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PUDDING OF RICE MEAL
(Budino di farina di riso)
Milk, one quart.
Rice meal, seven ounces.
Sugar, four and a half ounces.
Six eggs.
A pinch of salt.
Taste of vanilla.
[Pg 141]
First dissolve the rice meal in half a pint of the milk when cold, and
pour it in the rest of the milk when it is boiling. This is done to
prevent the formation of lumps. When the meal is cooked add the sugar,
the butter and the salt. Remove from the fire and when it is lukewarm
mix the eggs (beaten) and the taste of vanilla. Then bake the pudding
like all the others and serve warm.
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BREAD PUDDING
(Budino di pane)
Soft bread crumb, five ounces.
Butter, three and a half ounces.
Four eggs.
Taste of lemon peel.
A pinch of salt.
Cut the bread crumb into pieces and soak in cold milk. Then rub though a
sieve. Melt the butter in a double boiler (in a vessel immersed in
boiling water) and mix with the eggs until butter and eggs are
incorporated to each other. Add the bread crumb and the sugar and mix
well. Pour the mixture in a mold greased with butter and sprinkled with
bread crumb ground fine and bake like other puddings.
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POTATO PUDDING
(Budino di patate)
[Pg 142]Potatoes, big and mealy, one and a half lb.
Sugar, five and a half ounces.
Butter, one and a half ounces.
Flour, a tablespoonful.
Milk, half a pint.
Six eggs.
A pinch of salt.
Paste of cinnamon or lemon peel.
Boil or steam the potatoes, skin and rub through a sieve. Place them
back again on the fire with the butter, the flour and the milk, all
poured little by little, stirring well with the ladle, then add the
sugar, the salt and the cinnamon or lemon peel (just a taste) and mix
everything together well. Remove from the fire and, when the mixture is
lukewarm or cold add the eggs, first the yolks, then the whites beaten.
Bake like all other puddings and serve hot.
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LEMON PUDDING
(Budino di limone)
One big lemon.
Sugar, six ounces.
Sweet almonds with 3 bitter ones, six ounces.
Six eggs.
Cook the lemon in water, for which two hours will be enough. Remove dry
and rub through a sieve. Before rubbing, however, taste it, because if
it has a bitter taste it must be kept in cold water until it has lost
that unpleasant taste. Add the[Pg 143] sugar, the almonds skinned and ground
very fine and the six yolks of the eggs. Beat the whites of the eggs and
add them to the mixture that will then be put in a mold and baked like
all other puddings.
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PUDDING OF ROASTED ALMONDS
(Budino di mandorle tostate)
Milk, one quart.
Sugar, three and a half ounces.
Sweet almonds, two ounces.
Lady-finger biscuits, two ounces.
Three eggs.
First prepare the almonds, that is to say skin them in warm water and
toast them on the fire over a plate of iron or a stone, then grind very
fine. Boil the sugar and the lady-fingers, broken in little pieces in
the milk, mixing well. After half an hour of boiling, keeping always
stirred, rub the mixture through a sieve. Then add the toasted and
ground almonds. When it is cold add the beaten eggs, pour it in a smooth
mold, whose bottom will be covered with a film of liquified sugar and
cook in a double boiler, that is to say put the mold well closed in a
kettle full of boiling water.
When cooked let it cool and place in ice-box before serving.[Pg 144]
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CRISP CAKE IN DOUBLE BOILER
(Croccante a bagno maria)
Sugar, five and a half ounces.
Sweet almonds, three ounces.
Egg-yolks, five.
Milk, one pint.
Skin the almonds and chop them in little pieces about as big as a grain
of wheat. Put on the fire two thirds of the sugar and when it is all
melted pour the almonds and stir continually with the ladle until they
have taken the color of cinnamon. Then put them in a tin greased with
butter and when they are cold, pound them very fine with the remaining
third of sugar.
Add the yolks and then the milk, mix well and pour the mixture in a mold
with a hole in the middle and greased evenly with butter. Place the mold
in a double boiler so that it will be cooked by steam.
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STUFFED PEACHES
(Pesche ripiene)
Six big peaches not very ripe.
Four or five lady-finger biscuits.
Granulated sugar, three ounces.
Two ounces sweet almonds with three peach kernels.
Candied fruit (angelica) half an ounce.
