New-York tribune., 1898-01-23
- 7iO2ISEHOLD
IS, Il TALKS
MACARONI OF VARIOUS MANUFACTURES.
ND HOW TO Use IT.

MACARONI OF VARIOUS MANUFACTURES
AND HOW TO USE IT.
poonle vic know nacaror.l II is served In per
fection in Italy find decidedly different article
generally sold in this country, and ia France ana
otbo- Furopean lands as well. Even as purveyors
Of their favorl.e national food the Italians nave
been outwItted by tho enterpr!sing French manu-
facturers.
rr,,a mass OF rnacaroni imported TO this country
and he general markets OF the world outside OF
Italy has long been supplied from Lyons France.
This French macarOni j. not an oiJecuohaDle ar
tcle and Il possesses the quality 50 necessary 10
the stock of the modern grocer. that Of keeping an
Indefinite period OF time. L does not possess tHe
delicious nutty flavor OF the best Neapoh,an maca-
roni which is maze of native Italian wheat es"-
otsuv rich in gluten. Tho full flavor OF this rcn
wheat kernel seems TO be hardened IN the I'l'"'
nastes without any loss OF haVor. Inc ''"0"
macaron! IS made OF softer or more st"r'"y "",'1
or there is something in the process "n''" man
:, more Ike a hardened paste. In close coinpeu-
.tr ri,b French macaroni is the product OF ltalan
,,ar>,cturers in this country, which IS oi'oh so'u
- ,,roien Ia bels and IS the cheapest ana p'"'-
90. - au -nacaron.. The small amount OF genuine
italian uacaronl imported IN this country may ''
.or bv an Inspection of the custom Rouse r.
- The fact that though Il IS better II does hoI
Loen well has compelled the large grocery es'"'-
ushnents 70 depend on the aruc'e Sent -'''''
Lyons. . ,,s.t,,.,,-s1
oolv those who know macaronl can o'"''"''.S-'
,.,rsan N. French and Italian AZ ono "Hr
.r. we're Italian groceries In New-forK tha' A'p.
49, Genuine material and restaurants that ser'el
=. tu+ probahly these establishments nave rom
.,o - time succurnbel to the exiSencies oi ual'.
-, q, ,s hard 10 find imported Italian macaronI To-
dav I'm our markets. a great many OF ''e ''""'
occrs and most OF he cheap American sro'''s
81 On the rnacnroni made in this country OF
tnforIor four which is poor substitute. 30 long
49,. noes cs buyers cannot tell the difference
a. t-o s.in.riOr and inferior quality ct iool il
- no, likely that the better Will 'f'l u' NM fos
any great quantity o~lns 10 o-ttDl. ~ ,rnnort and
iv could not be sold a. the price no" cH@'e So
Tor French macaronL
HOW TO COOK 1T.
III. rvo,s nlacaroni which Is what we buy In
IN - ,os4s OUT of a hundred II buy the
. -, can get. must be treated differently from
-. r,auoo which Will cook IN twenty minutes
r-.,ch r,acaroni is a hari paste. ana must De
t,i io,,lv for a much longer time. lhree-itaI-
90. - IN hour is not too long 10 COOK T. al1
bc,,I ar small mac4roui Will require ,ii' I'M I'M
.tr,s Remember thut an l"@-r1 i't-+' ~ -,
.rc IGuld iither stock 0r water. 10 eooh mem.
~ - often cook ther macuronl IN S'o'h- IL
IN. Ia, ',...sary O. cook rich italian maearoAi
! NJ g., aryfhur bur water. Wn"n II ls bollru
howcVtt j.. '-.@r,i @ In a variety Of ways II W. nave
u Has ."...,1 n of-fcct dish made IN the lialah
m,rt' ~ ,f French paste served la NapoHtaihr -
foo' sst italian grocers sell the most delicious
,or,o.o aau.es i. cans to use Win spht4't. az ~.
boiled macaroni MIX can o eiir' i md a II 10
= nint OF the mixture half doxeh t il"Stil -.
teaspoonful OF boiled tongue cu' IN ~ ' ,,,,,,s
s,f, md Depptr. II needed. ana COON Nv nm
cra,e good old Parn.esan cheese over myers ol ts
,,.or0ni laid on a long platter. ana Hol7ieh taci
iav.r with the sauce. Finally SCI ths ma'arOIl'
mn !, is ali laid on the platter and the sauce
namred over H. in the oven 70 glaze, or glaze II
with a red-hos stove shovel WHICH 'AAes 'As pace