Evening Republican, Volume 18, Number 28, Rensselaer, Jasper County, 2 February 1914 — GOOD ITALIAN PASTES [ARTICLE]

GOOD ITALIAN PASTES

WORTH COPYING BY HOUSEKEEPERS OF AMERICA.

At Least One Dish May Well Be, Berved at Dinner—Many Methods of Cooking Macaroni—Tomato , Sauce With Spaghetti.

American housekeepers anxious to keep down the market bills have learned the advantages of serving at each dinner one dish containing some of the Italian pastes, which are low in price, nutritious and appetizing. The American of cooking spaghetti is to combine it with American cheese butter and a little milk beaten with eggs. The spaghetti is first cooked until it is soft; then drained of the water, and the cheese, butter and eggs already mixed are beaten lightly into the hot paste. The mixture is then baked to a golden brown in the oven. A porcelain lined baking dish is best, though some prefer the old-fashioned yellow stone ware.

Macaroni cooked and then simmered in a good meat broth until tender also mixes well with grated Gruyere cheese mixed in the baking dish in layers, finishing off the top with a thick layer of the cheese and some grated bread crumbs and butter.

Another dish is made by adding this mixture to the already cooked macaroni: One onion, a little parsley and six anchovies chopped up together. Fry this in the pan with butter for about six minutes; then add it to the paste with half a glass of good white wine and an equal amount of fish broth. Sprinkle with paprika and grated Parmesan cheese. Here is a simple dish called tagliatelle. Make a gdod paste with flour and eggs, roll out thin and cut in strips half an inch wide; parboil In salted water: Cut a slice of ham in squares; mince the same amount of carrots and celery and brown them in a pan with butter. Add strained tomatoes or tomato paste and a cupful of broth. Serve on a hot dish all together, the paste seasoned with grated cheese.

The Italian method of serving spaghetti, which is most popular in this country, is in combination with tomato eauce. The Neapolitan sauce is made in many ways. A good and simple recipe calls for a quarter of an onion, half a stalk of celery, a few leaves of bay aDd a bunch of parsley. Cut these up fine together. Add a cup of olive oil, a pinch of salt and one of pepper, and eight tomatoes cut up without the skins. Boil this until the sauce is like a cream; then strain and pour over the spaghetti. Sprinkle grated cheese on top.

The Italian cook prepares the potato with all the state of rarer vegetables, adding cinnamon, Tiutmeg, saffron and herbs of all kinds. In one recipe you are told to wash half a dozen potatoes; peel off a strip of the skin; put them in a saucepan and cover with water to boil. Wien they are mealy peel and mash them, put them in a saucepan; add an ounce of butter and a piece of fresh bread soaked In milk. Add two tablespoonfuls of milk, three eggs beaten to a froth, yolks and whites separately; salt, pepper and a little grated nutmeg. -Ml*-wall and put In a baking dish. Pour melted butter over; sprinkle with Parmesan choose and brown before serving.