{"text": "\nBROTH OR SOUP STOCK\n\n(Brodo)\n\nTo obtain good broth the meat must be put in cold water, and then\r\nallowed to boil slowly. Add to the meat some pieces of bones and \"soup\r\ngreens\" as, for instance, celery, carrots and parsley. To give a brown\r\ncolor to the broth, some sugar, first browned at the fire, then diluted\r\nin cold water, may be added.\n\nWhile it is not considered that the broth has much nutritive power, it\r\nis excellent to promote the digestion. Nearly all the Italian soups are\r\nmade on a basis of broth.\n\nA good recipe for substantial broth to be used for invalids is the\r\nfollowing: Cut some beef in thin slices and place them in a large\r\nsaucepan; add some salt. Pour cold water upon them, so that they are\r\nentirely covered. Cover the saucepan so that it is hermetically closed\r\nand place on the cover a receptacle containing water, which must be\r\nconstantly renewed. Keep on a low fire for six hours, then on a strong\r\n[Pg 6]fire for ten minutes. Strain the liquid in cheese cloth.\n\nThe soup stock, besides being used for soups, is a necessary ingredient\r\nin hundreds of Italian dishes.\n"}
{"text": "\nSOUP OF \"CAPPELLETTI\"\n\nThis Soup is called of \"Cappelletti\" or \"little hats\" on account of the\r\nshape of the \"Cappelletti\".\n\nFirst a thin sheet of paste is made according to the following\r\ndirections:\n\nThe best and most tender paste is made simply of eggs, flour and salt,\r\nwater may be substituted for part of the eggs, for economy, or when a\r\nless rich paste is needed. Allow about a cup of flour to an egg. Put the\r\nflour on a bread board, make a hollow in the middle and break in the\r\negg. Use any extra whites that are on hand. Knead it thoroughly, adding\r\nmore flour if necessary, until you have a paste you can roll out. Roll\r\nit as thin as an eighth of an inch. A long rolling pin is necessary, but\r\nany stick, well scrubbed and sand papered, will serve in lieu of the\r\nlong Italian rolling pin.\n\nCut from this sheet of paste rounds measuring about three inches in\r\ndiameter. In the middle of each circle place a spoonful of filling that\r\nmust be made beforehand, composed of cooked meat (chicken, pork or veal)\r\nground very fine and seasoned with grated cheese, grated lemon peel,[Pg 7]\r\nnutmeg, allspice, salt. The ground meat is to be mixed with an equal\r\namount of curds or cottage cheese.\n\nWhen the filling is placed in the circle of paste, fold the latter over\r\nand moisten the edge of the paste with the finger dipped in water to\r\nmake it stay securely closed.\n\nThese cappelletti should be cooked in chicken or beef broth until the\r\npaste is tender, and served with this broth as a soup.\n"}
{"text": "\nBREAD SOUP\n\n(Panata)\n\nThis excellent and nutritious soup is a godsend for using the stale\r\nbread that must never again be thrown away. It is composed of bread\r\ncrumbs and grated bread, eggs, grated cheese, nutmeg (in very small\r\nquantity) and salt, all mixed together and put in broth previously\r\nprepared, which must be warm at the moment of the immersion, but not at\r\nthe boiling point. Then place it on a low fire and stir gently. Any\r\nvegetable left over may be added.\n"}
{"text": "\nGNOCCHI\n\nThis is an excellent soup, but as it requires boiled or roast breast of\r\nchicken or turkey it is[Pg 8] well to make it only when these ingredients are\r\nhandy.\n\nPrepare a certain quantity of boiled potatoes, the mealy kind being\r\npreferred. Mash the potatoes and mix them with chicken or turkey breast\r\nwell ground, grated cheese (Parmesan or Swiss), two or more yolks of\r\neggs, salt and a small quantity of nutmeg. Pour the compound on the\r\nbread board with a quantity of flour sufficient to make a paste and roll\r\nit in little sticks as thick as the small finger. Cut the sticks in\r\nlittle pieces about half an inch long and put them in boiling water.\r\nFive or six minutes' cooking will be sufficient.\n"}
{"text": "\nVEGETABLE SOUP\n\n(Zuppa Sant\u00e9)\n\nAny kind of vegetables may be used for this soup: carrots, celery,\r\ncabbage, turnips, onions, potatoes, spinach, the outside leaves of\r\nlettuce or greens of any variety.\n\nSelect three or four kind of vegetables, shred or chop coarsely cabbage\r\nor greens, and slice or cut in cubes the root vegetables. Put them over\r\nthe fire with a small quantity of cooking oil or butter substitute, and\r\nlet them fry until they have absorbed the fat. Then add broth and cook\r\nuntil the vegetables are very tender. Fry croutons of stale bread in oil\r\nand serve them in the soup.[Pg 9]\n"}
{"text": "\nQUEEN'S SOUP\n\n(Zuppa Regina)\n\nThis is made with the white meat of chicken, which is to be ground in a\r\nmeat grinder together with blanched almonds (5 or 6) for one quart of\r\nchicken stock. To the meat and almond add some bread crumbs, first\r\nsoaked in milk or broth, in the proportion of about one fifth of the\r\nquantity of the meat. All these ingredients are to be rubbed to a very\r\nsmooth paste and hot broth is to be added to them. If you wish the soup\r\nto be richer and have a more milky consistency, use the yolk of an egg,\r\nwhich should be beaten, and have a few tablespoonfuls of hot broth\r\nstirred into it before adding to the soup. Do not let the soup boil\r\nafter the egg is added or it will curdle.\n\nOne slice of stale bread may be cut into cubes, fried in deep fat, and\r\nthe croutons put in the soup. Send it to the table with a dish of grated\r\ncheese.\n"}
{"text": "\nBEAN SOUP\n\n(Zuppa di fagiuoli)\n\nOne cup of dried beans, kidney, navy or lima is to be soaked over night.\r\nThen boil until tender. It is preferable to put the beans to cook in\r\ncold water with a pinch of soda. When they come to boil, pour off this\r\nwater and add fresh.[Pg 10]\n\nChop fine \u00bc onion, one clove of garlic, one sprig of parsley and one\r\npiece of celery and put them to fry in \u00bc cup of oil with salt and a\r\ngenerous amount of pepper. When the vegetables are a delicate brown add\r\nto them two cups of the broth from the beans and 1 cup of tomatoes\r\n(canned or fresh). Let all come to a boil and pour the mixture into the\r\nkettle of beans from which some of the water has been drained, if they\r\nare very liquid. This soup may be served as it is or rubbed through a\r\nsieve before serving. Croutons or triangles of dry toast make an\r\nexcellent addition.\n\nThe bean soup is made without meat or chicken broth, and it belongs\r\nconsequently to that class of soup called by the Italians \"Minestra di\r\nMagro\" or \"lean soup,\" to be served preferably on Friday and other days\r\nin which the Roman Catholic Church prohibits the use of meats.\n"}
{"text": "\nLENTIL SOUP\n\n(Zuppa di lenticchie)\n\nThe lentil soup is prepared in the same way as the bean soup, only\r\nsubstituting lentils for beans. A good combination is that of lentils\r\nand rice. The nutritive qualities of the lentils are not sufficiently\r\nknown in this country, but all books on dietetics speak very highly of\r\nthem.[Pg 11]\n"}
{"text": "\nVEGETABLE CHOWDER\n\n(Minestrone alla Milanese)\n\nCut off the rind of \u00bd lb. salt pork and put it into two quarts of\r\nwater to boil. Cut off a small slice of the pork and beat it to a paste\r\nwith two or three sprigs of parsley, a little celery and one kernel of\r\ngarlic. Add this paste to the pork and water. Slice two carrots, cut the\r\nrib out of the leaves of \u00bc medium sized cabbage. Add the carrots,\r\ncabbage leaves, other vegetables, seasoning and butter to the soup, and\r\nlet it boil slowly for 2\u00bd hours. The last \u00bd hour add one small\r\nhandful of rice for each person.\n\nWhen the pork is very soft, remove and slice in little ribbons and put\r\nit back.\n\nThe minestrone is equally good eaten cold.\n"}
{"text": "\nRAVIOLI\n\nPut on the bread board about two pounds of flour in a heap; make a\r\nhollow in the middle and put in it a piece of butter, three egg-yolks,\r\nsalt and three or four tablespoonfuls of lukewarm water. Make a paste\r\nand knead it well, then let it stand for an hour, wrapped or covered\r\nwith a linen cloth. Then spread the paste to a thin sheet, as thin as a\r\nten-cent piece.[Pg 12]\n\nChop and grind pieces of roast or boiled chicken meat: add to it an\r\nequal part of marrow from the bones of beef and pieces of brains, three\r\nyolks, some crumbs of bread soaked in milk or broth and some grated\r\ncheese (Parmesan or Swiss). Rub through a sieve and make little balls as\r\nbig as a hazel-nut, which are to be placed at equal distances (a little\r\nmore than an inch) in a line over the sheet of paste.\n\nBeat a whole egg and pass it over the paste with a brush all around the\r\nlittle balls. Cover these with another sheet of paste, press down the\r\nintervals between each ball, and then separate each section from the\r\nother with a knife. Moisten the edges of each section with the finger\r\ndipped in cold water, to make them stick together, and press them down\r\nwith the fingers or the prongs of a fork. Then put to boil in water\r\nseasoned with salt or, better still, in broth. The ravioli are then to\r\nbe served hot seasoned with cheese and butter or with brown stock or\r\ntomato sauce.\n"}
{"text": "\nPAVESE SOUP\n\n(Zuppa alla Pavese)\n\nCut as many thin slices of bread as are needed in order that each person\r\nmay have at least two of them. These slices are then to be toasted and\r\nbrowned with butter. Poach two eggs for each[Pg 13] person, one on each slice\r\nof bread and place the slices on a large and deep dish (not in a soup\r\ntureen). Pour hot broth in the plate, taking care not to break the eggs,\r\nseason with Parmesan or Swiss cheese, and serve.\n\nPASTE\n\nSPAGHETTI, MACARONI ETC.\n\n(Pasta Asciutta)\n\nThe Italians serve the spaghetti or macaroni at the beginning of the\r\nmeal, in place of soup, and they give it the name of Minestra Asciutta\r\nor \"dry\" soup. Besides the familiar spaghetti, the paste is served in\r\nmany other forms and with different seasoning. This is by far the most\r\npopular Italian dish, and it seems to have pleased the taste of all the\r\npeoples of the earth. The highly nutritive qualities of spaghetti and of\r\ncheese, their indispensable condiment, have been recognized by all diet\r\nauthorities and, as for its palatableness, the lovers of spaghetti are\r\njust as enthusiastic and numerous outside of Italy as within the\r\nboundaries of that blessed country. The most popular seasoning for\r\nspaghetti, are tomato sauce, brown stock and anchovy sauce. The\r\ndescription of these three condiments follows:[Pg 14]\n"}
{"text": "\nTOMATO SAUCE\n\n(Salsa di Pomidoro)\n\nChop together, fine, one quarter of an onion, a clove of garlic, a piece\r\nof celery as long as your finger, a few bay leaves and just enough\r\nparsley. Season with a little oil, salt and pepper, cut up seven or\r\neight tomatoes and put everything over the fire together. Stir it from\r\ntime to time and when you see the juice condensing into a thin custard\r\nstrain through a sieve, and it is ready for use.\n\nWhen fresh tomatoes are not available the tomato paste may be used. This\r\nis a concentrated paste made from tomatoes and spices which is to be\r\nhad, at all Italian grocers', now so numerous in all American cities.\r\nThinned with water, it is a much used ingredient in Italian recipes.\r\nCatsup and concentrated tomato soup do not make satisfactory substitutes\r\nas they are too sweet in flavor. Of course canned tomatoes seasoned with\r\nsalt and a bit of bay leaf, can always be used instead of fresh\r\ntomatoes.\n\nThis sauce serves many purposes. It is good on boiled meat; excellent to\r\ndress macaroni, spaghetti or other pastes which have been seasoned with\r\nbutter and cheese, or on boiled rice seasoned in the same way (see\r\nRisotto). Mushrooms are a fine addition to it.[Pg 15]\n\nWhen using concentrated paste the following recipes will be found to\r\ngive good results:\n\nChop one onion, one carrot and a celery stalk: form a little bunch of\r\nparsley and other aromatic greens and put everything to brown in a\r\nsaucepan together with a piece of butter. Add a reasonable portion of\r\ntomato paste while cooking, stir and keep on a low fire until the sauce\r\nassumes the necessary consistency.\n"}
{"text": "\nBROWN STOCK\n\n(Sugo di Carne)\n\nCover the bottom of a saucepan with thin slices of beef taken from a\r\njuicy cut and small pieces of salt pork. Place over a large onion, one\r\ncarrot, and a stalk of celery, all chopped in small pieces. Add some\r\nbutter and cover the whole with any trimmings from steaks or roasts and\r\nany bit of left over cooked meat. Season with salt and cloves. Put over\r\nthe fire without stirring. When you smell the onions getting very brown,\r\nturn the meat and when everything is quite brown add a cup of water,\r\nrenewing the latter three times. Finally add a certain quantity of\r\nboiling water or, better still, of broth, and let it boil gently five or\r\nsix hours. Strain, cool and skim off the fat which will form a cake on\r\ntop of the liquid.[Pg 16]\n\nThe meat can be used afterward for meat balls or Croquettes. The stock\r\nmay be kept for some days and forms the basis for many dishes.\n"}
{"text": "\nANCHOVY SAUCE\n\n(Salsa d'Acciughe)\n\nThis recipe does not call for the filets of anchovies prepared for hors\r\nd'\u0153uvre, but the less expensive and larger whole anchovies in salt to\r\nbe had in bulk or cans at large dealers. Wash them thoroughly in plenty\r\nof water. Remove head, tail, backbone and skin and they are ready for\r\nuse.\n\nPut five or six anchovies into a colander and dip quickly into boiling\r\nwater to loosen the skins, remove the salt, skin and bone them. Chop\r\nthem and put over the fire in a saucepan with a generous quantity of oil\r\nand some pepper. Do not let them boil, but when they are hot add two\r\ntablespoons of butter and three or four tablespoons of concentrated\r\ntomato juice made by cooking down canned tomatoes and rubbing through a\r\nsieve. When this sauce is used to season spaghetti, these must be boiled\r\nin water that is only slightly salted and care must be taken not to let\r\nthem become too soft. The quantities above mentioned ought to be\r\nsufficient for about one pound of spaghetti.[Pg 17]\n"}
{"text": "\nSPAGHETTI OR MACARONI WITH BUTTER AND CHEESE\n\n(Pasta al burro e formaggio)\n\nThis is the simplest form in which the spaghetti may be served, and it\r\nis generally reserved for the thickest paste. The spaghetti are to be\r\nboiled until tender in salted water, taking care to remove them when\r\ntender, and not cooked until they lose form. They should not be put into\r\nthe water until this is at a boiling point.\n\nTake as much macaroni as will half fill the dish in which it is to be\r\nserved. Break into pieces two and a half to three inches long if you so\r\ndesire. The Italians leave them unbroken, but their skill in turning\r\nthem around the fork and eating them is not the privilege of everybody.\r\nPut the macaroni into salted boiling water, and boil twelve to fifteen\r\nminutes, or until the macaroni is perfectly soft. Stir frequently to\r\nprevent the macaroni from adhering to the bottom. Turn it into a\r\ncolander to drain; then put it into a pudding-dish with a generous\r\nquantity of butter and grated cheese. If more cheese is liked, it can be\r\nbrought to the table so that the guests can help themselves to it.\n\nThe macaroni called \"Mezzani\" which is a name designating size, not\r\nquality, is the preferable kind for macaroni dishes made with butter and\r\ncheese.[Pg 18]\n"}
{"text": "\nMACARONI WITH SAUCE\n\n(Maccheroni al sugo)\n\nThe most appreciated kind of macaroni are those seasoned with tomato\r\nsauce or with brown stock (see nos. 12 and 13). The macaroni are boiled\r\nas above, then drained in a colander, returned to the saucepan and mixed\r\nwith the sauce and grated cheese. For those who like it some butter may\r\nbe added in the mixing.\n"}
{"text": "\nMACARONI WITH ANCHOVY SAUCE\n\n(Maccheroni con salsa d'acciughe)\n\nAfter the paste is drained thoroughly it is to be put into the hot dish\r\nin which it is to be served and the anchovy sauce poured over it and\r\nwell mixed with two silver forks until the sauce has gone all through\r\nit. Some olive oil may be added, but grated cheese is not generally used\r\nwith the anchovy sauce.\n"}
{"text": "\nMACARONI A LA CORINNA\n\n(Maccheroni alla Corinna)\n\nPut on the fire a pot with two quarts of salted water to which add a\r\nsmall piece of butter. When it begins to boil put in it \u00be lb.\r\nmacaroni. Let[Pg 19] it boil for five minutes, then drain them in a colander.\r\nPut them again in new boiling water, prepared as above and let them cook\r\non a slow fire. Drain them again. Cover the bottom of a plate with\r\nmacaroni and cover this first layer with grated cheese and with some\r\nvegetables in mac\u00e9doine, that is, chopped fine and fried brown with\r\nbutter. Repeat the draining, moisten the macaroni with the water in\r\nwhich they have previously cooked and keep on a low fire for ten minutes\r\nmore.\n\nThe Mac\u00e9doine of vegetables can be made with a dozen Bruxelles sprouts\r\nor one cabbage, half a dozen big asparagus cut in little pieces, a\r\ncarrot cut in thin slices, a dozen small onions, some turnips and half a\r\ndozen mushrooms. The mushrooms and the asparagus can be omitted. Melt\r\nsome butter in a saucepan and when the turnips, the carrots and the\r\nonions are half cooked, add the cabbage or sprouts. Put in some water\r\nand some more butter, boil for ten minutes and then add the mushrooms\r\nand the asparagus, adding salt and pepper, and a little sugar if this is\r\ndesired.\n"}
{"text": "\nMACARONI \"AU GRATIN\"\n\n(Maccheroni al gratin)\n\nBoil the macaroni in salted water until tender and drain them. Butter\r\nslightly a fireproof casse[Pg 20]role and lay on the bottom some grated cheese\r\nand grated bread. Alternate the layers of cheese with macaroni and on\r\nthe top layer of macaroni put more cheese and bread grated. Over the\r\nwhole pour some melted butter, cover the casserole, (or pyrex plate) and\r\nput it in the oven with a low fire. Keep for ten minutes or more, until\r\nthe top appears browned.\n"}
{"text": "\nMACARONI NAPOLITAINE\n\n(Maccheroni alla Napoletana)\n\nGrind \u00bc lb. salt pork or bacon and fry it out in a saucepan. While it\r\nis frying put one small onion through the grinder. As soon as the pork\r\nbegins to brown add the onion, the parsley chopped, a clove (or small\r\nsection) of garlic shredded fine, and a few dried mushrooms which have\r\nbeen softened by soaking in warm water. When the vegetables are very\r\nbrown (great care must be taken not to burn the onion, which scorches\r\nvery easily) add \u00bd lb. round steak ground coarsely or cut up in little\r\ncubes. When the meat is a good brown color, add some fresh or canned\r\ntomatoes or half a tablespoonful of tomato paste and simmer slowly until\r\nall has cooked down to a thick creamy sauce. It will probably take \u00be\r\nhour. The sauce may be bound together with a little flour if it shows a\r\ntendency to separate.[Pg 21]\n\nThis sauce is used to dress all kinds of macaroni and spaghetti, also\r\nfor boiled rice (see Risotto). The macaroni or spaghetti should be left\r\nunbroken when cooked. If they are too long to fit in the kettle immerse\r\none end in the boiling salted water and in a very few minutes the ends\r\nof the spaghetti under the water will become softened so that the rest\r\ncan be pushed down into the kettle. Be careful not to overcook it, and\r\nit will not be pasty, but firm and tender. Drain it carefully and put in\r\na hot soup tureen. Sprinkle a handful of grated cheese over it and pour\r\non the sauce. Lift with two forks until thoroughly mixed.\n"}
{"text": "\nMACARONI FRIED WITH OIL\n\n(Maccheroni all'olio)\n\nAfter the macaroni have boiled drain them and put them in a saucepan in\r\nwhich some good olive oil has already boiled, with a clove of garlic\r\nchopped fine. Let the paste fry, taking care that it doesn't stick to\r\nthe bottom of the saucepan, and when it is well browned on one side,\r\nturn it to have the other side browned. Serve the macaroni very hot. Add\r\nno cheese.[Pg 22]\n"}
{"text": "\nRISOTTO MILANAISE\n\n(Risotto alla Milanese)\n\nMelt a small piece of butter in a saucepan. Brown in the butter a medium\r\nsized onion, cut in thin slices. When the onion is browned, take it away\r\nfrom the saucepan and add little by little the rice, stirring it with a\r\nwooden spoon. Every time that the rice becomes dry, add some hot broth\r\n(or hot water) until the rice is completely cooked. Add salt and pepper\r\nand a little saffron, if you like it.\n\nWhen the rice is almost cooked, add to it some brown stock. Dress with\r\nparmesan cheese and some butter. Mix well and serve hot. This dish must\r\nnot be allowed to be overcooked or cooled before eating.\n"}
{"text": "\nRISOTTO WITH CHICKEN GIBLETS\n\n(Risotto alla Milanese II)\n\nThe broth for this risotto may be made by cooking together the giblets,\r\nneck and tips of wings of a chicken which is to be roasted, or it may be\r\nmade from the left-overs of roast fowl.\n\nBoil the rice until it is about half done in salted water. Then let the\r\nwater cook away and begin adding the broth, in such quantity that the\r\nrice will be nearly dry when it is tender. Fry one chop[Pg 23]ped onion in the\r\noil or fat. Some mushrooms cut up small are a very good addition to this\r\n\"Soffritto\". Mince the chicken giblets and add to the onion. Stir the\r\nmixture into the rice. Add grated cheese and a beaten egg just as the\r\nrice is taken from the fire.\n"}
