iled yields nearly four times
its bulk, if it has been manufactured for any length of time. Good
macaroni is yellow or brownish in color; white sorts are always poor. It
should never be soaked or washed before boiling, or put into cold or
lukewarm water; wipe it carefully, break it in whatever lengths you want
it, and put it into boiling water, to every quart of which half a
tablespoonful of salt is added; you can boil an onion with it if you
like the flavor; as soon as it is tender enough to yield easily when
pressed between the fingers, drain it in a colander, saving its liquor
for the next day's broth, and lay it in cold water until you want to use
it. When more macaroni has been boiled than is used it can be kept
perfectly good by laying it in fresh water, which must be changed every
day. After boiling the macaroni as above, you can use it according to
any of the following directions. Half a pound of uncooked macaroni will
make a large dishful.

=Macaroni, Farmers' Style.=--Boil half a pound of macaroni as above, and
while you are draining it from the cold water, stir together over the
fire one ounce each of butter and flour, and as soon as they bubble
gradually pour into the sauce they make, a pint of boiling water,
beating it with a fork or egg whip until it is smooth; season it with a
level teaspoonful of salt and a level saltspoonful of pepper, and put
the macaroni in it to heat; then cut an onion in small shreds, and brown
it over the fire in a very little fat; when both are done dish the
macaroni, and pour the onion out of the frying pan upon it. It is
excellent; and ten cents will cover the cost of all of it.

=Macaroni with Broth.=--Put half a pound of macaroni, boiled as above and
washed in cold water, over the fire with any kind of broth, or one pint
of cold gravy and water; season it to taste with pepper and salt, and
let it heat slowly for an hour, or less if you are in a hurry; then lay
it on a flat dish, strew over it a few bread crumbs, which you will
almost always have on hand if you save all the bits I speak of in the
article on BREAD; then set the dish in the oven, or in front of the fire
to brown. It will cost less than ten cents, and be delicious and very
hearty.

=Macaroni with White Sauce.=--Warm half a pound of macaroni, boiled and
washed in cold water, as above, in the following sauce, and use it as
soon as it is hot. Stir together over the fire one ounce each of butter
and flour, pouring