Burlington weekly free press. [volume] (Burlington, Vt.) 1866-1928, 1903-09-24


adoption and cultivation, if not by in
hcritance.
The scowl, the pout, the frown come
far easier than the smile, but the smile.
or at least a cheerful expression, is well
worth cultlvatng 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 des-
pendent with, Cheer up! the worst is
yet to comet" This in such a 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 woman enters her
kitchen IN the morning with smile,
fair weather in the household may be
safely prejudiced. If with a frown, look
out for squalls
In an increasing number of American
households macaroni, spaghetti and YER
micelli. prepared in various ways, are
becoming stock articles of diet. This is
an excellent thing from a dietic stand
point, as experiments have proved that
flour in this form is more perfectly di-
gested than even in bread
Time was when this country received
all it's supply of the various macaronis
from Italy, where the best macaroni in
the world is made from the hard Italian
flour. Excellent is the Naples maca-
roni, the difficulty of drying it sufficiently
to escape the alta cks of insects has lat
erly lessened it's importation to this coun-
try.
Nearly all the imported macaroni now
comes from Lyons, France; but the con-
slant improvement in the American pro-
duct-of which Chicago alone offers 200
different varieties-will soon render any
INN, y.tuti ion, tr,er
! Goals to Newcastle"
That the Italians are past masters in
the art of cooking macaroni cannot be
denied; and the American housewife can
do not better than to copy Italian meth
DDS.
Like the fine -four Of which it is com
posed macaroni is deficient in fat, and
must therefore, be eaten with the ad-
dition of butter. cheese or milk. As
the wealthy Italians cook it, it is an ex-
pensive dish; but it generally forms the
principal dish of the dinners Cooked
mushrooms, tomatoes, ham and other
ingredients, it is dinner in itself.
While there are as many ways of cook
ing and serving n.acaroni as of prepar-
ing eggs, the initial step is always the
same.
1t must be cooked like rice, in plenty
of sailed boiling water or stock until
in cold water until cool and flexible.
The Lyons macaroni usually requires
three-fourths of an hour for the cooking
while an Italian paste, being softer, will
cook in twenty minutes. Spa ghetti, or
small macaroni, require 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 Italian paste is as we'll
cooked in water.
The best Italian grocers keep the most
delicious tomato sauces in cans to use
with spaghetti or boiled maCaroni, but
an excellent tomato sauce may be made
at home.
TOMATO SAUCE.
Put tablespoonful of sweet butter in
a saucepan over the fire. When it begins
to bubble add a tiny white onion. three
slices of carrots, and a tablespoonful of
boiled ham minced fine with half a sprig
of thyme a bit of bay leaf, half stalk
of blea celery cut fine and two
sprays of parsley, also minced. Cook all
for five minutes, then stir in a heaping
tablespoonful OF flour. When this flour
browns, add quart Of canned tomatoes
or nice well-ripened fresh ones. Simmer
for three-Quarters of an hour, then sea
son with a teaspoonful of salt, table
spoonful of sugar and dash Of paprika
Strain and put away in a covered jar
TINS VIII Keep Tor weeks IN the winter II
put in a cool place. When ready to Use
the cooked macaroni may be simply
tossed with some of this sauce and serV-
ed with an accompaniment Of grated
Parmesan cheese; or, still better, mix a
can of this sauce, either home made or
: of Italian manufacture with half its
5 quantity of rich Spanish sauce. Add 10
a pint of the mixture half a. dozer
mushrooms, a tablespoonful Of boiled
tongue cut in dice shape and salt and
pepper to season, Cook five minutes. Put
, a layer of the cooked macaroni on a
platter or shallow vegetable dish, and
moisten with the sauce and CRATE Par
mesan cheese over it, Follow with a
second layer, the sauce and cheese, until
all is used, Set in the oven to glaze
or heat a fire shovel red hot and hold il
near enough to the macarcni to melt. and
brown the cheese after the fashion of a
salamanca