Evening Republican, Volume 16, Number 239, Rensselaer, Jasper County, 5 October 1912 — Macaroni Fakes. [ARTICLE]

Macaroni Fakes.

“Theyi even fake macaroni,” said a pure food man. “Nothing is cheaper than macaroni, thanks to which Italian bank clerks can live on |4 a week, but In this benighted, money-mad land of ours the food trust millionaires insist on faking it “But you can tell fake macaroni— It is perfectly straight. The real has bent ends, for it has been dried in hairpin in shape, slung over a rail, and, when it is broken for boxing, the bent ends show. “The real macaroni is made of a semi-transparent wheat from southern Europe and Algeria, a hard wheat extraordinarily rich In gluten and other nitrogenous matter. Real macaroni is tender, yellowish, elastic, rough in texture. It boilsg without becomin sticky or losing its tubular shape. “But the fake stuff, made of cheap domestic wheat, is very tender. Hence it must be dried flati slung over a rail to dry, it would fall to pieces, and hence its straight shape, its lack of the characteristic curved ends. It is an ugly white, too, instead of a rich yellow in color. Boiled, it is apt to break, up-and collapse. Eaten, there is little nourishment and less taste to 1L”