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+*** START OF THE PROJECT GUTENBERG EBOOK 43912 ***
+
+Transcriber's Note: Minor typographical errors have been corrected
+without note. Irregularities and inconsistencies in the text have
+been retained as printed.
+
+Words printed in italics are noted with underscores: _italics_.
+
+The Table of Contents was not present in the original text and has
+been produced for the reader's convenience.
+
+
+
+
+PRACTICAL ITALIAN RECIPES FOR AMERICAN KITCHENS
+
+
+SOLD TO AID THE FAMILIES OF ITALIAN SOLDIERS
+
+
+COPYRIGHTED, 1917
+
+
+
+
+Contents
+
+
+Soups
+
+    BROWN STOCK
+      _Sugo di Carne_
+
+    VEGETABLE CHOWDER
+      _Minestrone alla Milanese_
+
+    FRENCH ONION SOUP
+      _Minestra di Cipolla alla Francese_
+
+    PARADISE SOUP
+      _Minestra del Paradiso_
+
+    PEA SOUP
+      _Zuppa di Piselli_
+
+    BEAN SOUP
+      _Zuppa di Fagiuoli_
+
+    QUEEN'S SOUP
+      _Zuppa Regina_
+
+     VEGETABLE SOUP
+      _Zuppa Sauté_
+
+    SOUP WITH LITTLE HATS
+      _Cappelletti all' uso di Romagna_
+
+
+Vegetables
+
+    MILANESE RICE
+      _Risotto alla Milanese I_
+
+    RICE WITH CHICKEN GIBLETS
+      _Risotto alla Milanese II_
+
+    RICE AND PEAS
+      _Risotto coi Piselli_
+
+    STRING BEANS WITH EGG SAUCE
+      _Fagiuolini in Salsa d'Uovo_
+
+    FRIED CELERY
+      _Sedano Fritto_
+
+    BOILED CELERY
+      _Sedano per Contorno_
+
+    BOILED CAULIFLOWER
+      _Cavolfiore in Umido_
+
+    VEGETABLES ALLA NAPOLITANA
+      _Giambotto alla Napolitana_
+
+    EGGPLANT WITH TOMATO SAUCE
+      _Melanzana in Umido_
+
+    BAKED EGGPLANT WITH CHEESE
+      _Tortino di Melanzana alla Parmigiana_
+
+    POTATOES "STUFATO"
+      _Stufato di Patate_
+
+    MOULD OF PEAS OR BEANS
+      _Sformato di Fagiuolini o Piselli_
+
+    MOULD OF SPINACH
+      _Stampa di Spinaci_
+
+
+Eggs
+
+    EGGS ALL' AURORA
+
+    TOMATOES WITH EGGS
+
+
+Corn Meal Dishes
+
+    CORN MEAL LOAF
+      _Pasticcio di Polenta_
+
+    POLENTA PIE
+      _Polenta Pasticciata_
+
+
+Spaghetti and Other Pastas
+
+    GNOCCHI OF FARINA OR CORNMEAL
+      _Gnocchi alla Romana_
+
+    SPAGHETTI WITH ANCHOVIES
+
+    SPAGHETTI ALLA NAPOLITANA
+
+    NOODLES OR HOME MADE PASTE
+      _Tagliatelli o Pasta Fatta in Casa_
+
+    RAVIOLI
+
+    RAVIOLI WITH MEAT
+      _Ravioli alla Genovese_
+
+    NOODLES WITH HAM
+      _Tagliatelle col Presciutto_
+
+
+Sauces
+
+    BOLOGNESE SAUCE FOR MACARONI
+      _Maccheroni alla Bolognese_
+
+    TOMATO SAUCE
+      _Salsa di Pomidoro_
+
+    WHITE SAUCE FOR BOILED ASPARAGUS OR CAULIFLOWER
+      _Salsa Bianca_
+
+    PIQUANT SAUCE
+      _Salsa Piccante_
+
+
+Fish
+
+    SALMON ALLA FIORENTINA
+
+    CODFISH "STUFATO"
+      _Stufato di Baccala_
+
+    CODFISH CROQUETTES
+      _Cotolette di Baccala_
+
+
+Meats
+
+    FRIED CHIPPED VEAL
+      _Frittura Piccata_
+
+    SCALLOPED MEAT
+      _Piatto di Carne Avanzata_
+
+    MEAT SOUFFLÉ
+      _Flam di Carne Avanzata_
+
+    MEAT OMELETTE
+      _Polpettone_
+
+    STEW OF BEEF OR VEAL WITH MACARONI
+      _Stufato di Vitello con Maccheroni_
+
+    PIGEONS IN CORNMEAL
+      _Piccioni con Polenta_
+
+    SMOTHERED CHICKEN
+      _Stufato di Pollo_
+
+    CHICKEN ALLA CACCIATORA
+      _Pollo alla Cacciatora_
+
+    BOILED FOWL WITH RICE
+      _Lesso di Pollo col Riso_
+
+    STUFFING FOR ROAST CHICKEN OR TURKEY
+      _Ripieno_
+
+
+Sweets
+
+    CHOCOLATE PUDDING
+      _Budino di Cioccolata_
+
+    ZABAIONE
+
+    MONT BLANC
+      _Monte Bianco, Dolce di Castagne_
+
+    NUT CAKE
+
+    PASTA MARGUERITA
+
+    BIGNÉ
+
+
+
+
+_FOREWORD_
+
+
+In this world war we are learning many lessons from our Allies beside
+those of the battle field. The housewives of the old world have much
+to teach us in thrift, especially in the kitchen. Italian cooking--not
+that of the large hotel or restaurant, but the _cucina casalinga_ of
+the little roadside hostelry and of the home where the mother, or some
+deft handmaid trained in the art from infancy, is priestess at the
+tiny charcoal stove--is at once so frugal and so delicious that we do
+well to study it with close attention.
+
+If you have ever sat at a snowy table in the garden of some wayside
+inn in the Appennines, a savory dish of _risotto_ before you and the
+music of the mountain torrent far below in your ears; or sipped a
+_zabaione_ in the portico of a cafe on the sun-baked piazza of some
+brown old town clinging to a hillside of Umbria; or eaten _fritto
+misto_ on a _pensione_ terrace overhanging the sapphire Gulf of
+Naples, one of those inimitable haunts of comfort kept by a handsome
+Italian dame who served her apprenticeship in Anglo-Saxon ways as an
+English lady's maid; if any of these experiences have been yours you
+do not need to be convinced of the inimitable charms of the Italian
+cuisine.
+
+The Italian housewife uses quantities of vegetables, many soups and
+made dishes containing only a small proportion of meat and that the
+inexpensive cuts. Vegetable salads are a staple, while fresh or dried
+fruits, coffee, cheese and nuts are the regular dessert. The elaborate
+creations for which the Italian confectioner is justly famous are
+reserved for festal occasions.
+
+At first reading many of the recipes may sound elaborate, but in using
+them it is well to bear in mind the general plan of the Italian menu.