{"text": "\n(Risotto con piselli)\n\nWash and dry 1\u00bd lb. rice; chop fine one medium sized onion and put it\r\non the fire with a small quantity of butter.\n\nWhen the onion is well browned, add the rice little by little, stirring\r\nwith a wooden spoon. Add some boiling water one cup at a time. Drain the\r\npeas previously prepared (fresh or canned peas may be used) and add them\r\ntoward the end of the cooking. When the whole is almost cooked, add some\r\nsalt and take it away from the water almost dry. Add some butter, stir\r\nand serve hot.\n"}
{"text": "\nRISOTTO WITH LOBSTER\n\n(Risotto coi gamberi)\n\nFor this risotto either lobster or crab meat can be used: the former is,\r\nhowever, considered more tasty. The lobster or crab meat ought to be\r\nabout half the weight of the rice employed. A little more than a pound\r\nof rice and half this weight[Pg 24] of crab meat ought to be enough for six\r\npersons.\n\nChop fine a sprig of parsley, a stalk of celery, one carrot, half an\r\nonion a clove of garlic and brown the whole in good olive oil. When\r\nbrowned, add the crab meat and season with salt and pepper. During the\r\ncooking process stir and turn over the crabs, and when they have become\r\nred, pour over as much hot water as is necessary to cook the rice.\n\nAfter the water boils for a while, remove the lobster (or crab, or\r\ncraw-fish) leaving the saucepan on the fire. Put half of the crabs\r\naside, and grind the rest. Rub the ground meat through the sieve and put\r\nit back on the fire. In another saucepan melt some butter and put into\r\nit little by little the rice that has been washed and dried. Stir and\r\nadd the broth from the first saucepan. When the rice is almost cooked\r\nadd the craw-fish that you have put aside, or rather its meat extracted\r\nfrom the shells, take from the fire and pour over it the fish mixture,\r\nadding some grated cheese.\n"}
{"text": "\nRICE WITH SAFFRON\n\n(Riso alla Milanese con Zafferano)\n\nWash and dry the rice and put it in boiling broth (beef or chicken\r\nbroth). When the rice is half cooked add half its weight of marrow of\r\nbeef bone, cut into small pieces. A few minutes[Pg 25] are sufficient for the\r\ncooking of the marrow. Add grated cheese and remove the kettle from the\r\nfire.\n\nDissolve some saffron in one or two tablespoonfuls of broth; sift it\r\nthrough a sieve and mix with rice, which is to be served very hot, and\r\nmakes an excellent soup.\n"}
{"text": "\nRICE CAKES\n\n(Frittelle di riso)\n\nCook the rice in milk, adding a small quantity of butter, some salt,\r\nhalf a teaspoon of sugar and just a taste of lemon peel. Let the rice\r\ncool down after being thoroughly cooked, then add three yolks of eggs\r\n(for \u00bc lb. of rice) and some flour. Mix well and let the whole rest\r\nfor several hours. When about to fry, beat the white of the eggs to a\r\nfroth, add to the rice mixing slowly, and put into the saucepan with a\r\nladle.\n"}
{"text": "\nFRIED ARTICHOKE\n\n(Carciofi fritti)\n\nTake two artichokes, cut out the hard part of the leaves and of the\r\nstalk, cut them in two. Then cut these halves into section or slices so\r\nas to have eight or ten for each artichoke, according to size. As you\r\ncut them, throw them into[Pg 26] cold water and when they are well washed, dry\r\nthem, but not thoroughly, putting them at once into the flour so that\r\nthe latter remains attached to it. Beat the white of an egg, but not to\r\na froth, then mix the yolk with the white and salt the whole. Shake out\r\nthe artichokes to take away the superfluous flour and then put them in\r\nthe egg, leaving them for a while so that the egg may be attached to\r\nthem.\n\nThrow the pieces one by one into the pan where there is boiling fat,\r\nbutter or olive oil, and when they are well browned, take them away and\r\nserve with lemon. If it is desired that the artichokes remain white, it\r\nis better to fry them in oil and to squeeze half lemon into the water\r\nwhere the artichokes are put to soften.\n"}
{"text": "\nSTEAMED ARTICHOKES\n\n(Carciofi a vapore)\n\nArtichokes have been only recently imported to the United States,\r\nprincipally by Italian farmers, and they are just beginning to find\r\ntheir way into the American kitchen. The artichokes may be eaten raw or\r\ncooked. It is a healthy and palatable vegetable, easily digested when\r\ncooked. It is nutritious and adapted for convalescents. It may be\r\nprepared in a thousand ways, and here follow some of the simplest and\r\nmost tasteful.\n\nTo prepare the steamed artichokes they must[Pg 27] first be cleaned and the\r\nstalk cut to less than half an inch. Put them in a saucepan, standing on\r\ntheir bottoms, one near the other, in half an inch or more of water. In\r\nan opening made in the middle put salt and pepper, and pour inside as\r\nmuch good olive oil as they may contain. Cover well the saucepan and put\r\nit on the fire. The artichokes, that are already seasoned, will be\r\ncooked by the steam.\n"}
{"text": "\nSTEWED ARTICHOKES\n\n(Carciofi in stufato)\n\nWash the artichokes and cut the hard part of the leaves (the top). Widen\r\nthe leaves and insert a hash composed of bread crumbs, parsley, salt,\r\npepper and oil. Place the artichokes in the saucepan standing on their\r\nstalk, one touching the other. Cover them with water and let them cook\r\nfor two hours or more. When the leaves are easily detached they are\r\ncooked.\n"}
{"text": "\nARTICHOKES WITH BUTTER\n\n(Carciofi al burro)\n\nWash, dry and cut out the top of the leaves of as many artichokes as are\r\nneeded. Cut them in two or four and boil them in salt water. When[Pg 28]\r\ntender, drain them, have them slightly browned in melted butter and\r\nseason with salt and pepper.\n\nWhen served in a vegetable dish or placed in a pyramid on a round plate,\r\nsprinkle with grated cheese.\n"}
{"text": "\nFRIED SQUASH\n\n(Zucchine fritte)\n\nThe squashes used by Italians for frying and other purposes are very\r\nsmall, and for this reason they are called \"Zucchine\" or small squashes.\r\nThey can be bought at those shops kept by Italian vegetable dealers that\r\nare now to be found in large number in most American cities and,\r\ninvariably, in Italian neighborhoods during the summer season. The\r\n\"Zucchine\" are an extremely tasty vegetable and they are especially good\r\nwhen fried.\n\nSelect the squashes that are long and thin: wash them cut them in little\r\nstrips less than half an inch thick. Take away the softer part of the\r\ninterior and salt moderately. Leave them aside for an hour or two, then\r\ndrain them but don't dry them. Put them in flour and rub gently in a\r\nsieve to take away the superfluous flour: immediately after put them in\r\na saucepan where there is already oil, fat or butter boiling. At the\r\nbeginning don't touch them to avoid breaking,[Pg 29] and only when they have\r\nbecome a little hardened stir them and remove when they begin to be\r\nbrowned.\n"}
{"text": "\nLAMB OMELET\n\n(Agnello in frittata)\n\nCut in little pieces a loin of lamb, which is the part that lends itself\r\nbest for this dish, and fry in lard: a little quantity of lard is\r\nsufficient, because the meat of the loins is rather fat. When half\r\ncooked season with salt and pepper and when fully cooked pour over four\r\nor five whole eggs slightly beaten also seasoned moderately with salt\r\nand pepper. Mix, taking care that the eggs do not harden.\n"}
{"text": "\nFRIED CHICKEN\n\n(Pollo fritto)\n\nWash a spring chicken and keep in boiling water for one minute. Cut into\r\npieces at the joints, roll them in flour, season with salt and pepper\r\nand dip in two whole beaten eggs. After leaving the pieces of chicken\r\nfor half an hour, roll them in bread crumbs, repeating the operation\r\ntwice if necessary. Put into a saucepan with boiling oil or fat, seeing\r\nthat the pieces of chicken are well browned on both sides. Keep the fire\r\nlow. Serve hot with lemon.[Pg 30]\n"}
{"text": "\nCHICKEN ALLA CACCIATORA\n\n(Pollo alla cacciatora)\n\nChop one large onion and keep it for more than half an hour in cold\r\nwater, then dry it and brown it aside. Cut up a chicken, sprinkle the\r\npieces with flour, salt and pepper and saut\u00e9, in the fat which remains\r\nin the frying pan. When the chicken is brown add one pint fresh or\r\ncanned tomatoes and half a dozen sweet green peppers and put back the\r\nonion. When the gravy is thick enough add hot water to prevent the\r\nburning of the vegetables. Cover the pan tightly and simmer until the\r\nchicken is very tender. This is an excellent way to cook tough chickens.\r\nFowls which have been boiled may be cooked in this way, but of course\r\nyoung and tender chickens will have the finer flavor.\n"}
{"text": "\nCORN MEAL WITH SAUSAGES\n\n(Polenta con salsicce)\n\nCook in water one cup of yellow cornmeal making a stiff mush. Salt it\r\nwell and when it is cooked spread out to cool on a bread board about\r\nhalf an inch thick. Then cut the mush into small squares.[Pg 31]\n\nPut in a saucepan several whole sausages with a little water, and when\r\nthey are cooked skin and crush them and add some brown stock or tomato\r\nsauce.\n\nPut the polenta (or cornmeal mush) in a fireproof receptacle, season\r\nwith grated cheese, the crushed sausages and a piece of butter. Put it\r\nin the oven and serve when hot.\n"}
{"text": "\nPOLENTA PIE\n\n(Polenta Pasticciata)\n\nMake a very stiff mush of cornmeal cooked in milk. Salt it well and\r\nspread out on the bread board in a sheet about one inch thick. When\r\ncold, cut in little diamonds or squares and place these in a buttered\r\nbaking dish. Prepare the Bolognese sauce according to the following\r\nrecipe: Chop \u00bc lb. round steak, a slice of pork or bacon, one small\r\ncarrot \u00bc onion, one large piece celery. Put the meat and vegetables\r\nover the fire with a piece of butter. When the meat has browned add half\r\na tablespoon of flour and wet the mixture with hot water or broth,\r\nallowing it to simmer from half an hour to an hour. It is done when it\r\nis the consistency of a thick gravy.\n\nMake a smooth white sauce with milk cornstarch and butter. Over a layer\r\nof the polenta, cut as above and placed in the baking dish sprin[Pg 32]kle\r\nsome grated cheese and a few tablespoons each of the white sauce and the\r\nmeat sauce. Repeat until the dish is full. Bake until the top is nicely\r\nbrowned. This dish seems very elaborate, but it is very delicious and a\r\nmeal in itself.\n\nThe Bolognese sauce is also used to season macaroni or spaghetti in lieu\r\nof the tomato sauce or the brown stock.\n"}
{"text": "\nSTUFFED ROLLS\n\n(Pagnottelle ripiene)\n\nTake some rolls, and by means of a round opening on the top, as large as\r\na half dollar piece or less, extract nearly all the crumb, leaving the\r\ncrust intact, but not too thin. Wet inside and outside with hot milk,\r\nand when they are fairly soaked, dip in beaten eggs and fry them in lard\r\nor oil. When beginning to brown, fill them with meat that has been\r\npreviously chopped and cooked. This chopped meat ought to be made with\r\nbreast of chicken, chicken giblets, liver etc., brown stock and some\r\nflour to hold it together.\n"}
{"text": "\nSTEWED VEAL\n\n(Stracotto di vitella)\n\nThe stock from this dish may very well be used to season macaroni or\r\nboiled rice. Care[Pg 33] must be taken, however, not to draw away all the\r\njuice of the meat in order to have a sauce too rich at the expense of\r\nthe principal dish.\n\nPlace in a saucepan one pound of veal or more, bone included, a piece of\r\nbutter or some olive oil (or the two together) half a medium sized\r\nonion, one small carrot, two celery stalks cut in small pieces. Season\r\nwith salt and pepper. Put it on a low fire, turn the meat over often and\r\nwhen browned add a pinch of flour and some tomato paste, bringing it to\r\nfull cooking with water poured little by little. The flour is used to\r\nkeep the sauce together and give it color, but care must be taken not to\r\nburn it, because in that case the sauce would have an unpleasant taste\r\nand a black, instead of a reddish color. The addition of dried\r\nmushrooms, previously softened in the water and slightly boiled in the\r\nsauce will add greatly to its taste.\n\nAs has been said the sauce can well be used to season spaghetti or\r\nrisotto. The stewed veal can be served with some vegetable.\n"}
{"text": "\nCHICKEN BONED AND STUFFED\n\n(Pollo dissossato ripieno)\n\nTo remove the bones from a chicken the following instructions will be\r\nfound useful.\n\nWash and singe the fowl: take off the head[Pg 34] and legs, and remove the\r\ntendons. When a fowl is to be boned it is not drawn. The work of boning\r\nis not difficult, but it requires practice. The skin must not be broken.\r\nUse a small pointed knife cut the skin down the full length of the back;\r\nthen, beginning at the neck, carefully scrape the meat away from the\r\nbone, keeping the knife close to the bone. When the joints of the wings\r\nand legs are met, break them back and proceed to free the meat from the\r\ncarcass. When one side is free, turn the fowl and do the same on the\r\nother side. The skin is drawn tightly over the breast-bone, and care\r\nmust be used to detach it without piercing the skin. When the meat is\r\nfree from the carcass, remove the bones from the legs and wings, turning\r\nthe meat down or inside out, as the bones are exposed, and using care\r\nnot to break the skin at the joints. The end bones of the wing cannot be\r\nremoved, and the whole end joint may be cut off or left as it is.\n\nNow that the fowl is boned make the following stuffing, regulating the\r\nquantity on the size of the chicken. Chop half a pound or more, of lean\r\nveal, and grind it afterwards, so that it may make a paste. Add a large\r\npiece of bread crumb soaked in broth, a tablespoon of grated cheese,\r\nthree yolks of egg, salt, pepper and, if desired, just a taste of\r\nnutmeg. Finally mix also one or two slices of ham and tongue, cut in\r\nsmall pieces. Stuff the boned chicken with this filling, sew up[Pg 35] the\r\nopening, wrap it tightly in a cloth and put to cook in water on a low\r\nfire. When taken from the water, remove the wrapping and brown it, first\r\nwith butter, then in a sauce made in the following way: Break all the\r\nbones that have been extracted from the chicken, the head and neck\r\nincluded, and put them on the fire with dried meat cut in little pieces,\r\nbutter, onion, celery and carrot, seasoned with salt and pepper. Make\r\nthe sauce with the water in which the chicken has been boiled, which has\r\nnaturally become a good chicken broth.\n\nBefore sending to the table, remove the thread with which the chicken\r\nhas been sewed.\n"}
{"text": "\nCHICKEN WITH TOMATOES\n\n(Pollo alla contadina)\n\nTake a young chicken and make some little holes in the skin in which you\r\nwill put some sprigs of rosemary and a clove of garlic cut into five or\r\nsix pieces. Put it on the fire with chopped lard and season with salt\r\nand pepper inside and outside. When it is well browned on all parts add\r\ntomatoes cut in pieces, taking care to remove previously all the seeds.\r\nMoisten with broth or water. Brown some potatoes in oil, fat or butter,\r\npreviously cutting them into sections. When browned dip in the sauce of\r\nthe chicken and serve the whole together.[Pg 36]\n"}
{"text": "\nCHICKEN WITH SHERRY\n\n(Pollo al marsala)\n\nCut the chicken in big pieces and put it in the saucepan with one medium\r\nsized onion chopped fine and a piece of butter. Season with salt and\r\npepper and, when it is well browned, add some broth and complete the\r\ncooking. Remove the excessive fat from the sauce by sifting through a\r\nsieve or otherwise, and put the chicken back on the fire with a glass of\r\nSherry or Marsala wine, removing it from the fire as soon as the sauce\r\nbegins to boil.\n"}
{"text": "\nCHICKEN WITH SAUSAGES\n\n(Pollo colle salsicce)\n\nChop fine half an onion and put it in a saucepan with a piece of butter\r\nand four or five slices of ham, half an inch wide. Over these\r\ningredients place a whole chicken, season with pepper and a little salt\r\nand place on the fire. Brown it on all sides and, when the onion is all\r\nmelted, add water or broth and three or four sausages freshly made. Let\r\nit cook on a low fire, seeing that the sauce remains liquid and does not\r\ndry up.[Pg 37]\n"}
{"text": "\nCHICKEN WITH EGG SAUCE\n\n(Pollo in salsa d'uova)\n\nBreak into pieces a young chicken and put it in the saucepan with a\r\npiece of butter. Season with salt and pepper. When it is half browned\r\nsprinkle with a pinch of flour to give it color, then complete the\r\ncooking with broth. Remove it from the same and put it on a plate. Beat\r\nthe yolk of one egg with the piece of half a lemon and pour it on the\r\nsauce of the chicken, allowing it to simmer for some minutes. Then pour\r\non the chicken and serve hot.\n"}
{"text": "\nCHICKEN BREASTS SAUT\u00c9S\n\n(Petti di pollo alla saut\u00e9)\n\nCut the breast of a fowl in very thin slices, give them the best\r\npossible shape and make a whole piece from the little pieces that will\r\nremain, cleaning well the breast-bone, crushing and mixing these. Season\r\nwith salt and pepper and dip the slices in beaten eggs, leaving them for\r\na few hours. Sprinkle with bread crumbs ground fine and saut\u00e9 in butter.\r\nServe with lemon.\n\nIf you want this dish more elaborate prepare a sauce in the following\r\nway: Put some good olive oil in a frying pan, just enough to cover the\r\nbottom, and cover the oil with a layer of dry[Pg 38] mushrooms. Sprinkle over\r\na small quantity of grated cheese and some bread crumbs. Repeat the same\r\noperation three or four times, according to the quantity, and finally\r\nseason with olive oil, salt and pepper and small pieces of butter. Put\r\nthe pan over the fire and when it has begun to boil pour a small cup of\r\nbrown stock or broth and a little lemon juice. Remove the same from the\r\nfire and pour it on the chicken breast that have been browned as\r\ndescribed above.\n"}
{"text": "\nWILD DUCK\n\n(Anitra selvatica)\n\nClean the duck, putting aside the giblets, and cut off the head and\r\nlegs. Chop fine a thick slice of ham with both lean and fat together,\r\nwith a moderate amount of celery, parsley, carrot and half medium sized\r\nonion. Put the chopped ham and vegetables in a saucepan and lay the duck\r\non the whole, seasoning with salt and pepper. Brown on all sides and add\r\nwater to complete the cooking.\n\nCabbage or lentils, cooked in water and afterward allowed to complete\r\nthe cooking in the sauce obtained from the duck, form a good addition.\n\nTo remove the \"gamey\" taste from the wild duck, either wash it in\r\nvinegar before cooking or scald it in boiling water.[Pg 39]\n"}
{"text": "\nSTEWED SQUABS\n\n(Piccioni in umido)\n\nGarnish the squabs with whole sage leaves and place them in a saucepan\r\nover a bed of small slices of ham containing both lean and fat, season\r\nwith salt, pepper and olive oil. Place on the fire and when they begin\r\nto be browned, add a piece of butter and complete the cooking by pouring\r\nin some good broth. Before removing from the fire squeeze one lemon over\r\nthem and garnish with squares or diamonds of toasted bread. Take care\r\nnot to add too much salt on account of the ham and the broth both\r\ncontaining salt.\n\nNote\u2014Many of these dishes, it will be noticed, are made with broth.\r\nWhen meat broth is not available, it can be prepared with bouillon cubes\r\nor with Liebig or Armour Extracts. It is, however, always preferable to\r\nuse broth made with fresh meat.\n"}
{"text": "\nRAGOUT OF SQUABS\n\n(Manicaretto di piccione)\n\nCut two or more squabs at the joints, preferably in four parts each, and\r\nput them on the fire with a slice of ham, a piece of butter, and a bunch\r\nof parsley. When they begin to dry, add some broth and\u2014before they are\r\ncompletely[Pg 40] cooked\u2014their giblets and fresh mushrooms cut in slices.\r\nContinue pouring in broth and allow the whole to simmer on a low fire.\r\nAdd another piece of butter over which some flour has been sprinkled, or\r\nflour alone. Before serving, remove the ham and the bunch of greens and\r\nsqueeze some lemon juice over the squabs.\n\nSome sweetbread may be added with good effect, but it must be first\r\nscalded and the skin removed.\n"}
{"text": "\nSQUAB TIMBALE\n\n(Timballo di piccioni)\n\nChop together some ham, onion, celery and carrot, add a piece of butter\r\nand place on the fire with one or two squabs, according to the number of\r\nguests. Add the giblets from the squabs and some more of chicken, if at\r\nhand. Season with salt and pepper, and when the pigeons are browned,\r\npour over some broth to complete the cooking, taking care, however, that\r\nthe sauce does not become too liquid. Remove the latter and place in it\r\nsome macaroni that has been half cooked and drained. Keep the macaroni\r\nin the sauce on the fire, stirring them. Make a well reduced B\u00e9chamel\r\nsauce, then cut the squabs at the joints, removing the neck, the legs\r\nand the bones of the back, when you would not bone[Pg 41] them entirely, which\r\nwould be better. Cut the giblets in small pieces and remove the soft\r\npart of the onion.\n\nWhen the macaroni have absorbed the sauce, season them with grated\r\ncheese, pieces of butter, diamonds or squares of ham, a taste of nutmeg\r\nand some truffles or dry mushrooms previously softened in water. Add\r\nfinally the B\u00e9chamel sauce and mix the whole.\n\nTake a sufficiently large mold, butter it and line it with soft pastry.\r\nPut everything in the mold, or timbale, cover it with the same pastry\r\nand put in the oven. Take out of the mold and serve hot. Three quarters\r\nof a pound of macaroni and two pigeons are enough for ten persons.\n"}
