Evening star., 1903-09-26

| all Tor nVe minutes, then stir In neaplne
| tablespoonful of flour. When this flour
| browns, add a quart of canned tomatoes
| or nice well-ripened fresh ones. Simmer
for three-QuarterS OF hour, then season
with teaspoonful of salt, a Tablespoonful
| of sugar and dash of paprika. Strain
and put away in a covered jar. This will
| keep for weeks in the winter If put In
| cool place. When ready to use the cooked
macaroni may be simply tossed with some
| of this and served with an accom-
paniment of grated Parmesan cheese; or,
still better. mix a can of this sauce, either
homemade or of Italian manufacture, with
half its quantity of rich Spanish sauce.
Add to a pint of the mixture half dozen
mushrooms, a tablespoonful of boiled
tongue, cut in dice shape and salt and
pepper to season. Cook five minutes. Put
layer of the cooked macaroni on a plat
ter or shallow vegetable dish and moisten
with the sauce and crate Parmesan cheese
over it. Follow with a second layer the
sauce and cheese. until all Is used. Set in
| the oven to glaze, or heat fire shovel red
hot and hold it near enough to the maca-
| ron to melt, and brown the cheese after
the fashion of salamander.
Spaghetti.-spaghetti, which is merely
| smaller variety of macaroni, is usually
| served unbroken. Take handful of the
long sticks and plunge the ends into rap
idly boiling salted water. When they soften
bend and coil the spa ghetti and press down
| under the water without breaking, until
the whole IS softened. Boil until tender,
drain, pour cold water through it and serve
with any sauce preferred. 1t requires
practice to eat the spaghetti without cut
ting-simply winding 1T around the fork as
the Italians do; but once accustomed to this
method, most people prefer it.
Out of an intnitude of sauces and meth
! DDS of preparation the following are to be
commended:
| Spaghetti with Beef Qtalian method).-
Put four even tablespoonfuls of butter or
| olive oil in a large saucepan over the fire.
When II bubbles add two medium sized
onions, sliced thin Cover the pan and cook
until the onions are quite brown. Have in
| readiness five pounds from the round of
| beef, well larded with strips of fat pork.
AS soon as the onions are brown put in the
beef and let 1T brown thoroughly, turning
| 1t over and on it's sides until all are scared.
When this is accomplished add can of to-
matoes of a superior brand or dozen fine
| ripe tomatoes cut In quarters. Season with
| a few strips Of parsley, a Glove of garlic
| crushed, a bay leaf, a teaspoonful of
kitchen bouquet, plenty of salt and pinch
| of cayenne. Add quarter of a cup of
| boiling water and an equal amount of white
wine Cover closely and simmer gently
| for two hours. Then add pound of boiled
| ham, cut in dice, or smoked tongue If pre-
ferred. Pour In another gill of wine and a
cup of hot water. Again cover and cook
| two three hours longer-until perfectly
tender and in rags" Meanwhile cook
| half pound of spaghetti in plenty Of boil
| ing salted water and drain. Now put the
| beef and seasonings into a colander and
press every bit of the juice through. Re-
| turn to the saucepan and thicken with
| two tablespoonfuls of flour stirred to q
| paste in little cold water. Put a layer Of
| the spaghetti on a platter, sprinkle over 1t
layer of Parmesan. then layer of the
sauce. Next layer of spaghetti more
cheese and sauce, until all the materials
are used. Put little olive Oil or butter on
| top, brown In the oven and serve with a
separate dish Of the grated Parmesan.
Spaghetti With Gravy.-When the house.
keeper does not wish to cook beef especially
| for her dish Of macaroni, almost any kind
of leftover meat with its gravy will do.
provided the housewives brains go with
the combination. Chicken or any leftover
bits of game are especially delicious. Start
| the preparation for the gravy as before. Put
oil or butter in a frying pan, add onions or
two three cloves of garlic, and brown.
| If one has on hand some dried mushrooms
| (and by the way, a package of these, which
| may be bought at any Italian or Chinese
grocery store for very small sum, will be
found a most acceptable addition to the
store room closeO they will add much to
| the flavor Of the sauce. Soak and stew one
cupful of them and add with the water they
were soaked in to the Drowned onion in the
saucepan, with bits of leftover meat or
gravy, half a can Of tomatoes and season.
| ing to taste. Cook until the meat and mush-
rooms are in rags" Strain and then use
| with alternate layers of the cooked spa
ghett and cheese. according to the sauce
directions given above.
A little variation in preparing tomatoes
and spaghetti a la Itafienne may be found
in this:
Have ready cooked one-half pound Italian
spaghetti, broken into pieces or left whole
as preferred. Melt two tablespoonfuls of
butter in saucepan, add one onion chop
ped fine, and half a green pepper taking
care to remove all the seeds Cook five min
utes add half can of tomatoes. one-quar-
ter cup of finely minced mushrooms one
teaspoonful each OF salt and sugar and
dash of red pepper. Cook twenty minutes.
When the spaghetti is done put spaghetti,
sauce and cheese (four ounces of cheese,
either American or Parmesan, to a half
pound Of spaghetti) in alternate layers in
dish and brown.
| Deviled Spaghetti.-Cook six ounces of the
macaroni the usual time. Drain and chop
| fine. Put one tablespoonful each of butter
pint of warn1Snilk, and cook to smooth
| sauce. Add d the spaghetti teaspoonful
of sauce. half a teaspoonful of paprika and
the yoks Of two eggs. Mix we'll, put in
| Shells sprinkle with crumbs, dot with but
| ter, crate a little cheese on top and brown
| In quick oven.
| Leftover macaroni Is invaluable for es-
! callops. One of cold roast mutton Is spe-
| cially appetizing, when between each layer
| of the sliced meat is placed layer Of the
| cooked macaroni, with oyster or tomato
sauce.
| Escallop of Duck.-An escallop Of duck
| composed Of alternate layers of duck. sliced
| apples, baked macaroni and brown gravy,
| Is also delicious. :
For the invalid macaroni. being easy OF
| digestion, and very nutritious, forms well
come addition to the invalid's somewhat
| limited bill Of fare. Add little Of the
| cooked macaroni to a custard and bake
| delicately, or boil In salted water until ten
der. and serve with cream and sugar. It 10