+Each dish is usually served as a course in itself. A good soup, a
+savory dish of spaghetti, rice or vegetables combined with meat, a
+crisp salad dressed with oil and vinegar, followed by a piece of
+fruit, a bit of cheese and black coffee make a characteristic Italian
+meal and one with which an epicure could find no fault. It is a meal,
+moreover, in keeping with the suggestions of our Food Administrator
+that we use a minimum of meats and sweets and a maximum of soups,
+fruits, vegetables, made dishes and cheese.
+
+This little venture is launched in the hope that the booklet may pay
+its way in new suggestions to American homemakers while it is earning
+money to prevent Italian homes from being destroyed. The expenses
+incident to publication have been contributed, so that every penny
+from the sale of every copy is forwarded direct to responsible people
+in Italy who will use it for food and clothing for the families of
+Italian soldiers.
+
+Additional copies may be had at fifty cents apiece, from Julia Lovejoy
+Cuniberti, 14 West Milwaukee street, Janesville, Wisconsin.
+
+
+
+
+_SUGGESTIONS_
+
+
+TOMATO PASTE. This is a concentrated paste made from tomatoes and
+spices to be had of importers or grocers in Italian neighborhoods.
+Thinned with water, it is a much used ingredient in Italian recipes.
+Catsup and concentrated tomato soup do not make satisfactory
+substitutes as they are too sweet in flavor, but canned tomatoes
+seasoned with salt and a bit of bay leaf, cooked down to a thick cream
+and rubbed through a sieve, serve very well in lieu of tomato paste.
+
+PARMESAN CHEESE. When an Italian recipe calls for grated cheese it
+usually means Parmesan. This is practically unobtainable now, except
+the grated, bottled cheese, which is inferior in flavor. Gruyère, our
+own brick cheese, or any skim milk cheese dried and grated fresh as
+needed makes a good substitute.
+
+DRIED MUSHROOMS. These may be had of importers or small groceries in
+foreign neighborhoods. They sound expensive until one realizes that a
+very few ounces go a long way. They make a pleasing variety added to
+soups or sauces, and are much cheaper and more highly flavored than
+the canned mushrooms. They should be thoroughly washed and softened in
+warm water before using.
+
+ANCHOVIES. These recipes do not call for the filets of anchovy prepared
+for _hors-d'oeuvres_, but the less expensive and larger whole anchovies
+in salt to be had in bulk or cans at large dealers. To clean them
+plunge in boiling water. This loosens the skin and removes superfluous
+salt. Remove head, tail, backbone and skin and they are ready for use.
+
+GARLIC. Garlic is an inoffensive and wholesome ingredient if properly
+handled. Used in small quantities and thoroughly cooked it gives an
+indescribable flavor that is never disagreeable. By "a clove of
+garlic" is meant one of the tiny sections of a whole garlic peeled
+down to its white, fleshy core.
+
+SUBSTITUTION OF OTHER INGREDIENTS. Many of the recipes which have been
+written down just as they were given can be made more economical and
+no less delicious by the substitution of clarified drippings,
+vegetable shortenings and corn or nut oils for salt pork, butter or
+bacon. Corn-starch is recommended for thickening instead of flour.
+Anyone who does not care for as much cheese or tomato as the Italian
+likes, may omit them entirely or greatly reduce the quantity in most
+of the recipes and still have an excellent dish.
+
+
+[Sidenote: _Soups_]
+
+
+BROWN STOCK
+
+_Sugo di Carne_
+
+    1 lb. beef from some tough but juicy cut
+    A small piece of salt pork
+    A large onion
+    A stalk of celery
+    2 tablespoons butter
+    A carrot
+    2 cloves
+    Salt, pepper
+
+Chop the pork and put it in the bottom of a saucepan. Next add the
+onion, celery and carrot chopped. Dot with butter and over this place
+the meat cut into small pieces. Add any trimmings from steaks, roasts
+or chops that may be on hand and any bits of left over cooked meat.
+Season with salt and the cloves. Put over the fire without stirring.
+When you smell the onions getting very brown turn the meat and when
+everything is extremely brown add a cup of water and let it cook
+almost dry. Repeat this operation of adding the water three times.
+Finally add three pints of boiling water and let it boil gently five
+or six hours, when the stock will be reduced to a few cupfuls. Strain,
+cool and skim off the fat which will form a cake on top of the liquid.
+
+The meat may afterwards be used for a _Flam_, for _Polpettone_ or
+croquettes. The stock may be kept for some days and forms the basis
+for many dishes. In soups it is far superior to beef extract or
+bouillon cubes which may be substituted for it.
+
+
+VEGETABLE CHOWDER
+
+_Minestrone alla Milanese_
+
+    1/2 lb. salt pork
+    2 or 3 sprigs parsley
+    1 kernel garlic
+    2 carrots
+    1/4 medium sized cabbage
+    1 scant cup dried beans, Lima or kidney, soaked over night
+    2 quarts cold water
+    A little celery
+    Any left over peas
+    1 tablespoon butter
+    Rice, salt and pepper
+
+Cut off the rind of the pork and put it into 2 quarts of water to
+boil. Cut off a small slice of the pork and beat it to a paste with
+the parsley and garlic. Add this paste to the pork and water. Slice
+the carrots, cut the rib out of the cabbage leaves. Add the carrots,
+cabbage leaves, other vegetables, seasoning and butter to the soup,
+and let it boil slowly for 2-1/2 hours. The last 1/2 hour add 1 small
+handful of rice for each person.
+
+When the pork is very soft, remove and slice in little ribbons and put
+it back.
+
+This is equally good eaten cold. Three bouillon cubes may be used
+instead of pork, or may be added if a richer soup is desired.
+
+    _Mme. Varesi._
+
+
+FRENCH ONION SOUP
+
+_Minestra di Cipolla alla Francese_
+
+    4 large onions
+    4 tablespoons of vegetable oil or meat drippings
+    1/4 lb. Swiss or American brick cheese, grated
+    1 quart to 3 pints soup stock or boiling water
+    4 slices of stale bread toasted, salt, pepper
+
+Peel the onions and slice them very thin. Fry them slowly in the fat
+until they are a uniform golden brown, using a kettle deep enough to
+hold the water afterwards. When the onions are thoroughly fried add
+the hot water, cover and let simmer at least three-quarters of an
+hour, seasoning to taste. The onions will make a clean brown liquor
+without the use of any meat but soup stock may be used instead of
+water, or beef extract or bouillon cubes may be added to the water if
+a meat soup is preferred.
+
+Put the soup in a hot tureen, add the toast cut into triangles and
+sprinkle it over with the grated cheese. Serve as soon as the toast
+and cheese have been added.
+
+
+PARADISE SOUP
+
+_Minestra del Paradiso_
+
+    4 tablespoons sifted bread crumbs
+    4 tablespoons grated cheese
+    1 quart white soup stock or clear broth
+    3 eggs
+    Nutmeg
+    Salt, pepper
+
+Beat the whites of the eggs, then beat in the yolks. Add the
+breadcrumbs gradually, then the grated cheese, a pinch of salt and a
+grating of nutmeg. These ingredients should form a thin batter.
+
+Have the broth boiling and drop the batter into it by spoonfuls. Let
+it boil three or four minutes and serve immediately. The batter will
+poach in soft, curdled lumps in the clear soup.