{"text": "\nSALMI OF GAME\n\n(Uccelli in salmi)\n\nRoast the game completely, seasoning with salt and pepper. If the game\r\nbe small birds, leave them whole, if big cut them in four parts. Remove\r\nall the heads and grind them together with some pieces of birds, or some\r\nwhole little birds. Put in a saucepan one tablespoonful of butter one\r\nhalf pound of bacon or ham cut into dice, brown stock or broth, one\r\ntablespoonful each of chopped onion and carrot, one tablespoonful each\r\nof salt, thyme and sage.[Pg 42] Allow the sauce to simmer for half an hour\r\nthen rub it through a sieve and place in it the roasted game. Make it\r\nboil until the cooking is completed and serve with toasted diamonds of\r\nbread.\n"}
{"text": "\nSTEWED HARE\n\n(Stufato di lepre)\n\nTake half of a good sized hare and, after cutting it in pieces, chop\r\nfine one medium sized onion, one clove of garlic, a stalk of celery and\r\nseveral leaves of rosemary. Put on the fire with some pieces of butter,\r\ntwo tablespoonfuls of olive oil and four or five strips of bacon or salt\r\npork, when the whole has been browning for four or five minutes, put the\r\npieces of hare inside the saucepan and season them with salt, pepper and\r\nspices. When it is browned, put a wineglass of white wine, some fresh\r\nmushrooms, or dry mushrooms previously softened in water. Complete the\r\ncooking with broth and tomato sauce and, if necessary, add another piece\r\nof butter.\n"}
{"text": "\nSTEWED RABBIT\n\n(Coniglio in umido)\n\nAfter washing the rabbit, cut it in rather large pieces and put it on\r\nthe fire to drive away the water that is to be drained. When quite dry,\r\nput[Pg 43] in the saucepan a piece of butter, a little oil, and a hash\r\ncomposed of the liver of the rabbit itself, a small piece of corned beef\r\nand some onion, celery, carrot and parsley. Season with salt and pepper.\r\nStir often and when it is browned add some tomato sauce and another\r\npiece of butter.\n"}
{"text": "\nGREEN SAUCE\n\n(Salsa verde)\n\nChop all together some capers that have been in vinegar, one anchovy, a\r\nsmall slice of onion and just a taste of garlic. Crush the resulting\r\nhash with the blade of a knife to make it very fine. Add a sprig of\r\nparsley, chopped together with some leaves of basil and dissolve the\r\nwhole in very good olive oil and lemon juice.\n\nThis sauce is excellent to season boiled chicken or cold boiled fish or\r\nhard boiled eggs.\n\nGreen Peppers can take the place of capers, if these are not at hand.\n"}
{"text": "\nWHITE SAUCE\n\n(Salsa bianca)\n\nThis sauce can be served with boiled asparagus or with cauliflower. The\r\ningredients are \u00bc lb. of butter, a tablespoonful of flour, a\r\ntablespoon[Pg 44]ful vinegar, one yolk of egg, salt and pepper, broth or water\r\nin sufficient quantity.\n\nPut first on the fire the flour with half the butter and when it begins\r\nto be browned pour over it the broth or the water little by little,\r\nstirring with the wooden spoon and adding the rest of the butter and the\r\nvinegar without making the water boil too much. When taken off the fire\r\nadd the yolk of the egg, stir and serve.\n"}
{"text": "\nYELLOW SAUCE\n\n(Salsa gialla)\n\nThis sauce is especially good for boiled fish, and the quantities\r\nindicated below are sufficient for a piece of fish or a whole fish\r\nweighing about a pound.\n\nPut on the fire in a little saucepan one teaspoonful of flour and two\r\nounces of butter, and when the flour begins to be browned, pour over it\r\nlittle by little one cup of the broth of the fish, that is to say of the\r\nwater in which the fish has been boiled. When you see that the flour\r\ndoes not rise in the boiling water, take away the sauce from the flour\r\nand pour over two tablespoonfuls of olive oil and the yolk of an egg,\r\nstirring and mixing everything well. Squeeze in the sauce half a lemon\r\nand season generously with salt and pepper. Let it cool and then pour\r\nover the fish that is to be served with a sprig of parsley.[Pg 45]\n\nThis sauce must have the appearance of a cream and must not be too\r\nliquid, in order that it may remain attached to the fish.\n"}
{"text": "\nSAUCE FOR BROILED FISH\n\n(Salsa per pesce in gratella)\n\nThis sauce is composed of yolks of eggs, salted anchovies, olive oil and\r\nlemon juice. Boil the eggs in their shell for ten minutes and for every\r\nhard yolk take one large anchovy or two small. Bone the anchovies and\r\nrub them on the sieve together with the hard (or semi-hard) yolks, and\r\ndissolve all with oil and lemon juice to reduce it like a cream. Cover\r\nwith this sauce the broiled fish before sending to the table, or serve\r\naside in a gravy boat.\n"}
{"text": "\nCAPER SAUCE\n\n(Salsa con capperi)\n\nThis sauce is especially adapted for boiled fish and the quantities are\r\nfor a little more than one pound of fish. The ingredients are two ounces\r\nof butter, two ounces of capers soaked in vinegar one teaspoonful of\r\nflour, salt, pepper and vinegar.\n\nBoil the fish and, when it is left warm in its broth, prepare the sauce.\r\nPut on the fire the flour[Pg 46] with half of the butter, mix it and when it\r\nbegins to take color, add the remaining butter.\n\nLet boil a little and then pour one half cup of the broth of the fish:\r\nseason generously with salt and pepper and take the saucepan from the\r\nfire. Then throw in it the capers, half whole, half chopped, and some\r\ndrops of vinegar, but taste it to dose the sauce so that it is pleasant\r\nto the taste and as thick as liquid cream.\n\nIt is well to observe here that these sauces in which butter is used\r\ntogether with acids, such as vinegar, are not for weak stomachs and\r\nshould be partaken of sparingly.\n"}
{"text": "\nGENOVESE SAUCE\n\n(Salsa genovese)\n\nChop fine a sprig of parsley and half a clove of garlic. Then mix with\r\nsome capers soaked in vinegar, one anchovy, one hard yolk of egg, three\r\npitless olives, a crumb of bread as big as an egg, soaked in vinegar.\r\nGrind all these ingredients, rub through a sieve and dissolve in olive\r\noil, dosing right by tasting.\n"}
{"text": "\nBALSAMELLA SAUCE\n\n(Salsa balsamella)\n\nThis sauce resembles the famous French B\u00e9chamel Sauce, but it is simpler\r\nin its composition.[Pg 47]\n\nPut in a saucepan one tablespoonful of flour and a piece of butter as\r\nbig as an egg. Stir the flour and the butter together while keeping them\r\nover the fire. When the flour begins to be browned, pour over a pint of\r\nmilk, continually stirring with a wooden spoon until you see the liquid\r\ncondensed like a cream. This is the Balsamella. If it is too thick add\r\nsome milk, if too liquid put back on the fire with another piece of\r\nbutter dipped in flour.\n\nA good Balsamella and some well prepared brown stock are the base and\r\nthe principal secret of many savory dishes.\n"}
{"text": "\nCURLED OMELET\n\n(Frittata in riccioli)\n\nBoil a bunch of spinach and rub it through a sieve. Beat two eggs,\r\nseason with salt and pepper and mix with them enough spinach to make the\r\neggs appear green. Put the frying pan on the fire with only enough oil\r\nto grease it and when very hot put in a portion of the eggs, moving the\r\nfrying pan so as to make a very thin omelet. When well cooked, remove it\r\nfrom the frying pan and repeat the operation once or twice in order to\r\nhave two or three very thin omelets. Put these one over the other and\r\ncut them in small strips that are to be browned in butter[Pg 48] adding a\r\nlittle grated cheese. These strips of omelet, resembling noodles, form a\r\ntasty and attractive dressing for a fricandeau (veal stew) or a similar\r\ndish.\n"}
{"text": "\nVEAL KIDNEY OMELET\n\n(Frittata di rognone di vitella)\n\nTake a veal kidney, open it lengthwise and leave all its fat. Season\r\nwith oil, salt and pepper, broil it and cut in thin slices. Beat enough\r\neggs in proportion to the size of the kidney, season them with salt and\r\npepper, both in moderate quantity and mix with them a sprig of parsley\r\nand some grated cheese. Put the sliced kidney in the eggs, mix all\r\ntogether and make an omelet with some butter.\n"}
{"text": "\nPUFF PASTE\n\n(Pasta sfoglia)\n\nThe Pasta sfoglia is not too difficult to make and if the following\r\ninstructions are carefully followed, this fine and light paste can\r\neasily be prepared. It is well to have a marble slab to roll it on but\r\nthis is not absolutely necessary. A warm, damp day is not favorable for\r\nthe making of the Pasta sfoglia, which succeeds better when the weather\r\nis cold and dry.[Pg 49]\n\nMix half a pound of flour of the very best quality with a piece of\r\nbutter as big as a walnut, some warm, but not hot water, enough salt and\r\na teaspoonful of good brandy. When the paste is formed knead it well for\r\nabout half an hour, first with the hands, then throwing it repeatedly\r\nwith force against the bread board. Make a cake of a rectangular form,\r\nwrap it in cloth and let it rest for a while. Meanwhile work with the\r\nhand \u00bd lb. of butter that has been kept previously on ice or, better,\r\nin a bowl of ice-water, until it becomes smooth and flexible, then make\r\nof it a little cake like that of the paste and throw it in a bowl of\r\ncold water. When the dough has rested take the butter from the water,\r\nwipe it with a cloth and dip it in flour.\n\nRoll the paste only as long as it is necessary to enclose within the\r\ncake of butter. This is placed in the middle and the edges of the sheet\r\nof paste are drawn over it, closing well with fingers moistened in a\r\nlittle water so that no air remains inside. Then begin to flatten, first\r\nwith the hands, then with the rolling pin, making the sheet as thin as\r\npossible, but taking care that the butter does not come out. If this\r\nhappens throw at once a little flour where the butter appears and always\r\nhave the marble slab (or bread board) and the rolling pin sprinkled with\r\nflour. Fold it over, making three even layers of paste, and again roll\r\nthe folded strip, repeating the operation[Pg 50] six times and letting the\r\npaste rest from time to time for a few minutes. At the last time, fold\r\nit in two and reduce it to the necessary thickness that is, about one\r\nthird of an inch. After each folding press the edges gently with the\r\nrolling pin to shut in the air, and turn the paste so as to roll in a\r\ndifferent direction.\n\nWhen the paste has had six turns cut it into the desired forms and put\r\non ice, or in a cold place for twenty to thirty minutes before putting\r\nit on the oven, which must be very hot, with the greatest heat at the\r\nbottom.\n\nThe puff paste is used for pat\u00e9 shells and vol-au-vent cake and for\r\nlight pastries of all kinds.\n"}
{"text": "\nPASTE FOR FRYING\n\n(Pastella per fritto)\n\nDilute three teaspoonfuls of flour with two teaspoonfuls of oil. Add two\r\neggs, a pinch of salt, and mix well. This mixture will take on the\r\naspect of a smooth cream and is used to glaze fried brains, sweetbreads\r\nand the like. All these things are first to be scalded in boiling salt\r\nwater. Add a pinch of salt and one of pepper when taking from the water.\r\nThe brains, sweetbreads etc. are then to be cut in irregular pieces,\r\nthrown into the paste, or cream, described above and fried in oil or\r\ngood lard.[Pg 51]\n\nIn frying these are often united to liver or veal cutlets. The liver\r\nmust be cut in very thin slices and the cutlets beaten with the side of\r\na big knife and given a good shape. Season with salt and pepper, dip in\r\nbeaten egg and after a few hours sprinkle with bread crumbs and fry.\r\nServe with lemon.\n"}
{"text": "\nCHICKEN STUFFING\n\n(Ripieno di pollo)\n\nThe ingredients are \u00bc lb. lean veal or pork or breast of turkey and\r\nchicken giblets. Cook this meat together with a little hash of onion,\r\nparsley, celery, carrot and butter. Season with salt pepper and spices,\r\nmoistening it with broth. Take dry from the fire, take off the soft\r\nparts of the giblets, add a few dry mushrooms softened in water, a\r\nlittle slice of lean fat ham and chop everything fine. Into the sauce\r\nthat has remained from the cooking throw enough breadcrumbs to make a\r\ntablespoonful of hard soaked bread. Mix it with the chopped hash, add a\r\npinch of grated cheese and two eggs and fill the chicken with all this,\r\nsewing up the opening afterwards. The chicken can be boiled or stewed.\r\nIf boiled you will have an excellent bouillon, but pay attention when\r\ncutting the chicken to extract the stuffing in one piece in order to\r\nslice it.[Pg 52]\n"}
{"text": "\nMEAT STUFFING FOR VOL-AU-VENT\n\n(Ripieno di carne per pasticcini di pasta sfoglia)\n\nThis stuffing can be made either with stewed veal or chicken giblets or\r\nsweetbreads. The latter are preferable, being more delicate and a taste\r\nof truffles greatly improves the stuffing. If sweetbreads are used, put\r\nthem on the fire with a piece of butter and season with salt and pepper.\r\nWhen they have begun to take color, complete the cooking with some brown\r\nstock, then cut them in pieces as little as a bean. Add one or two\r\nspoons of Balsamella (see No. 54) a little tongue, one or two slices of\r\nham cut in little squares, a pinch of grated cheese and a taste of\r\nnutmeg, seeing that the ingredients are in such quantities as to make\r\nthe mixture tasty and delicate. Leave it cool well, as in this way it\r\nhardens and can be worked better.\n\nIn order to enclose it in pat\u00e9 shells made with puff-paste (see No. 57)\r\nthere are two ways. One is to cook the shells filled with the stuffing,\r\nthe other to fill them after they are cooked. In the first case put the\r\nstuffing in the prepared disk of paste, moisten the edge with a wet\r\nfinger, cover with another disk of paste and cook. In the second case,\r\nwhich is more convenient because the shells can be prepared one day\r\nbefore, the two[Pg 53] disks are put together without the stuffing, but in the\r\nupper disk a circular cut must be made as large as a half dollar coin.\r\nThe pat\u00e9 on cooking swells and leaves an empty space in the interior.\r\nLifting with the point of a knife the little circle above, which has the\r\nform of a cover, the interior space can be made larger, filled with the\r\nstuffing and covered with the little cover. In this way it is enough to\r\nwarm them before sending to the table. The puff-paste must always be\r\nglazed with the yolk of eggs.\n\nIf a large vol-au-vent is to be filled instead of little pat\u00e9-shells, a\r\nragout of chicken giblets and sweetbread, cut in large pieces, is\r\nbetter.\n"}
{"text": "\nPORK LIVER FRIED\n\n(Fegato di maiale fritto)\n\nCut in to thin slices some pork liver, sprinkle with flour and fry in\r\ngood lard. It must be served with its sauce. Squeeze in a lemon while it\r\nis frying.\n"}
{"text": "\nFRIED CROQUETTES, BOLOGNA STYLE\n\n(Fritto composto alla Bolognese)\n\nTake a piece of stewed lean veal, a little brain boiled or stewed, and a\r\nslice of ham. Chop and grind everything fine. Add a yolk of egg or a[Pg 54]\r\nwhole egg, according to the quantity, and a little Balsamella (see No.\r\n54). Put the hash on the fire and stir until the egg is cooked. Add\r\nfinally grated cheese, a taste of nutmeg, and, if you have them, some\r\ntruffles chopped very fine and put in a plate. When quite cold make some\r\nlittle balls as large as a walnut and roll them in flour. Then dip in\r\nbeaten egg and bread crumb ground very fine, repeating the operation\r\ntwice, and fry.\n"}
{"text": "\nROMAN FRY\n\n(Fritto alla Romana)\n\nI.\n\nPut on the fire a hash of onion and butter and when it is well browned\r\ncook in it a piece of lean veal seasoned with salt and pepper. When the\r\nmeat begins to brown put in a little sherry wine to complete the\r\ncooking.\n\nPound the whole to soften it a little using the sauce remained and if\r\nthis is not enough add some broth and finally the yolk of an egg. See\r\nthat the whole is not softened too much.\n\nNow take some wafers, not too thin and cut them in squares similar to\r\nthose used by druggists. Beat one egg and the white from the other egg,\r\nthen take a wafer, dip it in the egg and place it on a layer of bread\r\ncrumbs ground fine. On the wafer put a little ball of the compound[Pg 55]\r\nabove, then dip another wafer in the egg, make it touch the bread crumbs\r\nonly from the part that remains outside, and with this cover the\r\ncompound attaching it to the lower wafer. Sprinkle again with bread\r\ncrumbs if necessary and put the piece aside repeating the operation\r\nuntil all the meat is disposed of. Cook in oil or fat and serve with\r\nlemon.\n\nWith half a pound of meat about twenty filled wafers should be obtained.\n"}
{"text": "\nROMAN FRY\n\nII.\n\nThis can be made when you happen to have some breast of roast chicken\r\nleft over. Some chicken breast, two or three slices of tongue and ham,\r\none tablespoonful of grated cheese, a taste of nutmeg, are the\r\ningredients used. Remove the skin of the chicken and cut it as well as\r\nthe tongue and the ham, into little cubes. Make a Balsamella (see No.\r\n54) in sufficient quantity and when it is cooked add the above\r\ningredients and let it cool well to fry using the wafer as in the\r\npreceding.\n"}
{"text": "\nRICE PANCAKE\n\n(Frittelle di riso)\n\nCook thoroughly \u00bc lb. of rice in about a pint of water giving it taste\r\nwith a little piece of sugar[Pg 56] and a taste of lemon peel. Leave it cool\r\nand then add three yolks of eggs and a little flour. Mix well and let\r\nthe whole rest for several hours. When you are going to fry beat the\r\nwhite of an egg to a froth, add it to the rice and throw into the frying\r\npan one tablespoonful at a time.\n\nServe hot sprinkled with confectionery sugar.\n"}
{"text": "\nKIDNEY SAUT\u00c9\n\n(Rognoni saltati)\n\nTake one large kidney, or two or three small kidneys, open them and\r\nremove all the fat. Cut lengthwise in thin slices, salt and pour as much\r\nboiling water as is needed to cover them. When the water is thoroughly\r\ncooled, drain it and wipe well the slices with a cloth, then put them in\r\na frying pan with a small piece of butter. Turn them often and when they\r\nhave cooked for five minutes put in a pinch of flour and season with\r\nsalt and pepper. Leave them on the fire until thoroughly cooked and when\r\nyou are going to take them away add another piece of butter, a sprig of\r\nchopped parsley and a little broth if needed. The kidney must not be\r\nkept too much on the fire, because in that case it hardens.[Pg 57]\n"}
{"text": "\nLEG OF MUTTON IN CASSEROLE\n\n(Cosciotto di castrato in cazzaruola)\n\nTake a shoulder or a leg of mutton and after having boned it, lard it\r\nwith small pieces of bacon dipped in salt and pepper. Salt moderately\r\nthe meat then tie it tight and put it on the fire in a pan that contains\r\na piece of butter and one large onion larded with clover. When it begins\r\nto brown, take it away from the fire and add a cup of broth, or of\r\nwater, a little bunch of greens and some tomatoes cut in pieces. Put\r\nagain on a low fire and let it simmer for three hours, keeping the\r\nsaucepan closed, but opening from time to time to turn the meat. When it\r\nis cooked, throw away the onion, rub the sauce through a sieve, remove\r\nits fat and put it with the meat when served. The mutton must not be\r\noverdone, for in this case it cannot be sliced.\n"}
{"text": "\nSTEWED CUTLETS\n\n(Scaloppine alla Livornese)\n\nTake some slices of tender beef, beat them well and put them in a\r\nsaucepan with a piece of butter. When this is all melted, put one or two\r\ntablespoonfuls of broth to complete the cooking, season with salt and\r\npepper, add a pinch of flour[Pg 58] and before taking them from the fire put\r\nin a pinch of chopped parsley.\n"}
{"text": "\nCUTLETS OF CHOPPED MEAT\n\n(Scaloppine di carne battuta)\n\nTake some good lean beef, clean it well, removing all little skins and\r\ntendons, then first chop and after grind the meat fine in the grinder.\r\nSeason with salt, pepper and a pinch of grated cheese. Mix well and give\r\nthe meat the form of a ball then with bread crumbs over and beneath\r\nflatten it with the rolling pin on the bread board making a sheet of\r\nmeat as thick as a silver dollar. Cut it in square pieces, as large as\r\nthe palm of the hand and cook in a saucepan with butter. When these\r\ncutlets are browned, pour over some tomato sauce and serve.\n\nIf you prefer, use your hands instead of the rolling pin and then you\r\ncan give them the shapes you like.\n\nIf you have some left over meat this can perfectly well be mixed with\r\nthe raw meat and chopped and ground together.\n"}
{"text": "\nVEAL CUTLETS STEWED\n\n(Scaloppine alla Genovese)\n\nCut some lean veal meat into slices and, supposing it be a pound or a\r\nlittle more, without[Pg 59] bones, chop one fourth of a middle-sized onion and\r\nput it in a saucepan with oil and a little piece of butter. Put over the\r\ncutlets, one layer over the other, season with salt and butter and put\r\non the fire. When the meat which is below is browned put in a\r\nteaspoonful of flour and after a while a hash of parsley with half a\r\nclove of garlic. Then detach the cutlets the one from the other, mix\r\nthem, let them drink in the sauce, then pour hot water and a little\r\ntomato sauce. Make it boil slowly and not much to complete the cooking\r\nand serve with abundant sauce and with little diamonds of toast.\n"}
