A Receipt for making that Kind of Maccaroni called in 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 Germany, 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 inferiour 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 might, in many cases, be used instead of it. I do not think, however, that it can be kept long without spoiling; whereas maccaroni, as is well known, may be kept good for a great length of time.--Though I have not been able to get any satisfactory information relative to the process of making maccaroni, yet I have made some experiments to ascertain the expense of cooking it, and of the cost of the cheese necessary for giving it a relish.

Half a pound of maccaroni, which was purchased at an Italian shop in London, and which cost ten pence²⁰, was boiled till it was sufficiently done, namely, about one hour and an half, when, being taken out of the boiling water and weighed, it was found to weigh thirty-one ounces and an half, or one pound fifteen ounces and an half. The quantity of cheese employed to give a relish to this dish of boiled maccaroni, (and which was grated over it after it was put into the dish,) was one ounce, and cost two farthings.

Maccaroni is considered as very cheap Food in those countries where it is prepared in the greatest perfection, and where it is in common use among the lower classes of society; and as wheat, of which grain it is always made, is a staple commodity in this country, it would certainly be worth while to take some trouble to introduce the manufacture of it, particularly as it is already become an article of luxury upon the tables of the rich, and as great quantities of it are annually imported and sold here at a most exorbitant price²¹:--But maccaroni is by no means the cheapest Food that can be provided for feeding the Poor, in this island;--nor do I believe it is so in any country.--Polenta, or Indian Corn, of which so much has already been said,-- and Potatoes, of which too much cannot be said,-- are both much better adapted, in all respects, for that purpose.--Maccaroni would however, I am persuaded, could it be prepared in this country, be much less expensive than many kinds of Food now commonly used by our Poor; and consequently might be of considerable use to them.

With regard to Potatoes they are now so generally known and their usefulness is so universally acknowledged, that it would be a waste of time to attempt to recommend them.--I shall therefore content myself with merely giving receipts for a few cheap dishes in which they are employed as a principal ingredient.

Though there is no article used as Food of which a greater variety of well-tasted and wholesome dishes may be prepared than of potatoes, yet it seems to be the unanimous opinion of those who are most acquainted with these useful vegetables, that the best way of cooking them is to boil them simply, and