Show I fer J Ma r 8 K Kitchen t en neof the too foods s which gives the housewife an nn excellent return for forr her iier- r money Is macaroni or o one o of t e products s. s There ero arc are many Interesting rh shapes pes' pes and nd brands o of macaroni pr products ducts on th the market which add variety to the ways was of ot sering serving the tho pastes pastes Bow k knots sh shells ns alphabets alphabets alpha alpha- bets twists are arc made mado particularly for tor the Italian trade but mothers will U find them a source of bf t delight for tor children A very cr hard wheat is used for tor the milling of the flour which Is to be used for the making of ot macaroni products This flour is known ns as as' as semolina Macaroni made from pure pure- semolina has has' hasa a rich yellowish tI tinge ge while that made from a a. blend of and the of ot spring wheat is Is not quite quie so IO yellow Macaroni is rich in two of tho the most moat Important food tood constituents and the cook can add the tho third In her sauce Consequently the house housewife cn can serve sene o one e dish dIal which will wU supply the building element derived from protein the the energy energy- producing element derived from from carbohydrates and md nd the reserve f force el element ment derived from fat fat- Although macaroni 1 is very ey nu- nu nu- nu It Its It's a somewhat a bland food tood I arid and should be combined with wih other foods that h e have have- havea a no decided flavor The texture o of macaronI macaroni being being heing q quite soft crisp food of contrasting contrasting con con- texture for lor a a. a a saUs satisfactory fory combination As macaroni is 1 also a n rather concentrated food tood It should be be- If served ved with foods foods' which will wi add u hulk bulk lk or roughage t the tho menu Potatoes and andrice rice or tapioca should served at the with maca macaroni nl JL J Macaroni spaghetti or vermicelli can cai t be bo used interchangeably In InmOst In mOst st recipes s. s any of these pastes pastes' should be tender all nl the way through when cooked they should n not t become a a soft HOU oft pasty shapeless shapeless' ss mass ma Overcooking r produces as ns unpalatable a n result as u undercook undercook- tag ingi Ahio Allow two quarts of ot b boiling water and nOd two tWO teaspoons teaspoons' ot of of salt for each achi cup cup of or macaroni macaroni- to be cooked and alid ant cook until tender The length of time tim varies somewhat daI do- do I pending on the kind hind of oC macaroni used IC I the tho macaroni is to he be served lna liia illa sauce or salad sla i houlle Do le e thoroughly cooked coked but bu if It its it's to tobe tobe tobe be baked bake with other Ingredients it I should not be be cooked in boiling boing water nt tender just te tender just der-just Just underdone t th the tho most satisfactory b baked ked dish When the paste pasto is i cooked until unU tender In bol g g water put it into Inlo a a to drain and rinse rinso In cold coldwater coldwater coldwater water t to whiten and ad make mae firm The The water drained from frol tho the macaroni macaroni maca maca- mac mac- roni rant can can- cn b bo used in soups or NEA a Ies NE I |