The practical cookbook

Source. Made in Italy and America, from wheat flour containing much gluten. Spaghetti and vermicelli are forms of macaroni, also Italian paste, letters, etc., for soups. Food Value. Contains protein and starch. Cost. Macaroni, 15^ per lb. 4 c. = I lb. cheese . . Macaroni and tomato . . Macaroni h I'italienne . Macaroni k la Creole . . General Directions. Break macaroni in inch pieces, wash, and cook in the boiling salted water until very tender (45 to 60 min.), stirring occasionally to prevent burning. Drain thoroughly and pour cold water over macaroni to keep pieces from sticking together. Spaghetti and vermicelli may be cooked and served like macaroni. Boiled macaroni. Prepare as above, reheat in the milk, add seasonings, and serve. Creamed macaroni. Cook macaroni as directed, and reheat in white sauce. Baked macaroni. Prepare as for Boiled macaroni (above). Place all ingredients except crumbs in a buttered baking-dish or ramekins, cover with the crumbs, and bake until brown. Cheese may be added if desired. Macaroni and cheese. Prepare as for Baked macaroni (p. 25), mixing macaroni and chopped cheese with the white sauce before placing in the baking-dish. Macaroni and tomato. Prepare as for Macaroni and cheese (above), substituting tomato sauce or stewed tomato, well seasoned, for the white sauce. Serve without baking if preferred. Macaroni k I'ltalienne. Cook according to General Directions. Reheat in tomato sauce to which \ c. grated cheese and 1 tsp. finely chopped onion have been added. Macaroni a la créole. Additional ingredients : \ c. chopped pimientos, \ c. chopped mushrooms, and \ tb. finely chopped onion. Prepare as for Macaroni and tomato (above), adding above ingredients to sauce. Do not bake. CORK, TAPIOCA, SAGO, AHD RICE PRODUCTS Cornstarch : kernels of com, crushed and ground. Tapioca : starch washed from cassava roots. Sago : pith of sago palm. Rice, see p. 23. Food Table. Largely for starch. Cost. Cornstarch, 10 to 12^ per lb. 3c, = i lb. Tapioca (pearl), 8 to 10^ per lb. 2 c. = i lb. Sago, 8^ per lb. ajc. = 1 lb. Prepared tapiocas, 1 6 per lb. i j c = i pkg. Rice, I o per lb. z c. = i lb. S»LT Milk SUO:^K .... v«..^ w.™. Puc Chocolate cream .... 3tb. itsp 4tb. _ itsp. _ Norwegian prune pudding 2itb. i^P — 1-c. — I*C. Balled comsUrch pudding 3tb. itsp 2 c. i '^■ — Jtsp. _ Vanilla sponge pudding . ■ 4 tb. itsp tc. ~ itsp. -_ Prune tapioca pudding . Jc. I tsp — lie. — zc. Apple sago pudding . . Hsp — — Baked rice pudding I . . itsp itsp, _ Baked rice pudding 11 . . 1 c. itsp 2 C. i'c. _ itsp. — ■ Baked Indian pudding . . 4tb. Itsp — — - — General Directions. For foundation in the first five recipes use cornstarch, and for the last one use com meal. The titles indicate material to be used in the others. Chocolate cream. Additional ingredient: i tb. cocoa or ^ oz. chocolate. Mix cornstarch, sugar, and cocoa with ^ c, cold milk. Scald remainder of milk and pour slowly onto cornstarch mixture. Return to double boiler and stir until thick ; cover, and cook without stirring for 20 min. Add salt and vanilla and pour into cold wet glasses. Serve with whipped cream. Coffee cream. Additional ingredient : i c. hot coffee. Mix cornstarch and sugar and proceed as for Chocolate cream.