The Wichita daily eagle. [volume] (Wichita, Kan.) 1890-1906, 1902-12-07

nlacaroni into boiling water-enough Il
keep the pieces well separated-have the
water sailed and keep it boiling rapidly
until the paste is tender, from twenty tC
thirty minutes By this time the tubes
should be least double their size be-
fore cooking. Turn the macaroni into a
coiander TO drain off the water and then
Immediately plunge coiander into pan
Of cold water or let cold water run over
the paste a few seconds 10 prevent its
breaking or sticking together. 1t may
then be dressed for the table in a hun
ored different ways, all delicious. nour-
ishing. cheap and for the most part very
simple The various forms of paste can
be rsed in either clear soups. or cornbi-
nation broths. the particular form of the
nlacaroni giving name 10 the soup.
Cheese. egg. milk and tomat toes all have
especial affinity for this food prepare
ton. All soups. timbales. croquettes.
dishes au gratin. etc, should be accom-
panied by cheese. Parmesan preferred.
When the macaroni dish IS covered with
grating Of cheese and Drowned in the
oven. the coloring must be done to an
exact nicely. If the limit is overstepped
and the cheese too deeply Drowned, and
a bitter unsavory taste assumed, it is
repellent TO the gustatory nerves. and the
value of the dish destroyed
When macaroni is added TO soups it
should first be boiled in sailed water
until fully expanded, no longer, then
drained and finished in the broth.
c+a,ued Maoaro,i
Boil the desired quantity Of macaroni
until tender, but not soft: drain in a col
arder, letting cold water run over it for
a few minutes drain again then re-
turn it to the saucepan, nearly cover
wiath milk, or milk and chicken broth,
season to taste with salt, pepper and a
little butter and let simmer about twenty
minutes, but do not allow the macaroni
to break Turn into a heated dish and
serve.
Baked Macaroni With Cheese.
Break the macaroni into inch lengths
and throw it into boiling. sailed water.
and keep it boiling rapidly until it is well
swollen and tender; this will require from
thirty to forty-hve minutes. Stir it fire.
quently to prevent its settling and stick
ing to the bottom When done turn it
into a colander and rinse with cold water.
drain well Place layer of macaroni in
the bottom Of a pudding dish, strew some
rich cheese over it-Parmesan is gener7
ally preferred-place bits of butter over
the cheese. Arrange another layer OF
macaroni, on this. then more cheese, but
ter, salt and pepper, filing the dish in
this manner and having 4 layer OF maca-
roni on top, spread well with butter but
no cheese. Add a few spoonfuls Of milk
to moisten the macaroni while cooking,
and bake in the oven for about half an
hour. The top must be an even golden
brown when done.
Macaroni Pudding.
Break the macaroni in two or three
pieces and boil tender in plenty of salted
water Drain in the colander then throw
into cold water for a moment then drain
again and let get cold For quarter of q
pound OF macaroni, we'll expanded, take
the white meat of a chicken and three or
four slices of ham and chop very fine.
season with peppec. salt and grated Par
mesan cheese. Mix this separately with
the well beaten yolks of three eggs ana
the white of one; stir in half a cup O.
cream or rich milk; then carefully mix
in the nacaroni. Place the mixture in a
well buttered mould. cover closely and
steam for an hour. Turn out on hot dish
pour some suitable sauce, such as a
cream or tomato sauce around it and
serve.
Timbales of Macaroni.
Boil half pound Of macaroni in salted
water until tender, drain and cut into
pieces two inches in length. Put quarter
OF a cup Of good Bechamel sauce in d
over the fire and stir in grad
ually a few tablespoonfuls of good gravy
or beef extract: cook few minutes then
remove from the fire and add five table
spoonfuls of butter and a little grated
nutmeg or powdered mace; pour over the
Butter a timbale mould and
sprinkle with bread crumbs and line with
a thin tartlet paste Turn in the mix
ture, cover it with the paste and bake
it in a moderate oven for about forty
five minutes; then serve with yellow
Bechamel sauce on ehe side.
Macaroni, italian Style.
Boil quarter of a pound of macaroni,
without breaking. in plenty Of salted wa
ter until it is tender; drain thoroughly
and return to the stewpan; make sufTi-
cient quantity of white sauce to mosten
we'll; add to it two tabiespoonfuls of
made mustard, salt, pepper and cayenne
to taste and half pound OF grated rich
cheese Casually Parmesan). Turn the
drained macaroni into the sauce and stir
carefully until it is well heated through;
then serve in a hot dish Do not cook
ous enough TO harden the cheese.
Dutch Macaroni.
Break some macaroni into convenient
engths and boil in sailed water Cut up
. head OF white cabbage into long fine
ihreds and boil tender in veal broth. add
ng two ounces Of butter. large slice of
1nion. two or three cloves. small bay
ear. six pepper corns and salt TO taste
Keep the saucepan uncovered and do not
Il the cabbage get dark IN color As
soon as it Is tender. drain. reserving The
broth When the macaroni IS done. drain
and arrange II in alternate layers IN
Icep dish with the cabbage. stewfng q
title grated cheese in between each layer.
over the dish and place it in q moderate
wen for half an hour The broth in which
he cabbage has been boiled can be used
p a soup Serve the macaroni from the
Ilsh in which it was cooked.
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