Burlington weekly free press. [volume] (Burlington, Vt.) 1866-1928, 1905-05-18

small to nj. Season with salt, pepper and
a little chopped parsley. Add for every
dozen mushrooms one-half cup OF hot
water or broth and thicken with a tea
spoonful of -four blended with tea
spoonful Of butter. Cook until smooth
and thick Lay the caps gill side up
| in n well-buttered baking dish, I'LL with
, the mixture. cover and bake. Just be-
fore serving add tablespoonful of cream
| to each mushroom cup and serve on hot
toast.
TO DRY MUSHROOMS.
| For this the button mushrooms arc
best Take them when perfectly fresh.
| place on clean sheets of paper and dry
| thoroughly in slow oven. When quite
| dry they may be powdered or put away
| as they are, in clean dust and insect
proof bags. When needed for use put
| into cold gravy or stock and heat grad
ually.
Another popular food product that we
have adopted from our Latin neighbors
| is macaroni In it's various forms. The
| difference between macarOni. spaghetti
and vermicelli is simply one Of degree.
| The largest tubes arc macaroni proper,
| tho medium is spas hetti, and the smaller.
vcrmcclli.
| Still in diminuendo. comes fedilini.
while host Of lesser 'macaroni'' lights
well up into the hundreds, with varying
shapes and trade names, attest the in
gcnuity of man. and the growing appre-
citation Of the American public for those
| food products of original foreign import
Still a comparatively few years ago We
were sending our -four across the water
| and bringing back the manufactured
! article from France and Italy. To-day a
number of American macaroni factories
are turning out most excellent variety
| of the succulent paste. while in the 1tal-
| ian quarters of the large cities a host
| OF macarOni hand mills grinding away in
the cellars Of the tcnements. suffice to
| supply the wants of the poor Italians
| themselves who cannot afford to buy the
| moro expensive quality. Beside the tu-
! bular varieties. macaroni now comes
crinkled, ungrooved. curled, curved.
straight and ruffled. in rings. beads,
| Chunks" slabs. stars and letters.
| The latter forms are also used in
nudcln or noodles" the German method
of combining the yolks or eggs with
the usual macaroni paste. Until lat
terly. the most of the imported
Italy, where the best macaroni i'm the
world is manufactured from the hard
Italian wheat. which is especially rich
in gluten. This did not keep well. how
ever, quickly becoming infested with a
small worm. For this rca son grocers OBJ
ioctcd to handling it, and the French
macaroni made Of a moro starchy wheat
has taken its place. While this lacks the
| n =,
macaroni. it keeps indefinitely, and the
general markets of the world outside
of Italy now depend on Lyons, France
for their supply.
COOKING OF MACARONI.
When it comes to the cooking of
macaroni there are as many variations
as in its trade names and forms OF put
ting up. In Italy no poet, prince, actor
or artist can count himself truly FAM
GUS until some toothsomc preparation OF
the national dish is named after him
In each and every way of cooking maca-
roni the initial steps are the same II
must be thrown in plenty OF boiling
sailed water. cooked until tender, ther
drained and rlnsed in cold water to
prevent the tubes adhering to each other.
The time required for boiling tho Italian
paste Is about twenty minutes. the
Lyons and American macaron take hall
an hour After that macaroni Neapoli-
tan. macaroni Romani macaroni Rlstori
Belin. Mczzani. do Natalie Lisci and SO
down the list of all Italian notables
Macaroni is usually broken into inch
pieces before putting into the boiling
sailed water. Vermicclli and spaghetti
where one has achieved tho knack OF
winding them around his fork like q
we'll wound bobbin. then popping it into
his mouth without any dangling ends
is preferably cooked at full or halt
length.
IN BOILING SPAGHETTI.
Put the ends of the sticks in rather
a deep saucepan. containing plenty OF
rapidly boiling sailed water. As thu
tubes soften bend and coil tho spaghetti
under the water without breaking. unit
all are softened. Boil until tender, ther
proceed az with macaroni.
SPAGHETTI, WITH TOMATO SAUCE
NEAPOLITAN STYLE
Roll three-quarters OF pound Of spa
ghetti in an abundance of sailed watel
until tepder. Drain and put In n sauce
pan with cupful OF tomato sauce. Thi,
may be purchased already prepared ant
put IN in cans at the Italian or high
grade American groccrs. or made in thi'
way at home.
TOMATO SAUCE.
Cut into dice one carrot and one onion
Add a sprig of thyme. minced. and fr!
In a tablespoonful of butter until wei
Drowned Add a heaping Tablespoonful
Of -four, and when mixed. a quart o
tomatoes. fresh or canned. Stir well
season with salt. paprika and tea
spoonful Of powdered sugar simme
gently Tor three-quarters OF an hour, thei
strain through pure sieve. Add a hal
dozen mushrooms minced, and small
piece OF smoked tongue. cut In dice.
Season the macaroni with salt and pep
per and add a quarter pound OF grated
Parmesan. Pour the sauce of tomatoes
and gravy over the macaroni and serve
, very hot.
| In To- tnx,