Cookery for every household

in a more elaborate form as an entree. It is perhaps most popular prepared with cheese, and it is this dish which supplies to a large extent the bread and meat of the Italian peasant. There are, however, many other ways of serving macaroni in its different forms, and it is to be hoped that the following recipes will suggest still more. For those who cannot digest the larger forms, the finer kinds, such as spaghetti, vermicelli, and the various pastines should be tried ; these are exceedingly light and digestible, and may be given with safety even to young children and invalids. 1606. Macaroni, to Boil Although this is a very simple process, it requires a certain amount of care. Wipe the macaroni with a clean dry cloth, but never on any account wash or soak it. Have ready on the fire a saucepan with plenty of boiling water slightly salted. Break up the macaroni if necessary and throw it into this. Cook quickly with the fid off the pan, stirring from time to time to prevent the macaroni sticking, and never allowing the water to go off the boil. The time required will depend on the kind of macaroni used, and also somewhat upon individual taste, some preferring it better done than others. For most tastes it is sufficiently cooked when it can be pinched easily between the fingers, and on no account must it be allowed to remain in the water until it becomes soft and pappy. Drain the macaroni in a colander or sieve, and shake out as much of the water as possible. It is then ready to serve in many different ways. 1607. Macaroni, Plainly Served \ lb. macaroni. | 1 gill milk. 2 oz. butter. | Seasoning. Boil the macaroni as directed above, then turn it into a very hot vegetable dish and season it with white pepper and salt. Melt the butter in a small saucepan, add the milk to it and bring to the boil. Pour this over the macaroni and mix lightly with two forks. Serve as an accompaniment to meat. Note. — The substitution of 1 or 2 table-spoonfuls of cream for some of the milk would be amimprovement. Time to boil, 20 to 30 minutes. Probable cost, 6 d. 1608. Macaroni with White Sauce (Macaroni a la Creme) £ lb. macaroni. Seasoning. £ pt. white sauce. Boil the macaroni until tender (see above), drain it, and cut it in pieces about 1 inch in length. Make £ pint of good white sauce (Recipe 671), add the macaroni to it, and season to taste. Cook for a few minutes by the side of the fire and serve as an accompaniment to meat. This makes a very good dish for a children’s dinner. The addition of I or 2 table-spoonfuls of cream will improve the dish. Note. — If preferred, some grated cheese may be added to the sauce, and the dish finished off with a coating of cheese on the top, as in Macaroni au Gratin. It may then be served as a luncheon or supper dish. Probable cost, 5 d. or 6 d. 1609. Macaroni and Cheese (Macaroni au Gratin) \ lb. macaroni. 2 oz. butter. £ lb. grated cheese. A little made mustard. Pepper and salt. 1 table-sp. bread-crumbs