Rock Island Argus. (Rock Island, Ill.) 1893-1920, 1900-09-15
HOW TO COOK MACARONI.
There Are Many Attractive Ways In
Which This Valuable Paste
Nav He Served,

There Are Many ATTRACTIVE ways IN
Which This Valuable Paste
May Be Served.
Macaroni embraces a large variety of
American housekeepers are the plain.
round, large kind, WHICH, when properly
pencil The smaller variety. spaghetti.
which is much finer and not hollow like
vermicelli, used principally in soups.
American Macaroni.
great deal OF nourtshment. 1t is usually
combined with milk cheese and thus
and suitable substitute for meats. The
greatest advantage lies in the fact that
try, keeps a long time and is always sea-
sonable. The difficulty in making a good
m n r,7r seems to be in S choiee OF h9pr;
reason 1t has been considered that the
best kinds come from Italy, where soil
for this purpose. But American enter
prise has overcome this obstacle and We
shipping it back TO the original market in
large quantities. There is variety of
boxes. Some of this is quite equal to the
imported or higher grades, This is cheap
best to try it before buying in any any quanti-
~: A good macaroni will keep, its form
when boiled, while the poorer varieties Will
soften and dissolve and are useless.
Cooking Plain.
To cook macaroni properly there must
0uarts TO half a 1nunS Of I,,acaroni This
must be boiling hard when the paste is
out. The large quantity of water gives
the paste chance TO swell and the rapid
eebullition prevents the pieces from stick
If the water is hard, salt should not be
When the macaroni is first thrown into
the boiling water give II a few twirls with
a PADDLE TO prevent its sticking together
ing. The larger variety requires from 80
er kind troEa % to 30 minutes. 1t should
be tender enough to mash easily between
thumb and finger, but retain its shape.
How to BIanch.
When It has boiled tender turn it into
a colander to drain Oft the water: Then
allow cold water to run through it for a
few seconds TO wash OFF the loose starch
on the outside. This prevents it from be-
coming sticky and at the same time
blanches or whitenS IT.
Answers to Inquiries.
Subscriber, Fort Thomas, o., writes: I'm
your menus of to-day green peppers are
menti0ne s as one ,7 Of the dishes for din
for cooking them"
stuffed Green Peppers.
The Spanish sweet peppers are the large
''bull-nose" variety found i'll our markets.
vegetable, stuffed or baked or eaten raw
in a salad. They can he stuffed with al
most any kind of forcemeat. One very
nice way is to prepare them follows:
Green Peppers Au Gratin.
Choose peppers OF a uniform size, rather
round than long. Cut. the stem end freE
a dozen and carefully remove the seeds.
Throw the peppers in cold water tor u
minutes. Take ia cupfuls of cold boieC
rice, same quantity OF cold, minced chick |
en-, season with salt and pepper anG
moisten with melted butter and thin to,
full with this mixture. Stand them OF
end, close together, in u deep baking dish. |
FIJI up the spaces between the peppers
with the forcemeat mixture of rice ano
chicken made quite moist with good to-
tomatoes visible. Sift fine bread crumbs
over these and dot with bits OF butter.
move cover to brown. Serve in same dish. :
Any cold. cooked meat can be used; but ,
the chicken Is more delicate.
Red Peppers.
If you are fond of very hot dishes use !
the red peppers and prepare same as the !
green ones. If the red peppers are par |
boiled for ten minutes they are milder. |
The red peppers are used in the Span !
ish dishes. such as Carne con Chilli. pepper |
hashes and also cold catsups.
MacarOni Balls.
Correspondent. Huron. S. D.. writes:
In your menus T5i is mac ii,. balls and
plicit directions for preparing both mac
aroni and sauce at as early date as pos
Prepare quarter of a pound of Inacaroni
sHccording to directions given in the arti- ,
cie on cooking macaroni. Chop the maca-
Make a paste by rubbing together until J
smooth two level tablespoonfuls butter
and four level tablespoonfuls flour. Scald
one cupful of milk and when hot stir the
paste into this, Stir and cook until quite
thick: add the beaten yolk of one egg, half
a teaspoonful of salt and pinch OF cay
enne. Mix well together and turn out
on shallow dish to cool. Then form into
balls about the size of a walnut and dip |
first into beaten egg diluted with table
spoonful of warm water and then into bread
crumbs and fry in fat deep enough to
cover them, in wire basket
Cheese Sauce.
Melt two level tablespoonfuls butter in
a saucepan, add two level tablespoonfuls
-four and stir smooth, being careful not
to brown. Pour in one cupfuI of warm
milk and stir and cook until it begins 10
thicken; then season with half a teaspoon
full salt and dash of white pepper. Add two
tablespoonfuls of soft. grated cheese and
the yolk of one egg. Stir and cook a few
minutes and serve with the macaroni balls.
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