Evening star., 1903-09-26
I 1OUSE=
TOLD
llNTS

That stock phrase Of the photographers,
Look pleasant, please!' deserves a con-
spicuous place in every household. There
are too few people to whom looking pleas
| ant comes natural Most Of US are worried
looking or sour-visaged by adoption and
cultivation, If not by inheritance
The scowl, the pout, the frown come far
easier than the smile but the smile, or at
least a cheerful expression, is we'll worth
cultivating from humanitarian standpoint
In one Of the invalids' camps on the
southwestern desert. young fellow him
self a well-nigh helpless invalid was wont
to adjure his comrades when they seemed
more than usually blue and despondent
with. Cheer up! the worst is yet to comet
This In such cheerful tone and with so
bright a smile that it never failed to bring
Its return in kind. What this old world
needs is more smiles, less tears. When a
woman enters her kitchen in the morning
with a smile. fair weather In the household
may be safely predicted. If with frown.
look out for squalls.
In an increasing number of American
households macaroni, spaghetti and vermi-
CELL. prepared in various ways, are becom-
ing stock articles of diet. This is an excel
lent thing from dietetic standpoint, as
experiments have proved that flour in this
form is more perfectly digested than even
in bread.
Time was when this country received all
its supply Of the various macaronis from
Italy, where the best macaroni in the world
is made from the hard Italian flour Excel
lent as is the Naples macaroni the dfh1
Guilty of drying 1t sufficiently to escape the
attacks Of insects has latterly lessened its
importation to this country.
Nearly all the imported macaroni now
comes from Lyons, France; but the con-
OF NJ Ir,,r, to-
of which Chicago alone offers 200 different
varfet1es-will soon render any fmportatton
as unnecessary as carrying Goals to New
castle"
That the Italians past masters in the
art OF cooking macaroni cannot be denied /.
and the American housewife can do no het'
ter than to copy Italian methods
Like the fine flour Of which 1t is COM
| posed. macaroni Is deficient in fat and
must. therefore. be eaten with the addition
| Of butter cheese or milk. AS the wealthy
| Italians cook 1t, 1t is an expensive dish.
| but 1t generally forms the principal dish
| OF the diners. Cooked and served with
| a sauce made of beef, mushrooms. toma-
toes, ham and other ingredients. 1t is q din
| ner in itself.
While there are as many way Of cooking
ana serving macaroni as Of preparing eggs,
| the initial step Is always the same
1t must be cooked like rice in plenty of
salted boiling water or stock. until perfect
ly tender; then drained and thrown in cold
water until cool and flexible. The Lyons
| macaront usually requires three-fourths of
| an hour for the cooking; while an Italian
paste. being softer, will cook in twenty
minutes. Spaghetti. or small macaropi.
requires the same time. All pastes need
| plenty of boiling liquid to cook them. The
French usually prefer stock in which to
cook their macaroni; while the richer Ital-
| Ian paste is as well cooked In water.
| The best Italian grocers keep the most
| delicious tomato sauces in cans to use with
| spaghetti or boiled macarOni. but an ex-
| cellent tomato sauce may be made at home
Tomato Sauce.-Put a tablespoonful of
| sweet butter in a saucepan over the fire.
| When 1t begins to bubble add tiny white
| onion. three slices of carrot and a table,
| spoonful of boiled ham minced fine with
half q sprig Of thyme. a bit Of bay leaf
half stalk OF bleached celery cut fine and