Sauce For Macaroni, For Rissotto, And For Polenta

Put into a saucepan one and a half tablepoonfuls of butter. Add a small onion chopped fine and a half clove of garlic. Cook until all are browned; then add three tablespoonfuls of water in which the macaroni was boiled, and a teaspoonful of beef extract. Add, also, three or four soaked mushrooms, and let it simmer for five minutes.

This amount of sauce is enough for a pound of macaroni.

The mushrooms given in this receipt are the dried cepes, which can be bought by the pound at Italian groceries. They are the best, after the fresh mushrooms, to use for sauces. They should not be cooked longer than five minutes to give their best flavor.

Sauce For Macaroni No. 2

(Mrs. Maspero).

Make a sauce as directed for No. 1, using in place of the beef extract a cupful of chopped round of beef, and a cupful of tomatoes.

Sauce For Macaroni No. 3

(Mrs. Maspero).

When roasting an upper round of beef stick into it six cloves, a clove of garlic, and a few lardoons of pork. Sprinkle it well with salt and pepper. After the beef is roasted, turn the juice from the pan over the macaroni and cheese.

Polenta

(Mrs. Maspero).

Make a cornmeal mush; boil it for a long time, until it is firm and hard. Cut it in slices or leave it in one piece. Pour over it sauce No. 1 given above.

Rissotto

(Mrs. Maspero).

Boil rice until tender, but not soft. The Italian rice must be used, as it does not get soft like the Carolina rice; when the rice is done, drain off the water and steam it dry; then add, while the rice is still on the fire, some mixed grated Parmesan and Swiss cheese. Turn them together lightly until the cheese has softened, then put it into the hot serving-dish, and cover with sauce No. 1 given above.