a name designating size, not
quality, is the preferable kind for macaroni dishes made with butter and
cheese.

16

MACARONI WITH SAUCE

(Maccheroni al sugo)

The most appreciated kind of macaroni are those seasoned with tomato
sauce or with brown stock (see nos. 12 and 13). The macaroni are boiled
as above, then drained in a colander, returned to the saucepan and mixed
with the sauce and grated cheese. For those who like it some butter may
be added in the mixing.

17

MACARONI WITH ANCHOVY SAUCE

(Maccheroni con salsa d'acciughe)

After the paste is drained thoroughly it is to be put into the hot dish
in which it is to be served and the anchovy sauce poured over it and
well mixed with two silver forks until the sauce has gone all through
it. Some olive oil may be added, but grated cheese is not generally used
with the anchovy sauce.

18

MACARONI A LA CORINNA

(Maccheroni alla Corinna)

Put on the fire a pot with two quarts of salted water to which add a
small piece of butter. When it begins to boil put in it 3/4 lb.
macaroni. Let it boil for five minutes, then drain them in a colander.
Put them again in new boiling water, prepared as above and let them cook
on a slow fire. Drain them again. Cover the bottom of a plate with
macaroni and cover this first layer with grated cheese and with some
vegetables in macedoine, that is, chopped fine and fried brown with
butter. Repeat the draining, moisten the macaroni with the water in
which they have previously cooked and keep on a low fire for ten minutes
more.

The =Macedoine= of vegetables can be made with a dozen Bruxelles sprouts
or one cabbage, half a dozen big asparagus cut in little pieces, a
carrot cut in thin slices, a dozen small onions, some turnips and half a
dozen mushrooms. The mushrooms and the asparagus can be omitted. Melt
some butter in a saucepan and when the turnips, the carrots and the
onions are half cooked, add the cabbage or sprouts. Put in some water
and some more butter, boil for ten minutes and then add the mushrooms
and the asparagus, adding salt and pepper, and a little sugar if this is
desired.

19

MACARONI "AU GRATIN"

(Maccheroni al gratin)

Boil the macaroni in salted water until tender and drain them. Butter
slightly a fireproof casserole and lay on the bottom some grated cheese
and grated bread. Alternate the layers of cheese with macaroni and on
the top layer of macaroni put more cheese and bread grated. Ov