[Pg 145]
Cut the peaches in two parts, remove the stones and enlarge somewhat the
cavity where they were with the point of a knife. Mix the peach pulp
that you extract with the almonds, already skinned, and grind the pulp
and almonds very fine together with two ounces of the sugar. To this
mixture add the lady-fingers crumbed and the candied fruits. Cut in very
small cubes. This will be the stuffing with which you will fill the
cavities of the twelve halves of peach. These you will place in a row in
a baking tin, with the stuffing above. Add the remaining ounce of sugar
and bake in oven with a moderate fire.
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MILK GNOCCHI
(Gnocchi di latte)
One quart of milk.
Sugar, nine ounces.
Starch in powder, four ounces.
Eight yolks of eggs.
A taste of vanilla.
Mix everything together as you would do for a cream and put on the fire
in a saucepan, continually stirring with a ladle. When the mixture has
become hard keep it a few moments more on the fire and then pour it in a
plate to make it about half an inch thick and cut it into diamonds when
it is cold. Put these diamonds one over the other with symmetry in a
baking tin or in a fire[Pg 146]proof glass plate, with some little pieces of
butter in between and brown them a little in the oven. Serve hot.
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SABAYON
(Zabaione)
Yolks of three eggs.
Granulated sugar, two ounces.
Marsala or sherry wine, five tablespoonfuls.
A dash of cinnamon.
First stir with the ladle the yolks and the sugar until they become
almost white, then add the wine. When ready to serve, place the saucepan
in another one containing hot water and beat until the sugar is melted
and the egg begins to thicken.
SYRUPS
(Sciroppi)
The syrups of acidulated fruits, diluted with ice water are refreshing
and pleasant beverages, greatly appreciated during the summer months. It
is well, however, not to drink them until the digestion is completed,
because they may disturb it, on account of the sugar that they contain.
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RED CURRANT OR GOOSEBERRY SYRUP
(Sciroppo di ribes)
Remove the stems from the bunches of gooseberry and place them in an
earthen vase, to be[Pg 147] kept in a cool place. When it has begun to ferment
(which may happen after three or four days) sink the surface film and
stir with a ladle twice a day, continuing this operation until it has
stopped raising. Then put in a cheese cloth, letting the juice come out
through pressing with the hands or in a machine. Pass the juice through
a filter, two or three times if necessary, until you obtain a limpid
liquid. Then put it on the fire and when it begins to boil pour in it
granulated sugar and citric acid in the following proportions:
Liquid, six pounds.
Sugar, eight pounds.
Citric acid, one ounce.
That is to say for each three parts of the liquid, add four parts of
sugar, and one ounce of citric acid for eight pounds of sugar mixed with
six pounds of liquid.
Stir continually with the ladle so that the sugar does not stick to the
bottom, taste it to add some more citric acid if you judge it necessary,
then let it cool and place in bottles to be sealed.
When a beverage is to be prepared pour in a tumbler less than half an
inch of syrup for a tumblerful of ice water.[Pg 148]
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RASPBERRY SYRUP
(Sciroppo di lampone)
This is prepared like the other explained above but, since this fruit
contains less gluten than the gooseberry the period of fermentation will
be briefer. The large quantity of sugar used in these syrups is
necessary for their conservation and the citric acid is used to correct
the excessive sweetness.
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LEMON SYRUP
(Sciroppo di limone)
Three big lemons.
One and a half pound of sugar.
A tumbler of water.
Skin the lemons, removing the internal pulp without squeezing it and
taking off all seeds.
Put the water on the fire with the skin of one of the lemons cut in a
thin ribbon like strip with a small knife. When the water is near
boiling put in the sugar then remove the lemon skin and immerse the pulp
of the three lemons. Boil until the syrup is condensed and cooked right,
which is known by the pearls that it makes boiling and the color of
white wine that it acquires. Preserve in a bottle, and when needed,
dilute in a tumbler of ice water. A small quantity will make a
delightful beverage.[Pg 149]
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HARD BLACK-BERRY SYRUP
(Sciroppo di amarena)
Use hard but ripe black berries. They must be of the sour kind but, as
said, they must not be unripe. Remove the stems and put the berries into
a vase with a good piece of whole cinnamon. The fermentation will happen
after 48 hours and as soon as the berries begin to rise, stir them from
time to time. Then press them to extract the juice, with a pressing
machine if you have one, or with your hands, squeezing them a few at a
time in cheese cloth.—When the liquid has rested for a while, filter it
until it becomes quite clear. When it has been depurated, put it on the
fire in the following proportion and with the piece of cinnamon that was
already immersed in the cherries: Twelve pounds of liquid to sixteen
pounds of sugar and two ounces of citric acid, or three parts of liquid
to four of sugar and the citric acid as in the above proportion.
