Evening star. [volume] (Washington, D.C.) 1854-1972, 1905-10-22
A Nourishing Food

| The wholesome. nourishing qualities NJ
| macaroni have never been fully appreciated
| by the American housewife ard she has
yet TO learn of the many appetizing ways
| In which It can be served at the family
| table. As nourishing food It offers much
the same nutrition white bread. but.
unless eaten to excess, II is less apt 10
| cause indigestion than the so-called staff of
| life. Its flavor depends largely on the man.
ner In which It is cooked, whether It is Of
Tered alone or in combination with some
| vegetable or meat.
| To prepare macaroni properIy boil 81
rapidly for thirty minutes in boiling sailed
| water, Drain and let II lie In cold water
lor another thirty minutes. second drain
| ing and 1t is ready for use
| french ACKNOWLEDGMENT half pound of rnac
| aronl prepared as above. one-half mound of
Hhely chopped ham. one-half pound of sage
cheese. Cut the macaronl In small pieces
chop one onion fine add piece Of but,ar
ana pour over all one pint OF sour cream
bake three-quarters of an hour
Creamcd Macaroni.-Cook two-tb,rds .,
| cup OF macaroni in boiling salt water unrti
ohue,' Drain and blanch as previously dt-
re 80 fut In a baking dish and sprinkle
| with one-third OF cup of grated cheese
FOR the sauce melt In a douhIe hoiIor 80
tablespoonful Of butter and add slowly two
.aDiespoonfuis of -four one pint of hot
| s"it anu pepper. STIR this MI
| uhul IL Is smooth gravy and pour oyer
| tHe macaroni and cheese. Over the ton OF
! thlS spread the following paste: Mix to-
seohGr ohethird of cup Of melted butter.
t"o-thlrds of cup OF rolled cracker crumbs
| nId ohe-thlrd of a cup of grated cheese
! Bake until brown
| Each nation has a different n,a.bod 90
preparing macaroni Here are a number
OF desirable recipes from the English
Boll, as directed above, one-quartcr of a
| ptf int Ion
! over an inch. Cook slowly FOR twenty min
| uteS together with one cup of milk and one
cup OF soup stock Whip the yolks OF two
| eggs with four tablespoonfuls OF cream and
| add half a cup OF liquor taken from the
macaroni dish. Cook 4 moment being care
ful not TO curdle. and pour It over the mac
dTohl. Sprinkle with grated cheese about
| three ounces) add one tablespoonful of
butter cut In little pieces and brown I'm a
NOT over. DO not bake over ten minutes.
| Macaroni Combined with FIsh.-CIean
| two medium-siZed fresh haddock place
them in a buttered baking dish cover with
buttered paper and cook in a moderate
| oven for ten minutes. Divide the white
| portion of the fish into flakes, taking care
| 10 remove all skin and bones. Boil three
| ounces OF macaroni in sailed water. drain
| ana cut INTO small pieces. Melt a dessert
| spoonful of butter in a saucepan add two
| slices of onion. fry without browning for
| TWO or three minutes. and finally stir IN
| one large tablespoonful of butter. Moist IN
| the ingredients with cup and a half OF
| milk and stir quickly until the sauce Is
| smooth and thick. Season with salt men,
| per and grated nutmeg. Butter a baking
| dish and cover the bottom with macaroni
| then some of the sauce strained, a layer or
| fish. then more macaroni and sauce and SO
| on. until the dish is filled. Cover the top
| with fine. dry bread crumbs and bake in a
| quick oven until they are an even brown.
| third English dish combines macaroni
with canned pineapple. Break up some
| macaroni I'm smalish pieces and simmer
| until tender in milk favored with sugar
ind lemon rind. Open small tin OF pine
| apple chunks, turn them into a saucepan
| with the Juice, add little sugar and sim
| mer for ten minutes or So Arrange the
| macaroni in the form of border on a hot
| dish, crossing and recrossing the pieces.
! Turn the pineapple into the central cavity,
| pour the syrup over IT. and, IL desired,
some thin custard, and serve hot.
| The Italians mix the macaroni with beef
ana flavor with garlic. Chop two pounds
| OF meat very fine and one can of tomatoes
| " hlch have been freed OF seeds. three
| onions chopped, one-half pint of water and
cook slowly for three hours. After the
| macaronl has been boiled and blanched put
| IL into the above mixture, which has been
| drained and pressed through a colander.
| Add one teaspoonful of salt, and allow II
| to simmer on the back OF the stove for
| half an hour Rub the spoon with which
| you stir the macaroni with Glove of gar
| &c. At the last add half cup of cream or
! 4 quarter of a pound of butter. and serve
piping hot, accompanied with cheese.
Macaroni a rEspagnole.-Make a sauce
| from one tablespoonful of -four, one Ia
| blespoonful of butter and one cup of stock
| or thin beef juice, and season with one ia
bleSpoonful or salt. In the bottom of a
| baking dish place one layer OF cold chopped
meat, layer of boiled macaroni. a
| sprinklng of chill sauce and chopped onion
| and continue this order until the dish Is
| full having the macaroni last. Pour the
sauce over all and bake in a hot oven forty
| minutes.
| Here is delicious recipe with mushrooms
| which can be prepared In a chatting dish:
| The macaroni should be prepared in the
| kitchen. directed in the first of this ar
| ticle. and brought to the table cut into
| small pieces. Put one tablespoonful OF -four
| Into the blazer and mix together. Now add
| one cup of strained tomato Juice one-half
| can of mushrooms chopped fine and four
| olives stoned and sliced. Make a fire under
| the blazer and stir the ingredients until
| boiling. Add four ounces of macaroni and
season with pepper and salt. Sprinkle in
| some grated cheese and serve.
Another chatting dish recipe is a rarebit
of nacaroni. Place I'm the blazer the yolks
or three eggs whipped light. one-half cup
of milk and one-half pound of grated
cheese. Season with a tablespoonful of salt
a dash of pepper two tabespoonfuls of
butter, and add two ounces of macaronf
which has been boiled and blanched. Light
the lamp and stir until the cheese Is quite
| melted. Serve on pieces of buttered toast.
Macaroni Served with Oysters.-Drain
tom of a baking dish place a layer of
macaroni which has beer previously boiled
and cut into inch pieces. Next put in a
layer of oysters. season with pepper and
salt, and fill the dish. having macaroni
last Sprinkle all with bread crumbs dot
with bits of butter. and bake for half an
hour in a moderate oven, basting frequent
IL with milk.
An especially appetizing combination Is
the following; Make sauce of two table
srocnfuls of butter, two tablespoonfuls Of
flour and half pint of milk. Add to this
three hard-boiled eggs chopped very fine.
one tablespoonful of chopped parsley. and
season with salt. pepper. grated nutmeg
and one tablespoonful of onion juice. Mix
this with six ounces of macaroni boiled and
chopped into small pieces. and one salt
spoonful of cayenne pepper This should
bs baked in individual ramefin dishes the
top being sprinkled with bread crumbs and
moistened with melted butter.