Evening Republican, Volume 19, Number 49, Rensselaer, Jasper County, 27 February 1915 — MACARONI OF MANY KINDS. [ARTICLE]

MACARONI OF MANY KINDS.

Food Made of Different Material by Half a Dozen Nations. There are almost a dozen different kinds of mac a von ia on the Manhattan market, yet the average American macaroni manufacturer coaid tell yon of only one kind —Qie wheat fnwie ronL - For the other* you must go amon&, the different nationalities of Gotham, For rye macaroni visit the Manhattan Jewish Quarter. For pure dee macaroni the Chinese quarter, for bean macaroni idem, for chestnut macaroni the Ligurian and Sicilian tenements, for all cheeee macaroni (pure casein) Little Italy, or Muir berry plaza region, and for the curious “combed" macaroni of Arabic bpeaking people make a down-town trip through the Syrian section, says the Baker’s Werkly. This last is a high grade wheat macaroni and is “combed’ out by hfand (whence the name) by means of a steel comb from thin layers of the preparer? ptiff dough. It commands a high P 'loe in the macaroni market, retailing at 25 to 80 cents a pound. It iB more speedily cooked than ordinary tubed macaronis, but the structure breaks down, and pastilles if boiled too vigorously. It can be ‘ and is used for all the various dishes to which the common article Is susceptible. The word Tnacaroni, by the way, is used by all nations —Syrians to orientals. It is spelled by them w4th a «klts origin is Asiatic, not Italian. t