{"text": "\nSTUFFED CUTLET\n\n(Braciuoline ripiene)\n\nSlice from a piece of veal (about one pound) seven or eight cutlets and\r\nbeat them well with a knife blade to flatten them. Then chop some tender\r\nveal meat and one or two slices of ham and add a small quantity of\r\nmarrow bone (of veal) and grated cheese. The marrow and the grated\r\ncheese must be reduced to a paste with the blade of a knife. One egg is\r\nthen added to tie up the hash and a pinch of pepper, but no salt on\r\naccount of the ham and the cheese that already contain it. Spread the\r\ncutlets and put the hash in the middle, then roll them up and tie them\r\nwith strong thread.[Pg 60]\n\nNow prepare a small hash with a little onion, a piece of celery a piece\r\nof carrot and a small quantity of corned beef and put it in the fire in\r\na saucepan with a small piece of butter, at the same time that you put\r\nthe cutlets. Season with salt and pepper and when they begin to brown\r\npour some tomato sauce and complete the cooking with water. Before\r\nserving, remove the thread with which the cutlets have been tied.\n"}
{"text": "\nMEAT OMELETTE\n\n(Polpettone)\n\nTake one pound of veal, without bones, clean it well taking away all\r\nskins and tendons and then chop it together with a slice of ham. Season\r\nmoderately with salt pepper and spices, add one whole egg then with\r\nmoistened hands make a ball of the chopped meat and sprinkle with flour.\n\nMake a hash with two or three slices of onion (not more) parsley,\r\ncelery, and carrot, put it on the fire with a piece of butter and when\r\nit is browned throw in the Polpettone. Brown well on all sides and then\r\npour in the saucepan half a tumbler of water in which half a\r\ntablespoonful of flour has been previously diluted. Cover and make it\r\nsimmer on a very low fire, seeing that it doesn't burn. When you serve\r\nwith the gravy squeeze the juice of half a lemon over it.[Pg 61]\n\nIf desired a hard boiled egg can be put shelled in the center of the\r\nmeat ball, so that it gives it a better appearance when sliced.\n"}
{"text": "\nLAMB WITH PEAS\n\n(Agnello ai piselli)\n\nTake a piece of lamb from the hind side, lard it with two cloves of\r\ngarlic cut in little strips and with some sprigs of rosemary. Chop fine\r\na piece of lard and a slice of corned beef. Put the lamb on the fire\r\nwith this hash and a little oil and let it brown after seasoning with\r\nsalt and pepper. When it is browned add a piece of butter, some tomato\r\nsauce, or tomato paste dissolved in water or soup stock and complete the\r\ncooking. Take away the lamb, put the peas in the gravy, and when they\r\nhave simmered a little and are cooked put back the lamb and serve.\n"}
{"text": "\nSHOULDER OF LAMB\n\n(Spalla d'agnello)\n\nCut the meat of a shoulder of lamb in small pieces, or squares. Chop two\r\nsmall onions, brown them with a piece of butter and when they are\r\nbrowned put the meat and season with salt and pepper. Wait until the\r\nmeat begins to brown[Pg 62] and then add another piece of butter dipped in\r\nflour. Mix the whole and complete the cooking with soup stock or water\r\nwith bouillon cubes poured in little by little.\n"}
{"text": "\nBREAST OF VEAL STEWED\n\n(Stufatino di petto di vitella)\n\nBreak a piece of breast of veal leaving all its bones.\n\nMake a hash with garlic, parsley, celery and carrot; add oil, pepper and\r\nsalt and put on the fire with the meat. Turn it over often, and when it\r\nbegins to brown, sprinkle over a pinch of flour and a little tomato\r\nsauce or tomato paste diluted in water. Complete the cooking with broth\r\nor water. Finally add a piece of butter and pieces of celery cut in big\r\npieces which must have been before half cooked in water and browned in\r\nbutter. Care must be taken to keep the saucepan always covered, in this\r\nas in other stews.\n"}
{"text": "\nVEAL WITH GRAVY\n\n(Vitella in guazzetto)\n\nFirst take about one pound of veal and tie it well. Then cover the\r\nbottom of the saucepan with some thin slices of corned beef and a piece\r\nof[Pg 63] butter. Over this place half a lemon cut in four thin slices from\r\nwhich the skin and the seeds must be removed. Over all this put the veal\r\nwhich must be well browned on all sides, but care must be taken not to\r\nburn it on account of the small quantity of liquid. Afterward, remove\r\nthe superfluous fat and pour over a cup of hot milk, that has boiled.\r\nCover the saucepan and complete the cooking. Before serving rub the\r\ngravy through a sieve.\n"}
{"text": "\nTRIPE WITH GRAVY\n\nBoil some tripe in water and when it is boiled, cut it in strips, one\r\nquarter of an inch wide and wipe it well with a cloth. Then put it in a\r\nsaucepan with butter, and when this is melted, add some brown stock or\r\ngood tomato sauce. Season with salt and pepper, cook thoroughly and add\r\na pinch of grated cheese before taking from the saucepan.\n"}
{"text": "\nVEAL LIVER IN GRAVY\n\n(Fegato di vitella al sugo)\n\nChop fine a scallion or an onion, make it brown in oil and butter, and\r\nwhen it has taken a dark red color, throw in the liver cut in thin\r\nslices. When half cooked season with salt, pepper and[Pg 64] a pinch of\r\nchopped parsley. Make it simmer on a low fire so that the gravy remains,\r\nand serve in its gravy, squeezing over some lemon juice when sent to the\r\ntable.\n\nIn this and in similar cases, when using scallions or onions, some\r\nadvise putting these in a cloth after being chopped and dip them in cold\r\nwater squeezing them dry after.\n"}
{"text": "\nMUTTON CUTLETS AND FILET OF VEAL\n\n(Braciuole di castrato e filetto di vitella)\n\nPut in saucepan a slice of ham, some butter, a little bunch composed of\r\ncarrot, celery and stems of parsley and over this some whole cutlets of\r\nmutton seasoned with salt and pepper. Make them brown on both sides, add\r\nanother piece of butter, if necessary, and add to the cutlets some\r\nchicken giblets, sweetbreads and fresh or dry mushrooms (the latter\r\nsoftened in water), all cut in pieces. When all this begins to brown,\r\npour some soup stock and let it simmer on a low fire. Sprinkle a little\r\nflour and finally pour a wineglass (or half a tumbler) of white wine\r\nleaving it boil a little more. When ready to serve remove the ham and\r\nthe greens, rub the gravy through a sieve and remove the superfluous\r\nfat.[Pg 65]\n"}
{"text": "\nTENDERLOIN WITH MARSALA\n\n(Filetto al marsala)\n\nRoll a piece of the tenderloin, tie it and, if it is about two pounds,\r\nput it on the fire with a middle-sized onion cut in thin slices, some\r\nthin slices of ham and a piece of butter, seasoning but moderately with\r\nsalt and pepper. When it is browned from all sides and the onion is\r\nconsumed, sprinkle a pinch of flour, let this take color and then pour\r\nsome soup stock or water. Make it simmer on a low fire, then rub the\r\ngravy through a sieve, skim off the fat and with this and half a small\r\ntumbler of Marsala or Sherry wine put it back on the fire to simmer\r\nagain. Serve with the gravy neither too liquid nor too thick.\n\nThe filet can also be larded with bacon and cooked in butter and Marsala\r\nonly.\n"}
{"text": "\nMEAT GENOVESE\n\n(Carne alla Genovese)\n\nTake thick slices of good lean veal, weighing about a pound, beat it and\r\nflatten it well. Beat three or four eggs, season them with salt and\r\npepper, a pinch of grated cheese and some chopped parsley. Fry the eggs\r\nin butter in the form of an omelet about the size of the meat over[Pg 66]\r\nwhich it will be laid, cutting it where it overlaps and putting the\r\npieces where it lacks so as to cover the meat entirely. After that roll\r\ntight the meat together with the omelet and tie it with thread. Then\r\nsprinkle some flour over it and put it in a saucepan with a piece of\r\nbutter, seasoning with salt and pepper. When it is well browned on all\r\nsides, pour some soup stock to complete the cooking and serve it in its\r\ngravy which will be thick enough on account of the flour.\n"}
{"text": "\nRICE PUDDING WITH GIBLETS\n\n(Sfornato di riso con rigoglie)\n\nMake a good brown stock (see No. 13) and use the same for the rice as\r\nwell as for the giblets. To these add some thin slices of ham and brown\r\nthem first in butter, seasoned moderately with salt and pepper,\r\ncompleting the cooking with brown stock. A taste of mushrooms will be\r\nfound useful.\n\nBrown the rice equally in butter, then complete the cooking with hot\r\nwater. Drain and put the brown stock, adding grated cheese and two\r\nbeaten eggs, when the rice has cooled a little.\n\nTake a smooth mold, round or oval, grease it evenly with butter, cover\r\nthe bottom with buttered paper and place in it the rice to harden it in\r\nthe oven. When taken from the mold pour over[Pg 67] the gravy from the\r\ngiblets, slightly thickened with a pinch of flour and serve with the\r\ngiblets around, seeing that there is plenty of gravy for them.\n"}
{"text": "\nPUDDING GENOESE\n\n(Budino alla genovese)\n\nChop together a slice of veal, some chicken breast and two slices of ham\r\nand then grind or better pound them, with a small piece of butter, a\r\ntablespoonful of grated cheese and a crumb of bread soaked with milk.\r\nRub through a sieve and add three tablespoonfuls of Balsamella (see No.\r\n54) which you will make thick enough for this dish, three eggs and just\r\na taste of nutmeg, mixing everything well.\n\nTake a smooth mold, grease it evenly with butter and put on the bottom a\r\nsheet of paper, cut according to the shape of the bottom and equally\r\ngreased with butter. Pour over the above ingredients and cook in a\r\nvessel immersed in boiling water (double boiler).\n\nWhen taken from the mold, remove the paper and in its place put a gravy\r\nformed with chopped chicken giblets cooked in brown stock. Serve hot.[Pg 68]\n"}
{"text": "\nLIVER LOAF\n\n(Pane di fegato)\n\nCut about one pound of veal liver in thin slices and four chicken livers\r\nin two parts and put all this in a saucepan with rosemary and a piece of\r\nbutter. When this is melted put in another piece and season with salt\r\nand pepper. After four or five minutes at a live fire, remove the liver\r\n(dry) and grind it together with the rosemary. In the gravy that remains\r\nin the saucepan put a big crumb of bread, cut into small pieces and make\r\na paste that will also be ground with the liver. Then rub everything\r\nthrough a sieve, add one whole egg and two yolks and a pinch of grated\r\ncheese, diluting with brown stock or water. Finally put in a smooth mold\r\nwith a sheet of paper in the bottom, all evenly greased with butter and\r\ncook in a double boiler. Remove from the mold when cool and serve cold,\r\nwith gelatine.\n"}
{"text": "\nVEAL WITH TUNNY\n\n(Vitello tonnato)\n\nTake two pounds of meat without bones, remove the fat and tendons, then\r\nlard it with two anchovies. These must be washed and boned and cut\r\nlengthwise, after opening them, making[Pg 69] in all eight pieces. Tie the\r\npiece of meat not very tight and boil it for an hour and a half in\r\nenough water to cover it completely. Previously put into the water one\r\nquarter of an onion larded with clover, one leaf of laurel, celery,\r\ncarrot and parsley. Salt the water generously and don't put the veal in\r\nuntil it is boiling. When the veal is cooked, untie, dry it and keep it\r\nfor two or three days in the following sauce in quantity sufficient to\r\ncover it.\n\nGrind \u00bc pound tunny fish preserved in olive oil and two anchovies,\r\ncrush them well with the blade of a knife and rub through a sieve adding\r\ngood olive oil in abundance little by little, and squeeze in one whole\r\nlemon, so that the sauce should remain liquid. Finally mix in some\r\ncapers soaked in vinegar.\n\nServe the veal cold, in thin slices, with the sauce.\n\nThe stock of the veal can be rubbed through a sieve and used for\r\nrisotto.\n"}
{"text": "\nSTUFFED ITALIAN SQUASH\n\n(Zucchini ripieni)\n\nFor a description of the Zucchini see No. 32.\n\nTo make the stuffed zucchini first cut them lengthwise in two halves and\r\nremove the interior pulp, leaving space enough for the filling.[Pg 70]\n\nTake some lean veal (quantity in proportion to the squashes) cut it into\r\npieces and place it on the fire in a saucepan with a hash of onion,\r\nparsley, celery, carrot, a little corned beef cut in little pieces, a\r\nlittle oil, salt and pepper. Stir it often with a spoon and when the\r\nmeat is brown pour in a cup of water and then another after a while.\r\nThen rub the gravy through a sieve and put it aside.\n\nChop the cooked meat fine and grind it in the grinder and make a hash of\r\nit and one egg, a little grated cheese, a crumb of bread boiled in milk\r\nor in soup stock and just a taste of nutmeg. Put this hash inside each\r\nhalf squash and put them to brown in butter, completing the cooking with\r\nthe gravy set aside.\n"}
{"text": "\nSTRING BEANS AND SQUASHES SAUT\u00c9\n\n(Fagiolini e zucchini saut\u00e9)\n\nBrown in butter some string beans, that have been previously half cooked\r\nin water and some raw squashes cut in cubes. Put the squashes in only\r\nwhen the butter is beginning to brown. Season moderately with salt and\r\nbutter and add some brown stock or good tomato sauce.[Pg 71]\n"}
{"text": "\nSTRING BEANS WITH EGG SAUCE\n\n(Fagiuolini in salsa d'uovo)\n\nTake less than a pound of string beans, cutting off the two points and\r\nremoving all the strings, and then cook them partially in water\r\nmoderately salted. Take them from the kettle, drain, and brown with\r\nbutter, salt and pepper. Beat one yolk with a teaspoonful of flour and\r\nthe juice of half a small lemon, dilute with half a cup of cold broth\r\nfrom which the fat has been removed and put this liquid on the fire in a\r\nsmall saucepan stirring continually. When the liquid has become, through\r\nthe cooking, like a cream, pour it on the string beans that you will\r\nkeep on the fire a little longer, with the sauce. The string beans so\r\nprepared can be served with boiled beef.\n"}
{"text": "\nSTRING BEANS IN MOLD\n\n(Sformato di fagiolini)\n\nTake one pound of string beans, seeing that they are quite tender. Cut\r\noff the ends and remove the strings. Throw them into boiling water with\r\na pinch of salt and when they are half cooked take them away and put\r\nthem in cold water. If you have brown stock complete the cooking with\r\nthis and with butter, otherwise brown a piece of[Pg 72] onion, some parsley, a\r\npiece of celery and olive oil. When the onion is browned put in the\r\nstring beans and complete the cooking with a little water if necessary.\n\nPrepare a Balsamella sauce (No. 54) with a small piece of butter, half a\r\nteaspoonful of flour and half a cup of milk. With this, a tablespoonful\r\nof grated cheese and four beaten eggs bind the string beans when they\r\nare cold, mix and put in a mold, evenly greased with butter and the\r\nbottom covered with paper. Cook in a double boiler and serve hot.\n"}
{"text": "\nCAULIFLOWER IN MOLD\n\n(Sformato di cavolfiore)\n\nTake a good sized cauliflower, remove the stalk and outside leaves, half\r\ncook it in water and then cut it into small pieces. Salt them and put\r\nthem to brown with a little piece of butter and then complete the\r\ncooking with a cup of milk. Then rub them through a sieve. Prepare a\r\nBalsamella (No. 54) and add it to the cauliflower with 3 beaten eggs and\r\na tablespoonful of grated cheese.\n\nCook in a greased mold and serve hot.[Pg 73]\n"}
{"text": "\nARTICHOKES IN MOLD\n\n(Sformato di carciofi)\n\nRemove the outside leaves of the artichokes, the harder part of all\r\nleaves, and clean the stalks without removing them.\n\nCut each artichoke into four parts and put them to boil in salt water\r\nfor only five minutes. If left longer on the fire they become too soaked\r\nin water and lose their taste. Remove from the water, drain them, grind\r\nor pound and rub them through a sieve. Season the pulp so obtained with\r\ntwo or three beaten eggs, two or three tablespoonfuls of Balsamella (No.\r\n54) grated cheese, salt and a taste of nutmeg, but taste the seasoning\r\nseveral times to see that it is correctly dosed.\n\nPlace in a mold with brown stock or meat gravy (in that case use a mold\r\nwith a hole) and cook in double boiler.\n"}
{"text": "\nFRIED MUSHROOMS\n\n(Funghi fritti)\n\nChoose middle-sized mushrooms, which are also of the right ripeness:\r\nwhen they are too big they are too soft and if small they are too hard.\n\nScrape the stems, wash them carefully but do not keep in water, for then\r\nthey would lose their[Pg 74] pleasant odor. Then cut them in rather large\r\nslices and dip them in flour before putting in the frying pan. Olive oil\r\nis best for frying mushrooms and the seasoning is composed exclusively\r\nof salt and pepper to be applied when they are frying. They can also be\r\ndipped in beaten eggs after being sprinkled with flour, but this is\r\nsuperfluous.\n"}
{"text": "\nSTEWED MUSHROOMS\n\n(Funghi in umido)\n\nFor a stew the mushrooms ought to be below middle-size. Clean, wash and\r\ncut as for the preceding. Put a saucepan on the fire with olive oil, one\r\nor two cloves of oil and some mint leaves. When the oil begins to\r\nsplutter, put the mushrooms in without dipping in flour, season with\r\nsalt and pepper and when they are half cooked pour in some tomato sauce.\r\nBe sparing however, with the seasoning, in order that the mushrooms do\r\nnot absorb it too much and so lose some of their own delicate flavor.\n"}
{"text": "\nDRIED MUSHROOMS\n\n(Funghi secchi)\n\nMushrooms are an excellent condiment of various dishes and for this\r\nreason it is well to have some always at hand. Since, however, it is\r\nnot[Pg 75] always possible to have them fresh, the following recipe to prepare\r\ndried mushrooms will be found useful.\n\nFirst of all wait until there is a sunny day. Choose young mushrooms\r\nmiddle sized or big, but not too soft. Scrape the stem, clean them well\r\nin order to remove the earth and, without washing cut them in big\r\npieces. This because when dried they diminish considerably in size. Keep\r\nthese pieces exposed in the sun for two or three days, then thread them\r\non a string (practising a hole in them) and keep in a well ventilated\r\nroom or in the sun until they become quite dry. Then put them away well\r\nclosed in a paper bag, but don't fail to look at them from time to time\r\nto see if it is necessary to expose them some more to sun and\r\nventilation.\n\nTo use them soften in warm water, but keep them in as little as\r\npossible, so that they do not lose their delicate flavor. The best time\r\nto dry the mushrooms is June or July.\n"}
{"text": "\nFRIED EGG-PLANTS\n\n(Melanzane fritte)\n\nEgg-plant or, as they are also called, mad-apples are an excellent\r\nvegetable which may be used as dressing or as a dish by itself. Small or\r\nmiddle-sized egg-plants are to be preferred, as[Pg 76] the big ones have\r\nsometimes a slightly bitter taste.\n\nRemove the skin, cut into cubes, salt and leave them in a plate for a\r\nfew hours. Then wipe them to remove the juice that they have thrown out,\r\ndip in flour and fry in oil.\n"}
{"text": "\nSTEWED EGG-PLANTS\n\n(Melanzane in umido)\n\nRemove the skin, cut them into cubes and place on the fire with a piece\r\nof butter. When this is all absorbed, complete the cooking with tomato\r\nsauce (No. 12).\n"}
{"text": "\nEGG-PLANTS IN THE OVEN\n\n(Melanzane al forno)\n\nSkin five or six egg-plants, cut them in round slices and salt them so\r\nthat they throw out the water that they contain. After a few hours dip\r\nin flour and frying oil.\n\nTake a fireproof vase or baking tin and place the slices in layers, with\r\ngrated cheese between each layer, abundantly seasoned with tomato sauce\r\n(No. 12).\n\nBeat one egg with a pinch of salt, a tablespoonful of tomato sauce, a\r\nteaspoonful of grated[Pg 77] cheese and two of crumbs of bread, and cover the\r\nupper layer with this sauce. Put the vase in the oven and when the egg\r\nis coagulated, serve hot.\n"}
{"text": "\nDRESSING OF CELERY\n\n(Sedano per contorno)\n\nThe following are three ways to prepare celery to be served as seasoning\r\nor seasoning for meat dishes. For the first two make the pieces about\r\nfour inches long, and two inches for the third. The stalk must be\r\nskinned, cut crosswise and left attached to the rib of the celery. Boil\r\nit in water moderately salted not over five minutes and remove dry.\n\n1. Put the celery to brown in butter, then complete the cooking with\r\nbrown stock (No. 13) and sprinkle with grated cheese when serving.\n\n2. Put in saucepan a piece of butter and a hash made with ham and a\r\nmiddle sized onion, chopped fine. Add two cloves and make it boil. When\r\nthe onion is browned add soup stock or hot water with bouillon cubes and\r\ncomplete the cooking. Then rub everything through a sieve and put the\r\ngravy in a plate with the celery, seasoning with pepper only, as the\r\nsalt is already in the ham and serve with the gravy.\n\n3. Dip the celery in flour and in the paste for frying (No. 58) and fry\r\nin fat or oil. Or else[Pg 78] dip in flour and then in beaten egg, wrap in\r\nbread crumbs and fry.\n"}
