MACARONI

Macaroni is to the Italian cook the starchy content of the meal; just as the Irish and sweet potato are our common starchy foods.  The thrifty Italian and French housewifes have found that by addition of meat, cheese and eggs for flavoring, they can serve their families substantial and attractive foods at a minimum cost.

The average American consumer of pastes and macaroni has no idea of the number of styles or forms—­of which there are over a hundred—­into which this wheat product is made.  They range from the lasagnes, which are the short, flat pieces one and two inches wide, cut and frequently moulded by hand, to the fideline, which are the long, thin threads, the finest of which are many times smaller than vermicelli.  Between these two extremes there is a great variety, which includes the alphabet and many fancy designs.

MACARONI MILIEUSE

Wipe with damp cloth and cut in one-inch blocks one pound of shin beef.  Roll in flour and brown quickly in hot fat.  Place in a deep saucepan and add

  Three pints of cold water,
  Two onions cut fine,
  One medium-sized carrot cut in dice.

Bring to a boil and cook gently until the meat is tender.  Now add

  One-half cup of tomato aux fines herbes,
  Two teaspoons of salt,
  One and one-half teaspoons of paprika,
  Six ounces of prepared macaroni.

Bring this mixture to a boil and then cook until the macaroni is well heated.  Pour on a large platter and garnish with finely chopped parsley.

TO PREPARE MACARONI

The macaroni may be broken into pieces one and one-half inches long, or it may be cooked whole.  In all recipes the macaroni must first be prepared as follows: 

Grease the bottom of a deep saucepan and then add two quarts of boiling water.  Let boil for two minutes and then add the macaroni.  Stir for a few minutes and then cook for fifteen minutes.  Turn into a colander and drain.  Then blanch under the running cold water for three minutes.  Let drain.  It is now ready to use in any number of ways.  Greasing the saucepan prevents the macaroni from sticking to the bottom, while it is cooking.

The Italian prepares a seasoning as follows: 

  Wash two leeks,
  Six branches of parsley,
  Two green or red peppers,
  Four branches of celery.

Pare

  Six onions,
  Tiny bit of garlic.

Place in a chopping bowl and chop very fine.  Now place in one-half cup of vegetable cooking oil in a saucepan and add the vegetables.  Cook slowly until soft and then add one small can of tomato paste.  Blend well and then pour in a bowl or jar and set in a cool place.  This mixture will keep in the refrigerator or in a cool place for one week in summer time and from ten to twelve days in winter.  This mixture is called tomato aux fine herbes.