+
+This soup is much used as a delicacy for invalids. In this case the
+cheese may be scanted or omitted entirely. By way of variety a
+tablespoonful of finely chopped parsley may be added to the batter, or
+a half a cup of spinach drained and rubbed through a sieve may be
+substituted for half of the breadcrumbs.
+
+When stock or broth is not available, it may be made from bouillon
+cubes and a lump of butter dissolved in boiling water and seasoned
+with celery salt, onion salt and pepper.
+
+    _Signora Maria Ronchi-Cuniberti._
+
+
+PEA SOUP
+
+_Zuppa di Piselli_
+
+    1 pint peas; fresh peas, canned peas or dried peas soaked over night
+    2 tablespoons oil or butter substitute
+    1 small onion
+    1 small carrot
+    A sprig of parsley
+    2 oz. ham, fat and lean
+    A piece of celery
+    A bay leaf
+    Salt, pepper
+
+Chop fine or put through a meat grinder the ham, onion, carrot and
+celery, add the parsley chopped or clipped fine with scissors, and the
+bay leaf. Fry all this in the oil until it is golden brown, but not at
+all scorched. Add one pint of boiling water and the peas. If this
+cooks away add more water as needed until the peas are tender. Rub the
+soup through a sieve. Serve this soup garnished with croutons or toast
+triangles, and send a dish of grated cheese to the table with it to be
+added according to individual taste.
+
+
+BEAN SOUP
+
+_Zuppa di Fagiuoli_
+
+    1 cup dried beans, Kidney, Navy or Lima
+    1/4 cup oil
+    1/4 onion
+    1 clove of garlic
+    1 sprig of parsley
+    1 piece of celery
+    1 cup canned tomatoes
+
+Soak the beans over night. Boil until tender. Many cooks put the beans
+to cook in cold water with a pinch of soda. When they come to a boil,
+pour off this water and add fresh.
+
+Chop fine the onion, garlic, parsley and celery and put them to fry in
+the oil with salt and a generous amount of pepper. When the vegetables
+are a delicate brown add to them two cups of the broth from the beans,
+and the tomatoes. Let all come to a boil and pour the mixture into the
+kettle of beans from which some of the water has been drained, if they
+are very liquid. This soup may be served as it is or rubbed through a
+sieve before serving. Croutons or triangles of dry toast make an
+excellent addition.
+
+
+QUEEN'S SOUP
+
+_Zuppa Regina_
+
+    1 cup cooked chicken
+    1/4 cup bread crumbs
+    1/4 cup milk
+    Yolk of 1 egg, if desired
+    5 or 6 blanched almonds
+    1 quart chicken stock
+    1 slice stale bread
+    Fat for deep frying
+
+Grind the meat and almonds in a meat grinder, or chop very fine. Soak
+the bread crumbs in the milk, and rub all these ingredients to a very
+smooth paste. Add the hot broth. If you wish the soup to be richer and
+have a more milky consistency use the yolk of an egg, which should be
+beaten and have a few tablespoons of the hot broth stirred into it
+before adding to the soup. Do not let the soup boil after the egg is
+added or it will curdle.
+
+Cut the stale bread into cubes and fry in deep fat. Put these croutons
+in the soup, and send it to the table with a dish of grated cheese.
+
+
+VEGETABLE SOUP
+
+_Zuppa Sauté_
+
+Many kinds of vegetables may be used for this soup, carrots, celery,
+cabbage, turnips, onions, potatoes, spinach, the outside leaves of
+lettuce or greens of any variety.
+
+Select three or four kinds of vegetables. Shred or chop coarsely
+cabbage or greens, and slice or cut in cubes the root vegetables. Put
+them over the fire with a small quantity of cooking oil or butter
+substitute, and let them fry until they have absorbed the fat. Then
+add broth and cook until the vegetables are very tender. Fry croutons
+of stale bread in oil and serve them in the soup.
+
+In this, as in other recipes, water may be used instead of broth if
+the latter is not available, and bouillon cubes or beef extract added
+just as the hot soup is removed from the fire.
+
+
+SOUP WITH LITTLE HATS
+
+_Cappelletti all' uso di Romagna_
+
+    Equal parts curds or cottage cheese and cooked meat (chicken, pork
+      or veal)
+    Grated cheese
+    1 egg
+    Grated lemon peel
+    Nutmeg, allspice, salt
+
+Grind the meat very fine and make a highly seasoned mixture of it and
+all the other ingredients. The ground meat may be sautéed in a little
+butter or drippings before it is mixed with the other ingredients to
+improve the flavor. Cut rounds measuring about three inches in diameter
+from a thin sheet of paste made according to the recipe on page 20.
+Place a spoonful of the filling in the middle of each circle of paste.
+Fold over and moisten the edge of the paste with the finger dipped in
+water to make it stay securely closed. These _cappelletti_ should be
+cooked in chicken or turkey broth until the paste is tender, and served
+with this broth as a soup.
+
+This is a time-honored Christmas dainty in Italy.
+
+
+[Sidenote: _Vegetables_]
+
+
+MILANESE RICE
+
+_Risotto alla Milanese I_
+
+    1 lb. rice
+    A medium sized onion
+    4 tablespoons butter, or oil
+    Salt
+    Curry powder, 1/2 teaspoon
+    Grated cheese
+
+Chop the onion very fine, or put it through a meat grinder. Put it to
+cook in the butter, until it is soft and yellow. Wash the rice and add
+it to the onion and butter, stirring constantly so that it will not
+stick. Salt it and add boiling water, a little at a time, until the
+rice is cooked tender, yet not too soft, with each grain distinct.
+Dissolve the curry powder in a tablespoon of cold water and add to the
+rice. Take from the fire and serve very hot after mixing into it a
+handful of grated cheese. The delicacy of this dish is lost if it is
+overcooked or allowed to cool.
+
+    _Signorina Irene Merlani._
+
+
+RICE WITH CHICKEN GIBLETS
+
+_Risotto alla Milanese II_
+
+    1 lb. rice
+    The giblets of a chicken
+    Cooking oil or chicken fat
+    1 egg
+    Chicken broth
+    Onion
+    Grated cheese
+    Salt and pepper
+
+The broth for this _Risotto_ may be made by cooking together the
+giblets, neck and tips of wings of a chicken which is to be roasted,
+or it may be made from the remnants of roast fowl.
+
+Boil the rice until it is about half done in salted water. Then let
+the water cook away and begin adding the broth, in such quantity that
+the rice will be nearly dry when it is tender. Fry the chopped onion
+in the oil or fat. Some mushrooms cut up small are a very good
+addition to this "soffritto." Mince the chicken giblets and add to the
+onion. Stir this mixture into the rice. Add grated cheese and a beaten
+egg just as the rice is taken from the fire.
+
+
+RICE AND PEAS
+
+_Risotto coi Piselli_
+
+    1 cup rice
+    1 tablespoon oil
+    1 tablespoon butter
+    1/2 onion
+    Grated cheese
+    A small can of peas
+
+Clean the rice. Chop the onion fine and fry it a golden color in the
+oil. Put in the rice and stir it until it has absorbed all the oil.
+Salt and add boiling water. Boil until the rice is tender, taking care
+to keep plenty of water on it until the very end when it should cook
+almost dry. Drain the peas and add them toward the end of the cooking.
