Show Macaroni the Popular Italian Dish Macaroni used to bo exclusively manufactured abroad but now the American product much used There are muny varieties and as many shapes of tho foreign variety both yellow yel-low and white The wheat from which the macaroni was first made was cultivated ID southern Europe and Algeria It Is a hard semitranslucent variety rich in gluten and other nitrogenous compounds com-pounds In Italy It Is called semolina Thero uro any number of macaroni factories now nil over tho country as tho American product Is becoming recognIzed rec-ognized Macaroni wheat la grown here extensively so that tho United States will some time be entirely Independent In-dependent of foreign macaroni As a food macaroni Is a valuable one and as It Is usually prepared In combination i combina-tion with other foods of nutritive value val-ue like eggs and cream thus making It doubly valuable For a dish that Is heavy enough for the main ono at luncheon or n supper dish tho following Is good i Lticanlarn Eggs Cook five eggs hard remove tbt shells when cold and slice In eights lengthwise Make a cupful and n halt of rich white sauce Put a layer ol cooked macaroni In a buttered baking dish then a layer of white sauce and egg bits of butter pepper and salt and a touch of anchovy essence repeat i peat using one cupful of macaroni Cover with buttered crumbs nnd bakf untll hot and the crumbs wel browned There are any number of ways or combining macaroni with different t foods as escalloped dishes With tomatoes t to-matoes they aro especially good Ono of the favorites of our Italian frlonda Is called macaroni a la 1 Levornuse which Is made of a fiyer of cooked macaroni then a few mushrooms cooked in milk and seasoned a layer of tomato strained then sprinkled with Cheddar or Parmesan cheese American will do as well and baked half an hour f 7 |