© Copyright 1995-2017, Clay Irving <email@example.com>, Manhattan Beach, CA USA
|Subscribe in a reader|||||
Recipe from: The Italian Cook Book by Maria Gentile, published by Italian Cook Book Co., © Copyright 1919
I found this recipe on the excellent Web site, Feeding America: The Historic American Cookbook Project, from Michigan State University. This site has an online collection of some of the most influential and important American cookbooks from the late 18th to early 20th century. Digital images of the pages of each cookbook are available as well as full-text transcriptions and the ability to search within the books, across the collection, in order to find specific information.
This is the simplest form in which the spaghetti may be served, and it is generally reserved for the thickest paste. The spaghetti are to be boiled until tender in salted water, taking care to remove them when tender, and not cooked until they lose form. They should not be put into the water until this is at a boiling point.
Take as much macaroni as will half fill the dish in which it is to be served. Break into pieces two and a half to three inches long if you so desire. The Italians leave them unbroken, but their skill in turning them around the fork and eating them is not the privilege of everybody. Put the macaroni into salted boiling water, and boil twelve to fiften minutes,or until the macaroni is perfectly soft. Stir frequently to prevent the macaroni from adhering to the bottom. Turn it into a colander to drain; then put it into a pudding-dish with a generous quantity of butter and grated cheese. If more cheese is liked, it can be brought to the table so that the guests can help themselves to it.
The macaroni called "Mezzani" which is a name designating size, not quality, is the preferable kind for macaroni dishes made with butter and cheese.