+Grated cheese is a good addition to this dish.
+
+
+STRING BEANS WITH EGG SAUCE
+
+_Fagiuolini in Salsa d'Uovo_
+
+    1 lb. green or wax beans
+    Butter, salt and pepper
+    Yolk of 1 egg
+    1 teaspoon cornstarch or flour
+    Juice of 1/4 lemon
+    3/4 cup soup stock
+
+String the beans and parboil them in salted, boiling water. Drain, cut
+up into inch pieces and season with butter, salt and pepper. Beat the
+egg yolk in a sauce pan. Beat in the flour and lemon juice, add the
+stock (cold water will do) and cook the mixture over a moderate fire
+until it thickens. Pour over the hot beans and let remain over the
+fire a moment so that they will absorb the flavor of the sauce but not
+long enough to curdle the egg.
+
+
+FRIED CELERY
+
+_Sedano Fritto_
+
+Cut the outside stalks of celery into pieces 3 to 4 inches long, and
+strip off the coarsest fibres. Cook in water until soft and
+transparent. Drain in colander. When it is as dry as possible roll
+each piece separately in flour, and sauté separately, not in a mass,
+in butter, vegetable oil or drippings, with salt and pepper. Each
+piece must be turned to cook on both sides.
+
+Swiss chard may be cooked in the same way.
+
+    _Mme. Varesi._
+
+
+BOILED CELERY
+
+_Sedano per Contorno_
+
+Cook the outside stalks of celery, cut into small pieces, in boiling
+salted water for 5 minutes. Drain and sauté in a very little butter.
+Add a few tablespoons of brown stock and simmer until tender. Sprinkle
+with grated cheese if desired, before serving.
+
+
+BOILED CAULIFLOWER
+
+_Cavolfiore in Umido_
+
+    A small strip of salt pork
+    1/4 onion
+    1 tablespoon butter or oil
+    A large cauliflower
+    Tomato paste[1]
+    Salt, pepper, allspice
+    A little sausage meat
+    Grated cheese
+
+Chop fine the onion and salt pork, and brown together, adding the
+butter and spices. Add enough tomato paste and boiling water to
+moisten the mixture thoroughly, and let it boil a few minutes. Then
+add the finely chopped sausage and more water as necessary to keep it
+boiling.
+
+Wash and quarter the cauliflower and cook it for ten minutes in
+boiling, slightly salted water. Drain it and add it to the sauce, and
+simmer slowly until tender. Be careful not to cook it so long that it
+gets mushy. Grated cheese may be sprinkled over it before serving.
+
+Cabbage may be cooked in the same way.
+
+    _Signorina Irene Merlani._
+
+          [1] See Suggestions, page 5.
+
+
+VEGETABLES ALLA NAPOLITANA
+
+_Giambotto alla Napolitana_
+
+    1/4 onion
+    An eggplant
+    A few tablespoons oil
+    Fresh or canned tomatoes
+    Two or three green peppers
+    One or two potatoes
+    Salt, pepper
+    Zucchini
+
+Zucchini are a kind of small squash for sale in groceries and markets
+of the Italian neighborhoods of our large cities. Summer or winter
+squash, ripe cucumber or even pumpkin make good substitutes.
+
+Chop the onion and fry in oil. The other vegetables should be in
+proportion to each other. For example, if there is a cupful of each of
+the other vegetables when they are cut up, use a cupful of tomatoes
+unless you wish the tomato flavor to be very pronounced. Peel and cube
+the potatoes, eggplant and squash. Remove the seeds and stems from the
+peppers and slice or shred them coarsely. Add the tomatoes to the
+onion and oil. After that has cooked a few minutes add the potatoes.
+When they are half done, put in the peppers, lastly the eggplant,
+squash, and salt and pepper. Continue cooking until the vegetables are
+tender but still whole and firm.
+
+    _Roma Pavilion Restaurant, Chicago._
+
+
+EGGPLANT WITH TOMATO SAUCE
+
+_Melanzana in Umido_
+
+Peel and cut up the eggplant. Salt it and let it stand for an hour or
+so to draw out the bitter juices. Drain and sauté in a little oil or
+drippings. Add tomato sauce[2] and simmer a few moments until tender.
+
+          [2] See page 23.
+
+
+BAKED EGGPLANT WITH CHEESE
+
+_Tortino di Melanzana alla Parmigiana_
+
+The eggplant should be prepared as for ordinary frying, that is, it
+should be peeled, sliced and the slices sprinkled with salt and left
+under a weighted plate for some time to extract the bitter juices.
+Sauté the slices in oil or lard. Line a baking dish with them. Fill
+the center of the dish with hard boiled eggs and cheese cut into
+little pieces. Add to this filling enough grated cheese and tomato
+sauce to flavor it to taste. Cover the top with another layer of the
+fried eggplant and a little more tomato sauce. Bake in the oven for 10
+minutes.
+
+    _Roma Pavilion Restaurant, Chicago._
+
+
+POTATOES "STUFATO"
+
+_Stufato di Patate_
+
+    2 lbs. potatoes
+    1 tablespoon flour
+    4 tablespoons butter
+    1 pint milk
+    Grated cheese
+    Salt, pepper
+
+Peel the potatoes and cut them into little pieces. Cook in boiling
+water for ten minutes. Take them out, drain thoroughly, and put in a
+saucepan, sprinkling them with flour, then adding the butter and milk.
+Cover the pan and let the potatoes cook slowly for a quarter of an
+hour or until thoroughly done. Season well with salt and pepper and a
+generous amount of grated cheese before serving.
+
+    _Signorina Irene Merlani._
+
+
+MOULD OF PEAS OR BEANS
+
+_Sformato di Fagiuolini o Piselli_
+
+    1 lb. green or wax beans
+    1/4 onion
+    A sprig of parsley
+    A piece of celery
+    2 tablespoons oil or butter substitute
+    1 tablespoon flour
+    1 cup milk
+    3 eggs
+    Grated cheese
+
+String the beans. Blanch them by throwing them into boiling water. As
+soon as the water has boiled again drain the beans and plunge them
+into cold water. Fry the finely chopped onion, parsley and celery in a
+tablespoon of oil. When the onion is a golden color add the beans and
+let them absorb the oil. Add just enough water to keep them from
+burning until the beans have simmered tender.
+
+Make a white sauce of the milk, flour and one tablespoon of oil. Beat
+the eggs. Let the beans and sauce cool a little. Then add the eggs,
+beans and a few tablespoons of grated cheese to the white sauce. Pour
+into a buttered mould. Bake or steam as a custard until firm, and
+serve hot.
+
+Peas are good cooked in the same way. Canned peas and beans may be
+used. This makes a very satisfactory luncheon dish.
+
+
+MOULD OF SPINACH
+
+_Stampa di Spinaci_
+
+    1 cup milk
+    1 tablespoon butter
+    1 tablespoon flour
+    Grated cheese
+    2 cups boiled spinach
+    3 eggs
+    Brown stock
+    Salt, pepper
+
+Make a smooth white sauce of the milk, butter and flour. Let it cook
+until it is thick and the flour is thoroughly cooked. Add to the sauce
+the spinach (drained, rinsed and chopped very fine) a few tablespoons
+of grated cheese, two eggs beaten, a few tablespoons of brown stock
+(or a bouillon cube dissolved in a little hot water) and salt. Mix
+thoroughly and pour into a buttered mould. Steam as a custard until it
+is firm. Brown stock or tomato sauce may be poured over this, but it
+is excellent served hot just as it is. For the recipes for _Brown
+Stock_ and _Tomato Sauce_ see pages 7 and 23.
