438 MEALS MEDICINAL. 
MACARONI. 
THERE is prepared (originally in Italy) a kind of paste from the 
glutinous granular flour of hard varieties of wheat, this being 
pressed into the shape of long tubes, or pipes, through the per- 
forated bottom of a vessel into mandrels, and afterwards dried 
in the sun, or by a low degree of heat. ‘The best Macaroni is 
manufactured from Semolina in such a manner, its name being 
derived from the Latin verb ““maccare,”’ to beat, or batter. Both 
Macaroni, and Vermicelli (a similar product), absorb about three 
times their weight of water in the process of cooking, so that the 
food thereby provided, though sufficiently nutritious, is about 
eight times poorer in nitrogen than a similar weight of lean beef. 
But these substances, in common with other Italian pastes, are 
made from flour rich in gluten, and they are absorbed into the 
system almost in their entirety : so that their use as nourishment 
is indicated in bodily conditions where it is desirable to leave 
behind as little residue within the intestines as possible. One 
ounce of Macaroni contains about fifty-five grains of proteid, 
nearly 77 per cent of starch, and only a decimal fraction of fat ; 
the deficiencies are generally made up by adding cheese, and 
eggs, with sugar, or saffron, or meat, together perhaps with 
tomatoes. Semolina as furnished for food is combined with yolk 
of egg, which is not present in Macaroni. The best Semolina is 
that from Genoa; either white, as made from rice flour; oF 
yellow, as prepared from wheat flour ; or, if deep yellow, coloured 
with saffron, coriander, and yolk of egg. To boil Macaroni 
properly, a good fire must be ready beforehand. Cooks who will 
take the Macaroni from the fire to put on more coals, and who 
thus stop its boiling, will spoil any Macaroni, however good its 
quality. Macaroni requires plenty of water to cook well; one 
gallon to a pound is not too much. The water must be salted 
first, according to taste, and when this is in full boil the Macaroni 
must be put in, and frequently stirred so as to prevent it from 
getting into a mass. When it is sufficiently cooked, a glass of cold 
water should be thrown into the saucepan immediately, so as to 
Stop the boil ; and then all the water is to be strained off through 
a colander as quickly as possible. The Macaroni should be served 
hot, and immediately after it has been cooked, or dressed, so as 
to eat it in perfection. It should never be cut with an ordinary 
knife, but either with a fish knife, or eaten by means of a plated 
