The Wichita daily eagle. [volume] (Wichita, Kan.) 1890-1906, 1902-12-07
MELLIFLUoUs MILD MAcARoNI
So Choice a Dish When cheeses Are
Old

Macaroni, a meal in itself, the Dreac
and meat Of the Italian peasant It is
not certainly knownsin what land or 10y
what people this paste was first made
But it IS believed that the Germans OBJ
tanned their knowledge of the method
Of its manufacture from the Chinese, and
from the Germans the Italians learned
the secret, and found the remarkable
, PREPARATION so much 70 their taste they
have come to consider it their one in
! dispensabie food. We arc told that the
appdation it bears, an italizised Greek
name, implies happiness. Practically thu
Eame "Maccheroni," is derived from
"Maccare," TO crush.
The three principal varieties are known
as NONCOMPLIANCE cylinders. spaghetti,
the smaller tube; and vermicelli. the
very fine. cord-Iike variety. When the
taste is made into fancy shapes. it is
called pasta dItalia. and these pastes.
large and small, are produced in great
quantities The tubular pastes dNenote
the Italian origin of this class The intro
duction Of macaroni as common food in
America did not meet with remarkable
success until it has quite recently been
discovered taht the United States grows
q wheat quite as rich in the element. i
e. gluten. needed for making superior
grades of macaroni, as can be produced
from the far-famed Italian varieties of
the grain. Truth to tell, for years be-
fore the fact became known. this coun-
try manufactured very considera BILE
amount of macsroni for the Italian mar
kets as wen as for home trade. None
but the commoner varieties of these
found their way into the average Amer
lean household. and unfortunately. for
thehome product, was too often rendered
unpalatable and useless by Indifferent
cooking.
Owing TO an existing prejudice for sup
posed foreign goods. few of the Ameri-
can pastes were allowed to be sold as
such. but sported brilliant and fanciful
labels OF supposedly Italian and French
origin. This was not a cause for regret
when the labels covered inferior goods,
but too frequently >the poorer grades
were branded purely American and put
up for home market only, the finest be-
ing sent over TO Europe in exchange for
a still inferior variety made in Italy and
France; thus the careless. good natured.
unsuspecting American getting not only
a poor, valUeless product from both
sources, but in most of the imported
kinds, adulterated and unclean goods.
Many Of the Italian macaroni are, dur
ing the drying process, when the great
est care should be observed to avoid such
danger, exposed to dust and odors of
every kind, and as they are not always
made in the best parts of tie cities and
under the best sanitary conditions, one
can readily see that they might be made
agents TO carry disease over an i'm
mense territory.
The quality of -four selected for max
ing the best macaroni is of the same sort
as used for making the best bread, and
from a wheat grain .rich in gluten. From
this high grade flour is eliminated a
greater part of the starch. and for this
reason it must be higher in price.
Good macaroni cannot be successfully
made from starchy -four. because when
poor in gluten, it breaks easily when
cooking, or else becomes a pasty and
cohesive mass. presenting an unattract-
i've appearance.
A good macaroni is rather rough. elias
tic and hard. never starchy; and in color
it is a yellowish gray. Cooking is the
infallible test OF its quality and free
dom from admteration. When the cook
ing is properly done the tubes come out
whole. separate. free from pastiness and
tender and delicately white.
The Food Value of Macaroni.
Macaroni is a comparatively rich nitro
genous food and may also be considered
as a heat producer. and ar economical
food as well. The latter assertion can
be proven by skinful cooking. which will
swell it to almost three times its original.
bulk
Properly treated it is very suitable and
digestible for adults and children hav-
ing weak digestion. when il is served
alone; but it does not contain the amount
man who labors physically if served
without cheese or eggs. But with the
addition OF these il makes a very sub
stantial nutrient and should not accom-
pany q meat dish.
It's nouTishing qualities, its cheapness,
the many and convenient ways in which
il may lv prepared and made TO serve as
an agreeable and suitable substitute for
meats should recommend il TO every
American housewife. especially 10 those
who must look well to expenditures.
American Maczroni.
Admitting that there are certain home
Of this product who are
producing an article in no wise superior
to the lowest grade and most unclearly
foreicn goods sent here. We have the sat
isfaCtion of knowing that We have grades
e American macaroni now on the mar
5et. undisguised by foreign labels that
are in every way equal in quality TO the
best foreign makes and have the advant-
age over them in the method of drying.
Ia the best American macaroni factories
the pGa;es are dried IN an atmosphere
erfectlv free from dust and microbes:
While The mndness Of the climate in the
macaroni producing cities abroad allows
the manufactures 10 dry il in The open
cir and sunshine -, 4 process which
may give a whittier paste than our native
kinds. out enc which permits easy access
b dust Of the streets ard Objectionable
-dors and microbes 70 the pastes This
is point that counts with the progress
sivo All rrican housewife Tmag.ne these
aas;cs made and dgied. as some actually
ire. ic the ciusosE here OF some OF our
SMOKED egTimed. befogged. Windy and
breeding cities OF America. and
n such localities as are in the worst
possible sanitary conditions With hui
nanity a, way with the disease mlcrohe.
Il S wef = know the best points q at
tack 90 sueA au enemy Therefore in-
rn yourselves as to Tire source Of your
a'araTa -tured fooas-tR fact an foods