The Topeka state journal. [volume] (Topeka, Kansas) 1892-1980, 1900-09-22
Table and Kitchen.

AUNT TRULY
Table and Kitchen.
Conducted by Ida Ames Willis. T19
| Chamber of Commerce Building, Chi
cago, to whom all inquiries should be
| addressed
All rights Reserved by Banning Co.,
| Chicago.
How TO COOK AIACARONL.
Macaroni embraces a large variety of
italian pastes. Those in common use by
| American housekeepers are the plain,
round, large kind, which, when properly
| cooked, will swell to the size of a lead
pencil. The smaller variety, spaghetti,
which is much finer and not hollow like
| the larger kind, and the very fine paste,
vermiceli, are used principally in soups
AMERICAN MACARONI.
Macaroni is a cheap food and con-
tains a great deal of nourishment. 1t is
usually combined with milk or cheese
and thus forms condensed food and an
agreeable and suitable substitute for
meats. The greatest advantage lies in
the fact that 1T can be obtained in any
part of the country, keeps a long time
and is always seasonable. The difficult
ty in making a good macaroni seems to
be in choice of flour, it requiring a par
ticular kind For this reason it has been
considered that the best kinds come
from Italy, where soil seems best adapt
ed to raising the wheat for this purpose
But American enterprise has overcome
THIS obstacle and we are now nanuLac-
turing macaroni and shipping it back
to the original market in large quanti
ties There is a variety of American
macaroni that comes loose in boxes
Some of this is quite equal to the inn
ported or higher grades This is cheap
er than the package variety and it is
best to try it before buying in any
quantity good macaroni win keep
it's form when boiled, while the poorer
varieties will soften and dissolve and are
useless
COOKING PLAIN.
To cook macaroni properly there must
be an abundance of water. At least three
quarts to half pound of macaroni This
must be boiling hard when the paste is
thrown in and kept at this point
throughout. The large quantity of wa
ter gives the paste a chance to swell
and the rapid ebullition prevents the
pieces from sticking together and form
ing a paSty mass. If the water is hard,
salt should not be added until the maca-
roni is partially done. When the maca-
roni is first thrown into the boiling wa
ter give it a few twirls with a paddle
to prevent its sticking together and stir
it several times during the boiling. The
larger variety requires from so to As
minutes to cook tender and the smaller
kind from 25 to 80 minutes. 1t should
be tender enough to mash easily be-
tween thumb and finger, but retain its
shape.
HOW TO BLANCH
When it has boiled tender turn IL into
colander to drain off the water. Then
allow cold water to run through it for
few seconds to wash off the loose starch
on the outside. This prevents it from be-
coming sticky. and at the same time
blancheS whitenS it.
ANSWERS TO INQUIRIES.
Subscriber. Fort Thomas, o., writes:
I'm your menus of today green peppers
are mentioned as one of the dishes for
dinner on Monday, 9th. Please give
recipe for cooking them
STUFFED GREEN PEPPERS.
The Spanish sweet peppers are the
large, ''bull-nose" variety found in our
markets. They are used green for cook
ing a vegetable, stuffed or baked or
eaten raw in a salad. They can be stuff
ed with almost any kind of forcemeat.
One very nice way is to prepare them as
GREEN PEPPERS Az GRATIN.
round than long. Cut the stem end from
a dozen and carefully remove the Seeds
minutes. Take ia cupfuls of cold boiled
rice, same quantity of cold. minced chick
mato sauce. Drain the peppers and fill
fna With this mixture u stand them ss on
Fill up the spaces between the peppers
with the forcemeat mixture of rice and
chicken made quite moist with a good to-
mato sauce. Leave the upper part of the
tomatoes visible Sift fine bread crumbs
Cover and bake in oven one hour; then re-
move cover to brown Serve in same dish
the chicken is more delicate.
RED PEPPERS
If you are fond of very hot dishes use
the red peppers and prepare same as the
boiled for ten minutes they are milder
The red peppers are used in the Spanish
dishes, such as Carne con Chill, pepper
hashes and also cold catsups.
MACARONI BALLS.
A correspondent, Huron. S. D., writes:
I'm your menus are macaroni balls and
cheese sauce. Will you kindly give ex-
plicit directions for preparing both mac
sibIe?'
Prepare quarter of a pound of macaroni
according to directions given in the arti-
Gle on cooking macaroni. Chop the maca-
must be as large as will hold together.
Make a paste by rubbing together until
smooth two level tablespoonfuls butter
and four level tablespoonfuls -four. Scald
one cupful of milk and when hot stir the
paste into this. Stir and cook until quite
half a teaspoonful of salt and pinch of
cayenne. 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
CHEESE SAUCE.
Melt two leve1 taDiespoq9ntIdlsS Du1teF n
flour and stir smooth, being careful not
to brown. Pour in one cupful of warm
thicken; then season with half a teaspoon
full salt and dash of white pepper. Add
and the yoik of one egg. Stir and cook
a few minutes and serve with the maca-
roni balls.
Menus.
SUNDAY.
BREAKFAST.
Cereal Sliced peaches and cream.
Broiled chops. French fried potatoes.
Rice griddle oaks.