n away, macaroni is slightly constipating, and must therefore
always be eaten with green vegetables, onions, or fruit. Macaroni
should always be boiled before being made into various dishes. It may
be cooked in plain water, or in milk and water; a little salt may be
added by those who use it, and care should be taken to use just enough
water to cook it in, so that when the macaroni is done, little or no
fluid may be left, but if any does remain it should be saved for
sauce, stock for soup, &c., as it contains valuable nutritive
material. Macaroni takes from 20 minutes to 1 hour to cook, according
to the kind used. That which is slightly yellow is to be preferred to
the white, as the latter is usually poorer than the former in mineral
salts and flesh-forming substances. From 2 to 4 oz. may be regarded as
the amount to be allowed at a meal for grown-up persons.

A very simple nourishing and satisfying meal can be made from macaroni
plainly boiled; it may be eaten with any kind of vegetables, or baked
potatoes, or fried onions, and if desired, with grated cheese, onion,
caper, or parsley sauce.

MACARONI (Italian).

1/2 lb. of spaghetti or vermicelli, 2 oz. of butter, 2 eggs, 3 oz. of
grated cheese, 1 tablespoonful of finely chopped parsley, pepper and
salt to taste. Boil the macaroni till tender in 2 pints of water, to
which the butter has been added. When soft add seasoning, the cheese,
and the parsley. Beat the eggs well in the dish in which the macaroni
is to be served, pour over the mixture of macaroni and other
ingredients, mix all well with the eggs, and serve. If neither
spaghetti nor vermicelli are handy, use Naples macaroni.

MACARONI CHEESE.

1/2 lb. of macaroni, 8 oz. of grated cheese, some breadcrumbs, pepper
and salt to taste, and 1 oz. of butter. Boil the macaroni in slightly
salted water until soft. Then place a layer of it in a pie-dish,
sprinkle some of the grated cheese over it, dust with pepper, and
repeat the layers of macaroni and cheese, finishing with a sprinkling
of cheese, and the breadcrumbs. Cut the butter in pieces, and place
them here and there on the top. Bake it in a moderately hot oven until
brown. Eat with vegetables and tomato sauce. For those who have a weak
digestion plain boiled macaroni with grated cheese added at table is
better and lighter. Macaroni requires from 25 minutes to 1/2 an hour
cooking. The Genoa macaroni takes longer, the thin spaghetti kind is
done in from 15