+
+    _Pensione Santa Caterina, Siena._
+
+
+[Sidenote: _Eggs_]
+
+
+EGGS ALL' AURORA
+
+    1 tablespoon butter or vegetable oil
+    1 cup milk
+    1 tablespoon flour
+    3 eggs
+    Salt and pepper
+
+Hard boil the eggs. Make a white sauce of the flour, milk and butter.
+Be sure to cook it thoroughly. Add the whites of the eggs diced very
+fine. Pour this out on a platter and cover with the yolks forced
+through a sieve or potato ricer.
+
+    _Pensione Santa Caterina, Siena._
+
+
+TOMATOES WITH EGGS
+
+    5 or 6 ripe tomatoes of equal size
+    5 or 6 eggs
+    White sauce or brown gravy
+
+Peel the tomatoes. Cut a slice from the top of each, and scoop out the
+core. Break a raw egg into each and replace the top. Put in a baking
+dish and bake until the eggs are set. Serve with a cream sauce or
+brown gravy.
+
+
+[Sidenote: _Corn Meal Dishes_]
+
+
+CORN MEAL LOAF
+
+_Pasticcio di Polenta_
+
+    Yellow cornmeal
+    Dried mushrooms[3]
+    Parmesan cheese[3]
+    Butter
+    Cream
+    Salt
+
+The day before this dish is to be served, cook cornmeal very
+thoroughly with only enough water to make it very stiff. Turn out to
+cool in just the shape of the dish in which it has cooked.
+
+Next day take this same dish, butter it and sprinkle with bread
+crumbs. Cut the mould of cornmeal in horizontal slices about 1/4 inch
+thick. Lay the top slice in the bottom of the dish where it fits. Dot
+with two or three small pieces of butter and three or four dried
+mushrooms which have had boiling water poured over them and soaked
+some time. Moisten with cream and sprinkle with grated Parmesan
+cheese. Repeat slice by slice until the shape is complete. On the last
+slice put only two dots of butter.
+
+Put in a moderate oven and bake three hours. If at the end of this
+time there should be too much liquid on top pour this off to use for
+the seasoning of some other dish, such as spaghetti, rice or noodles,
+and continue cooking until the liquid ceases to ooze.
+
+          [3] See Suggestions, page 5.
+
+
+POLENTA PIE
+
+_Polenta Pasticciata_
+
+    1 cup yellow corn meal
+    1 cup milk
+    1 tablespoon cornstarch
+    Grated cheese
+    Bolognese Sauce[4]
+    Salt
+    1 tablespoon cooking oil or butter
+
+Make a very stiff mush of the cornmeal. Salt it well and when it is
+cooked spread it out to cool on a bread board in a sheet about an inch
+thick. Make a smooth white sauce of the milk, cornstarch and butter.
+Prepare the _Bolognese Sauce_ according to its recipe. When the
+cornmeal is cold slice it down in half inch slices and cut into
+diamonds or squares. Butter a baking dish. Put in a layer of the
+cornmeal, sprinkle it with cheese and a few tablespoons each of the
+white sauce and the meat sauce. Repeat until the dish is full. Bake
+until the top is nicely browned. This seems like an elaborate dish, but
+it is very delicious and a meal in itself.
+
+          [4] See page 23.
+
+
+[Sidenote: _Spaghetti and Other Pastas_]
+
+
+GNOCCHI OF FARINA OR CORNMEAL
+
+_Gnocchi alla Romana_
+
+    1 pint of milk, or half milk and half water
+    1/2 cup farina or cornmeal
+    Butter and grated cheese
+    1 egg
+    Salt
+
+Let the milk come to a boil, salt it and add the farina gradually,
+stirring constantly so it will not become lumpy. Take from the fire
+and add a tablespoon of butter and several tablespoons of grated
+cheese, also the egg slightly beaten. Mix well and spread out on a
+moulding board in a sheet about 3/4 inch thick. When it is cold cut it
+in squares or diamonds. Put a layer of these on a shallow baking dish
+or platter that has been buttered. Sprinkle with cheese and dot with
+butter. Make another layer and so on until the dish is filled. Bake in
+the oven until the crust is well browned.
+
+
+SPAGHETTI WITH ANCHOVIES
+
+    3/4 lb. spaghetti
+    5 medium sized anchovies[5]
+    Olive oil
+    Canned tomatoes
+
+Put the anchovies into a colander and dip quickly into boiling water
+to loosen the skins, and remove the salt. Skin and bone them. Chop
+them and put over the fire in a sauce-pan with a generous quantity of
+oil and some pepper. Do not let them boil, but when they are hot add
+two tablespoons of butter and three or four tablespoons of
+concentrated tomato juice made by cooking down canned tomatoes and
+rubbing through a sieve. Boil the spaghetti in water that is only
+slightly salted and take care not to let it become too soft. Drain
+thoroughly and put it into the hot dish in which it is to be served.
+Pour the sauce over the spaghetti, and if you have left the latter
+unbroken in the Italian style mix by lifting the spaghetti with two
+silver forks until sauce has gone all through it. Serve with grated
+cheese.
+
+          [5] See Suggestions, page 5.
+
+
+SPAGHETTI ALLA NAPOLITANA
+
+    1/2 lb. round steak
+    1/4 lb. salt pork or bacon
+    1 small onion
+    A clove of garlic
+    1 tablespoon butter or substitute
+    A few dried mushrooms, if desired
+    Several sprigs parsley
+    Fresh or canned tomatoes
+
+Grind the salt pork and try it out in a saucepan. While it is frying
+put the onion through the grinder. As soon as the pork begins to brown
+add the onion, the parsley chopped, the garlic shredded fine, and the
+mushrooms which have been softened by soaking in warm water. When the
+vegetables are very brown (great care must be taken not to burn the
+onion, which scorches very easily) add the meat ground coarsely or cut
+up in little cubes. When the meat is a good brown color, add about one
+pint of tomatoes and simmer slowly until all has cooked down to a
+thick creamy sauce. It will probably take 3/4 hour. The sauce may be
+bound together with a little flour if it shows a tendency to separate.
+
+This sauce is used to dress all kinds of macaroni and spaghetti, also
+for boiled rice. Spaghetti should be left unbroken when it is cooked.
+If it is too long to fit in the kettle immerse one end in the boiling
+salted water and in a very few minutes the ends of the spaghetti under
+the water will become softened so that the rest can be pushed down
+into the kettle. Be careful not to overcook it and it will not be
+pasty, but firm and tender. Drain it carefully and put in a hot soup
+tureen. Sprinkle a handful of grated cheese over it and pour on the
+sauce. Lift with two forks until thoroughly mixed.
