Evening star., 1942-04-15
Flour Pastes
Need Added
Flavors
Savory Materials
May Be Used in
Tomato Sauce
Bv Edith NJ. Barber

BY T. ann VI. DdfOfT
II was clever person who con-
ceived the idea Of pressing a mix
ture of -four and water through
holes and thus produced macaroni
and spaghetti. The next step is the
drying, which originally was done in
the sun. but which today In this
country is part Of the factory op-
Grafton.
China, Germany and italy all
claim the credit for the invention
Of these flour pastes. which may be
called by many different names &C
cording 70 the size and shape Of the
final product. All of them are made
from hard wheat, which is necessary
If we are TO have perfect texture,
On the other hand, noodles may be
made of softer wheat on account of
the eggs which are used in COM
bination with the -four.
Because all of these pastes are SO
mild in flavor we plan TO dress them
with a highly seasoned sauce or to
serve them with foods OF distinctive
flavor. All of them should be cooked
in plenty of boiling salted water and
not too long. They should be tender
but not soft They should then be
drained and rinsed with hot water,
which will separate the strips, but
not chill them. I find that hot
water is fully as satisfactory as cold.
Tomatoes and cheese are often
used with macaroni and spaghetti
and sometimes with noodles, which,
however. are very good when merely
well buttered, ANY savory material
We have on hand goes into that
sauce which we particularly like be-
cause We make it differently almost
every time we use 1t. Bacon fat or
salad oil, bits Of crisp bacon, few
sauteed mushrooms, chopped left
over cooked or raw carrots, onion
or garlic, chopped leftover meat
any or all-may be added to the
tomato base
A thick tomato sauce also comes
in convenient 8-ounce cans. When
a sauce of this type is served, grated
cheese is usually passed. A rich
cheese sauce may be used by itself
especially with macaroni. The busi-
nesswoman housekeeper will often
find 1t convenient to use one OF these
pastes as the basis for the main
course.
SICILIAN SPAGHETTI.
Il cup salad Oil.
Il teaspoon black pepper.
l medium sized onion, sliced.
l Glove garlic, peeled.
! can tomato sauce.
l cup boiling water.
217. cups canned tomatoes.
! bay leaf.
! teaspoon salt.
l tablespoon sugar.
l package spaghetti.
Grated ParmeSan cheese.
Heat olive oil in heavy saucepan.
Add black pepper, onion and garlic,
and saute over medium heat three
minutes. Add tomato sauce. which
has been mixed with water, in three
installments. allowing the mixture
to boil after each addition. Add
tomatoes. bay leaf and salt, and
simmer. uncovered, over low heat As
minutes. Remove garlic. add sugar
and simmer is minutes longer.
Cook spaghetti, as directed on pack
age. drain, rinse and arrange on hot
platter. Pour sauce around 1t and
sprinkle with cheese. Yield, six
servings.
Note-Minced sauteed chicken
livers may be sprinkled over the
sauce, If desired.
SPAGHETTI, WITH QUICK MEAT
SAUCE.
az cups canned tomatoes.
l teaspoon sugar.
4 cup minced green pepper.
Il teaspoon salt.
tablespoons butter.
2 tablespoons flour.
l cup diced, cooked meat.
l tablespoon minced parsley.
! package spaghetti.
Combine tomatoes. sugar. green
pepper and salt. Cover and SIM
mer over low heat Is minutes. Force
mixture through sieve. Melt butter,
stir in flour, and. when we'll blended,
add strained tomatoes slowly STIR
ring constantly until mixture thick
ems and boils- Add diced, cooked
meat and parsley, and mix we'll
stirring until meat Is thoroughly
heated. Season with more salt, if
necessary. Cook spaghetti as direct
ed on package. drain, rinse and
arrange on hot platter. Serve meat
sauce around it.