Of Food. 473 



palatable and wholesome, and may be used in a variety 

 of ways, a receipt for preparing it may perhaps not be 

 unacceptable to many of my readers. 



A Receipt for making that Ki^id of Maccaroni called 

 ill Italy Tagliati. 



Take any number of fresh-laid eggs and break them 

 into a bowl or tray ; beat them up with a spoon, but not 

 to a froth. Add of the finest wheat-flour as much as is 

 necessary to form a dough of the consistence of paste. 

 Work this paste well with a rolling-pin ; roll it out 

 into very thin leaves ; lay ten or twelve of these leaves 

 one upon the other, and with a sharp knife cut them 

 into very fine threads. These threads (which, if the 

 mass is of a proper consistency, will not adhere to each 

 other) are to be laid on a clean board, or on paper, and 

 dried in the air. 



This maccaroni (or cut paste, as it is called in Ger- 

 many, where it is in great repute) may be eaten in 

 various ways ; but the most common way of using it 

 is to eat it with milk instead of bread, and with chicken 

 broth, and other broths and soups, with which it is 

 boiled. With proper care, it may be kept good for 

 many months. 



It is sometimes fried in butter, and, in this way of 

 cooking it, it forms a most excellent dish indeed, — 

 inferior, I believe, to no dish of flour that can be made. 

 It is not, however, a very cheap dish, as eggs and 

 butter are both expensive articles in most countries. 



An inferior kind of cut paste is sometimes prepared 

 by the poor in Germany, which is made simply of 

 water and wheat-flour, and this has more resemblance 

 to common maccaroni than that just described, and 



