New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1917-01-14
COOKING FAMILIAR DISHES WITH FOREIGN ACCENl

kitchens, are sckish to my palate Costlv D..
Judge, from the pastry. Balkan fare a, -
pounded in New York, is lavish with =.
crease. and grease is dear at any pres ,
am told that in Serbia at present the sand /,
the bread offsets any undue richness that mgs,
creep into other dishes.
If you offer any Of the strange food arrary..
ments am suggesting let your guests suun..
hat you got them out Of an American coot
look. European recipes via the printed nae.
are CONNIE IL faut. If your guests discovs,
however, that you have taken a cooking lesso,
from the unassimilated on the next block tbsv
will eat your Swedish stew and Italian sns
ghetti with gusto-but on the way home they
will excuse their own high-priced habits and
condemn your cheap, savory food with The
explanation, "Dear Mary is so bohemian
MACARONI AND NOODLES
"There are many other cheap foods.uF,'
announces the concise bulletin, "a notable o.,
being macaroni and cheese"
No wonder you are not enthusiastic, Oh. Dc.
partmental seer!-if the generic dish is aliyoy
visualize at the word 'macaroni"l Trve iii,
cheap. When | can afford TO spend only r.,
cents on my luncheon, HE me to an autons.
and drop my nickel in the slot beside the white
and yellow food.
But does the Board Of Health not know he
many ramifcations Of the macaroni family,
When it grows thin to threadiness it is spa.
ghetti. When it grows fiat like tape it Is
noodles. Though you think you know all tie
varieties you may still happen upon another
"Do you mind if l give you Italian spaghetti
tonight" asked the Italian waitress in the
Italian restaurant where had eaten for weeks
| acquiesced, wondering what nationality
had been eating. She brought me fiat rectar-
giles, twisted in the centre. so that they loosel
like bowknots ready for dress trimming.
A German girl fed me, while she was ny
housemate, with noodles she made herself AMI
garnished with fine bread crumbs sauted ia
butter can no more manufacture those ny.
self than / can compass hot tamales or make
cherry pie. have to put up since her dePar
ure, with store noodles boiled soft in sai&
water.
An Italian woman taught me TO make la
sauce for all the macaroni family and wL
hand it on to you. She put a few taJiespoo7
fuls of olive oil in a skillet, and while ! snfd
the delicious fragrance, she added a tri.le q
fine chopped soup vegetables and some choppe
meat. When these were cooked she added
can Of tomato paste. All hot she poured
over Tyrolean upland of spaghetti and oil
the rest.
POTATOES, BREAD AND INSPIRATION
One more bit Of advice the wise bulletin g.e
US. 1T is not necessary to state that bread
preferably of whole wheat, a form which g
rich in very important food clements eaIei
'vitamins,' also sugar and potatoes should
occupy prominent places in the dietary Of ue
working man and woman"
Potatoes, to me, lack lustre can't be en-
thusiastic over them. That others feel the
same way is shown by our appreciation Of Sir
Walter Raleigh's importation Of tobacco to hI'
native land and the almost universal Ignorance
that he discovered also the potato. irish poIa'
toes came to Ireland from Virginia.
I know only one person who sings the song
Of the potato. She is a woman with the smaA
income which so frequently accompanies a large
number of children. She received one winter
the prosaic gift Of barrel Of potatoes. Her
conversation became pean Of potatoes
mashed, boiled, fried and baked. Toward lh7
end of the barrel she summed the matter up n
the statement, "We haven't been hungry since
those potatoes came
Though l find no inspiration in potatoes
bread is a different matter. The potato noe
cake of the South is more bread than po'aN'
but don't know how to make it, It IS as
mysterious as those globes Of sunshine 'aH''
squash mullins. When | ate the famous war
bread OF Germany few months ago ga H.'
know it was potato bread until was told u
was firm and moist and satisfying, as 'h'
brown breads of Europe always are fO'1',
cake has long been baked in England 10 you
suppose the Kaiser inherited his recipe lIO'
his grandmother?
Infinite possibilities Of economy Turk IN w
heels and crusts of our loafs, although most"
us don't have chickens 10 stuff as often as "
used. The dgest-itians have introduced ~ .
Zwieback and the cooking experts have I2Ds-'
us to lay up rolled and sifted crumbs agan,'
the next gratin. The canny housekeeper &c
bread crumbs to her stewed tomato and 70 ~.
meat balls. With bread crumbs she turns
welsh rabbit into monkey" Many oil Us -,
knowingly smack our lips over the same s''',
bread that we used TO hate when it appeaies-
in the nursery pudding, tricked out WIN I'"'
and custard. r
Does anybody here know brewis? hne"
49,. a -r.,nu chiId M. fathnr who had 49,