{"text": "\nARTICHOKES WITH SAUCE\n\n(Carciofi in salsa)\n\nRemove the hard leaves of the artichokes, cut the points and skin the\r\nstalk. Divide each artichoke into four parts or six if they are big, and\r\nput them on the fire with butter in proportion, seasoning with salt and\r\npepper. Shake the saucepan to turn them and when they have absorbed a\r\ngood part of the melted butter, pour in some broth to complete the\r\ncooking. Remove them dry, and in the gravy that remains put a pinch of\r\nchopped parsley, one or two teaspoonfuls of cheese grated fine, lemon\r\njuice, more salt and pepper if needed, and, mixing the whole, make it\r\nsimmer for a while. Then remove the sauce from the fire and add one or\r\ntwo yolks of egg, according to the quantity and put back on the fire\r\nwith more broth to make the sauce loose. Put the artichokes in the sauce\r\nthis second time to heat them and serve especially as a side-dish for\r\nboiled meat.\n"}
{"text": "\nSTUFFED ARTICHOKES\n\n(Carciofi ripieni)\n\nCut the stalk at the base, remove the small outside leaves and wash the\r\nartichokes. Then cut[Pg 79] the top and open the internal leaves so that you\r\ncan cut the bottom with a small knife and remove the hairy part if it is\r\nthere. Keep aside the small interior leaves to put them with the\r\nstuffing. This, if to be used, for example, for six artichokes, must be\r\ncomposed of the above small leaves, 1/8 lb. of ham more lean than fat,\r\none fourth of a small onion, just a taste of garlic, some leaves of\r\ncelery or parsley, a pinch of dry mushrooms, softened in water, a crumb\r\nof bread and a pinch of pepper, but no salt.\n\nFirst chop the ham, then grind everything together and with the hash\r\nfill the artichokes, and put them to cook standing on their stalks in a\r\nsaucepan with some oil, salt and pepper. Some prefer to give the\r\nartichokes a half cooking in water before stuffing it, but it is hardly\r\nadvisable, because in this way they lose part of their special flavor.\n"}
{"text": "\nARTICHOKES STUFFED WITH MEAT\n\n(Carciofi ripieni di carne)\n\nFor six artichokes, make the following stuffing:\n\n\u00bc lb. lean veal.\nTwo slices of ham, more fat than lean.\nThe interior part of the artichokes.\n[Pg 80]One fourth of onion (small).\nSome leaves of parsley.\nOne pinch of softened dried mushrooms.\nOne small crumb of bread rolled and sifted.\nOne pinch of grated cheese.\n\nWhen the artichokes have been browned with oil alone, pour a little\r\nwater and cover with a moistened cloth kept in place by the cover. The\r\nsteam that surrounds the artichokes cooks them better.\n"}
{"text": "\nPEAS WITH ONION SAUCE\n\n(Piselli alla francese)\n\nThe following recipe is good for one of fresh peas. Take two young\r\nonions, cut them in half, put some stems of parsley in the middle and\r\ntie them. Then put them into the fire with a piece of butter and when\r\nthey are browned, pour over a cup of soup stock. Make it boil and when\r\nthe onions are softened rub them through a sieve together with the gravy\r\nthat you will then put on the fire with the peas and two whole hearts of\r\nlettuce. Season with salt and pepper and let it simmer. When the peas\r\nare half cooked add another piece of butter dipped in a scant\r\ntablespoonful of flour and pour in some broth, if necessary. Before\r\nsending to the table put in two yolks of eggs dissolved in a little\r\nbroth.[Pg 81]\n\nII\n\nThe following recipe is simpler than the preceding, but not so delicate.\r\nCut an onion in very thin slices and put it on the fire in a saucepan\r\nwith a little butter. When it is well browned add a pinch of flour, mix\r\nand then add according to the quantity, a cup or two of soup stock or\r\nwater with bouillon cubes and allow the flour to cook. Put in the peas,\r\nseason with salt and pepper and add, when they are half cooked, one or\r\ntwo whole hearts of lettuce. Let it simmer, seeing that the gravy is not\r\ntoo thick.\n\nBefore serving remove the lettuce.\n"}
{"text": "\nPEAS WITH HAM\n\n(Piselli col prosciutto)\n\nCut in two one or two young onions, according to the quantity of the\r\npeas and put them on the fire with oil and one thick slice of ham cut\r\ninto small cubes. Brown until the ham is shrivelled; then put the peas\r\nin, season with a pinch of pepper and very little salt, mix and complete\r\nthe cooking with broth, adding a little butter.\n\nBefore serving, throw the onion away.[Pg 82]\n"}
{"text": "\nPEAS WITH CORNED BEEF\n\n(Piselli con la carne secca)\n\nPut on the fire a hash of corned beef, garlic, parsley and oil, season\r\nwith a little salt and pepper and when the garlic is browned, put the\r\npeas in. When they have absorbed the sauce, complete the cooking with\r\nbroth or, failing that, with water.\n"}
{"text": "\nSTUFFED TOMATOES\n\n(Pomodori ripieni)\n\nSelect ripe middle-sized tomatoes, cut them in two equal parts and scoop\r\nout the inside seeds. Season with salt and pepper and fill the tomatoes\r\nwith the following hash, in such a way as to make the stuffing come over\r\nthe edge of the half tomato:\n\nMake a hash with onion, parsley and celery, put it on the fire with a\r\npiece of butter and when it is browned, put in a small handful of dried\r\nmushrooms previously softened in water and chopped very fine: add a\r\ntablespoonful of bread crumbs soaked in milk, season with salt and\r\npepper and let the compound simmer, moistening with water if necessary.\r\nWhen you take from the fire add, when it is still lukewarm, grated\r\ncheese[Pg 83] and a beaten yolk (or two) of egg, but seeing that the compound\r\ndoes not become too liquid.\n\nWhen the tomatoes are filled, take them in the oven with a little butter\r\nand oil mixed together and serve them as a side-dish for roast beef or\r\nsteak.\n\nThe stuffed tomatoes can be made simpler with a hash of garlic and\r\nparsley mixed with bread crumbs, salt and pepper and seasoned with oil\r\nwhen they are in the saucepan.\n"}
{"text": "\nCAULIFLOWER WITH BALSAMELLA\n\n(Cavolfiore colla balsamella)\n\nRemove from a good sized cauliflower the external leaves and the green\r\nribs, make a deep cut crosswise in the stalk and cook it in salted\r\nwater. Then cut it in sections and brown with butter, salt and pepper.\r\nPut it in a baking tin, throw over a small pinch of grated cheese, cover\r\nwith the balsamella (No. 54) and brown the surface.\n\nServe this cauliflower as an entremets or as a side-dish with boiled\r\nchicken or a stew.\n"}
{"text": "\nSTUFFED CABBAGE\n\n(Cavolo ripieno)\n\nTake a big cabbage, remove the hard outside leaves, cut the stem off\r\neven with the leaves[Pg 84] and give it half cooking in salt water. Put it\r\nupside down to drain, then open the leaves one by one until the heart is\r\nexposed and on this put the stuffing. Bring up all the leaves, close\r\nthem and tie with thread crosswise.\n\nThe stuffing can be made with milk veal stewed alone, or with sweetbread\r\nor chicken liver, all chopped fine. To make it more delicate, add some\r\nbalsamella (No 54) a pinch of grated cheese, one yolk of egg and a taste\r\nof nutmeg. Complete the cooking of the cabbage in the sauce of this\r\nstew, adding a little butter, on a low fire or in the oven kept low.\n\nInstead of filling the whole cabbage, the larger leaves may be filled\r\none by one, rolling and tying them.\n"}
{"text": "\nSIDE-DISH OF SPINACH\n\n(Spinaci per contorno)\n\nAfter cooking the spinach in boiling water and chopping them fine, the\r\nspinach can be cooked in different ways:\n\n1. With butter, salt and pepper, adding a little brown stock, if you\r\nhave it, or a few tablespoonfuls of broth, or milk.\n\n2. With onion sauce (onion chopped very fine) and butter.\n\n3. With butter salt and pepper, adding a very small pinch of grated\r\ncheese.[Pg 85]\n\n4. With butter, a drop of olive oil and tomato sauce (No. 12) or tomato\r\npaste diluted with soup stock or water.\n"}
{"text": "\nASPARAGUS\n\n(Sparagi)\n\nAsparagus can be prepared in many different ways, but the simplest and\r\nbest is that of boiling them and serving them seasoned with olive oil\r\nand vinegar or lemon juice. However there are other ways as, for\r\ninstance, the following: Put them whole to brown a little with the green\r\npart in butter and, after seasoning them with salt, pepper and a pinch\r\nof grated cheese, pour over the melted butter when it is browned. Or\r\nelse divide the white from the green part and place them as follows in a\r\nfireproof plate: Dust the bottom with grated cheese and dispose over the\r\npoints of the asparagus one near the other; season with salt, pepper,\r\ngrated cheese and little pieces of butter. Make another layer of\r\nasparagus and, seasoning in the same way, continue until you have them.\r\nBe moderate in the seasoning. Cross the layers of asparagus like a\r\ntrestle, put on the oven and keep until the seasoning, is melted. Serve\r\nhot.\n\nIf you have some brown stock, parboil them first and complete the\r\ncooking with brown stock,[Pg 86] adding a little bust and dusting moderately\r\nwith grated cheese.\n"}
{"text": "\nFISH WITH BREAD CRUMBS\n\n(Pesce col pane grattato)\n\nThis, which can also be served as a side-dish, is made especially when\r\nyou have boiled fish of good quality left over.\n\nCut it into little pieces, remove carefully all the bones, then put it\r\nin the balsamella (No. 54) and season with enough salt, grated cheese\r\nand some mushrooms chopped fine. If dried mushrooms soften in water\r\nfirst. Then take a fireproof plate, grease it evenly with butter and\r\ndust with bread crumbs ground fine; pour into it the fish prepared as\r\nabove and cover with a thin layer of bread crumbs. Finally put over a\r\npiece of butter, brown in the oven and serve hot.\n"}
{"text": "\nSTEWED FISH CUTLETS\n\n(Pesce a taglio in umido)\n\nThe fish that can be used for this dish are the tunny, the umber or\r\ngrayling, the sword fish and any piece of fish of large size and good\r\nsavor. A pound may be sufficient for four or five persons.[Pg 87]\n\nRemove the scales, clean and dry well, dip in flour and put to brown in\r\na little oil. Remove dry, throw away the oil that remains and clean the\r\nsaucepan. Make a hash, chopped very fine, with half a middle sized\r\nonion, a piece of white celery and a good pinch of parsley. Put this to\r\nbrown on the fire with sufficient oil and season with salt, pepper and\r\none whole clove. When it is browned put abundant tomato sauce (No 12) or\r\ntomato paste diluted in broth or water. Let it simmer for a while, then\r\nplace the fish to complete the cooking, turning it over frequently. The\r\nfish must be served with this thick gravy that ought to be abundant.\n"}
{"text": "\nWHITING WITH ANCHOVY SAUCE\n\n(Merluzzo alla Palermitana)\n\nTake one whiting, one pound or a little more, and trim all the fins,\r\nleaving the tail and the head. Split it to remove the bone, and season\r\nwith a little salt and pepper. Turn it on the back, grease with oil,\r\nseason with salt and pepper, dust with bread crumbs then lay it with two\r\ntablespoonfuls of oil on a fireproof plate or baking tin.\n\nTake three or four good sized anchovies, bone and clean them, chop them\r\nand put on the fire with two tablespoonfuls of oil, but do not allow[Pg 88] it\r\nto boil. With this sauce cover the back of the fish and dust it all with\r\nbread crumbs, putting also some leaves of rosemary. Bake in the oven,\r\nallowing a little crust to form over, but see that it doesn't dry up,\r\npouring over to this purpose more oil. Before removing from the tin\r\nsqueeze half a lemon over.\n\nThis dish can be served surrounded by little toast with caviar, or\r\nanchovies and butter.\n"}
{"text": "\nSTEWED EEL\n\n(Anguille in umido)\n\nFor this dish it is preferable to have good sized eels that must not be\r\nskinned, but cut in small pieces.\n\nChop some onion and parsley, put it on the fire with oil, salt, and\r\npepper, and when the onion is browned, add the pieces of eel. Wait until\r\nit has absorbed the taste of the onion sauce and then complete the\r\ncooking with tomato sauce (No. 12).\n\nSee that there is plenty of gravy and serve with little squares or\r\ndiamonds of toast.\n"}
{"text": "\nEELS WITH PEAS\n\n(Anguille coi piselli)\n\nCook the eels as above with the onion sauce and when it is cooked remove\r\nit dry to cook the[Pg 89] green peas in the sauce. The pieces of eel should be\r\nput back in the sauce to be warmed. No tomato sauce is necessary here.\n"}
{"text": "\nMUSSELS WITH EGG SAUCE\n\n(Arselle in salsa d'uovo)\n\nA good washing with fresh water is sufficient for mussels that do not\r\nhave any sand to be cleaned away. Put them on the fire with a sauce of\r\noil, garlic, parsley and a pinch of pepper. Shake them and keep the\r\nsaucepan covered seeing that they do not absorb all of the sauce. Take\r\nthem out when they are open and prepare the following sauce: one or more\r\nyolks of egg, according to the quantity, lemon juice, one teaspoonful of\r\nflour, broth and some of their own juice. Cook this sauce until it\r\nbecomes a smooth cream and pour it on the mussels when they are served.\n"}
{"text": "\nMUSSELS WITH TOMATO SAUCE\n\n(Arselle alla livornese)\n\nChop fine half an onion and put it on the fire with oil and a pinch of\r\npepper. When the onion begins to brown add a pinch of parsley chopped\r\nnot very fine and after put in the mussels with[Pg 90] tomato sauce (No. 12)\r\nor tomato paste diluted in water. Shake them often and when they are\r\nopen, put them over slices of toast prepared beforehand and arranged on\r\na plate.\n"}
{"text": "\nCODFISH\n\n(Baccal\u00e1)\n\nI\n\nFreshen and soak the codfish in cold water, changing the water two or\r\nthree times, or, better, keeping it for some time in a vase under\r\nrunning cold water. Then cut it into pieces as large as the palm of the\r\nhand and dip them in flour until they are well covered. Then put a\r\nkettle or a saucepan on the fire with plenty of oil and two or three\r\ncloves of garlic, whole but a little crushed. When the garlic begins to\r\nbrown put in the codfish and brown it on both sides, stirring it often,\r\nso that it doesn't burn. Salt is not necessary, or at least only a\r\nlittle after tasting, but a little pepper will not be amiss. Finally\r\npour over some tomato sauce (No. 12) or tomato paste diluted in water,\r\nlet it boil a little more and serve.[Pg 91]\n"}
{"text": "\nII\n\nThe following is another way to prepare the codfish, slightly different\r\nfrom the preceding. Cut the codfish as above, then put it as it is in\r\nsaucepan with some olive oil. Spread over it a hash of garlic and\r\nparsley and season with a pinch of pepper, oil and little pieces of\r\nbutter. Cook on a good fire and turn it with care, because, not being\r\nsprinkled with flour, it breaks easily. When it is cooked, squeeze a\r\nlemon over and serve.\n"}
{"text": "\nFRIED CODFISH\n\n(Baccal\u00e1 fritto)\n\nPlace the codfish on the fire\u2014after washing as explained in No. 107\u2014in\r\na kettle with cold water and as salt, and as soon as the water boils,\r\nremove the codfish.\n\nAfter boiling cut it in little pieces and remove all the bones. Sprinkle\r\nsome flour and dip in a frying paste composed of water, flour and a\r\nlittle oil. Fry in oil and serve hot.\n"}
{"text": "\nCODFISH CROQUETTES\n\n(Cotolette di baccal\u00e1)\n\nBoil as explained above and, if the quantity is one pound or a little\r\nmore put together two[Pg 92] anchovies and some parsley, chopping everything\r\ntogether very fine. Add some pepper, a tablespoonful of grated cheese,\r\nthree or four tablespoonfuls of pap, composed of bread crumbs in large\r\npieces, water and butter, and two eggs. Give the compound the form of\r\nseveral flat cutlets, dip them in beaten egg and in ground bread crumbs.\r\nFry in oil and serve with lemon, or tomato sauce.\n"}
{"text": "\nFRIED DOG-FISH\n\n(Palombo fritto)\n\nCut the dog-fish in slices, not very thick, and place it in a plate with\r\nbeaten eggs somewhat salted. Leave for some hours until half an hour\r\nbefore frying, dip the slices in a mixture of bread crumbs, grated\r\ncheese, garlic and parsley chopped fine, salt and pepper. A clove of\r\ngarlic is sufficient for one pound of fish. Fry in oil and serve with\r\nlemon.\n"}
{"text": "\nSTEWED DOG-FISH\n\n(Palombo in umido)\n\nCut the dog-fish in rather big pieces and then make a hash of garlic,\r\nparsley and very little onion. Put this hash on the fire with oil and[Pg 93]\r\nwhen it is sufficiently browned, put the pieces of dog-fish and season\r\nwith salt and pepper. When the fish is cooked pour over some tomato\r\nsauce (No. 12), let this simmer for a while, then serve.\n"}
{"text": "\nROAST-BEEF\n\n(Arrosto)\n\nAlthough roast-beef is not an Italian dish, still it is prepared in a\r\npeculiar way by the Italians, and hence this recipe finds its place\r\nhere.\n\nTo obtain a good roast-beef not less than two pounds ought to be cooked\r\non a strong fire. It ought to be covered with good olive oil and finally\r\nwith cup of soup stock which with the oil and the juice from the meat\r\nwill form a rich gravy. Salt it only when it is half cooked and do it\r\nmoderately, because the beef is already tasty by itself.\n\nPut it on the fire half an hour before the soup is served and the meal\r\nbegins. This will be sufficient if the piece is not very big. To\r\nascertain the cooking prick it in the bigger part with a thin\r\nlarding-pin, but not often, in order not to allow too much juice to\r\nescape. The juice must neither be of the color of the blood nor too\r\ndark.\n\nIf baked it is to be seasoned with salt, oil and a piece of butter,\r\nsurrounded by raw potatoes[Pg 94] peeled. Pour in the kettle a cup of broth or\r\nof water. If you do not like cold roast beef, cut it into slices and\r\nwarm with butter and brown stock or tomato sauce.\n"}
{"text": "\nROAST VEAL\n\n(Arrosto di vitella)\n\nChoose for that milk veal that is to be found all the year round,\r\nalthough it is always better during the spring or summer.\n\nThe piece or pieces of veal can be cooked in a saucepan, slightly larded\r\nwith garlic and rosemary, with oil, butter and a hash of corned beef,\r\nsalt, pepper and tomato sauce. In the gravy fresh peas can be cooked.\n"}
{"text": "\nPOT ROAST\n\n(Arrosto morto)\n\nThis can be done with all kinds of meats, but the best is milk veal.\r\nTake a good piece of the loins, roll it and tie with a string and put on\r\nthe fire with good olive oil and butter, both in small quantity. Brown\r\nwell from all sides, salt when half cooked and complete the cooking with\r\na half cup of broth, seeing that little juice remains. If no broth is at\r\nhand, use tomato sauce, or tomato[Pg 95] paste diluted with water. Some corned\r\nbeef chopped fine can also be added.\n"}
{"text": "\nPOT ROAST WITH GARLIC AND ROSEMARY\n\n(Arrosto morto coll'odore dell'aglio e del ramerino)\n\nCook the meat as above, but add a clove of garlic and one or two bunches\r\nof rosemary in the saucepan. When serving the roast rub the gravy\r\nthrough a sieve without pressing and surround the meat with potatoes or\r\nvegetables cooked apart.\n\nThe leg of lamb comes very well in this way, baked in the oven.\n"}
{"text": "\nBIRDS\n\n(Arrosto di uccelli)\n\nThe best way to cook birds, and that nearly always used by the Italians,\r\nis roasted at the spit. They must be spitted with a small slice of bread\r\nbetween each bird. Also wrap each bird in very thin slices of bacon, in\r\nsuch a way that it can be spitted with this covering. Mind to slice the\r\nbacon almost as thin as paper. Pass some oil\u2014only once\u2014over when they\r\nbegin to brown, using[Pg 96] a brush or a feather, and salt only once,\r\nmoderately.\n\nPut on the fire when near to be served, otherwise they may get dry and\r\nlose much of their flavor. The cooking is rapidly done if on a good\r\nfire.\n"}
{"text": "\nROAST OF LAMB\n\n(Arrosto d'agnello)\n\nTake a leg of lamb and season it with salt, pepper, oil and a drop of\r\nvinegar. Pierce it here and there with the point of a knife and leave it\r\nlike this for several hours. Also lard it with bay leaf or rosemary to\r\nbe removed when serving. The leg of lamb can be baked or, as the\r\nItalians do, cooked at the spit.\n"}
{"text": "\nLEG OF MUTTON\n\n(Cosciotto di castrato arrosto)\n\nBefore cooking see that several days elapse after the animal has been\r\nbutchered. This, naturally, according to the temperature. Beat it well\r\nwith a wooden mallet, then skin and remove the middle bone, without\r\nspoiling the meat. Then tie it and give it a good fire at the beginning,\r\ncovering the fire when half cooked. Let it cook in its[Pg 97] own juice and in\r\na cup of broth strained to remove the fat; nothing else. Salt when it is\r\nalmost cooked, but see that it is neither too well done nor rare, just\r\nmedium. Serve with its juice apart in a sauce.\n"}
{"text": "\nROAST OF HARE\n\n(Arrosto di lepre)\n\nThe part of the hare fitted for roast is the hind quarters, but the\r\nlimbs of this game are covered with little skins that must be carefully\r\nremoved, before cooking, without cutting the muscles.\n\nBefore roasting keep it soaking for twelve or fourteen hours in a liquid\r\nprepared as follows: put on the fire in a kettle three tumblers of water\r\nwith half a tumbler of vinegar or less in proportion with the piece to\r\nbe cooked, three of four scallions chopped fine, one or two bay-leaves,\r\na bunch of parsley, a little salt and a pinch of pepper; make it boil\r\nfor five or six minutes, cool and pour when cold over the hare. When you\r\nremove the latter from the liquid wipe it and lard it all with little\r\npieces of good bacon.\n\nCook on a low fire, salt it sufficiently and grease with cream and\r\nnothing else. Never use the liver of the hare which, it is said, is very\r\nindigestible.[Pg 98]\n"}
