Cassell's Vegetarian Cookery: A Manual of Cheap and Wholesome Diet

mixture, when thoroughly hot, into a vegetable dish, and put the yellow powder either in the centre or make a ring of the yellow powder round the edge of the rice, and serve a little pile of fried parsley in the middle. RICE AND TOMATO.--Take half-a-dozen ripe tomatoes, squeeze out the pips, and put them in a tin in the oven with a little butter to bake; baste them occasionally with a little butter. In the meantime boil half a pound of rice in a little stock or water, only adding sufficient so that the rice can absorb the liquid. When this is done (and this will take about the same time as the tomatoes take to bake), pour all the liquid and butter in the tin on to the rice and stir it well up with some pepper and salt. Put this on a dish, and serve the tomatoes on the rice with the red, unbroken side uppermost. MACARONI.--Macaroni is a preparation of pure wheaten flour. It is chiefly made in Italy, though a good deal is made in Geneva and Switzerland. The best macaroni is made in the neighbourhood of Naples. The wheat that grows there ripens quickly under the pure blue sky and hot sun, and consequently the outside of the wheat is browner while the inside of the wheat is whiter than that grown in England. The wheat is ground and sifted repeatedly. It is generally sifted about five times, and the pure snow-white flour that falls from the last sifting is made into macaroni. It is first mixed with water and made into a sort of dough, the dough being kneaded in the truly orthodox Eastern style by being trodden out with the feet. It is then forced by a sort of rough machinery through holes, partially baked during the process, and then hung up to dry. Macaroni contains a great amount of nourishment, and it is only made from the purest and finest flour. It is the staple dish throughout Italy, and in whatever form or way it is cooked, except as a sweet,