The Italian Cook Book

leave them unbroken, but their skill in turning them around the fork and eating them =is not the privilege of everybody=. Put the macaroni into salted boiling water, and boil twelve to fifteen minutes, or until the macaroni is perfectly soft. Stir frequently to prevent the macaroni from adhering to the bottom. Turn it into a colander to drain; then put it into a pudding-dish with a generous quantity of butter and grated cheese. If more cheese is liked, it can be brought to the table so that the guests can help themselves to it.

The macaroni called "Mezzani" which is 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