The Portland daily press., 1900-02-10
THE HOME.
MACARONI.

Maosroni In Its Plain Form Put on
to cook In boiling sailed water, and boil
rapidly until ths paste will hang Imply
over fork, not slipping off. stirring oc-
acknowledgements to prevent sticking.
1t will rsquir, fully three-quaItsis OF
an hour to cook macaroni. nearly ons-
half hour for spaghetti, and ten or twelve
minutes for vermioelli. The time rs-
quired depends upon the quality aud age
Of the paste, American brands requiring
less time than the imported. when done,
drain thoroughly and turn onto hot
platter. dust with pepper. and add salt II
there Is suggestion Of freshness In the
flavor of the cooked paste. Now add
some Jumps of butter, tossing the u,aoa-
roni about between two forks until 1t Is
melted, then cnver with another hot plat
ter, aud send Immediately to the table.
Baked MacaronL -Prepfare the paste as
above for plain macaroni, breaking the
sticks once or twice before the cooking.
Butter baking dish thoroughly, and
cover the bottom with cooked macaroni;
sprinkle quite heavily with grated cheese,
dust with pepper and salt and dot over
generously with butter. Continue thess
layers until the dish is full, finishing
with the cheese. Now blend one teas
poonful Of flour and one generous cup
full OF cream or rich milk, and pour It
over the maoaroni. making little open.
ings with q forK for 1t to run through the
mass. Bake until q golden brown in q
moderate oven, then cover with o pie-tin
and let stand for fifteen or twenty, min
utes In the wsrming-oven or an open
baking-ovsn. This softens the crisped
oha hy tva tur ~
ing the dish more softly lusc ious. The
amount OF cream or milk used must de-
pend upon the amount OF macaroni but
the proportion OF -four to the oupful must
be preserved, as the creamy medium
about the macaroni should seam only
like thiok cream, net like sauce or
PAT te.
Macaroni Con Suso.-Thi, means
maoaEopi c,oked as above, with some
sauce added W. 18th the butter or instead OF
buttsr. Good turkey gravy or roast beef
grayy are excellent for the purpose. II
the hot platter IL rubbed With Glove Of
garlic cpt in half 1t gives q tine piquaDcy
to the dish without asserting itself I'M
pleasantly. Add some onrry-powder TO
good veal gravy q dessert spoonful To a
rirt or more IL preferred hot and use
as dirsct I'd above. This gives "curri sd
macaroni =" Grltsd cheese Is added at
table to all Of these "sugo" maesroni
dishes.
Bechamsl and other meat sauces may
also be used with plain macsroui Tomato
sauce gives the best Of all effect, in tie
macar mi "sugo" dishes. and II the sauce
Is made right the RESULT justides the
ser Ing Of tie dish as separats courss.
Ike tomato sauce a.. follows: Put one
t tablespoonful Of bott + i-to . spider, and
ss soon as it bes ms to color add q finely
minced large onion. and FRY until trown
Now add can of t1mat PES. Elk Gloves.
six sllspice. one half tsaspoonful Of gin.
ger. one half sslt-spooonful OF Rritsd
nutmeg, one desfertspoonfui Of ralt. one
saltspoonful OF pepper. and one level tea
spoonful OF mi red ground herbs. Cook
one half hour. rab through soup-strain.
er, and tsieken t, the oonsi ;tsnoy OF
thi ok gravy WITH flour and butt rubbed
to thick pasts When the maoaroni Is
done and drained return 1t to clean,
hot saucepan, pour ths tomato sauce Over
1t, and toss about until the mass IL thor
oughly blended, tten torn on to hot
platter, cover. and send to table.