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As a consequence, we had political discussions, which were protracted far into the night, for the principal meal of the twenty-four hours was a 10 o'clock P.M. supper, at which, after the inevitable macaroni, were many unwholesome dishes, such as salads made of thistles, cows' udders, and other delicacies, which deprived one of all desire for sleep.
"The Leicester Square of New York," remarked De Kock, as he helped me to the delicious Chiante wine out of a basket-covered bottle into a dainty glass. The soup was excellent, I remember. So was the macaroni, served in the best Italian method. I wondered to see De Kock manipulate it in finished style, winding yards of it around his fork, and swallowing it duly without any apparent effort.
Events had been moving so rapidly that we had eaten nothing since breakfast, and when a delicious odor of roast lamb began to arise from the motor, we realized that we were all very hungry. Dry macaroni would hardly do and the sausage must be saved for dinner. All the afternoon that tantalizing odor hovered in the air and I began to imagine that I could even smell mint sauce.
We call them Macaronies, ladies and gentlemen alike, who have traveled on the Continent, flirted at Versailles, in Paris, or in the Palace Barberini in Rome; who have eaten macaroni in Naples, and who have come home with all the follies, to say nothing of some of the vices of the nobility of other countries, in addition to what they had before they started on their travels.
In that sense they conquered and possessed Italy, as any one who has eyes and a heart may do. But Italy did not pay much tribute to their music. They had to travel third-class and sleep in the poorest inns, cultivating a taste for macaroni and dark bread with pallid butter.
Boil and strain the macaroni as before, and pour over it the sauce from the meat. This dish can be made with veal or mutton instead of the beef. Boil and drain the macaroni. Take four tablespoons of table-butter, three tablespoons of grated Parmesan cheese, add to the macaroni in the saucepan, mix well over the fire, and serve.
Cook the macaroni in the salted water until it is tender and then drain it. Prepare the sauce by melting the butter in a saucepan, rubbing the flour into it until a smooth paste is formed, and then adding slowly the hot milk. Cook this sauce for 5 minutes. Force the tomato through a sieve, turn it into the hot sauce, and season all with salt and pepper.
There was the Marquess of Macaroni, who was at the same time a general, an ambassador, and a dandy; and who, if he had liked, could have worn twelve orders; but this day, being modest, only wore six. There, too, was the Marchioness, with a stomacher stiff with brilliants extracted from the snuff-boxes presented to her husband at a Congress.
In the low, dark loft, just inside the hole of the broken pane, lay a heap of queer things which caused us first to stare, then to laugh. The like, I am sure, was never found in the loft of a New England sehoolhouse before. I made a list. There were: The much soiled photograph of an Italian baby. Three photographs of pretty Italian girls. Four very villainous old pipes. Many straws of macaroni.
"You demure chit!" exclaimed Harriet; "would you make me believe that you have no regrets for so charming a young gentleman, my Lady's son and our kinsman." "If he spoke to me I should not know how to answer. And then you would blame my rudeness. Besides," she added, with childish sagacity, "he can be nothing but a fine London macaroni. Only think of the cowslips!
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