous Publication No. 615, United States
Department of Agriculture, Washington, D.C.,
1947
Sherman, Henry C. Foods: Their Values and Man¬
agement, Chap. II, Columbia University Press,
New York City, 1946.
[94]
VII • Eggs and Egg Cookery
The function of the egg in nature is the
development of the new chicken. It is not
surprising, therefore, to find that the egg
contains all the materials necessary for body¬
building.
Eggs of many different fowls, birds, and
reptiles have been used as food by various
peoples at different times. Now, however,
the use of the term egg as an article of food,
if unqualified, refers to eggs from one source,
the hen (chicken). Other eggs are very
rarely on the market. A chart on page 222
gives for the United States the per capita
production of eggs over a period of years.
APPEARANCE AND PHYSICAL
STRUCTURE
Page 86
Presented as published in 1935. 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 in tubular form, at least .11 inch and not more than .24 inch in diameter. Spaghetti and vermicelli are rods, the first not less than .06 inch and not more than .11 inch in diameter. Vermicelli is less than .06 inch in diameter.
The Food and Drug Administration has established definitions for wheat, whole wheat, and wheat and soy macaroni products. These are cut off in suitable lengths and dried in special rooms where the amount of mois¬moisture can be controlled. There are also other forms for macaroni products such as sea shells and elbows.
These products should be cooked in gently boiling, salted water until tender (about 10 minutes), and drained. They should be tender but not pasty, and each piece should be distinct. The cooked product is seasoned and served according to taste. Since these products have little flavor of their own, butter or margarineand grated cheese, a wellseasoned sauce (cream or tomato sauce), or a combination of these is usually added. The cooked product may be served alone, with butter and grated cheese added as desired, in accordance with the Italian custom; the sauce and cheese may be combined before serving; or a baking dish may be filled with alternate layers of the cooked macaroni, grated cheese, and a sauce, with a covering of buttered crumbs over the top, and browned in the oven or broiler.
NOODLES
Noodles, formerly a home-prepared prod¬ uct, are now available in packages on the market. They are made from a very stiff dough. In egg noodles the egg provides the only liquid. Noodles are cut in strips or special shapes. Special seasonings are added to noodles for use in soups. They are cooked like the macaroni products. When used in soups they are cooked in the soup.
Cereals — Teachers Source Book, Cereal Institute, Inc., Chicago, 1945.
Jones, Jenkins W., and others. Effect of Parboiling and Related Treatments on the Milling , Nutritional and Cooking Quality of Rice, Circular No. 752, United States Department of Agriculture, Washington, D.C., 1946.
Kik, M. C., and Williams, R. R. Nutritional Im¬ provement of White Rice , Bulletin 112, National Research Council, Washington, D.C., 1945.
Rice: Production and Marketing in the United States , Miscellaneous Publication No. 615, United States Department of Agriculture, Washington, D.C.,
Sherman, Henry C. Foods: Their Values and Man¬ agement, Chap. II, Columbia University Press, New York City, 1946.
[94]
VII • Eggs and Egg Cookery
The function of the egg in nature is the development of the new chicken. It is not surprising, therefore, to find that the egg contains all the materials necessary for body¬ building.
Eggs of many different fowls, birds, and reptiles have been used as food by various peoples at different times. Now, however, the use of the term egg as an article of food, if unqualified, refers to eggs from one source, the hen (chicken). Other eggs are very rarely on the market. A chart on page 222 gives for the United States the per capita production of eggs over a period of years.
APPEARANCE AND PHYSICAL STRUCTURE