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diff --git a/43912-8.txt b/43912-8.txt deleted file mode 100644 index f7feddc..0000000 --- a/43912-8.txt +++ /dev/null @@ -1,2029 +0,0 @@ -The Project Gutenberg EBook of Practical Italian Recipes for American -Kitchens, by Julia Lovejoy Cuniberti - -This eBook is for the use of anyone anywhere at no cost and with -almost no restrictions whatsoever. You may copy it, give it away or -re-use it under the terms of the Project Gutenberg License included -with this eBook or online at www.gutenberg.org - - -Title: Practical Italian Recipes for American Kitchens - Sold to aid the Families of Italian Soldiers - -Author: Julia Lovejoy Cuniberti - -Release Date: October 8, 2013 [EBook #43912] - -Language: English - -Character set encoding: ISO-8859-1 - -*** START OF THIS PROJECT GUTENBERG EBOOK PRACTICAL ITALIAN RECIPES *** - - - - -Produced by Ann Jury and the Online Distributed Proofreading -Team at http://www.pgdp.net (This file was produced from -images generously made available by The Internet Archive) - - - - - - -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 THIS PROJECT GUTENBERG EBOOK PRACTICAL ITALIAN RECIPES *** - -***** This file should be named 43912-8.txt or 43912-8.zip ***** -This and all associated files of various formats will be found in: - http://www.gutenberg.org/4/3/9/1/43912/ - -Produced by Ann Jury and the Online Distributed Proofreading -Team at http://www.pgdp.net (This file was produced from -images generously made available by The Internet Archive) - - -Updated editions will replace the previous one--the old editions -will be renamed. - -Creating the works from public domain print editions means that no -one owns a United States copyright in these works, so the Foundation -(and you!) can copy and distribute it in the United States without -permission and without paying copyright royalties. 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