The encyclopaedia of practical cookery

simplicity of its manufacture, now largely prepared in other parts of the world. It has been argued that the flour of Italy is better suited for making this paste than that of any other country, but the fact that such excellent Macaroni is produced in France and Great Britain controverts this idea. The term is probably derived from the ofd Italian maccare — to bruise or batter, to reduce to pulp. In Italy various forms of Macaroni are produced, each having a special name given to it ; but the kinds that For details respecting Culinary Processes, Utensils, Sauces, <Ssc., referred to, see under their special heads. Macaroni — continued. find most favour in this country are the ordinary pipe Macaroni, sold in twists (see Fig. 1102) or in long straight pipes ( lidelini ) (see Fig. 1103), and the ribbon Macaroni (see Fig. 1104), known as lasagna. Vermicelli is a smaller kind of Macaroni, taking the Italian name of spaghetti, or little threads, and will be found described under its own heading. See also Pastes (Italian Paste) and Nudels. There are so many delicious dishes to which Macaroni lends itself, that considerable prominence is given to the subject, and a number of excellent receipts contributed by various chefs are hereunder appended. Baked. Macaroni. — Put 2oz. of Dutch cheese in a mortar with a peeled clove of garlic, a few basil-leaves, and a small quantity of pepper and powdered spices. Pound the mixture until smooth, and moisten gradually with olive oil until it assumes the consistency of cream. Boil Jib. of lasagna in salted water until tender, then drain it on a sieve and stir some of its cooking-liquor into the cheese mixture, making a rather thin sauce. Put layers of the lasagna in a deep dish with grated Parmesan cheese over eacli layer, pour over the sauce, cover the dish, put it in a slow oven, and hake for an hour. Serve the lasagna while hot in the dish in which it was cooked. Curried Macaroni. — (1) Put some Macaroni in a saucepan of salted water, and boil for twenty minutes ; take it out, drain, put it into a saucepan with some curry sauce, and simmer gently for five or ten minutes. Keep each piece of Macaroni separate, and do not allow it to he cooked to a paste. It must be served hot. (2) Peel and slice three medium-sized onions, fry them in dripping, and when lightly browned mix in 3 dessertspoonfuls each of curry powder, sugar, and vinegar, 1 level teaspoonful of salt, one large baking apple, peeled, cored, and chopped small, 3 pints of water, and fib. of Macaroni, and simmer till the Macaroni is quite soft. Serve very hot. German Imitation Macaroni. — Put Jib. of nudels in a saucepan of boiling salted water, and boil them until soft. Drain, and put them into a stewpan with a large piece of butter ; heat three eggs together with J pint of cream, pour them over the nudels, mix in gradually 1 breakfastcupful of grated Parmesan cheese, and stir the mixture at the side of the fire for fifteen minutes. Turn it on to a hot dish, strew a small quantity of grated cheese over the top, brown it lightly under a salamander, and serve.