Ribbon Maccaroni*

To be boiled 15 to 18 minutes.

Method

This kind of maccaroni, though more delicate in flavour and much more quickly boiled than the pipe maccaroni, is far less frequently seen at English tables; yet it is extremely good in many simple forms and very wholesome, therefore well suited to invalids and children as well as to persons in health. Drop it gradually into plenty of boiling water, and turn it over occasionally that it may be equally done. Drain it thoroughly when it is perfectly tender, and serve it quickly either quite plain, to be eaten instead of vegetables or rice; or with a compots of fruit; or with sugar and cinnamon, or lemon-juice; or prepared in any of the modes indicated for the Naples maccaroni.

* The beet ribbon-maccaroni which we have ever had, was from Mr. Cobbett’s, 18, Pall Mall. It is rather higher in price than the pipe maccaroni, but swells so much in the boiling that a large quantity of it is not required for a dish. We ought to add that Mr. Cobbett’s is not a professedly cheap house, but that all he supplies is of excellent quality.

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