The sun. [volume] (New York [N.Y.]) 1833-1916, 1915-01-24
WAR TIME ECONOMY.

Now that almost every ono is forced
to economize supplies for the tab'.
should he carefully looked after. 1tsIv
gives some useful hints in this direction
cheap and at the same time nour-
ishlns food is macaroni. From anu
good dealer ii can be purchased +,
many forms in fiat strips varylrp
from an eighth OF an inch to an in,h
III N.dih' cut into squares round or B.,
paus. 1t can be plain boiled and served
WIN or without sauce. but always with
grated cheese. The sauce can be ma.ls
from brown gravy with finely choppod
iiNcr. beef or kidneys. toma,o.,
chopped olives and onions or garlic. tho
amount Of each depending upon the
family taste.
III ltaiy macarUni is served thre. ar
lour tunes weoa for luncheon a.
nrSt course. ana at least as many Tina,
Tor a second dinner course. Italians ~,
the better class all cat well, but never
extensively
yellow curnmcal mush is cut into
squares and served with "A sauce or
ninety chopped liver and brown gravy.
or thick tomatoes. or IL may merely he
MAGE very thick and dropped IN moulds
on platter and melted butter am
grated cheese sprinkled over Il. II e
delicious; only those who have eaten II
can appreciate quite how good II "a
also made into little cakes and fried In
olive oil, pressed down in the centre
and iilcd with calves liver chopped
fine and a hit of cheese: the last wav
makes a nice dinner entrce.
Boiled rice is used in Italy quite Al. fire.
qucntly as cornmcal or macaroni and
with the same condiments. A plate Of
steaming rice with bits of liver and
chopped onions and a rich gravy with p
sprinkling of grated cheese is palatablc
on cold day. and particularly for
luncheon for children.
II a second course is desired for
luncheon it can be either stew made
from the roast OF the night before. with
potatoes and carrots or beans or
little cold meat or ham OF some pressed
meat, such as a hash of meat and vcge-
tabes moulded and cut into slices.
plain salad can go with this. such as
lettuce and tomato.
Bread and butter and cheese or a little
fruit do nicely for dessert Crackers
are seldom used in Italy. and as they
are expensive it Is one little thing that
can well be done away with, and then
there is more nourishment in bread
For dinner there is an infinite variety,
starting with good hot soup. The sec
ond course may be. If not niscaroni,
spinach and rice, the rice fried in oil
and paprika, in mound In the centre
Of tho dish, the spinach surrounding II
or boiled fish with cream sauce. or
rice, potato. or calves brains fr,tters. or
caulihower made into soufilc with
eggs, or cabbage creamcd with eggs and
baked. Only those who have tried these
dishes can possibly appreciate how eco
nomical food may he enjoyed.
Meat Is always served in italy FOR
tho third course, a roast, chicken or
boiled beef or lamb or tongue. II tho
meat Is boiled good sauce will make
| it seem a dish for king. on rare
occasions steak Is served II IS cut very
thin. pounded and cut into individual
! portions, which are rolled around q
! bread and herb dressing and tried in
very hot pan. Veal outlet is also cut
the steak. Potatoes usually are served
with the meat, and salad Of romano,
cndive or plain lettuce.
The sweet is custard, rice or plain
fruit pudding, such as all country poo
| pie have in fruit season. After the
pudding a little fresh fruit is nice, and
| black coffee.