The Cooking Manual of Practical Directions for Economical Every-Day Cookery

them color a pale yellow; salt them a little, and serve them very hot upon the same dish upon which they were cooked. 81. =Omelette with Preserves.=--Prepare an omelette as directed in receipt No. 77, substituting any kind of jelly or preserves for the oysters. 82. =How to Cook Macaroni.=--This is one of the most wholesome and economical of foods, and can be varied so as to give a succession of palatable dishes at a very small cost. The imported macaroni can be bought at Italian stores for about fifteen cents a pound; and that quantity when boiled yields nearly three times its bulk, if it has been manufactured for any length of time. In cooking it is generally combined with meat gravy, tomato sauce, and cheese; Gruyere and Parmesan cheese, which are the kinds most used by foreign cooks, can be readily obtained at any large grocery, the price of the former being about thirty-five cents per pound, and the latter varying from forty to eighty cents, according to the commercial spirit of the vendor; the trade price quoted on grocers' trade lists being thirty-eight cents per pound, for prime quality. This cheese is of a greenish color, a little salt in taste and flavored with delicate herbs; the nearest domestic variety is sage-cheese, which may be used when Parmesan can not be obtained. If in heating Parmesan cheese it appears oily, it is from the lack of moisture, and this can be supplied by adding a few tablespoonfuls of broth, and stirring it over the fire for a minute. 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. There are several forms of Italian paste, but the composition is almost identical, all being made from the interior part of the finest wheat grown on the Mediterranean shores: the largest tubes, about the size of a lead pencil, are called _macaroni_; the second variety, as large as a common pipe-stem, is termed _mazzini_; and the smallest is _spaghetti_, or threads; _vermicelli_