MACARONI, ETC.
We now give recipes for a few useful little dishes, chiefly of macaroni, which can be had at such a price as to bring it within the reach of all classes. English-made macaroni can be bought at fourpence, and even less, the pound, and the finest Italian at sixpence. The Naples, or pipe-macaroni, is the most useful for families, and the Genoa, or twisted, for high-class dishes. The English taste is in favour of macaroni boiled soft, and in order to make it so, many cooks soak it. But this is not correct, and it is not at all necessary to soak macaroni. If kept boiling in sufficient water, the macaroni requires no attention—ebullition prevents it sticking to the saucepan.
Although we give several ways of finishing macaroni, it is excellent when merely boiled in water with salt, as in the first recipe, eaten as an accompaniment to meat, or with stewed fruit.