The Topeka state journal. [volume] (Topeka, Kansas) 1892-1980, 1902-12-10

foreign goods sent here we have the
satisfaction of knowing that we have
grades of American macaroni now on
the market, undiSguised by Foreign Ia
bells, that are in every way eo-1e1 III
quality to the best foreign makes and
have the advantage over them in the
method of drying. In the best American
macaroni factories the DasteS are dried
in an atmosphere perfectly free from
dust and microbes: while the mildnesS
of the climate in the macaroni 3roduc-
ing cities abroad allows tie r-anueac
turers to dry it in the open air and sun
shine CD, a process which may give
whittier paste than our native kinds, but
one that permits easy access of dust OF
the streets and Objectionable odors ard
microbes to the pastes. This is a point
that counts with the progressive Ameri-
can housewife. Imagine these pastes
made and dried, as some actually are in
the atmosphere of some of our smoke
begrimed, befogged, windy and microbe-
localities as are in the worst -oss;ibie
sanitary conditions With humanity at
war with the disease microbe, it is we'll
to know the best points of attack on
such an enemy. Therefore inform your
selves as to the source of your manu-
featured eOods-in fact all foods that
may in any way be contaminated or af-
fected, and choose quality alone, even
if you must be more frugal in order to
obtain the best
COOKING MACARONI
The very best nlacaroni may be
| spoiled by the careless manner in which
it is prepared for the table. Soaking,
careless washing or putting it into cold
water to cook, or not allowing a suffi-
Gent amount of water to keep the pipes
separate so they can swell and come
out clean and free from starchy paste;
all these will operate against success In
cooking macaroni. The method is SO
simple and easy. a child may success
fully accomplish the work. Plunge the
macaroni into boiling water-enough TO
keep the pieces well Separated-haVe the
water salted and keep it boiling rapidly
until the paste is tender, from 20 to 80
minutes BY. this time the tubes should
be at least double their size before cook
ing. Turn the macaronl into a colander
to drain off the water and then imme-
.diately plunge cOlander into a pan of
cold water or let cold water run over
| the paste a few seconds to prevent its
breaking or sticking together. It may
| then be dressed for the table in hun
| dred different ways, all delicious. nour-
4 ishing, cheap and for the most part very
| simple The various forms of paStes can
be used in either clear SOUPS or conbi-
nation broths, the particular form OF
the macaroni giving name to the soup.
4 Cheese, eggs, milk and tomatoes all have
especial affinity for this food prepara-
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, aid
q bitter unSavory taste assumed, it is
repellant to the gustatory nerves, and
the value of the dish is destroyed.
When macaroni is added to soups it
should he first boiled in sailed water
until fully expanded. no longer, then
drained and finished in the broth
STEWED MACARONL
Boil the desired quantity of macaroni
until tender, but not soft; drain in col
ander, letting cold water run over it
for few minutes, drain again. then re-
turn it to the saucepan. nearly cover
with milk. or milk and chicken broth.
season to taste with salt, pepper and a
little butter and let simmer about 20
minutes, but do not allow the macaroni
to break. Turn into a heated dish an1
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 re-
cuire from 30 to As minutes. Stir it
frequently to prevent its settling and
sticking to the bottom. When done turn
it into a colander and rinse with cold
water, drain well. Place a layer of mac
: aroni in the bottom of a pudding dish,
strew some rich cheese over it-Parme-
) san is generally preferred-place bits
of butter over the cheese. Arrange an
> other layer of macaroni on this. then
filling the dish in this manner and hav-
2 ing a layer of nacaroni on top, spread
I well with butter but no cheese Add d
Z 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 thre5
pieces and boil tender in plenty of salted
q water Drain in the colander. then
; throw into cold water for moment
: then drain again and let get cold For
{ quarter of a pound of macaroni, well ex-
banded, take the white meat of a chick
en- and three four slices of nam and
e chop very fine, season with white pepper
e salt and grated Parmesan cheese. Mix
r this separately with the well beaten
. yoIks of three eggs and the white OF
one; stir in half a cup Of cream or rich
\ milk: then carefully mix in the maca-
} roni. Place the mixture in a we'll but
tered mould, cover closely and steam fCl
an hour Turn out on hot dish, pouA
some suitable sauce, such as a crea m
or tomato sauce. around it and serve
TIMBALES OF MACARONI.
j Boil half a pound of macaroni in salt
f ed water until tender, drain ana cut into
Il pieces two inches in length. Put quartef
K CT a cup of good Bechamel sauce in a
5 saucepan over the fire and stir in grad
e ually few tablesDoonfuls OF good
gravy or beef extract; cook a few min
4 utes. then remove from the fire and
:, add five tablespconfulS of butter and 2
: little grated nutmeg or powdered mace;
= pour over the macaroni. Butter a tim
y bale mould and sprinkle with breaa
Z crumbs and line with a thin tartlet
paste. Turn in the mixture, cover il
& with the paste and bake it in moderate
oven for about 45 minutes: then serve
with a yellow Bechamel sauce on tbs
6. side
:. MACARONI. ITALIAN STYLE
, Boil quarter of a pound of macarcni
v without breaking. in plenty of sailed
:, | wafer until If is tender. drain thorough