{"text": "\nPOT ROAST LARDED\n\n(Arrosto morto lardellato)\n\nTake a piece short and thick of beef or veal, quite tender and weighing\r\nabout two pounds or a little more. Lard it with ham or bacon cut in\r\nlittle pieces. Tie with a string and put it in a stewpan with a piece of\r\nbutter, one fourth of a middle-sized onion cut in two pieces, three or\r\nfour ribs of celery half an inch thick and as many slices of carrot.\r\nSeason with salt and pepper and when the meat begins to brown\u2014turning\r\nit often\u2014pour over one cup of water and complete the cooking on a low\r\nfire, leaving it to absorb great part of the gravy. See, however, that\r\nit doesn't dry up and become black. When you send to the table strain\r\nthe juice that has remained and pour it on the meat, that may be\r\nsurrounded with potatoes cut in pieces or kept whole if small,\r\npreviously browned in butter or oil.\n"}
{"text": "\nPIGEON SURPRISE\n\n(Piccione a sorpresa)\n\nThe pigeon (or chicken) must be opened and stuffed with a cutlet of milk\r\nveal. Of course this cutlet must be of proportionate size. Beat it well[Pg 99]\r\nto render it thinner and more tender, season with salt, pepper, a pinch\r\nof spices and little pieces of butter, roll it and put inside the pigeon\r\nsewing the opening. The liver and giblets of the pigeon can be cooked\r\napart in brown stock or in butter, after being chopped. With the\r\nresulting gravy the cutlet can be smeared. In this way the different\r\nflavor of the two qualities of meat is better amalgamated.\n"}
{"text": "\nSTUFFED BEEF CUTLET\n\n(Braciuola di manzo ripiena)\n\nThe ingredients for this dish are a slice of beef half an inch thick,\r\nweighing about one pound, half a pound or less of lean milk veal, two\r\nsmall slices of ham and two or three of tongue, one scant tablespoonful\r\nof grated cheese, a piece of butter, two chicken livers, one egg, a\r\ncrumb of bread as large as a closed fist.\n\nMake a hash with a small onion, a little celery, carrot and parsley, put\r\nit on the fire with the butter and when it is browned, place in the\r\nsaucepan the veal cut in small pieces and the chicken livers, season\r\nwith little salt and pepper and complete the cooking with a little\r\nbroth. Remove the veal and chicken when cooked, and chop them fine. In\r\nthe gravy that remains make a pap rather hard with the crumb of bread,\r\nmoistening[Pg 100] with broth if necessary. Now mix the chopped meat, the pap,\r\nthe eggs, the cheese, the ham and tongue cut in little pieces. When the\r\nstuffing is composed thus, dip the cutlet in water, in order to stretch\r\nit better, beat it with the back of the knife and flatten with its\r\nblades. Put the stuffing inside and roll up and tie tightly with a\r\nstring crosswise. Roast or bake with oil and salt.\n"}
{"text": "\nSTUFFED CHICKEN\n\n(Pollo ripieno)\n\nFor a middle-sized fowl use the following ingredients: two sausages, the\r\nliver and giblets of the fowl, eight or ten chestnuts well roasted, some\r\npieces of mushrooms, a taste of nutmeg, one egg. If, instead of a fowl,\r\nit is a turkey, double the dose.\n\nBegin by giving the sausages and the giblets half a cooking, moistening\r\nthem with a little broth if necessary. Season with a little salt and\r\npepper on account of the sausages that already contain them. Remove them\r\nand in the gravy that remains put a crumb of bread, in order to obtain\r\nwith a little broth two tablespoonfuls of thick pap. Skin the sausages,\r\nchop the chicken giblets and the giblets and grind everything together\r\nwith the chestnuts, the egg and the pap; this is the stuffing with which\r\nthe fowl is to be filled,[Pg 101] to be baked afterward. It is more tasty cold\r\nthan hot, and it can also be cut better.\n"}
{"text": "\nCHICKEN WITH SAUCE PIQUANTE\n\n(Pollo al diavolo)\n\nThis ought to be cooked with Cayenne pepper and served with a highly\r\nseasoned sauce, but not everybody likes that and a simpler way to cook\r\nthe chicken \"al diavolo\" is the following:\n\nTake a young chicken, remove the neck and the legs, open it all in front\r\nand flatten it open as much as possible. Wash and wipe dry with a towel,\r\nthen put it on the grill and when it begins to brown turn it. Grease it\r\nwith melted butter or with oil, using a brush, and season with salt and\r\npepper. The later may be Cayenne pepper for those who like it. Keep\r\nturning and greasing until it is all cooked.\n\nTo prepare the sauce piquante that many like with chicken broiled in\r\nthis way, put four tablespoonfuls of butter in a saucepan and when it\r\nbegins to brown add two tablespoonfuls of flour and stir until it is\r\nwell browned, but do not let it burn. Draw to a cooler place on the\r\nrange and slowly add two cupfuls of brown stock, stirring constantly,\r\nadd salt and a dash of Cayenne and let simmer for ten minutes. In\r\nanother saucepan boil four tablespoonfuls of vinegar one table[Pg 102]spoonful\r\nof chopped onion, one teaspoonful of sugar rapidly for five minutes;\r\nthen add it to the sauce and at the same time add one tablespoonful of\r\nchopped capers two tablespoonfuls of chopped pickle and one teaspoonful\r\nof tarragon vinegar. Stir well and let cook for two minutes to heat the\r\npickles. If the sauce becomes too thick dilute it with a little water.\n\nThis sauce is excellent for baked fish and all roasts and boiled meats,\r\nbesides being a fitting condiment for the chicken \"al diavolo\".\n"}
{"text": "\nCHICKEN WITH HAM\n\n(Pollo in porchetta)\n\nFill a chicken with thin strips of ham, about half an inch wide. Add\r\nthree cloves (or sections) of garlic, two little bunches of fennel and a\r\nfew grains of pepper. Season outside with salt and pepper and cook in a\r\nsaucepan with butter, or preferably bake in the oven. Sausages cut\r\nlengthwise and previously skinned can be substituted for the ham.\n"}
{"text": "\nCHICKEN SAUT\u00c9\n\n(Pollo saltato)\n\nTake a young chicken, remove the neck and trim the wings. Cut away the\r\nlegs. Cut the chic[Pg 103]ken into six pieces. Remove some of the bones. Beat\r\nan egg with a teaspoonful of water and place in it the pieces of chicken\r\nafter dipping them in flour and seasoning generously with salt and\r\npepper. Leave the pieces in the egg until it is time for cooking. Then\r\ntake the pieces one by one, sprinkle with bread crumbs and place a\r\nsaucepan with a good piece of butter on the fire. When the butter begins\r\nto brown put in the pieces of chicken from the side of the skin, then\r\nturn them when browned to the other side. Let them on a good fire for\r\nabout ten minutes. Serve with lemon. The chicken prepared in this way is\r\ngood also when cold.\n"}
{"text": "\nAFRICAN HEN\n\n(Gallina di Faraone)\n\nThis fowl, that resembles the partridge, should not be too fresh, like\r\nall game.\n\nThe best way to cook the African hen is roasted at the spit. Put in the\r\ninside a ball of butter dipped in salt and wrap it in a piece of paper\r\ngreased with butter and sprinkled with salt. This paper must be removed\r\nwhen the fowl is nearly cooked, and then the cooking is completed\r\ngreasing with more butter and adding more salt.[Pg 104]\n"}
{"text": "\nTAME DUCK ROASTED\n\n(Anatra domestica arrosto)\n\nSalt it inside and bandage all the breast with slices of bacon, large\r\nand thin. Grease with oil and salt moderately when the cooking is almost\r\ncomplete. If you have a wild duck grease with butter, as the meat is\r\ndrier.\n"}
{"text": "\nTURKEY\n\n(Tacchino)\n\nThe turkey has been imported to Europe from America, but it is\r\nnevertheless a well known dish in Italian families, although not\r\nenjoying the popularity that it has on this side of the ocean. When\r\nroasted it is generally larded moderately with little pieces of garlic\r\nand bay-leaf or rosemary and seasoned with a hash of corned beef or\r\nbacon, a little butter, salt and pepper, tomato sauce or tomato paste\r\ndiluted in water. The breast, flattened until it is about half an inch\r\nthick and seasoned generously some hours before cooking with oil, salt\r\nand pepper, is excellent broiled on the grill.[Pg 105]\n"}
{"text": "\nLOIN OF PORK ROASTED\n\n(Lombo di maiale arrosto)\n\nThe loin of pork, cut in little pieces forms an excellent roast at the\r\nspit. The pieces of pork are to be divided by little pieces of toast and\r\ngreased with oil.\n\nIf the pork is to be baked, choose that piece of the loin that has its\r\nribs and that may weigh six or eight pounds. Lard it with garlic,\r\nrosemary or bay leaf and a few cloves, but moderately, and season with\r\nsalt and pepper.\n\nThis roast is very popular in Italy, where they call it arista.\n"}
{"text": "\nLEG OF LAMB\n\n(Agnello all'Orientale)\n\nThis is a way to cook lamb in use in the Orient and adopted by the\r\nItalians, especially in Southern Italy. The leg of lamb is to be larded\r\nwith the larding pin with slices of bacon seasoned with salt and pepper,\r\ngreased with butter or milk, or milk alone and salted when half cooked.\n\nThe Arabs, who are very fond of this dish, do not lard it, as pork is\r\nforbidden by their religion, but cook it with an abundance of milk.[Pg 106]\n"}
{"text": "\nBROILED PIGEON\n\n(Piccione in gratella)\n\nTake a young, but fat pigeon, divide it in two parts lengthwise and\r\nflatten it well with the hands. Then put it to brown in oil for four or\r\nfive minutes, just to harden the meat. Season when still hot with salt\r\nand pepper, then arrange it as follows.\n\nMelt in the fire, without boiling it, a piece of butter and mix the\r\nliquid butter with one beaten egg. Dip the pigeon in the butter and egg\r\nand keep it until it absorbs them. Then sprinkle with bread crumbs\r\nground fine. Cook on a grill on a a low fire and serve with a sauce or a\r\nside dish.\n"}
{"text": "\nSTEAK IN THE SAUCEPAN\n\n(Bistecca nel tegame)\n\nIf you have a steak that does not appear to be too tender, put it in a\r\nsaucepan with a little piece of butter and some good olive oil, with a\r\ntaste of garlic and bay-leaf or rosemary. Add, if necessary, a little\r\nbroth or water or tomato sauce and serve with potatoes cooked in the\r\ngravy that can be made more abundant with more broth, butter and tomato\r\nsauce.[Pg 107]\n"}
{"text": "\nVEAL KIDNEY WITH ANCHOVY\n\n(Rognone alle acciughe)\n\nTake a veal kidney, remove the fat, cut it open and cover with boiling\r\nwater. When the water has cooled, remove the kidney, wipe with a cloth,\r\nand pass through it clean sticks to make it stay open. Season with\r\nmelted butter, salt and pepper and leave it so prepared for an hour or\r\ntwo.\n\nThen take another piece of butter and two or three anchovies. Clean the\r\nlatter, chop and mix with the butter with the blade of a knife, making a\r\nball. Cook the kidney on the grill, but not too much, in order to keep\r\nit tender, put it on a plate and grease when hot with the ball of butter\r\nand anchovies.\n"}
{"text": "\nVEAL KIDNEY SLICED\n\n(Rognone di vitello affettato)\n\nCut in thin slices one or two veal kidneys, removing the granulous part\r\nthat is to be found in the middle, and put the slices in a saucepan with\r\na piece of butter, a bunch of parsley chopped very fine together with a\r\nclove of garlic. Add a cup of hot broth; salt moderately and let it cook\r\nwithout boiling, until the sauce is reduced to about one third.\n\nOne tablespoonful of vinegar adds a pleasant taste to this dish.[Pg 108]\n"}
{"text": "\nBROILED MUTTON KIDNEY\n\n(Rognone di montone alla graticola)\n\nAfter washing the kidneys, remove the filmy skin that covers them and\r\ncut them in the middle without, however, detaching completely the two\r\nparts. Season with salt and pepper, grease with oil and put them on a\r\nstrong fire on the grill. After ten or twelve minutes they will be\r\nbroiled. Serve hot with parsley and slices of lemon.\n"}
{"text": "\nMUTTON KIDNEY FRIED\n\n(Granelli di montone fritti)\n\nWash, remove the skin that covers the kidneys and cut in very thin\r\nslices. Wipe with a cloth, dip first in ground bread crumbs, then in a\r\nbeaten egg mixed with melted butter, then again in the bread crumbs.\r\nThis must be done rapidly, at the time of frying, otherwise the bread\r\ncrumbs absorb the moisture of the kidney and make them too hard.\n\nMelt a piece of butter in a saucepan on a strong fire and when it begins\r\nto brown, dip the slices of kidney. Turn often, sprinkle with a little\r\nparsley chopped fine, salt and serve with lemon.\n"}
{"text": "\nBEEF TONGUE BOILED\n\n(Lingua di bue lessa)\n\nThe tongue is boiled like the beef. When half cooked remove the skin,\r\nwhich is not nice to see[Pg 109] and has no nutritious elements, although it is\r\nis served with a pur\u00e9e of peas, or spinach or potatoes or beans, etc.\r\nBut it can be served simply with sprigs of parsley.\n"}
{"text": "\nBEEF TONGUE WITH OLIVES\n\n(Lingua di bue alle olive)\n\nScald the tongue and peel off the skin. Then put it back to boil until\r\nfully cooked.\n\nMelt a piece of butter and brown half a medium sized onion cut in\r\nslices. When the onion is browned remove it from the butter and dilute\r\nin the latter a teaspoonful of flour. When the flour begins to brown,\r\nthin it with one or two cups of soup stock hot and passed through a\r\nsieve. Mix and boil for ten minutes, seasoning with salt and pepper.\n\nWhen the sauce is prepared place the tongue in the saucepan containing\r\nit and let it cook again on a low fire for about an hour, turning it\r\nover frequently and keeping it moistened with the gravy. Cut some olives\r\nin a spiral to remove the stone and place it in the saucepan with the\r\ntongue. This becomes more tasty if left with the olives for one or two\r\ndays.\n"}
{"text": "\nSTEWED BEEF TONGUE\n\n(Lingua di bue in stufato)\n\nClean a fresh tongue of beef; put it in a plate,[Pg 110] salt it generously and\r\nput it back in the ice-box or in the pantry, until the following day.\n\nAfter twenty-four hours, scald it in boiling water, skin and lard with\r\nlittle pieces of bacon and put it in a kettle or a large saucepan in\r\nwhich the seasoning is already placed. This seasoning consists of \u00bd\r\nlb. bacon cut in very thin slices, \u00bc lb. butter, one or two thin\r\nslices of ham and two middle sized onions, sliced. Sprinkle the tongue\r\nwith flour, surround it with chopped meat and place the saucepan on the\r\nfire. When the tongue begins to brown, pour five or six cups of soup\r\nstock and one cup of water. Add the usual bunch of greens, two or three\r\ncloves, salt, a pinch of pepper and one of cinnamon.\n\nCover the saucepan tightly, boil for about four hours, rub the sauce\r\nthrough a sieve and serve everything hot.\n"}
{"text": "\nVEAL SWEETBREADS\n\n(Animelle di vitello)\n\nKeep in fresh water for an hour. Then place them in a skimmer (ladle\r\nwith holes) and dip in boiling water or broth. After a brief boiling\r\nremove and cool in cold water. Then remove the veins and gullet, taking\r\ncare not to tear them. The sweetbreads are prepared in various ways and\r\nhere we give some of the best known:\n\nSweetbreads with butter.\u2014Boil in broth or[Pg 111] water, clean and cut into\r\nslices. Brown a piece of butter with salt and pepper. Then place the\r\nsliced sweetbreads and brown them. Before serving squeeze on a little\r\nlemon juice. The sweetbreads prepared in this way are served preferably\r\nwith rice or vegetables.\n\nSweetbreads with white sauce.\u2014Boiled, cleaned and cut into slices, they\r\nare placed in white sauce or balsamella (No. 54) adding a taste of\r\nnutmeg, pepper, salt and the juice of half a lemon.\n\nSweetbreads in fricassee.\u2014Boil, trim and cut into pieces. Then brown in\r\nbutter with a scallion chopped fine. Once browned, remove from the gravy\r\nin which pour a tablespoonful of flour, moistened with broth. The sauce\r\nthat results is bound with egg-yolks and lemon juice.\n\nSweetbreads fried.\u2014Boil and trim. Then cut in large slices, neither too\r\nthick nor too thin. Dip in beaten egg and in bread crumbs ground. Then\r\nfry in butter. Serve with vegetables.\n"}
{"text": "\nTENDERLOIN WITH SPICES\n\n(Filetto alla piemontese)\n\nClean and trim the meat, removing all the little skins. Then sprinkle\r\nwith nutmeg, cinnamon, salt, and pepper, and place in an earthen vase\r\ncovered, together with a bunch of aromatic herbs, sage, parsley,\r\nrosemary, onion, carrot and celery, all chopped fine. After a few hours\r\nmelt and[Pg 112] brown a piece of butter with the aromatic herbs, then remove\r\nthe latter and place the tenderloin, leaving it to simmer for half an\r\nhour, pricking it often with a large fork or a larding pin, to add its\r\njuice to the gravy. Serve hot.\n"}
{"text": "\nSTUFFED ONIONS\n\n(Cipolle ripiene)\n\nBoil six large onions for an hour. Then drain and skin. Remove the heart\r\nwith the point of a knife. In the place of the heart place the stuffing\r\nmade with \u00bc lb. ham or tongue, chopped and mixed with bread crumbs\r\nground, two tablespoonfuls of milk, two pinches of salt and one of\r\npepper. When the onions are prepared and stuffed place them in a\r\nsaucepan whose bottom has been greased with butter, sprinkle with bread\r\ncrumbs ground and place in the oven, not too hot. At the time of serving\r\nadd some white sauce or balsamella (No 54). Stuffed onions are served as\r\nvegetables, or side-dish with roast-beef or boiled-beef.\n"}
{"text": "\nSTEWED ONIONS\n\n(Cipolle in stufato)\n\nKeep in cold water, for half an hour, two pounds of middle-sized onions.\r\nAfterward skin and place in a saucepan in which pour as much broth as is\r\nnecessary to cover them. Let them[Pg 113] cook on a low fire for an hour, if\r\nthey are scallions, or young onions. If they are not, two hours are not\r\nenough, sometimes.\n\nWhen cooked and soft, drain and place in a large deep dish. Brown a\r\npiece of butter with a tablespoonful of flour, a cup of broth, salt and\r\npepper. Mix everything and when it begins to boil pour the sauce on the\r\nonions, which must be served hot.\n"}
{"text": "\nVEAL LIVER\n\n(Fegato di vitella alla veneziana)\n\nBrown a large onion cut in thin slices in oil and place in the saucepan\r\nthe liver cut in thin slices. Brown everything on a strong fire. When\r\nthe liver takes a reddish color it is ready. If it is overdone, it\r\nbecomes too hard. Salt just before removing from the saucepan.\n"}
{"text": "\nFRIED LIVER\n\n(Fegato al tegame)\n\nClean and trim the liver, then cut in slices half an inch thick. Dip in\r\nflour and place, without delay in a saucepan in which a small onion has\r\nbeen browned in butter. Salt just before serving.\n"}
{"text": "\nPOLENTA WITH SAUSAGES\n\n(Polenta colle salsicce)\n\nThe polenta is a very popular dish in Northern[Pg 114] Italy and can be\r\nprepared in various ways. Always, however, it is better to serve with\r\nthe addition of sausages, or with birds or tomato paste.\n\nThe polenta is practically cornmeal and it is made with the so-called\r\nfarina gialla or yellow flour.\n\nThe ingredients for a good polenta are one pound of corn meal,\r\npreferably granulous, one quart and a half of water, salted in\r\nproportion, one piece of butter, one cup and a half of milk.\n\nPour the meal little by little into boiling water, continually stirring\r\nwith a wooden spoon. When the meal is half cooked, put the butter and\r\npour the milk little by little. While the polenta boils, place on the\r\nfire in a little saucepan a tablespoonful of olive oil or a small piece\r\nof butter. When the oil is hot or the butter is melted, put some\r\nsausages repeatedly pricked with a fork.\n\nWhen the sausages are cooked, pour the polenta hot in a dish and place\r\nthe sausages and the gravy in a cavity practised in the middle. Serve\r\nhot.\n\nIn cooking the sausages two or three bay-leaves may be added and removed\r\nbefore serving.\n"}
{"text": "\nSAUSAGES WITH ONIONS\n\n(Salsicce alla cipollata)\n\nThe salsicce alla cipollata are prepared with fresh and lean pork meat\r\nand bacon in equal quantity, chopped fine and seasoned with salt,[Pg 115]\r\npepper and spices. Add a proportional quantity of onions chopped very\r\nfine, not too much, however. Fill with the hash the prepared entrails,\r\ntie every two inches to divide the sausages.\n\nCELERY\n\n(Sedano)\n\nBeside being used as a condiment with a great quantity of dishes, the\r\ncelery may be prepared in various different ways to form appetizing\r\nvegetable dishes. We give here a certain number of those that appear\r\nmost commonly on Italian tables:\n"}
{"text": "\nCELERY WITH BUTTER\n\n(Sedano al burro)\n\nTwo heads of celery for each person.\n\nClean and trim, removing the sprigs that are too hard, and the leaves,\r\nthat are to be cut where they begin to be green. Finally trim the stem.\r\nThen wash repeatedly in running water, drain and put to boil in salted\r\nboiling water. Remove when cooked and drain again.\n\nAbout three quarters of an hour before serving, melt a piece of butter\r\nin a saucepan and brown the celery, turning them often for about ten\r\nminutes. After that pour over hot stock (soup stock or chicken broth)\r\ncover the saucepan and parboil. A few moments before serving season with\r\nbrown stock, if you have any at hand, otherwise with salt and pepper\r\nonly.[Pg 116]\n"}
