| Macaroni is a product of wheat prepared from a | | | | becomes moldy with keeping. Inferior macaroni |
| hard, clean, glutenous grain. The grain is ground | | | | contains a large percentage of starch, and but a |
| into a meal called semolina, from which the bran is | | | | small amount of gluten. When put into hot water, |
| excluded. This is made into a tasty dough by | | | | it assumes a white, pasty appearance, and splits |
| mixing with hot water in the proportion of two | | | | in cooking. Good macaroni when put into hot |
| thirds semolina to one third water. The dough | | | | water absorbs a portion of the water, swells to |
| after being thoroughly mixed is put into a shallow | | | | nearly double its size, but perfectly retains its |
| vat and kneaded and rolled by machinery. When | | | | shape. It contains a much smaller amount of |
| well rolled, it is made to assume varying shapes | | | | gluten. |
| by being forced by a powerful plunger through | | | | Do not wash macaroni. Break into pieces of |
| the perforated head of strong steel or iron | | | | convenient size if it is long. Always put to cook in |
| cylinders arranged above a fire, so that the dough | | | | boiling liquid, taking care to have plenty of water in |
| is partially baked as it issues from the holes. It is | | | | the saucepan (as it absorbs a large quantity), and |
| afterwards hung over rods or laid upon frames | | | | cook until tender. The length of time required may |
| covered with cloth, and dried. It is called by | | | | vary from twenty minutes, if fresh, to one hour |
| different names according to its shape. If in the | | | | if stale. When tender, turn into a colander and |
| shape of large, hollow cylinders, it is macaroni; if | | | | drain, and pour cold water through it to prevent |
| smaller in diameter, it is spaghetti; if fine, vermicelli; | | | | the tubes from sticking together. The fluid used |
| if the paste is cut into fancy patterns, it is termed | | | | for cooking may be water, milk, or a mixture of |
| pasta d'Italia. Macaroni was formerly made only in | | | | both; also soup stock, tomato juice, or any |
| Italy, but at present is manufactured to a | | | | preferred liquid. |
| considerable extent in the United States. | | | | Macaroni serves as an important adjunct to the |
| Good macaroni will keep in good condition for a | | | | making of various soups, and also forms the basis |
| long time. It is rough, elastic, and hard; while the | | | | of other palatable dishes. |
| inferior article is smooth, soft, breaks easily, | | | | |