Omaha daily bee., 1916-12-27
Mncar'Oni.

The morning alter the night be-
fore~ After day of feasting upon
oysters and poultry and stuffing and
pies and puddings and cakes and
candies and all the rest OF the good
things which you and | enjoyed, per-
haps just by the law Of reactions
we shall be interested in plain,
wholesome, nutritious, cheap food
macaroni. ! give it all these compli-
pentary adjectives, because it is
easily cooked, may be varied in a
multitude OF ways, and l0-cent pack
age furnishes about 1000 heat units
to the body, including about l80-heat
units from bodybuilding material.
The food is made of flour paste
forced through tubes and dried. A
specially hard wheat, called durum
wheat, is used The ordinary sized
tubes form the macaroni, the smaller
tubes and the thin strings the ver-
micelli and spaghetti. The paste is
also made into tiny letters and num-
bers which are used in soups. Maca-
roni now comes as "cut" or elbow"
macaroni. This form is more conven-
lent to use and is touched less by
human hands in the process of maxi
ing, but does not seem to be quite
so tender The price of the two kinds
is the same. Since macaroni is a
rather Aavorless food in itself, the
methods OF using it always include
the addition of more highly favored
ingredients, or of seasoning.
General Directions The main food
stuff present in macaroni is starch,
therefore the principle OF cooking the
food is dependent upon the starch.
Throw the broken sticks into rapidly
boiling, salted water. Cook about ff-
feen minutes, or the time given on the
package, which is usually accurate.
Drain and pour cold water over i'm
mediately to keep the tubes from
sticking to each other. Macaroni
swells to about double its bulk in
cooking, hence one and one-half cups
raw will serve six people.
Ordinary methods Of serving in
clude adding salt, pepper, melted but
ter and grating little cheese over
the top; or heating in one cup highly
seasoned tomato sauce; or making
"macaroni and cheese" by alternat-
ing layers OF macaroni and cheese in
a baking dish, pouring one cup Of
white sauce over the whole, covering
the top with buttered crumbs and bak-
ing in a moderate oven for twenty
minutes.
Some less usual methods Of serv-
ing macaroni are given below:
CHICKEN AND MACARONI.
cups cooked macaroni. 1 v cups white sa uce.
cups chopped chicken. Buttered crumbs.
/, Alternate layers of macaroni and
chicken, pour sauce over the dish and
| sprinkle crumbs on top. Bake fifteen
minutes in moderately hot oven. The
secret Of making this dish palatable
| is to add various seasonings to the
white sauce. Chopped parsley, green
peppers, pimentos and onion make a
pleasing combination. Any cooked
meat may be used in place Of the
i chicken.
| MACARONI A LTTALIENNE.
! n cup HdCatOnl. N cups tomato sauce
"a. boiling salt wter n cup grated cheese.
/ " onion. tablespoons wine.
cloves. u tablespoon butter
Cook macaroni in boiling water,
with butter and onion stuck with
cloves; drain, remove onion, reheat
in tomato sauce, add cheese and wine.
MACARONI. ITALIAN STYLE.
cup macaroni. IN cups milk
tablespoons butter. 2-3 cup grated cheese.
. tablespoons -four Salt and paprika.
Y cup finely chopped cold boiled ham.
Cook macaroni, drain, rehcat in
sauce made of butter, -four and milk,
to which is added cheese. As soon
as cheese is melted season with salt
and paprika and turn on to a serving
dish. Sprinkle with him and garnish
with parsley.
MACARONI WITH OYSTERS.
| !. pound macaroni. Butter.
! eh dozen oysters. y cupful cream sauce.
Salt and pepper. Grated cheese.
Break the macaroni into two-inch
length; boil, drain and blanch., Drain
the liquor from the oysters, scald the
liquor, skim, and strain. Put layer
OF macaroni in the bottom of bak-
ing dish, then layer Of oysters, sea-
son with salt. pepper, and few pieces
OF butter. Then add another layer
of macaroni and then oysters; cove,
top with niacaroni, pour the oyster
liquor over all, then cover with the
cream sauce. Sprinkle little grated
cheese over the top and set inside
the ofen to bake thirty minutes.
MACARoNI IN TOMATO AsPIC.
! Y pound macaroni. Parsley.
/ tablespoon gelatin. 9 cloves
. tablespoons cold y bay leaf
| water. - I Few celery leaves
sh cupfuls canned tablespoon catsup,
| tomatoes, Cream cheese.
9 slices onion.
Break the macaroni into pieces and
cook in boiling salted water until ten
cook in boiling salted water until
tender. Soak the gelatin in the cold
1 water until soft. Boil the tomatoes
with the onion, sprig Of parsley,
Aek mr. and CT A.