{"text": "\nCELERY AU JUS\n\n(Sedano al sugo)\n\nSelect nine or ten heads, neither too hard nor too soft, and cut them\r\nabout four inches from the root. Remove the green and hard branches and\r\ntrim the root, cutting the latter to a point. Scald the celery, after\r\nwashing well, in salted boiling water. Ten minutes will be sufficient.\r\nDip in cold water, open well the leaves and wash again carefully. Drain\r\nand make bunches of two or three heads each that you will put in a\r\nsaucepan with a pint of broth or water and half a cup of good fat, onion\r\nand carrot chopped, salt and pepper. Cover and let it simmer for about\r\ntwo hour. Then remove the celery, drain and serve.\n"}
{"text": "\nSAUCE FOR CELERY AU JUS\n\n(Salsa per sedani al sugo)\n\nThe celery, prepared as above, are seasoned with the following sauce:\r\nMake a roux melting a piece of butter and browning an equal weight of\r\nflour; stir for about three minutes on the fire, after which thin the\r\nroux with a little brown stock or with bouillon cubes diluted in water.\r\nContinue stirring and reduce the sauce. Then rub through a sieve, pour\r\nover the celery and serve very hot.[Pg 117]\n"}
{"text": "\nFRIED CELERY\n\n(Sedani fritti)\n\nThis is a convenient way to prepare left-over celery that is still too\r\ngood to be thrown away.\n\nClean the left-over celery removing as best you can the sauce in which\r\nthey were served, dip in frying paste (flour and egg) fry and serve with\r\nlemon.\n"}
{"text": "\nPUREE OF CELERY\n\n(Macco di sedani)\n\nTake some big roots of celery, prepare as usual and wash in running\r\nwater. Boil in salted water, crush and rub through a sieve. Put in a\r\nsaucepan this pur\u00e9e, with a piece of butter, salt, flour and a little\r\ncream or milk. The milk may be substituted with good soup stock or brown\r\nstock. Just before serving add a little powdered sugar.\n"}
{"text": "\nSTEW\n\n(Stufato)\n\nThe Italian stufato is somewhat different from the stewed meat that is\r\nknown under the name of \"Irish stew\". It corresponds to the French daube\r\nand is prepared in Italy in many different ways.\n\nAn excellent stufato can be made in the following way: Chop fine two\r\nbunches of parsley,[Pg 118] a small carrot, half a medium sized onion, a little\r\npiece of scallion and two bay-leaves. Brown with a good piece of butter\r\nin a saucepan in which one and a half tablespoonful of oil have been\r\npreviously poured.\n\nThe meat must have been prepared beforehand, that is to say washed,\r\ntrimmed and larded. When half cooked, season moderately with salt and\r\npepper. If necessary, moisten with broth or water. During the cooking\r\nthe saucepan must be covered with its cover and with a sheet of paper\r\ngreased with fat or oil. The stufato will be ready after about three\r\nhours' cooking on a low fire.\n"}
{"text": "\nSOUTHERN STEW\n\n(Stufato Meridionale)\n\nPut the piece of meat in a saucepan of such a size that it remains\r\ncompletely filled, moisten with two cups of water and two of white wine,\r\nseason with salt and pepper and cook for five hours on a low fire.\n"}
{"text": "\nSTEW MILANAISE\n\n(Stufato alla milanese)\n\nBeat and flatten a good piece of meat and lard with bacon or ham cut in\r\nsmall pieces. Season with salt, pepper and a taste of cinnamon. Sprinkle\r\nflour over the meat.\n\nPlace in a saucepan a little fat of beef chopped[Pg 119] with a middle sized\r\nonion and brown with a piece of butter. When the onion is browned,\r\nremove it and place the meat over the melted butter. Brown with melted\r\nbutter. Then fill the saucepan with half water, half red wine, but only\r\nwhen the meat is browned from all sides. Cover the saucepan the best you\r\ncan, with cover and greased paper and let it simmer for five or six\r\nhours on a very low fire.\n\nAfter removing the stew, let it cool, rub the gravy through a sieve, put\r\nagain on the fire and serve hot.\n"}
{"text": "\nFRENCH STEW\n\n(Stufato alla francese)\n\nPrepare on the bottom of the saucepan a layer of thin slices of ham, on\r\nwhich place several little cubes also of bacon. In the middle place a\r\nbunch of parsley, and around this some cloves, half an onion sliced, a\r\nfew carrots in little cubes several young onions, bay-leaf, salt, and\r\npepper.\n\nOn this bed lay the meat that may be larded with bacon or ham and\r\nseasoned with salt, pepper and a taste of cinnamon. Pour on the meat two\r\ncups of soup stock or water and one cup of white wine. Cover the\r\nsaucepan hermetically and cook on a very low fire for five hours.\n\nWhen the stufato is to be served cold, the[Pg 120] gravy is to be rubbed\r\nthrough a sieve before it gets cold.\n\nNote.\u2014In these and similar dishes we have indicated the use of\r\nwine, which is a common ingredient, in small quantities in Italian\r\nand French cooking. This, however, can always be dispensed with if\r\nits taste is not appreciated, or for any other reason.\n"}
{"text": "\nTROUT ALPINE\n\n(Trota all'alpigiana)\n\nThese are many ways to prepare this delicious fish, found in abundance\r\nin the many streams of clear water that run from the Alps and the\r\nApennine mountains. Often the trout is cooked in wine, but, of course,\r\nthis part many be changed.\n\nFor the trota all'alpigiana, so called because it is the favorite dish\r\nof Piedmont, the trout must be cleaned, scaled, washed, wiped then\r\nsalted and left under the action of the salt for about an hour.\n\nPour in a fish-kettle one quart of white wine to which will be added\r\nthree medium sized onions a few cloves, two sections of garlic and a\r\nlittle bunch made of thyme, bay-leaf, basil or mint; finally a piece of\r\nbutter as large as an egg, dipped in flour. Then put the trout in the\r\nfish-kettle and place on a strong fire. When the liquid has boiled the\r\ntrout is cooked. Remove the onions and the bunch of greens and serve the\r\ntrout with its gravy and some parsley.[Pg 121]\n"}
{"text": "\nTROUT LOMBARD\n\n(Trota fritta)\n\nClean, scale, wash and wipe the trout. Salt and leave for half an hour.\r\nFill with water half a fish-kettle; add half a lemon, two bay-leaves,\r\none carrot light or ten berries of pepper, one onion divided into four\r\nparts, salt and three cloves. When the water is lukewarm, dip in the\r\ntrout. Cook on a moderate fire and serve the trout with parsley, slices\r\nof lemon and young potatoes boiled. A good fish-sauce ought to accompany\r\nit.\n"}
{"text": "\nFRIED TROUT\n\n(Trota fritta)\n\nSmall and young trouts are best for frying. Scale, clean, wash and wipe.\r\nThen dip in flour and fry like the other fish in oil or in butter. Serve\r\nwith browned parsley and lemon.\n"}
{"text": "\nTROUT WITH ANCHOVIES\n\n(Trota alle acciughe)\n\nScale, clean wash and wipe the trouts. Cut the sides and place to pickle\r\nwith salt, pepper berries, garlic, parsley and onions chopped fine; with\r\nmushrooms chopped fine with thyme, bay-leaf and mint, all seasoned with\r\ngood olive oil. Rub the pickled pieces at the sieve and place it and\r\nthe[Pg 122] trout in a baking-tin. Bake in the oven and serve with anchovy\r\nsauce (No. 17).\n"}
{"text": "\nEGGS WITH ONION SAUCE\n\n(Uova trippate)\n\nPrepare some hard boiled eggs, shell and cut into disks one third of an\r\ninch thick.\n\nMelt in a saucepan a piece of butter in which brown half an onion cut\r\ninto thin slices, to be removed from the butter when browned. Then add\r\nto the butter two teaspoonfuls of flour, mix but don't allow to brown,\r\nthin with a cup of hot broth, add salt and pepper and let simmer for ten\r\nminutes. Put the sliced eggs in the sauce to warm them, stir a little,\r\nbut carefully to avoid breaking them, and do not boil again. Just before\r\nserving add to the sauce a teaspoonful of cream and stir carefully.\n"}
{"text": "\nEGGS WITH HAM\n\n(Uova al prosciutto)\n\nPlace in a frying pan as many pieces of butter, large like a nut, as\r\nthere are eggs to be cooked. For each piece of butter put a little slice\r\nof ham and place the frying pan on the fire. As soon as the butter is\r\nmelted break an egg on each slice of ham. Let cook for ten minutes on a\r\nmoderate fire.[Pg 123]\n"}
{"text": "\nEGGS WITH TOMATO SAUCE\n\n(Uova al pomidoro)\n\nPrepare some hard boiled eggs, cut them through the middle lengthwise,\r\nplace in good order upon a plate and pour some good tomato sauce, taking\r\ncare not to cover the upper part of the eggs, which must emerge from the\r\nsauce.\n\nInstead of the tomato, the eggs may be arranged with a balsamella sauce\r\n(No. 54).\n"}
{"text": "\nSCRAMBLED EGGS\n\n(Uova strapazzate)\n\nBreak the eggs in a plate, assuring first that they are all fresh.\n\nMelt in a saucepan a piece of butter about as big as an egg. When it is\r\nmelted pour the egg and scramble them with a fork on a low fire.\n\nWhen the eggs are cooked season moderately with salt and butter. Just\r\nwhen you take them away from the fire and before serving add a\r\ntablespoonful of milk or liquid cream. Serve hot with a little grated\r\ncheese.\n\nThe scrambled eggs can be served with points of asparagus, truffles,\r\nmushrooms, etc. which are prepared just as if they were to go in an\r\nomelet.[Pg 124]\n\n\n\nPART II\n\nPASTRY, SWEETS, FROZEN DELICACIES, SYRUPS\n"}
{"text": "\nPUDDING OF HAZELNUTS\n\n(Budino di nocciuole)\n\nShell half a pound of hazelnuts in warm water and dry them well at the\r\nsun or on the fire, then grind them very fine, together with sugar, of a\r\nweight somewhat less than the nuts. Put one quart of milk on the fire,\r\nand when it begins to boil, put two third lb. lady fingers or macaroons\r\ncrumbed and let it boil for five minutes, adding a small piece of\r\nbutter. Rub everything through a sieve and put back on the fire with the\r\nnuts to dissolve the sugar. Let it cool and add six eggs, first the\r\nyolks, then the white beaten, pour in a mold greased with butter and\r\nsprinkled with bread crumbs ground fine. The mold must not be all full.\r\nBake in the oven and serve cold.\n\nThis dose will be sufficient for eight or ten persons.\n"}
{"text": "\nCRISP BISCUITS\n\n(Biscotti croccanti)\n\nOne pound of flour.\nHalf a pound granulated sugar.\n[Pg 125]\u00bc lb. sweet almonds, whole and shelled, mixed to a few pine-seeds.\nA piece of butter, one and a half ounce.\nA pinch of anise-seeds.\nFive eggs.\nA pinch of salt.\n\nLeave back the almonds and pine-seeds to add them afterward, and mix\r\neverything with four eggs, so as to use the fifth if it is necessary to\r\nmake a soft dough. Divide into four cakes half an inch thick and as\r\nlarge as a hand, place them in a receptacle greased with butter and\r\nsprinkled with flour. Glaze the cakes with yolk of eggs. Bake in the\r\noven, but only as much as will still permit cutting the cakes into\r\nslices, which you will do the day after, as the crust will then be\r\nsoftened. Put the slices back in the oven, so that they will be toasted\r\non both sides and you will have the crisp biscuits.\n"}
{"text": "\nSOFT BISCUITS\n\n(Biscotti teneri)\n\nFor these biscuits it would be necessary to have a tin box about four\r\ninches wide and a little less long than the oven used. In this way the\r\nbiscuits will have a corner on both sides and, if cut a little more than\r\nhalf an inch, they will be of the right proportion. The ingredients\r\nneeded are:\n\nFlour, about two ounces.\nPotato meal, a little less.\n[Pg 126]Sugar, four ounces (\u00bc lb.)\nSweet almonds 1\u00bd ounce.\nCandied orange or angelica, one ounce.\nFruit preserve, one ounce.\nThree eggs.\n\nSkin the almonds, cut them in half lengthwise and dry in the sun or at\r\nthe fire. Pastry cooks usually leave them with the skin but it is much\r\npreferable to skin them. Cut in little cubes the candied fruits and the\r\npreserve.\n\nStir for a long while, about half an hour the sugar in the egg-yolks and\r\na little flour then add the white of the eggs well beaten and when every\r\nthing is well beaten add the flour, letting it fall from a sieve. Mix\r\nslowly and scatter on the mixing the almonds and the cubes of candied\r\nand preserved fruit. Grease and sprinkle the tin box with flour. Bake in\r\nthe oven and cut the biscuits the day after. If desired these can also\r\nbe roasted on both sides.\n"}
{"text": "\nBISCUITS SULTAN\n\n(Biscotto alla sultana)\n\nGranulated sugar, six ounces.\nFlour, four ounces.\nPotato meal, two ounces.\nCurrants, three ounces.\nCandied fruits, one ounce.\nFive eggs.\nA taste of lemon peel.\nTwo tablespoonfuls of brandy.\n[Pg 127]\n\nPut first on the fire the currants and the candied fruits cut in very\r\nlittle cubes with as much brandy or cognac as is necessary to cover\r\nthem: when it boils, light the brandy and let it burn out of the fire\r\nuntil the liquor is all consumed: then remove the currants and candy and\r\nlet them dry in a folded napkin. Then stir for half an hour the sugar\r\nwith the egg-yolks and the taste of lemon peel. Beat well the white of\r\nthe eggs and pour them on the sugar and yolks. Add the flour and potato\r\nmeal letting them fall from a sieve and stir slowly until everything is\r\nwell mixed together. Add the currants and the pieces of candied fruits\r\nand pour the mixing in a smooth mold or in a high and round cake-dish.\r\nGrease the mold or the dish with butter and sprinkle with powdered sugar\r\nor flour. Put at once in the oven to avoid that the currants and the\r\ncandied fruits fall in the oven.\n"}
{"text": "\nMARGHERITA CAKE\n\n(Pasta Margherita)\n\nPotato meal, three ounces.\nSugar, six ounces.\nFour eggs.\nLemon juice.\n\nBeat well the egg-yolks with the sugar, add the potato meal and the\r\nlemon juice and stir everything for half an hour. Finally beat well[Pg 128] the\r\nwhites, and mix the rest, stirring continually but slowly. Pour the\r\nmixture in a smooth and round mold, greased with butter and sprinkled\r\nwith powdered sugar. Put at once in the oven.\n\nRemove from the mold when cold and dust with powdered sugar and vanilla.\n"}
{"text": "\nMANTUA TART\n\n(Torta Mantovana)\n\nFlour, six ounces.\nSugar, six ounces.\nButter, five ounces.\nSweet almonds and pine-seeds, two ounces.\nOne whole egg.\nFour egg-yolks.\nA taste of lemon peel.\n\nFirst work well with a ladle the eggs with the sugar, then pour the\r\nflour little by little, still stirring, and finally the butter,\r\npreviously melted in a double steamer (bain-marie). Put the mixture in a\r\npie-dish greased with butter and sprinkled with flour or bread crumbs\r\nground. On top put the almonds and the pine-seeds. Cut the latter in\r\nhalf and cut the almonds, previously skinned in warm water, each in\r\neight or ten pieces. This tart must not be thicker than one inch, so\r\nthat it can dry well in the oven, which must not be too hot.\n\nSprinkle with powdered sugar and serve cold.[Pg 129]\n"}
{"text": "\nCURLY TART\n\n(Torta ricciolina)\n\nSweet almonds with a few bitter ones, four ounces,\nGranulated sugar, six ounces,\nCandied fruits or angelica, 2\u00bd ounces,\nButter, two ounces,\nLemon peel.\n\nMix two eggs with flour, flatten the paste to a thin sheet on a bread\r\nboard and cut into thin noodles. In a corner of the bread board make a\r\nheap of the almonds with the sugar, the candied fruit cut in pieces and\r\nthe grated lemon peel. All this cut and crush so as to reduce the\r\nmixture in little pieces. Then take a pie-dish and without greasing it,\r\nspread a layer of noodles on the bottom, then pour part of the mixture,\r\nthen another layer of noodles and continue until there remains no more\r\nmaterial, trying to have the tart at least one inch thick. When it is so\r\nprepared cover with the melted butter, using a brush to apply it evenly.\n"}
{"text": "\nALMOND CAKE\n\n(Bocca di dama)\n\nGranulated sugar, nine ounces,\n[Pg 130]Very fine Hungarian flour, five ounces,\nSweet almonds with some bitter ones, two ounces,\nSix whole eggs and three egg yolks,\nTaste of lemon peel.\n\nAfter skinning the almonds in warm water and drying them well, grind or\r\nbetter pound them well together with a tablespoonful of sugar and mix\r\nwell with the flour. Put the rest of the sugar in a deep dish with the\r\negg yolks and the grated lemon peel (just a taste) and stir with a ladle\r\nfor a quarter of an hour. In another dish beat the six whites of egg and\r\nwhen they have become quite thick mix them with other ingredients\r\nstirring slowly everything together.\n\nTo bake place the mixture in a baking-tin greased evenly with butter and\r\nsprinkled with powdered sugar and flour.\n"}
{"text": "\nCORN MEAL CAKES\n\n(Pasta di farina gialla)\n\nCorn meal, seven and a half ounces,\nWheat flour, five and a half ounces,\nGranulated sugar, five and a half ounces,\nButter, three and a half ounces,\nLard, two ounces,\nA pinch of anise seed,\nOne egg.\n\nMix together the corn meal, the flour and the anise seed and knead with\r\nthe butter, the lard and[Pg 131] the egg that quantity that you can, forming a\r\nloaf that you will put aside. What remains is to be kneaded with water\r\nforming another loaf. Then mix the two loaves and knead a little, not\r\nmuch because the dough must remain soft. Flatten with the rolling pin\r\nuntil it becomes one quarter of an inch thick, sprinkle with flour, and\r\ncut in different sizes and shapes with thin stamps.\n\nGrease a baking tin with lard, sprinkle, with flour, glaze with the egg,\r\nbake and dust with powdered sugar.\n"}
{"text": "\nBISCUIT\n\n(Biscotto)\n\nSix eggs,\nGranulated sugar, nine ounces,\nFlour, four ounces,\nPotato meal, two ounces,\nTaste of lemon peel.\n\nStir for at least half an hour the yolks of the eggs with the sugar and\r\na tablespoonful only of the flour and meal, using a ladle. Beat the\r\nwhites of the eggs until they are quite firm, mix slowly with the first\r\nmixture and when they are well incorporated pour over from a sieve the\r\nflour and the potato meal, previously dried in the sun or on the fire.\n\nBake in a tin where the mixture comes about one inch and a half thick,\r\npreviously greasing the[Pg 132] tin with cold butter and sprinkle with powdered\r\nsugar mixed with flour.\n\nIn these cakes with beaten whites the following method can also be\r\nfollowed: mix and stir first the yolks with the sugar, then put the\r\nflour then, after a good kneading, beat the whites until they are firm,\r\npour two tablespoonfuls to soften the mixture, then the rest little by\r\nlittle.\n"}
{"text": "\nCAKE MADELEINE\n\n(Pasta Maddalena)\n\nSugar, four and a half ounces,\nFlour, three ounces,\nButter, one ounce,\nEgg-yolks, four,\nWhites of eggs, three,\nA pinch of bi-carbonate of soda,\nA taste of lemon peel.\n\nFirst mix and stir the yolks with the sugar and when they have become\r\nwhitish, add the flour and stir for fifteen minutes more. Mix with the\r\nbutter, melting or softening it fine if it is hard and finally add the\r\nwhites when they are well beaten. The flour must be previously dried in\r\nthe sun or on the fire.\n\nThis cake may be given different shapes, but keep it always thin and in\r\nlittle volume. It can be put in little molds greased with butter and\r\nsprinkled with flour, or else in a baking tin, keeping it[Pg 133] not more than\r\nhalf an inch thick, and cutting it after baking in the shape of diamonds\r\nand dusting with powdered sugar.\n"}
{"text": "\nALMOND CRISP-TART\n\n(Croccante)\n\nSweet almonds, four and a half ounces.\nGranulated sugar, three and a half ounces.\n\nSkin the almonds, divide the two parts and cut each part into small\r\npieces. Put these almonds so cut at the fire and dry them until they\r\ntake a yellowish color, but do not toast. Meanwhile put the sugar on the\r\nfire in a saucepan and, when it is perfectly melted, pour the almonds\r\nhot and already slightly browned. Now lower the fire and be careful not\r\nto allow the compound to be overdone. The precise point is known when\r\nthe mixture acquires a cinnamon color. Then pour little by little in a\r\ncold mold, previously greased with butter or oil. Press with a lemon\r\nagainst the walls of the mold, making the mixture as thin as possible.\r\nRemove from the mold when perfectly cooled and, if it is difficult to do\r\nso, dip the mold in boiling water.\n\nThe almonds can also be dried in the sun and chopped fine, adding a\r\nsmall piece of butter when they are in the sugar.[Pg 134]\n"}
{"text": "\nWAFER BISCUITS\n\n(Cialdoni)\n\nPut in a kettle:\n\nFlour, three ounces.\nBrown sugar, one ounce.\nLard virgin, half an ounce.\nCold water, seven tablespoonfuls.\n\nFirst dilute the flour and the sugar in the water, then add the lard.\n\nPut on the fire the iron for waffles or better an appropriated iron for\r\nflattened wafers. When it is quite hot open it and place each time half\r\na tablespoonful of the paste. Close the iron and press well. Pass over\r\nthe fire on both sides, trim all around with a knife and open the iron\r\nwhen you see that the wafer is browned. Then detach it from one side of\r\nthe iron and hot as it is roll it on the iron itself or on a napkin\r\nusing a little stick. This operation must be made with great rapidity\r\nbecause if the wafer gets cold, it cannot be rolled.\n\nShould the wafers remain attached to the iron, grease it from time to\r\ntime, and if they are not firm enough, add a little flour.\n\nThese wafer-biscuits are generally served with whipped cream.[Pg 135]\n"}