+
+
+NOODLES OR HOME MADE PASTE
+
+_Tagliatelli o Pasta Fatta in Casa_
+
+The best and most tender paste is made simply of eggs and flour and
+salt. Water may be substituted for part of the eggs, for economy, or
+when a less rich paste is needed. Allow about a cup of flour to an
+egg. Put the flour on a bread board, make a hole in the middle and
+break in the egg. Use any extra whites that are on hand. Work it with
+a fork until it is firm enough to work with the hands. Knead it
+thoroughly, adding more flour if necessary, until you have a paste you
+can roll out. Roll it as thin as a ten cent piece. If the sheet of
+paste is too large to handle with an ordinary rolling pin, a broom
+handle which has been sawed off, scrubbed and sandpapered, will serve
+in lieu of the long Italian rolling pin.
+
+This paste may be cut in ribbons to be cooked in soup as _Tagliatelli_,
+or cut in squares or circles and filled with various mixtures to make
+_Cappelletti_, _Ravioli_, etc.
+
+Any bits that are left or become too dry to work may be made into a
+ball and kept for some time to be grated into soup, in which it makes
+an excellent thickening.
+
+
+RAVIOLI
+
+    1/4 lb. curds or soft cottage cheese
+    1/2 cup cooked spinach or beet greens
+    1 egg
+    Nutmeg
+    Salt
+    Grated cheese
+
+Drain and chop the greens. Mix well with the curds, egg, a little
+grated cheese, salt and nutmeg. Make a paste such as that described in
+the recipe for _Pasta fatta in Casa_, page 20. Roll out this paste very
+thin and mark it off in two or three inch squares. Place a spoonful of
+the mixture on each square. Fold together diagonally. Moisten the edges
+with the finger dipped in cold water, to make them stick together, and
+press them down with the fingers or the tines of a fork. Another method
+is to put the spoonfuls of the mixture in a row two inches from the
+edge of the paste and two inches apart. Fold over the edge of the
+paste. Cut off the whole strip thus formed, and cut into squares with
+the mixture in the middle of each square.
+
+Boil these _ravioli_ in salted water, being careful not to break them
+open. Drain and serve with a tomato sauce containing mushrooms[6],
+either fresh ones, or the dried mushrooms soaked and simmered until
+tender. Arrange the _ravioli_ on a platter, pour the hot sauce over
+them and finish with a sprinkling of grated cheese.
+
+          [6] See page 23.
+
+
+RAVIOLI WITH MEAT
+
+_Ravioli alla Genovese_
+
+    1 cup cooked meat, veal, chicken, turkey or giblets
+    1 small slice cooked ham
+    1/2 cup spinach
+    1 egg
+    Grated cheese, nutmeg, salt
+
+Chop the meat and spinach fine and work to a stiff mixture with the
+egg. Season with cheese, nutmeg and salt to taste. Enclose in little
+squares of the home made paste described above, and cook and serve as
+in the preceding recipe for _Ravioli_.
+
+
+NOODLES WITH HAM
+
+_Tagliatelle col Presciutto_
+
+    Noodles
+    A slice of ham, fat & lean
+    Oil or butter
+    Carrot
+    Celery
+    Tomato paste[7]
+
+Cut the ham into little pieces. Chop carrot and celery to equal the
+ham in quantity. Put them all on the fire with some butter. When the
+mixture is brown add a few tablespoons of tomato paste dissolved in a
+cup of hot water.
+
+Cook the noodles in water that is only slightly salted. Drain and
+dress with the sauce and grated cheese. The quantities to use in the
+sauce must be determined by the amount of noodles to be cooked.
+
+          [7] See Suggestions, page 5.
+
+
+[Sidenote: _Sauces_]
+
+
+BOLOGNESE SAUCE FOR MACARONI
+
+_Maccheroni alla Bolognese_
+
+    1/4 lb. raw round steak
+    A slice of salt pork or bacon (2 oz.)
+    1 tablespoon butter or substitute
+    1 pint hot water or broth
+    1 small carrot
+    1/4 onion
+    1 large piece celery
+    1/2 tablespoon flour
+    Pepper, nutmeg if desired
+
+Chop the meat and vegetables fine and put them over the fire with the
+butter. When the meat has browned add the flour and wet the mixture
+with hot water or broth, allowing it to simmer from half an hour to an
+hour. It is done when it is the consistency of a thick gravy.
+
+This is enough sauce for 1 lb. of macaroni or spaghetti. Dried
+mushrooms are a good addition to this sauce. They may be soaked,
+drained and chopped with other vegetables. This sauce forms the basis
+for the dish of scalloped cornmeal called _Polenta Pasticciata_.
+
+
+TOMATO SAUCE
+
+_Salsa di Pomidoro_
+
+Pellegrino Artusi, the inimitable author of that droll yet practical
+manual of cooking SCIENCE IN THE KITCHEN AND THE ART OF EATING WELL
+(La Scienza in Cucina e l'Arte di mangiar bene) has the following to
+say about tomato sauce.
+
+    "There was once a good old priest in a village of the Romagna who
+    stuck his nose into everything; in every family circle and in every
+    domestic affair he wanted to have his finger in the pie. Aside from
+    this he was a kindly old party and as his zeal was the source of
+    more good than bad people let him go his way; but the wiseacres
+    dubbed him Don Pomidoro (Sir Tomato) to indicate that tomatoes
+    enter into everything; therefore a good tomato sauce is an
+    invaluable aid in cooking."
+
+Chop fine together a quarter of an onion, a clove of garlic, a piece
+of celery as long as your finger, a few bay leaves and just parsley
+enough. Season with a little oil, salt and pepper, cut up seven or
+eight tomatoes and put everything over the fire together. Stir it from
+time to time and when you see the juice condensing into a thin custard
+strain it through a sieve, and it is ready for use."
+
+This sauce serves many purposes. It is good on boiled meat; excellent
+to dress macaroni, spaghetti or other pastes which have been seasoned
+with butter and cheese, or on boiled rice seasoned in the same way.
+Mushrooms are a great addition to it.
+
+
+WHITE SAUCE FOR BOILED ASPARAGUS OR CAULIFLOWER
+
+_Salsa Bianca_
+
+    1 tablespoon flour or cornstarch
+    1/4 cup butter
+    1 tablespoon vinegar
+    Salt and pepper
+    1/2 cup water or soup stock
+    Yolk of 1 egg
+
+Melt half the butter, add the flour and cook until it begins to brown.
+Add the water slowly, stirring meanwhile, the vinegar and the rest of
+the butter. Take from the fire and add the beaten egg yolk. This sauce
+should be smooth like a thin custard.
+
+
+PIQUANT SAUCE
+
+_Salsa Piccante_
+
+    2 sardines or anchovies
+    A bunch of parsley
+    1/4 of a small onion
+    Garlic
+    Lemon juice
+    Vinegar
+    Olive oil
+    Salt, pepper
+
+Wash, skin and bone the anchovies. Chop the parsley very fine with the
+onion. Rub a bowl with the cut side of a clove of garlic. Put in the
+anchovies and rub to a paste. Add the parsley and onion, a tablespoon
+each of lemon juice and vinegar, 1/4 cup olive oil and salt and pepper
+to taste. Stir the mixture until it is smooth and thick. Capers may be
+added by way of variety. This is delicious as a sauce for plain boiled
+meat or fish.
