Evening star., 1912-10-06

KTACARONI, or spaghetti. the same
Iva thing, is nothing more nor less than
unleavened, unbaked bread, air or steam
dried. Gray brittle stems give evidence
of the gluten present in the flour from
which it was produced. No macaroni
should be bought unless put up in pack
ages and properly labeled, as this is a
guaranty in a measure, at least more so
than the bulk, barrel and box goods.
1t is the easiest of all foods to digest
when properly cooked. A sure test for
macaroni is to immerse in cool water,
soak. just as dry beans or peas might be
soaked, for fully two and half to three
hours before cooking. If the macaroni
is genuine it will stand this ordeal per-
fectly, neither splitting UP nor running
into a starchy mush, for the tenacious
gluten in it holds the macaroni in form,
and the genuine article does not cloud
the water when soaked, nor will the
macaroni when boiled run together in a
soft, mushy white mass.
Such signs are Indicative of worthless
macaroni. When soaked, drain off the
water and place at once in a capacious
pot OF rapidly boiling water, and in ten
or fifteen minutes cooking it is complete
When stem can be gently separated by
pressure of thumb and forehnger. then
it is done.
There are many foods that crowd into
the dietary to the exclusion of macaroni
that cannot compete with it, For in
stance, as against the 1865 units of fuel
value in macaroni string beans have 175,
cabbage 121, celery IS. green corn 45S
lettuce 12. onions 100, parsnips 236, fresa
peas 454, potatoes 303, spinach los, squasi
1G2, tomatoes 1O3. turnips 124, potatoe
figuring less than one-fifth as valuable
as macaroni.
Macaroni is a cereal meat, containing
so much as it does of gluten. House
eepers through ignorance or Thought
lesSness often overlook macaroni, anu
while attempting to stretch their purses
when at market to meet the hungry
mouths at home the best, cheapest, mos,
nourishing and healthiest food of all
good. genuine macaroni, is passed by. All
OF the imported Italian macaroni anu
the genuine homemade article is made
from durum wheat. and the gray, brittle
stems give evidence of the gluten presen.
in the flour.
One of the most widespread fallacies
Is the notion. that cheese is hard to di-
sest. Recent experiments conducted by
experts prove. conciusively that any of
the commoner varieties of cheese is as
diSestible as beef, pork or fish. 1t has
been shown that. weight for weight.
cheese is more nutritious than beef, eggs
or fish, and that the same money will
buy more nutrition in the form of cheese
than in any other form. possibly except
ing dried beans.
Fresh beef as purchased has little more
than half the food value OF cheese in
either protein or fat, and the same is
true of practically all other fresh meats,
which have in many cases such a large
percentage of refuse. and in all cases
such a large percentage of water that
they are noticeably inferior to cheese i'll
food value. A pound of cheese has near
ly the same food value as two pounds of
fresh beef or any other fresh meat as food
Housekeepersr ought to learn the versa.
tility of this appetizing Wand, whether as
a component of omelets, companion for
warmed-up potatoes or fiavoring for sal
ads, cakes and pastries.
A little grated cheese added to an ONE
let makes 1t appet.zing and nourishins
Put a lump Of butter and the grated
cheese in a saucepan and set over the
fire. AS they begin to melt break the
eggs over them and stir briskly until wei
scrambled. Season with salt md pepper
and serve hot.
Try seasoning plain cottage cheese with
few drops OF onion juice and dash of
cayenne pepper with the salt. 1t makes
an agreeable change A good filling for
pound of cheese. one small green pepper.
one small oniOn.2 one-quarter teaspoonfui
of salt and putting all through a food
chopper. then make smooth with cream.
A tasty dish of cheese may be made
by the following recipe: Line the bottom
of shallow baking dish with slice of
toasted bread, sprinkle literally with
grated cheese, add salt and pepper 10
taste. mix three beaten eggs with two and
a half cups of rich milk. Pour this over
the. toast and cheese and bake in a hot
oven.