New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1879-12-14
MACCAROEf.

"a DAINTY DISH TO SET BEFORE KING"
II is safe to say that not one famyin five hundred
in this City of New-YOrk knows what maccaroni Is.
TO tables wherein every thing else is delicious.
comes maccaroni in a state of lukewarm insipdty
or curded cheesiness. 1t is a bad sort of maccaron
to begin with il il mixed up with ordinary cheese,
then goes into the oven and comes out brown and
hard on the top and lnexpressibly dlstasteful IN
side-a DISH in fact at which the LATEST of lazzar-
oni would be justified in turning up his nose.
To have good maccaroni, one must. in the first
place. get that which is imported. The ordinary
coarse maccaroni of the corner grocery cannot be
made eatable 1t will not take lavoring, and is
not capable of delicacy at the hands of even the
most sklful cook. The best place to buy macca-
roni il at an Italian grocery. The sorts of maca-
roni are almost countless; it il with the delicate
and delicious kind called spdJeth that this article
concerns itself. SpGgct is small-piped maccarOn,
not larger when cooked than the stem of the ordi-
nary clay pipe. A double tin kettle or an enamelled
kettle with u the best utensils to cook 1t
in, though others may be used. Have the water
boiling and well sailed. Break the maccaroni into
pieces not short. but short enough 10 60 under
the water in the kettle. Let it boil twenty minutes
stirring it frequently that it may not burn but be
careful not to break it. When done pour it, water
and all, into a culIender, and let 1t drain, but not
perfectly dry it should be little moist to receive
the butter aud cheese which are to flavor it. Have
ready heated very hot the dish in which it is to DO
served; put piece of the best butter, the size of
small egg, into the bottom of the DISH Lay
over this the maccaroni, and with two
silver forks lightly mix the butter through
the mass, sitting in, meanwhile, little
grated Parmesan cheese. All these processes
must be conducted near the fire, for of the great
virtues of maccaroni is to be hot. dish of the
grated Parmesan must always accompany It TO the
table. Served thus. maccaroni makes delightful
course by itself, AMI III hot weather may he judi
cious substitute for soup. Prepared in this way,
maccaroni is 10 epcurcan palates in its perfection;
but there are many other excellent fashion. in
which it may he served. Remember that no other
cheese save Parmesan should be used; il is
absolutely heathenish to take any other, for none
other will blend with the maccaronl.
Maccaroni served as above, is called ndiflcreatly
Udccaroni an Beurre or MdccdrOni Pdrmesau. A
slight variation III this dish may be made by melt
ing the butter in saucepan and leaving ii on the
fire till 1t takes a light nut-brown color then
mix with the maccaroni and cheese as above.
If any of the maccaroni be left, it may be used to
make a delicious Omelette next morning. Beat the
whites and yolks of three eggs separately; put
small pinch of salt and two tablespoOnsful of milk
or cream into the yolks with half teacupful of the
cold maccarOn STIR in the whites OF the eggs
beaten stiff the last thing and cook quickly. Dcu-
BILE the quantities for large omeette.
MAcCARoNI AU ToMATEs.-Pecl and cut MP some
fresh tomatoes aud stew them with plenty of fresh
butter and season with butter. pepper. salt, and
laurel leaf. If preferred take less butter and add
few spoonfuls OF strong gravy or stock. Add very
little flour. stirred smooth, IN "A little watcr-nOt
enough flour TO make the sauce really thick, but To
give IL the consistency of cream, Then pass the
whole thing through hair sieve, and NIX with the
boiled maccaroui. together with some grated Par
mesan. III you are Obliged to use canned tomatoes,
don't take too much of the watery juice. Bottled
pure tomato sauce, well seasoned aud made very
hot, may be used.
MACCARONI A IA CREMR.-Put a quarter of a
pound of boiled and well-drained maccaronl into a
saucepan, with an ounce of butter, gill of cream,
and plenty of Parmesan cheese freshly grated and
dash of pepper toss 1t on the hro TILL thoroughly
well mixed, and serve.
MACCARoNI Az GRATIN.-Butter n baking dish
zone which appear on the dinner table, arrange
the maccaroni, boiled as above on 1t with plenty of
grated Parmesan cheese, some pepper and liqnefed
butter-whch means fresh butter simply melted
over the tire-and poured over and through the mac
carOni. Cover the top with the grated cheese and
put over all a sprinkling of fine baked bread crumbs
grated iine Place the dish IN the oven Just long
enough TO heat the contents very hot thoroughly
brown the top with the saamander-Or q very hot
stove-lid held above it-and serve
Other maccaroni recipes will hereafter be given
in this column. for ii is dish which deserves To
company civilization and delight mankind in all
countries. But the hOusekeeper should remember
tina. it il naught without four cOnditlOns-the mae
must be of the best, the butter must be tine
best. the cheese should be only Pamesan, and dish,
maccaroni and all must he very hot