89. In nearly all recipes for macaroni, spaghetti, and vermicelli, as
well as the numerous varieties of these foods, the first steps in their
preparation for the table are practically the same, for all of these
foods must be cooked to a certain point and in a certain way before they
can be used in the numerous ways possible to prepare them. Therefore, in
order that success may be met in the preparation of the dishes that are
made from these foods, these underlying principles should be thoroughly
understood.
In the first place, it should be borne in mind that while the time
required to cook the Italian pastes depends on their composition and
dryness, the average length of time is about 30 minutes. Another
important thing to remember is that they should always be put to cook in
boiling water that contains 2 teaspoonfuls of salt to each cupful of
macaroni, spaghetti, or vermicelli, and that they should be kept boiling
until the cooking is done, for if the pieces are not in constant motion
they will settle and burn. Tests may be applied to determine whether
these foods have been cooked sufficiently. Thus, if a fork passes
through them easily or they crush readily on being pressed between the
fingers and the thumb, they are done, but as long as they feel hard and
elastic they have not cooked enough.
In the majority of recipes here given, macaroni is specified, but
spaghetti, vermicelli, or any of the fancy Italian pastes may be
substituted for the macaroni if one of them is preferred. It should also
be remembered that any of these, when cut into small pieces, may be used
in soups or served with sauce or gravy.
90. MACARONI WITH CREAM SAUCE.--Possibly the simplest way in which to
prepare macaroni is with cream sauce, as is explained in the
accompanying recipe. Such a sauce not only increases the food value of
any Italian paste, but improves its flavor. Macaroni prepared in this
way may be used as the principal dish of a light meal, as it serves to
take the place of meat.
MACARONI WITH CREAM SAUCE
(Sufficient to Serve Six)
1-1/2 c. macaroni
3 qt. boiling water
3 tsp. salt
1/4 c. crumbs