To Boil Maccaroni

Method

We have always found the continental mode of dressing maccaroni the best. English cooks sometimes soak it in milk and water for an hour or more, before it is boiled, that the pipes may be swollen to the utmost, but this is apt to render it pulpy, though its appearance may be improved by it. Drop it lightly, and by degrees, into a large pan of fast-boiling water, into which a little salt, and a bit of butter the size of a walnut, have previously been thrown, and of which the boiling should not be stopped by the addition of the maccaroni. In about three-quarters of an hour the Naples maccaroni will be sufficiently tender: every kind should always be perfectly cooked, for otherwise it will prove very indigestible, but the pipes of that commonly served should remain entire. Pour it into a large cullender, and drain the water well from it. It should be very softly boiled after the first minute or two.

Time of boiling:—Naples maccaroni, about ¾ hour; Genoa, nearly or quite 1 hour; macaroncini, 20 to 25 minutes; cut maccaroni, 10 minutes; Naples vermicelli (in water), about 20 minutes; longer in soup, or milk.

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