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We now give recipes for a few useful little dishes, chiefly of macaroni,
which can be had at such a price as to bring it within the reach of all
classes. English-made macaroni can be bought at fourpence, and even
less, the pound, and the finest Italian at sixpence. The Naples, or
pipe-macaroni, is the most useful for families, and the Genoa, or
twisted, for high-class dishes. The English taste is in favour of
macaroni boiled soft, and in order to make it so, many cooks soak it.
But this is not correct, and it is not at all necessary to soak
macaroni. If kept boiling in sufficient water, the macaroni requires no
attention--ebullition prevents it sticking to the saucepan.
Although we give several ways of finishing macaroni, it is excellent
when merely boiled in water with salt, as in the first recipe, eaten as
an accompaniment to meat, or with stewed fruit.