{"text": "\nQUINCE CAKE\n\n(Cotognata)\n\nThe ingredients are about six pounds of quinces and four pounds of\r\ngranulated sugar.\n\nPut on the fire the apples covered with water, and when they begin to\r\ncrack remove them, skin and scrape to put together all the pulp. Rub the\r\nlatter through a sieve. Put back the pulp on the fire with the sugar and\r\nstir continually in order that it may not attack to the bottom of the\r\nkettle. It will be enough to boil for seven or eight minutes and remove\r\nwhen it begins to form pieces when lifted with the ladle.\n\nNow in order to prepare the quince-cake spread it on a board to the\r\nthickness of about a silver dollar and dry it in the sun covered with\r\ncheese cloth to keep away the flies. When it is dry cut it in the form\r\nof chocolate tablets and remove each piece from the board passing the\r\nblade of a knife underneath.\n\nIf it is wished to make it crisp, melt about three and a half pounds of\r\ngranulated sugar with two tablespoonfuls of water and when the sugar has\r\nboiled enough to \"make the thread\" smear every one of the little quince\r\ncakes with it. If the sugar becomes too hard during the operation put it\r\nback on the fire with a little water and make it boil again. When the\r\nsugar is dry on one side and on the edge, smear the other side.[Pg 136]\n"}
{"text": "\nPORTUGUESE CAKE\n\n(Focaccia alla Portoghese)\n\nSweet almonds, five ounces.\nGranulated sugar, five ounces.\nPotato meal, one and a half ounce.\nThree eggs.\nOne big orange or two small.\n\nFirst mix the yolks of the eggs with the sugar, then add the flour, then\r\nthe almonds skinned and chopped fine, then the orange juice (through a\r\ncolander) then a taste of orange peel. Finally add to the mixture the\r\nwhites of the eggs well beaten. Put in a paper mold greased evenly with\r\nbutter, with a thickness of about an inch and bake in a very moderately\r\nhot oven. After baked, cover with a white glaze or frost, made with\r\npowdered sugar, lemon juice and the white of eggs.\n"}
{"text": "\nMACAROONS\n\n(Amaretti)\n\nI\n\nGranulated sugar, nine ounces.\nSweet almonds, three and a half ounces.\nBitter almonds, half of the above quantity.\nWhites of egg, two.\n\nSkin and dry the almonds, then chop them very fine. Mix the sugar and\r\nthe whites of egg and stir for about half an hour, then add the al[Pg 137]monds\r\nto form a rather hard paste. Of this make little balls, as large as a\r\nsmall walnut. If the paste is too soft add a little butter, if too hard\r\nadd a little white of egg, this time beaten. Were it desired to give the\r\nmacaroons a brownish color, mix with the paste a little burnt sugar.\n\nAs you form the little ball, that you will flatten to the thickness of\r\none third of an inch, put them over wafers or on pieces of paper or in a\r\nbaking tin greased with butter and sprinkled with half flour and half\r\npowdered sugar. Dispose them at a certain distance from one another as\r\nthey will enlarge and swell, remaining empty inside.\n\nBake in an oven moderately hot.\n\nII\n\nPowdered sugar, ten and a half ounces.\nSweet almonds, three ounces.\nBitter almonds, one ounce.\nTwo whites of egg.\n\nSkin the almonds and dry them in the sun or on the fire, then chop and\r\ngrind very fine with one white of egg poured in various times. When this\r\nis done, put half of the sugar, stirring and kneading with your hand.\r\nThen pour everything in a large bowl and, always mixing, add half of the\r\nother white of egg, then the other half of the sugar and finally the\r\nother half of the white.\n\nIn this way an homogenous mixture will be obtained of the right\r\nfirmness. Shake into a kind[Pg 138] of a stick and cut it in rounds all equal,\r\none third of an inch thick. Take them up one by one with moistened\r\nfingers and make little balls as large as a walnut. Flatten them to the\r\nthickness of a third of an inch and for the rest proceed as said above,\r\nbut dust with powdered sugar before putting in a hot oven.\n\nWith this dose about thirty macarons can be obtained.\n"}
{"text": "\nFARINA CAKES\n\n(Pasticcini di semolino)\n\nFarina, six and a half ounces.\nSugar, three and a half ounces.\nPine-seeds, two ounces.\nButter, a small piece.\nMilk, one quart.\nFour eggs.\nA pinch of salt.\nTaste of lemon peel.\n\nCook the farina in the milk and when it begins to thicken pour the\r\npine-seeds, previously chopped fine and pounded with the sugar, then the\r\nbutter and the rest, less the eggs which must be put in last when the\r\nmixture has completely cooled. Then place the whole well mixed in little\r\nmolds, greased evenly with butter and sprinkled with bread crumbs ground\r\nfine, and bake.[Pg 139]\n"}
{"text": "\nRICE TART\n\n(Torta di riso)\n\nMilk, one quart.\nRice, seven ounces.\nSugar, five and a half ounces.\nSweet almonds with four bitter ones, three and a half ounces.\nCandied cedar (angelica), one ounce.\nThree whole eggs.\nFive egg-yolks.\nTaste of lemon peel.\nA pinch of salt.\n\nSkin the almonds and grind or pound them with two tablespoonfuls of the\r\nsugar.\n\nCut the candied cedar in very small cubes. Cook the rice in the milk\r\nuntil it is quite firm, put in all the ingredients except the eggs,\r\nwhich are added when the mixture is cold. Put the entire mixture in a\r\nbaking tin greased with butter and sprinkled with bread crumbs ground\r\nfine, harden in the oven and after 24 hours cut the tart into diamonds.\r\nWhen serving dust with powdered sugar.\n"}
{"text": "\nFARINA TART\n\n(Torta di semolino)\n\nMilk, one quart.\nFarina finely ground, four and a half ounces.\n[Pg 140]Sugar, four and a half ounces.\nSweet almonds with three bitter, three and a half ounces.\nButter, a small piece.\nFour eggs.\nTaste of lemon peel.\nA pinch of salt.\n\nSkin the almonds in warm water and ground or pound very fine with all\r\nthe sugar, to be mixed one tablespoonful at a time.\n\nCook the farina in the milk and before removing from the fire add the\r\nbutter and the almonds, which will dissolve easily, being mixed with the\r\nsugar. Then put the pinch of salt and wait until it becomes lukewarm to\r\nadd the eggs that are to be beaten whole previously. Pour the mixture in\r\na baking tin greased evenly with butter, sprinkled with bread crumbs and\r\nof such a size that the tart has the thickness of an inch or less. Put\r\nit in the oven, remove from the mold when cold and serve whole or cut\r\ninto sections.\n"}
{"text": "\nPUDDING OF RICE MEAL\n\n(Budino di farina di riso)\n\nMilk, one quart.\nRice meal, seven ounces.\nSugar, four and a half ounces.\nSix eggs.\nA pinch of salt.\nTaste of vanilla.\n[Pg 141]\n\nFirst dissolve the rice meal in half a pint of the milk when cold, and\r\npour it in the rest of the milk when it is boiling. This is done to\r\nprevent the formation of lumps. When the meal is cooked add the sugar,\r\nthe butter and the salt. Remove from the fire and when it is lukewarm\r\nmix the eggs (beaten) and the taste of vanilla. Then bake the pudding\r\nlike all the others and serve warm.\n"}
{"text": "\nBREAD PUDDING\n\n(Budino di pane)\n\nSoft bread crumb, five ounces.\nButter, three and a half ounces.\nFour eggs.\nTaste of lemon peel.\nA pinch of salt.\n\nCut the bread crumb into pieces and soak in cold milk. Then rub though a\r\nsieve. Melt the butter in a double boiler (in a vessel immersed in\r\nboiling water) and mix with the eggs until butter and eggs are\r\nincorporated to each other. Add the bread crumb and the sugar and mix\r\nwell. Pour the mixture in a mold greased with butter and sprinkled with\r\nbread crumb ground fine and bake like other puddings.\n"}
{"text": "\nPOTATO PUDDING\n\n(Budino di patate)\n\n[Pg 142]Potatoes, big and mealy, one and a half lb.\nSugar, five and a half ounces.\nButter, one and a half ounces.\nFlour, a tablespoonful.\nMilk, half a pint.\nSix eggs.\nA pinch of salt.\nPaste of cinnamon or lemon peel.\n\nBoil or steam the potatoes, skin and rub through a sieve. Place them\r\nback again on the fire with the butter, the flour and the milk, all\r\npoured little by little, stirring well with the ladle, then add the\r\nsugar, the salt and the cinnamon or lemon peel (just a taste) and mix\r\neverything together well. Remove from the fire and, when the mixture is\r\nlukewarm or cold add the eggs, first the yolks, then the whites beaten.\n\nBake like all other puddings and serve hot.\n"}
{"text": "\nLEMON PUDDING\n\n(Budino di limone)\n\nOne big lemon.\nSugar, six ounces.\nSweet almonds with 3 bitter ones, six ounces.\nSix eggs.\n\nCook the lemon in water, for which two hours will be enough. Remove dry\r\nand rub through a sieve. Before rubbing, however, taste it, because if\r\nit has a bitter taste it must be kept in cold water until it has lost\r\nthat unpleasant taste. Add the[Pg 143] sugar, the almonds skinned and ground\r\nvery fine and the six yolks of the eggs. Beat the whites of the eggs and\r\nadd them to the mixture that will then be put in a mold and baked like\r\nall other puddings.\n"}
{"text": "\nPUDDING OF ROASTED ALMONDS\n\n(Budino di mandorle tostate)\n\nMilk, one quart.\nSugar, three and a half ounces.\nSweet almonds, two ounces.\nLady-finger biscuits, two ounces.\nThree eggs.\n\nFirst prepare the almonds, that is to say skin them in warm water and\r\ntoast them on the fire over a plate of iron or a stone, then grind very\r\nfine. Boil the sugar and the lady-fingers, broken in little pieces in\r\nthe milk, mixing well. After half an hour of boiling, keeping always\r\nstirred, rub the mixture through a sieve. Then add the toasted and\r\nground almonds. When it is cold add the beaten eggs, pour it in a smooth\r\nmold, whose bottom will be covered with a film of liquified sugar and\r\ncook in a double boiler, that is to say put the mold well closed in a\r\nkettle full of boiling water.\n\nWhen cooked let it cool and place in ice-box before serving.[Pg 144]\n"}
{"text": "\nCRISP CAKE IN DOUBLE BOILER\n\n(Croccante a bagno maria)\n\nSugar, five and a half ounces.\nSweet almonds, three ounces.\nEgg-yolks, five.\nMilk, one pint.\n\nSkin the almonds and chop them in little pieces about as big as a grain\r\nof wheat. Put on the fire two thirds of the sugar and when it is all\r\nmelted pour the almonds and stir continually with the ladle until they\r\nhave taken the color of cinnamon. Then put them in a tin greased with\r\nbutter and when they are cold, pound them very fine with the remaining\r\nthird of sugar.\n\nAdd the yolks and then the milk, mix well and pour the mixture in a mold\r\nwith a hole in the middle and greased evenly with butter. Place the mold\r\nin a double boiler so that it will be cooked by steam.\n"}
{"text": "\nSTUFFED PEACHES\n\n(Pesche ripiene)\n\nSix big peaches not very ripe.\nFour or five lady-finger biscuits.\nGranulated sugar, three ounces.\nTwo ounces sweet almonds with three peach kernels.\nCandied fruit (angelica) half an ounce.\n[Pg 145]\n\nCut the peaches in two parts, remove the stones and enlarge somewhat the\r\ncavity where they were with the point of a knife. Mix the peach pulp\r\nthat you extract with the almonds, already skinned, and grind the pulp\r\nand almonds very fine together with two ounces of the sugar. To this\r\nmixture add the lady-fingers crumbed and the candied fruits. Cut in very\r\nsmall cubes. This will be the stuffing with which you will fill the\r\ncavities of the twelve halves of peach. These you will place in a row in\r\na baking tin, with the stuffing above. Add the remaining ounce of sugar\r\nand bake in oven with a moderate fire.\n"}
{"text": "\nMILK GNOCCHI\n\n(Gnocchi di latte)\n\nOne quart of milk.\nSugar, nine ounces.\nStarch in powder, four ounces.\nEight yolks of eggs.\nA taste of vanilla.\n\nMix everything together as you would do for a cream and put on the fire\r\nin a saucepan, continually stirring with a ladle. When the mixture has\r\nbecome hard keep it a few moments more on the fire and then pour it in a\r\nplate to make it about half an inch thick and cut it into diamonds when\r\nit is cold. Put these diamonds one over the other with symmetry in a\r\nbaking tin or in a fire[Pg 146]proof glass plate, with some little pieces of\r\nbutter in between and brown them a little in the oven. Serve hot.\n"}
{"text": "\nSABAYON\n\n(Zabaione)\n\nYolks of three eggs.\nGranulated sugar, two ounces.\nMarsala or sherry wine, five tablespoonfuls.\nA dash of cinnamon.\n\nFirst stir with the ladle the yolks and the sugar until they become\r\nalmost white, then add the wine. When ready to serve, place the saucepan\r\nin another one containing hot water and beat until the sugar is melted\r\nand the egg begins to thicken.\n\nSYRUPS\n\n(Sciroppi)\n\nThe syrups of acidulated fruits, diluted with ice water are refreshing\r\nand pleasant beverages, greatly appreciated during the summer months. It\r\nis well, however, not to drink them until the digestion is completed,\r\nbecause they may disturb it, on account of the sugar that they contain.\n"}
{"text": "\nRED CURRANT OR GOOSEBERRY SYRUP\n\n(Sciroppo di ribes)\n\nRemove the stems from the bunches of gooseberry and place them in an\r\nearthen vase, to be[Pg 147] kept in a cool place. When it has begun to ferment\r\n(which may happen after three or four days) sink the surface film and\r\nstir with a ladle twice a day, continuing this operation until it has\r\nstopped raising. Then put in a cheese cloth, letting the juice come out\r\nthrough pressing with the hands or in a machine. Pass the juice through\r\na filter, two or three times if necessary, until you obtain a limpid\r\nliquid. Then put it on the fire and when it begins to boil pour in it\r\ngranulated sugar and citric acid in the following proportions:\n\nLiquid, six pounds.\nSugar, eight pounds.\nCitric acid, one ounce.\n\nThat is to say for each three parts of the liquid, add four parts of\r\nsugar, and one ounce of citric acid for eight pounds of sugar mixed with\r\nsix pounds of liquid.\n\nStir continually with the ladle so that the sugar does not stick to the\r\nbottom, taste it to add some more citric acid if you judge it necessary,\r\nthen let it cool and place in bottles to be sealed.\n\nWhen a beverage is to be prepared pour in a tumbler less than half an\r\ninch of syrup for a tumblerful of ice water.[Pg 148]\n"}
{"text": "\nRASPBERRY SYRUP\n\n(Sciroppo di lampone)\n\nThis is prepared like the other explained above but, since this fruit\r\ncontains less gluten than the gooseberry the period of fermentation will\r\nbe briefer. The large quantity of sugar used in these syrups is\r\nnecessary for their conservation and the citric acid is used to correct\r\nthe excessive sweetness.\n"}
{"text": "\nLEMON SYRUP\n\n(Sciroppo di limone)\n\nThree big lemons.\nOne and a half pound of sugar.\nA tumbler of water.\n\nSkin the lemons, removing the internal pulp without squeezing it and\r\ntaking off all seeds.\n\nPut the water on the fire with the skin of one of the lemons cut in a\r\nthin ribbon like strip with a small knife. When the water is near\r\nboiling put in the sugar then remove the lemon skin and immerse the pulp\r\nof the three lemons. Boil until the syrup is condensed and cooked right,\r\nwhich is known by the pearls that it makes boiling and the color of\r\nwhite wine that it acquires. Preserve in a bottle, and when needed,\r\ndilute in a tumbler of ice water. A small quantity will make a\r\ndelightful beverage.[Pg 149]\n"}
{"text": "\nHARD BLACK-BERRY SYRUP\n\n(Sciroppo di amarena)\n\nUse hard but ripe black berries. They must be of the sour kind but, as\r\nsaid, they must not be unripe. Remove the stems and put the berries into\r\na vase with a good piece of whole cinnamon. The fermentation will happen\r\nafter 48 hours and as soon as the berries begin to rise, stir them from\r\ntime to time. Then press them to extract the juice, with a pressing\r\nmachine if you have one, or with your hands, squeezing them a few at a\r\ntime in cheese cloth.\u2014When the liquid has rested for a while, filter it\r\nuntil it becomes quite clear. When it has been depurated, put it on the\r\nfire in the following proportion and with the piece of cinnamon that was\r\nalready immersed in the cherries: Twelve pounds of liquid to sixteen\r\npounds of sugar and two ounces of citric acid, or three parts of liquid\r\nto four of sugar and the citric acid as in the above proportion.\n\nBefore putting in the sugar and the citric acid wait until the liquid is\r\nquite hot, just before boiling. Then stir continually. The boiling must\r\nbe brief, four or five minutes are sufficient to incorporate the sugar\r\nin the liquid.\n\nWhen removing the syrup from the fire, put it in an earthen vase and\r\nbottle when quite cold. Cork the bottles well and keep in a cool place.[Pg 150]\n"}
{"text": "\nORGEAT\n\n(Orzata)\n\nSweet almonds with 10 or 12 bitter ones, seven ounces.\nWater, one and half pounds.\nGranulated sugar, two pounds.\n\nSkin the almonds and grind them very fine, or better pound them in a\r\nmortar, moistening from time to time with orange flower water, of which\r\nyou will use about two tablespoonfuls.\n\nWhen the almonds have been reduced to a paste, dissolve the latter in\r\none third of the water and filter the juice through a cheese cloth,\r\nsqueezing hard. Put the paste, back in the grinder or in the mortar,\r\ngrind or pound again, then filter again with another third of the water.\r\nRepeat the same operation for a third time, then put on the fire the\r\nliquid so obtained and just before boiling put the sugar, mix, stir and\r\nboil for about twenty minutes. Let it cool, then bottle and keep in a\r\ncool place. The orgeat does not ferment and the thick liquid may be\r\ndiluted in water, half an inch for a whole tumbler of iced water.[Pg 151]\n\nPRESERVES\n"}
{"text": "\nAPRICOT MARMALADE\n\n(Conserva di albicocche)\n\nUse good and ripe apricots. It is a mistake to believe that jam or\r\nmarmalade can be obtained with any kind of fruit. Take off the stones,\r\nput them on the fire without water and while they boil, stir with a\r\nladle to reduce them to pulp. When they have boiled for about half an\r\nhour, rub them through a sieve to separate the pulp of the fruit from\r\nthe skins that are to be thrown away, then put them back on the fire\r\nwith granulated sugar in the proportion of eight tenths, that is to say\r\neight pounds of sugar for ten pounds of apricot pulp. Stir often with\r\nthe ladle until the mixture acquires the firmness of marmalade, which\r\nwill be known by putting from time to time a teaspoonful in a plate and\r\nseeing that it flows slowly.\n\nWhen ready, remove from the fire, let it cool, and then put in vases\r\nwell covered and with a film of paraffine or tissue paper dipped in\r\nalcohol, so that the air may not pass in.\n"}
{"text": "\nPRESERVE OF QUINCE\n\n(Conserva di cotogne soda)\n\nThe ingredients are quinces, peeled and with the core removed, and\r\ngranulated sugar, in the[Pg 152] proportion of eight tenths of quinces to five\r\ntenths of sugar, or a little more than one and a half quinces for one\r\npart of sugar.\n\nDissolve the sugar on the fire with half a glass of water, boil a\r\nlittle, then remove from the fire and put aside.\n\nCut the quinces\u2014peeled and coreless\u2014in very thin slices and put them\r\non the fire with a glass of water, supposing the quantity to be about\r\ntwo pounds. Keep covered, but stir once in a while with the ladle,\r\ntrying to break the slices and reduce them to a paste. When the quinces\r\nare made tender through cooking, pour in the thick syrup of sugar\r\nalready prepared, mix and stir and let the mixture boil with the cover\r\nremoved until the preserve is ready, which will be known when it begins\r\nto fall like shreds when taken up with the ladle.\n\nLet it cool and put in well covered jars.\n\nICES\n\n(Gelati)\n\nAlthough it is in America that there is a greater consumption of ice\r\ncream, it is in Italy that it was first made, and in various European\r\ncapitals it is the Italian gelatiere who prepares the frozen delicacy. A\r\nfew Italian recipes of gelati will then be acceptable, we believe, as a\r\nconclusion to this little work.[Pg 153]\n"}
{"text": "\nBISCUIT\n\n(Pezzo in gelo)\n\nMake a cream with:\n\nWater, five ounces.\nSugar, two ounces.\nThe yolks of four eggs.\nA taste of vanilla.\n\nPut it on the fire stirring continually and when it begins to stick to\r\nthe ladle remove from the fire and whip to a stiff froth. Then mix about\r\nfive ounces of ordinary whipped cream, put in a mold and pack in salt\r\nand ice.\n\nKeep in ice for about three hours.\n\nThis dose will be sufficient for seven or eight persons.\n"}
{"text": "\nLEMON ICE\n\n(Gelato di limone)\n\nGranulated sugar, \u00be lb.\nWater, a pint.\nLemons, three (good sized).\n\nBoil the sugar in the water, with some little pieces of lemon peel, for\r\nabout ten minutes, in an uncovered kettle. When this syrup is cold,\r\nsqueeze the lemons one at the time, tasting the mixture to regulate the\r\ndegree of acidity. Then strain and put in the freezer packed with salt\r\nand ice.[Pg 154]\n"}
{"text": "\nSTRAWBERRY ICE\n\n(Gelato di fragola)\n\nRipe strawberries, \u00be lb.\nGranulated sugar, \u00be lb.\nWater, one pint.\nA big lemon.\nAn orange.\n\nBoil the sugar in the water for ten minutes in an uncovered kettle. Rub\r\nthrough a sieve the strawberries and the juice of the lemon and the\r\norange: add the syrup after straining, mix everything and pour the\r\nmixture in the freezer.\n"}
{"text": "\nORANGE ICE\n\n(Gelato di aranci)\n\nFour big oranges.\nOne lemon.\nOne pint of water.\nSugar, \u00be lb.\n\nSqueeze the oranges and the lemon and strain the juice.\n\nBoil the sugar in the water for ten minutes, put in the juice when cold,\r\nstrain again and put in the freezer.[Pg 155]\n"}
{"text": "\nPISTACHE ICE CREAM\n\n(Gelato di pistacchi)\n\nMilk, one quart.\nSugar, six ounces.\nPistaches, two ounces.\n\nSkin the pistaches in warm water and grind them very fine with a\r\ntablespoonful of the sugar, then put in a saucepan with the yolks and\r\nthe sugar, mixing everything together. Add the milk and put the mixture\r\non the fire stirring with the ladle and when it is condensed like cream,\r\nlet it cool and put in the freezer.\n"}