AN ITALIAN DISH.

Dominion, Volume 1, Issue 104, 25 January 1908, Page 11

AN ITALIAN DISH.

Macaroni is a most admirable food. It is, or should "be, made from strong glutinous dour, whan served with cheese it will always, tako the place' of meat. The first preparation of tho macaroni is always the same 110 matter how it is dressed, it should ho put into a goodly quantity of water. A pound of macaroni will take four quarts of water for boiling. It- must be boiled rapidly for twenty minutes, then drained and thrown into cold water for at least half an hour, and it is then ready to cook. The boiling, however, may be longer or shorter, according to the after method of preparation. The Italian fashion is to boil the macaroni for fifteen minutes, and blanch it, then cook it in good stock; or one may put it in a saucepan with bones or a piece of meat, cover, steiv for twenty minutes, then drain. Then nut the macaroni into a double boiler, Boil down stewed tomatoes until they arc almost as thick as paste; add them to the macaroni with half a teaspoonful of beef extract anil a little of the stock in which the macaroni was boiled; add a tablespoonful of grated onion, a level teaspoonful of salt and a dash of pepper. Cover the boiler, and cook for five or ten minutes until the macaroni is nicely seasoned. (Serve with cheeao in a separate dish