The Hawaiian star. [volume] (Honolulu [Oahu]) 1893-1912, 1912-01-13

MACARONI

Macaroni in one form or another
should appear on every table several
times week. Too many families
have only one way of serving maca-
rOni. That is au gratin, and natural
ly the family soon grows tired of it,
To get an idea of the innumerabie
dishes in which macaroni may appear
it would pay a housewife to visit one
of the good Italian restaurants, look
over the bill of fare and then from
time to time try the different ways of
preparing it. A visit to a first-class
Italian grocery is also Illuminating.
There are fully sixty forms of Nea-
politan macaroni, which is dried in
the sun, and while native Americans
know and use but few of these, the
Italian Americans use them all. There
are only about forty forms of the
Genoese paste, which is dried upon
shallow shelves in big, airy rooms, in
use here and it is higher in price than
the Neapolitan. American macaroni
most often initiated the form OF the
Genoese. Time was when this coun-
try received all of her supplies of the
various macaronis from Italy or
France, but now a great deal of maca-
roni is made here. Eight years ago it
was a hard matter to get American
grown wheat with sufficient gluten to
make good macaroni, but today the
Dakotas and other regions of the
northwest are raising durum wheat
and factories are making macaroni
commercially on large scale.
In Cooking Macaroni.
The preliminary treatment of maca-
roni, however served, is always the
same. 1t is to be cooked like rice, in
an abundance of boiling sailed water,
three-quarters of an hour or until
perfectly tender. 1t should then be
drained and rinsed with cold water to
prevent the tubes from adhering to
one another. To cut in small pieces
put the cooked tubes parallel on a
board, and cut through all at once.
Macaron With Tomato Sauce.
Having properly cooked and drained
three-fourths of pound of macaroni
put into a saucepan with one cup to-
mato sauce and the same quantity
rich brown gravy. To make the tomato
sauce, cut one carrot and one onion
in slices and fry in a tablespoonful OF
butter until brown. Add two table
,spoonfuls of flour and when blended
pour in one quart of tomatoes. Season
with a little thyme, salt and pepper
and simmer gently for three-quarters
of an hour. Add q teaspoonful OF
sugar and strain through coarse
sieve Add few mushrooms, fresh or
canned, and two tablespoonfuls OF
tongue diced. Season the macaroni
with salt and pepper, add a quarter
! pound grated Parme5an and pour the
sauce and gravy over the macaroni
Serve very hot.
/ DeVlled WaCdronl.
Take two cupfuls Of boiled and
chopped macaroni and mix with it a
white sauce made by cooking together
two spoonfuls each of flour and but
ter, then reducing with a cupful of hot
milk; season with salt and paprika
add three hard boiled eggs minced, a
tablespoonful of chopped parsley, two
teaspoonfuls of onion juice and dash
of nutmeg; when well mixed, pour into
scallop shells, sprinkle the top with
buttered crumbs or cheese as pre-
ferred and brown in a quick oven;
just before serving make a depression
in the center of each scallop and fill
with chill sauce.
Timbales of Macaroni.
Cook a half pound of macaroni and
drain thoroughly; beat up the yolks OF
five eggs and the whites of two, add a
cupful of rich cream, the breast of a
cold fowl and some thin slices of boil.
ed ham, both finely minced, three ia.
blespoonfuls of grated Parmesan, with
salt to taste and a dash of papTika
or cayenne; put into timbale cups and
set in a baking pan half filed with
water; bake three-quarters of an hour
and serve very hot.
Macaroni Milanese.
Cook the macaroni as usual, pour
cold water through it and return to
, the kettle Pour over it a cup of milk
and reheat, Butter a pudding dish and
put into it, in alternate layers, the
macaroni and grated cheese, season
ing with little more salt and few
grains of cayenne. Put plenty of bits
of butter on top, cover with fresh,
rich milk, cover and bake fifteen or
twenty minutes. Uncover and brown.
Maearoni With Oysters.
Butter a deep pudding dish and put
in layer of cooked macaroni. Sprinkle
with salt, pepper, fine cracker crumbs
and bits of butter; then alternate ma
caroni and oysters until all the in