No. 130 To blanch Maccaroni.
Have half a gallon of water in a stewpan in which put two ounces of butter and an ounce of salt; when boiling throw in a pound of maccaroni, which boil until tender, being careful that it is not too much done, the time of boiling depends principally upon the quality, the Genoa maccaroni taking the longest time, and the Neapolitan the shortest, which last if too much done will fall in purée.