+
+    _Signorina Cornelia Cuniberti._
+
+
+[Sidenote: _Fish_]
+
+
+SALMON ALLA FIORENTINA
+
+    2 lbs. fresh salmon
+    A sprig of parsley
+    2 cloves garlic
+    A bit of sage
+    A bay leaf
+    1 egg
+    Flour
+    Salt, pepper
+    Mayonnaise
+    Oil for frying
+
+Boil the piece of salmon for half an hour with the parsley, garlic,
+sage and bay leaf. Bone and roll into fillets 3/4 inch thick. If the
+fish has boiled very tender it may be necessary to tie the fillets in
+shape with string or strips of cheese cloth. Dip in beaten egg, then
+in flour, salt and pepper. Sauté a delicate brown. Serve with oil
+mayonnaise. The white from the egg used in the mayonnaise may serve
+for dipping the fillets if only a small piece of salmon is cooked.
+
+
+CODFISH "STUFATO"
+
+_Stufato di Baccala_
+
+    1 cup codfish, flaked or picked to pieces with a fork
+    4 tablespoons cooking oil
+    Several sprigs parsley
+    Tomato paste[8]
+    Pepper, hot water
+
+Freshen and soak the codfish in cold water, changing the water two or
+three times. Heat the oil, with the parsley finely chopped. Add the
+tomato paste, pepper and enough water to make sufficient liquid to
+cover the fish. Add the fish and let it simmer over a slow fire until
+it is done.
+
+    _Signorina Irene Merlani._
+
+          [8] See Suggestions, page 5.
+
+
+CODFISH CROQUETTES
+
+_Cotolette di Baccala_
+
+    1 lb. salt codfish
+    2 anchovies[9]
+    A sprig of parsley
+    Grated cheese
+    2 eggs
+    1/2 cup breadcrumbs
+    1 tablespoon butter
+    Pepper
+
+Flake the codfish and put it on the fire in cold water. When it has
+come to a boil remove from fire and drain. Clean the anchovies and
+chop them together with the codfish and parsley. Add enough hot water
+to the bread crumbs and butter to moisten thoroughly. Mix with the
+other ingredients Form into croquettes and dip into egg and crumbs and
+fry in deep fat.
+
+Serve with tomato sauce or simply garnish with lemon.
+
+          [9] See Suggestions, page 5.
+
+
+[Sidenote: _Meats_]
+
+
+FRIED CHIPPED VEAL
+
+_Frittura Piccata_
+
+    Veal
+    Flour
+    Butter
+    1 tablespoon vinegar
+    Chopped parsley
+    Salt and pepper
+
+Take any piece of veal and slice it as thin as possible in small
+irregular slices like chipped beef. Roll in flour, put butter in
+frying pan; when hot add the vinegar and stir hard. Lay in the slices
+of veal and sprinkle salt, pepper and chopped parsley over it. sauté
+first on one side, then on the other, turning each piece separately.
+Serve hot with its own butter and vinegar sauce poured over it.
+
+    _Mme. Varesi._
+
+
+SCALLOPED MEAT
+
+_Piatto di Carne Avanzata_
+
+    Any left over meat
+    Onions
+    Tomatoes, fresh or canned
+    Flour
+    Butter or butter substitute
+    Sifted bread crumbs
+    Salt
+    Pepper
+
+Into the bottom of a baking dish put a layer of thinly sliced onion,
+salt, pepper, a sprinkling of flour and a few dots of butter, then a
+layer of the cooked meat sliced very thin, another layer of onion and
+seasoning, and then one of meat, moistening it occasionally with a
+tablespoon of soup stock or hot water in which a bouillon cube has
+been dissolved. Repeat this until the dish is nearly full. Last put in
+a layer of raw tomatoes (canned tomatoes may be made to serve the
+purpose) and cover the top with bread crumbs, salt, pepper and bits of
+butter. Bake in the oven for one-half hour.
+
+    _Signorina Irene Merlani._
+
+
+MEAT SOUFFLÉ
+
+_Flam di Carne Avanzata_
+
+    1 cup cold boiled or roast meat chopped fine
+    1 oz. butter
+    1 tablespoon flour
+    Grated cheese, to taste
+    1 pint of milk
+    2 eggs
+    Salt, pepper
+
+Make the butter, flour and milk into a white sauce by melting the
+butter, cooking the flour in it until the mixture bubbles and begins
+to brown, then adding the milk and cooking until it is smooth. Let
+this cool. Brown the meat in a saucepan with a little fat or
+drippings, salt and pepper. Take it from the fire and add the white
+sauce and the eggs well beaten. Season with grated cheese, salt and
+pepper. Butter a mould and sprinkle it with bread crumbs, fill with
+the mixture and steam or bake as a custard for an hour. Serve with any
+good meat or tomato sauce.
+
+    _Signorina Irene Merlani._
+
+
+MEAT OMELETTE
+
+_Polpettone_
+
+    Cold boiled meat
+    An egg
+    Bread crumbs
+    Butter, hot water
+
+Chop or grind cold boiled meat and form into an oval cake after mixing
+it with enough slightly beaten egg and bread crumbs (soaked in hot
+water and seasoned with butter) to make it hold its shape. Sauté on
+one side in a frying pan. To turn it use a plate or cover so as not to
+break it. Sauté on the other side. Lift it from the pan and with the
+fat remaining in the pan make a gravy to pour over it, which may be
+enriched by the addition of a beaten egg and a dash of lemon juice
+just as it is taken from the fire.
+
+A _Polpettone_ from left over soup meat often forms the second course
+to a meal, the first course of which has been the soup made from this
+meat with vegetables or macaroni cooked in it.
+
+
+STEW OF BEEF OR VEAL WITH MACARONI
+
+_Stufato di Vitello con Maccheroni_
+
+    1-1/2 lbs. beef or veal suitable for stewing
+    1/4 cup vegetable oil or shortening
+    1 cup broth or sour milk
+    2 large onions
+    Salt
+    Pepper
+
+Cut the meat into little pieces and season each piece with salt and
+pepper. Chop the onions very fine or put them through the meat
+grinder, and fry them brown in the fat. Put in the meat and let it
+cook until it has absorbed all the fat and is slightly browned. Add
+the broth or milk and let it cook over a moderate fire.
+
+As a vegetable with this stew serve macaroni boiled, drained and
+seasoned with tomato sauce[10] and butter.
+
+    _Signorina Irene Merlani._
+
+          [10] See page 5.
+
+
+PIGEONS IN CORNMEAL
+
+_Piccioni con Polenta_
+
+    Pigeons
+    Butter
+    Chopped onion
+    Stock, or boiling water and bouillon cubes
+    Sage
+    Yellow cornmeal
+    Salt, pepper
+
+Make a stiff cornmeal mush, thoroughly cooked. Cut the pigeons in
+quarters or even smaller pieces. Brown them in butter with salt,
+pepper and a little chopped onion. Cover with stock, add a bit of sage
+and stew slowly for an hour and a half. If the birds are young less
+time will do.
+
+Line a round dish with the mush, hollowed out. Lay the pigeons with
+their sauce inside of this and serve hot.
