have to be 'and Cheese'
is a product of wheat
prepared from a hard, clean, glutenous grain. The
grain is ground into a meal called semolina, from
which the bran is excluded. This is made into a tasty dough by mixing
with hot water in the proportion of two thirds semolina
to one third water. The dough after being thoroughly mixed is put into
a shallow vat and kneaded and rolled by machinery. When well rolled, it
is made to assume varying shapes by being forced by a powerful plunger
through the perforated head of strong steel or iron cylinders arranged
above a fire, so that the dough is partially baked as it issues from
the holes. It is afterwards hung over rods or laid upon frames covered
with cloth, and dried. It is called by different names according to its
shape. If in the shape of large, hollow cylinders, it is macaroni;
if smaller in diameter, it is spaghetti; if fine, vermicelli;
if the paste is cut into fancy patterns, it is termed pasta
Macaroni was formerly made only in Italy, but at
manufactured to a considerable extent in the United States. The
product, however, is in general greatly inferior to that imported from
Italy, owing to the difference in the character of the wheat from which
it is made, the Italian macaroni being produced from a hard,
semi-translucent wheat, rich in nitrogenous elements, and which is only
grown successfully in a hot climate. Like all cereal foods, pasta
should be kept in a perfectly dry storeroom.
Select pasta.—Good pasta will keep in good condition
for years. It is rough, elastic, and hard; while the inferior article
is smooth, soft, breaks easily, becomes moldy with keeping. Inferior
macaroni contains a large percentage of starch, and but a small amount
of gluten. When put into hot water, it assumes a white, pasty
appearance, and splits in cooking. Good macaroni when put into hot
water absorbs a portion of the water, swells to nearly double its size,
but perfectly retains its shape. Inferior macaroni is usually sold a
few cents cheaper per pound than the genuine article. It
contains a much smaller amount of gluten.
The best quality of any shape one pleases can be bought in most markets.
Prepare and Cook Macaroni.—Do not wash macaroni. If dusty,
wipe with a clean, dry cloth. Break into pieces of convenient size.
Always put to cook in boiling liquid, taking care to have plenty of
water in the saucepan (as it absorbs a large quantity), and cook until
tender. The length of time required may vary from twenty minutes, if
fresh, to one hour if stale. When tender, turn into a colander and
drain, and pour cold water through it to prevent the tubes from
sticking together. The fluid used for cooking may be water, milk, or a
mixture of both; also soup stock, tomato juice, or any preferred liquid.
Pasta serves as an important adjunct to
the making of
various soups, and also forms the basis of other palatable dishes.
Macaroni.—To four cupfuls of flour, add one egg well beaten,
and enough water to make a dough that can be rolled. Roll thin on a
breadboard and cut into strips. Dry in the sun. The best arrangement
for this purpose is a wooden frame to which a square of cheese-cloth
has been tightly tacked, upon which the pasta may be laid in such a
way as not to touch, and afterwards covered with a cheese-cloth to keep
off the dust during the drying.
Macaroni.—Break sticks of pasta into pieces about an inch
in length, sufficient to fill a large cup; put it into boiling water
and cook until tender. When done, drained thoroughly, then add a pint
of milk, part cream if it can be afforded, a little salt and one
well-beaten egg; stir over the fire until it thickens, and serve hot.
with Cream Sauce.—Cook the pasta as directed in the
proceeding, and serve with a cream sauce prepared by heating a scant
pint of rich milk to boiling, in a double boiler. When boiling, add a
heaping tablespoonful of flour, rubbed smoothed in a little milk and
one fourth teaspoonful of salt. If desired, the sauce may be flavored
by steeping in the milk before thickening for ten or fifteen minutes, a
slice of onion or a few bits of celery, and then removing with a fork.
with Tomato Sauce.—Break
a dozen sticks of pasta into
two-inch lengths, and drop into boiling milk and water, equal parts.
Let it boil for an hour, or
until perfectly tender. In the meantime prepare the sauce by rubbing a
pint of stewed or canned tomatoes through a colander to remove all
seeds and fragments. Heat to boiling, thicken with a little flour; a
tablespoonful to the pint will be about the requisite proportion. Add
salt and if desired, a half cup of very thin sweet cream. Dish the
pasta into individual dishes, and serve with a small quantity of the
sauce poured over each dish.
Baked with Granola.—Break
pasta into pieces about an inch
in length sufficient to fill a large cup, and cook until tender in
boiling milk and water. When done, drain and put a layer of the pasta
in the bottom of an earthen pudding dish, and sprinkle over it
a scant teaspoonful of granola. Add a second and third layer and
sprinkle each with granola; then turn over the whole a custard sauce
prepared by mixing together a pint of milk, the well beaten yolks of
two eggs or one whole egg, and one-fourth of a teaspoonful of salt.
Care should be taken to arrange the pasta in layers loosely, so that
the sauce will readily permeate the whole. Bake for a few minutes only,
until the custard has well set, and serve.
fifteen whole sticks of pasta into
two-inch lengths, and put to cook in boiling water. While the pasta
is cooking, boil the yolks of four eggs until mealy. The whole egg may
be used if caught so the yolks are mealy in the whites simply jellied,
not hardened. When the pasta is done, drain and put a layer of it
arranged loosely in the bottom of an earthen pudding dish. Slice the
cooked egg yolks and spread a layer of them over the pasta. Fill the
dish with alternate layers of pasta and egg, taking care to have the
top layer of pasta. Pour over the whole a cream sauce prepared as
follows: Heat one and three fourths cup of rich milk to boiling, add
one fourth teaspoonful of salt and one heaping spoonful of flour rubbed
smooth in a little cold milk. Cook until thickened, then turn over the
pasta. Sprinkle the top with grated bread crumbs, and brown in a hot
oven for eight or ten minutes. Serve hot.
the Top of Macaroni
Return for more
Go to the 7 Habits of
Weight Loss Home
information found in and throughout The 7 Habits of Weight loss
(www.7habitsofweightloss.com) is not intended as a substitute for the
advice or treatment that may have been prescribed by your physician.Information
found here should NOT be construed as definitive or binding medical
advice and is NOT intended to diagnose, prescribe, nor endorse any
brand of products or services. Always seek the advice of your physician
or other qualified health provider prior to starting any new weight loss or exercise regimen or with any questions you may have regarding a medical condition.