The Pacific commercial advertiser. [volume] (Honolulu, Hawaiian Islands) 1885-1921, 1904-08-12
THE ITALIAN CUISINE
Nutritious Dishes Made Without
Meat - Macaroni in
Various Ways.

In view of the efforts which the
American people are periodically forced
to make to find some substitute for
of the manipulation of the meat prod
uct of the country, it might be well
to study the italian cuisine, so much
more largely vegetarian than that of
America. The Italian race has occu-
pied fairly prominent place in his
tory, and its laborers, invading Amer
lea by millions, do the hardest work
and make money at it. of diet which
the American workman would consider
impossible.
Meat is the most unimportant article
of food on the menu of the Italian PEG:
pie, as a whole. and maearoni the most
important To large extent rice
takes the place of macaroni in North
Italy, for it is raised there, and is
cheap. Still macaroni is eaten in every
corner of Italy, though the north has
not the same fondness for it as the
south The famous Neapolitan maca-
roni, which is the macaroni of all
South Italy, is always cooked with
tomato sauce, and the preparation of
the sauce is much the most important
part of the process. They use fresh
tomatoes in Italy, generally canned
ones in this country.
There is a vast number of different
kinds of macaroni, or rather different
styles, for they seem TO differ only in
shape and size. To Americans it is all
macaroni but the italians, who love a
different word for every shade Of
meaning, have a name for every style.
The largest size, big round tubes, is
'.macaroni di zita,'' bride macaronf.
Mezzani and spaghetti come next.
"Lingua di Dassi'-sparrows' tongues
are fiat like noodles, and ''fassagne"
are the long, fiat strips hung out to
dry in front of the little macaroni fac
tories in the Italian quarters of New
York. Pastina, in grains like barley,
and spaghettini, long and fine like hay,
are used in soup. There are all man
ner of fancy shapes, rings and curls
and stripes, and ''nocatelli. little
bows One variety. shaped like human
ears, they irreverently dub priests
ears
A STANDARD DISH.
Americans do not half appreciate the
possibilities of macaroni When Itali-
ans of good family and comfortable
means can make it their standard dim
ner dish day after day, just as Amer
leans take coffee for breakfast, it would
seem to have food possibilities in it
which will bear investigation. italian
macaroni should be used. 1t costs two
or three cents more a pound than the
American product, but no one will ever
eat the latter again after once tasting
the sweet, nutty flavor of the true It
allan paste. The difference is partly
in the making, but more in the vari-
ETY. of wheat used. The true macaroni
wheat is not grown in America It
allan macaroni can be purchased at
any of the little italian groceries in
the lower part of the city. in Blocker,
Mulberry, Elizabeth or any of the adj
Joining streets. 1t costs or cents
a pound The taste for macaroni grows
with what it feeds on, until one comes
finally to understand how Italians can
eat it as they do. The explanation is
that it is pure wheat, one of the most
nourishing substances known to man
kind; and the butter. cheese or oil with
which it is served supply the lacking
oils and fats.
To cook it plunge the macaroni in
generous kettle of boiling water, and
boil till tender, some fifteen or TWEEN
ty minutes. Serve a bowl of grated
cheese with it. A pound of macaroni
makes a good plateful apiece for four
persons.
ITALIAN CHEESES.
The italian cheeses should be used.
Kept in tin and grated fresh for each
meal they will remain eatable till the
last morsel is grated away. The Ro-
man and Parmesan cheese are stand
ard varieties. Grated and bottled
ready for use, they come at 81 a pound
in the better class of American gro
ceries: but they can be had in bulk
for from 80 to 80 cents a pound at It
allan groceries.
Baked macaroni is very appetizing.
Put a. layer of the boiled macaroni in
the bottom of an earthen crock or any
baking dish Cover with a layer of to-
matoes, fresh or canned, then IA layer