+
+
+SMOTHERED CHICKEN
+
+_Stufato di Pollo_
+
+    A chicken (this is an excellent way to cook a tough fowl)
+    4 oz. fat, half butter and half lard, or any substitute
+    1 cup tomatoes stewed down and put through a sieve
+    1 carrot
+    1 onion
+    Boiling water
+    1 stalk celery
+
+Cut up the chicken, rub it with the lard and brown it in the other
+half of the fat. Add the strained tomato, then the finely chopped
+onion, finally the carrot and celery cut into small pieces, and season
+with salt and pepper. Let it simmer slowly until perfectly tender,
+adding hot water enough to keep it moist, from time to time, as the
+strained tomato cooks away.
+
+    _Signorina Irene Merlani._
+
+
+CHICKEN ALLA CACCIATORA
+
+_Pollo alla Cacciatora_
+
+    A chicken
+    1 pint fresh or canned tomatoes
+    1/4 lb. fat salt pork or bacon
+    Flour
+    6 sweet green peppers
+    2 or 3 medium sized onions
+
+Grind or chop the salt pork and put in a large frying pan with the
+onions sliced thin. Fry the onions slowly and carefully until they are
+golden brown. Skim them out. Cut up the chicken, sprinkle the pieces
+with flour, salt and pepper, and sauté in the fat which remains in the
+frying pan. When the chicken is brown add the tomatoes and green
+peppers and put back the onions. When the vegetables have cooked down
+to a thick gravy keep adding enough hot water to prevent their
+burning. Cover the pan tightly and simmer until the chicken is very
+tender. This an excellent way to cook tough chickens. Fowls which have
+been boiled may be cooked in this way, but of course young and tender
+chickens will have the finer flavor.
+
+
+BOILED FOWL WITH RICE
+
+_Lesso di Pollo col Riso_
+
+    1/2 lb. rice
+    A fowl suitable for boiling
+    Salt and pepper
+    1 egg
+    Butter
+    Grated cheese
+
+Cut up the fowl and boil until it is tender. Wash the rice and blanch
+it by letting it come to a boil and cook a few minutes in salted
+water. Finish cooking it in the broth from the boiled fowl. Do not
+cook it too long or it will be mushy. Add the broth a little at a time
+to be sure the rice is not too wet when it is done. Season with cheese
+and butter and add the egg yolk to bind it just as it is taken from
+the fire. Serve as a border around the fowl.
+
+
+STUFFING FOR ROAST CHICKEN OR TURKEY
+
+_Ripieno_
+
+    2 small link sausages
+    Giblets of the fowl
+    1 cup dry breadcrumbs
+    1 tablespoon drippings
+    1 egg
+    A few dried mushrooms[11]
+    Nutmeg
+    Very little salt and pepper
+    8 or 10 large roasted chestnuts
+
+Brown the sausages and giblets in drippings. Add a cup of boiling
+water and simmer until cooked. Skim them from their broth and put the
+bread crumbs to soak in it. Skin the sausages and chop or grind them
+together with the giblets, chestnuts and the mushrooms which have been
+washed and soaked in warm water. Mix thoroughly with the bread crumbs.
+Add more bread crumbs or hot water if it is not the right consistency.
+Double the quantity for a turkey. This dressing is very nice sliced
+cold.
+
+          [11] See Suggestions, page 5.
+
+
+[Sidenote: _Sweets_]
+
+
+CHOCOLATE PUDDING
+
+_Budino di Cioccolata_
+
+    2 cups milk
+    3 eggs
+    1-1/2 squares unsweetened chocolate
+    1/4 cup sugar
+    3 oz. ground macaroons
+
+Make a custard of the eggs, milk, sugar and chocolate. Cook it in a
+double boiler until it thickens. Take from the fire and add the finely
+ground macaroons, stirring and beating the mixture until it is smooth.
+Pour into a buttered mould and chill thoroughly on the ice.
+
+    _Signorina Irene Merlani._
+
+
+ZABAIONE
+
+    1 wineglass Marsala or Madeira wine (1/4 cup)
+    1 tablespoon sugar
+    2 eggs
+
+Beat the eggs, beat in the sugar, add the wine. Cook over a slow fire,
+beating constantly until the mixture begins to thicken. Take from the
+fire and continue to beat a moment so the mixture will not cook to the
+side of the hot vessel. It should be a smooth, frothy cream. It is
+eaten hot, poured over sponge cake or served in tall glasses. A scant
+teaspoon of cinnamon may be added by way of variety.
+
+It is best to cook Zabaione in a double boiler or in a dish set into a
+larger one of boiling water, to prevent its curdling.
+
+Orange or other fruit juice may be substituted for the wine, but
+Marsala is the original and authentic ingredient. Made with fruit
+juice it becomes an acceptable pudding sauce.
+
+    _Pensione Santa Caterina, Siena._
+
+
+MONT BLANC
+
+_Monte Bianco, Dolce di Castagne_
+
+    1 lb French or Italian chestnuts
+    Milk, sugar, whipped cream, cinnamon
+
+Boil the chestnuts for two hours and then peel off the shells and
+inner skins. Put them over the fire with a little milk, and mash them
+to a paste, adding more milk if necessary, to make them of about the
+consistency of mashed potatoes. Flavor with sugar and cinnamon. Pass
+them through a sieve or potato ricer to form a mound on the plate on
+which the Mont Blanc is to be served. Decorate with a generous
+quantity of whipped cream just before serving. Vanilla or a little
+wine may be used for flavoring instead of cinnamon.
+
+    _Marietta Ieri_
+
+
+NUT CAKE
+
+    1/4 lb. rice flour
+    6 oz. sugar
+    4 oz. butter
+    4 eggs
+    Vanilla
+    4 oz. almonds and filberts
+
+Blanch the almonds and filberts and dry them thoroughly. Grind them
+very fine and mix with the rice flour and two tablespoons of the
+sugar. Beat the eggs light and beat in the rest of the sugar. Pour the
+eggs into the other mixture and beat all very light. Add the melted
+butter and continue to beat. Pour into a buttered loaf-cake tin and
+bake in a moderate oven.
+
+
+PASTA MARGUERITA
+
+    1/4 lb. potato flour
+    1/4 lb. powdered sugar
+    4 eggs
+    Lemon juice
+
+Beat the egg yolks thoroughly and beat in the sugar. Then add the
+flour and lemon juice and beat in all 1/2 hour. Beat the whites of the
+eggs dry and fold them into the rest. Butter a mould and sprinkle with
+powdered sugar. Pour into the mould and bake. When it is cool turn out
+of the mould and sprinkle with powdered sugar.
+
+
+BIGNÉ
+
+    1 cup flour
+    1 cup water
+    1/2 cup butter
+    3 eggs
+    A little salt
+
+Boil the water and melt the butter in it. Salt it, add the flour and
+let it cook a little while. Cool and add the beaten eggs. Form this
+into 12 _Bigné_, (little cakes or cookies) and bake them in the oven.
+When they are baked split them open and fill with a custard flavored
+with vanilla and sprinkle them with powdered sugar.
+
+    _Signorina Irene Merlani._
+
+
+
+
+
+
+End of the Project Gutenberg EBook of Practical Italian Recipes for American
+Kitchens, by Julia Lovejoy Cuniberti
+
+*** END OF THE PROJECT GUTENBERG EBOOK 43912 ***