New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1881-05-22

portaton Of the remaining articles under tho sams
head, which include only pearl barley, ginger.
snaps, light crackers, ETC., being not materially
larger than it was several years ago.
The greater portion Of the macaroni imported
comes from Italy, large quantity is brought from
France and little rom Austria large part Of the
macaroni sold by ordinary grOcers is manufactured
in this country, and is very inferior article Not
wlthstanding the large amount that has been men,
toned as passing through the Custom House, it is
exceedingly difficult to obtain imported macaroni
it can only DO bought at o few trustworthy
groceries and at one or two of the frst-class
Italian groceries in town. The mass OF
the article consumed in this country is the cheap
American manufacture, which Is often labelled and
sold under the head of Italian maceron. This tito
would not be such misn0mer il the word American
were coupled with it. 1t is generally made by
Italians but in the lowest sums OF this city, There
is said to be one mandatory in Brooklyn and one
two in Philadelphia. There five in this city;
is in the top of a tenement-h0use. Three are
dirty Easements or shanties in O neighbOrhood
noted chiefly for its filth and ,popnlation-a
place where pure air il impossible and whore
the gu tiers still show the garbage left behind by
the last generation OF streetceaners. One manufac-
tory il situated in the top Of building in clearly
ture macarOn in this country equal 10 the imported
was made number OF years ago by careful four
firm, but II was failure The grain in the southern
part Of Europe is said 10 be harder than any grain
n this con nry and the harder the grain the better
the macarOni.
The best macaroni in the world il universally
admitted TO be that made in Naples.
Ii is rich cream color, while the French is quite
white, and the American is the color of dingy Hour
rOn has nutty taste when raw, like the kernel Of
the wheat. The French lacks this rich flavor, and
the American has a taste, before it is cooked, OF
flour; the poorer qualities taste almost like dough.
The. Italian and French are about equally
hard, and break like cylinder of rock candy.
The American breaks like a hard-dried crust.
This difference might hardly he noticed
without comparing the three. The Italian
and French both keep their form after cooking and
superior flavor The American macaroni az soon as
il is cooked shows its quality, it breaks in piecesand
is more noticeable, and il becomes a heavy, Golden
food, unfit for the digestive powers of an ostrich.
The French macaron is tasteless, but il is not nm
Wholesome, and is not bad article; i is carefully
may be-, one Of them is. dust. That put
and is warranted to keep five years After using
the best NrapOlitan macaron the housckeeper will
search far and Wide for v i again; ot Gnse
The fine granO deile Tugte Is the grain chosen
in Naples for its manufacture This grain is care
fully washed in mountain streams freed of ITS husk,
and ground into flour and made into mscaron in tho
country around Naples. 1t was formerly dried in
the sum- but in huge manufactures 1t Is now oftener
There are many forms of macaroni paste. Tho
shape generally known as macaroni Is a cylinder
made IN five sizes. NermicelI Is mere thread. III
is made in two or three thickneSses, and Is some
times cOlored yellow with saffron. Italian pastes
are i'm various FORMS including the alphabet,
numerals melon seeds hearts, diamonds, clubs and
spades, minute shells, and many Others. Italian
paStcs and yeI1ncclli are used chiefly III soup.
The best Italian macaroni IL now II 10 Is cents
pound. Italian paste and vermicclli are two cents
pound higher. French macaroni is, now sold at
the same price the Italian, though grocers adj
init there shond be difference. American maearoni
is from to 10 cents pound, and IN boxes OK
Twenty-Five pounds IL sold ut cents pound.
This article in many groceries in the country and IN
some large cities is sold at an eXorbiiant profit as
imported. In this city. however, whatever virtues
ara claimed for il, American macaronl Is seldom
sold at over 10 OF u cents pound.
There are many ways of cooking macaronl besides
the wcll-acceped way of boiling it in water and
baking it afterward with grated cheese. bread
crumbs butter and seasoning of salt and pepper.
This very nice but the cheese chosen was always
ParneSan il would be much more palatable.
The Italians cook macaronl and serve II with n
tomato sauce which Il very excellent, ana Is SOFA
now in Italian groceries in cans, already prepared 10
pour over the boiled macaronl Ihis tomato sauce
Is 1 , 10 - cents a MacarOni stewed IN mix II
"A good and wholesome dish for children, especially
III summer. 3. -, -
An excellent way 10 serve macaroni is the follow
ing: Fill a china baking dish with alternate layers
of oysters and boiled macarOnl; season each layer
with salt. pepper and butter. When the dish IL fu
cover with cracker crumbs. Pour overall cup of
oyster Juice. and bake in quick oven TN Drown:
MacarOni and kidneys are thus prepared Scald
two veal kidneys which have been skinned and
freed from fat cut them in slices and fry brown:
then place them in a baking dish, season with salt
crumbs and pour over the whole a gravy made Win
Tomatoes Bake in quick oven till brown. erni-
cell and Italian paste should always DE boiled sep
arately aud added the soup Just before ii Is served