Before putting in the sugar and the citric acid wait until the liquid is
quite hot, just before boiling. Then stir continually. The boiling must
be brief, four or five minutes are sufficient to incorporate the sugar
in the liquid.
When removing the syrup from the fire, put it in an earthen vase and
bottle when quite cold. Cork the bottles well and keep in a cool place.[Pg 150]
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ORGEAT
(Orzata)
Sweet almonds with 10 or 12 bitter ones, seven ounces.
Water, one and half pounds.
Granulated sugar, two pounds.
Skin the almonds and grind them very fine, or better pound them in a
mortar, moistening from time to time with orange flower water, of which
you will use about two tablespoonfuls.
When the almonds have been reduced to a paste, dissolve the latter in
one third of the water and filter the juice through a cheese cloth,
squeezing hard. Put the paste, back in the grinder or in the mortar,
grind or pound again, then filter again with another third of the water.
Repeat the same operation for a third time, then put on the fire the
liquid so obtained and just before boiling put the sugar, mix, stir and
boil for about twenty minutes. Let it cool, then bottle and keep in a
cool place. The orgeat does not ferment and the thick liquid may be
diluted in water, half an inch for a whole tumbler of iced water.[Pg 151]
PRESERVES
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APRICOT MARMALADE
(Conserva di albicocche)
Use good and ripe apricots. It is a mistake to believe that jam or
marmalade can be obtained with any kind of fruit. Take off the stones,
put them on the fire without water and while they boil, stir with a
ladle to reduce them to pulp. When they have boiled for about half an
hour, rub them through a sieve to separate the pulp of the fruit from
the skins that are to be thrown away, then put them back on the fire
with granulated sugar in the proportion of eight tenths, that is to say
eight pounds of sugar for ten pounds of apricot pulp. Stir often with
the ladle until the mixture acquires the firmness of marmalade, which
will be known by putting from time to time a teaspoonful in a plate and
seeing that it flows slowly.
When ready, remove from the fire, let it cool, and then put in vases
well covered and with a film of paraffine or tissue paper dipped in
alcohol, so that the air may not pass in.
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PRESERVE OF QUINCE
(Conserva di cotogne soda)
The ingredients are quinces, peeled and with the core removed, and
granulated sugar, in the[Pg 152] proportion of eight tenths of quinces to five
tenths of sugar, or a little more than one and a half quinces for one
part of sugar.
Dissolve the sugar on the fire with half a glass of water, boil a
little, then remove from the fire and put aside.
Cut the quinces—peeled and coreless—in very thin slices and put them
on the fire with a glass of water, supposing the quantity to be about
two pounds. Keep covered, but stir once in a while with the ladle,
trying to break the slices and reduce them to a paste. When the quinces
are made tender through cooking, pour in the thick syrup of sugar
already prepared, mix and stir and let the mixture boil with the cover
removed until the preserve is ready, which will be known when it begins
to fall like shreds when taken up with the ladle.
Let it cool and put in well covered jars.
ICES
(Gelati)
Although it is in America that there is a greater consumption of ice
cream, it is in Italy that it was first made, and in various European
capitals it is the Italian gelatiere who prepares the frozen delicacy. A
few Italian recipes of gelati will then be acceptable, we believe, as a
conclusion to this little work.[Pg 153]
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BISCUIT
(Pezzo in gelo)
Make a cream with:
Water, five ounces.
Sugar, two ounces.
The yolks of four eggs.
A taste of vanilla.
Put it on the fire stirring continually and when it begins to stick to
the ladle remove from the fire and whip to a stiff froth. Then mix about
five ounces of ordinary whipped cream, put in a mold and pack in salt
and ice.
Keep in ice for about three hours.
This dose will be sufficient for seven or eight persons.
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LEMON ICE
(Gelato di limone)
Granulated sugar, ¾ lb.
Water, a pint.
Lemons, three (good sized).
Boil the sugar in the water, with some little pieces of lemon peel, for
about ten minutes, in an uncovered kettle. When this syrup is cold,
squeeze the lemons one at the time, tasting the mixture to regulate the
degree of acidity. Then strain and put in the freezer packed with salt
and ice.[Pg 154]
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STRAWBERRY ICE
(Gelato di fragola)
Ripe strawberries, ¾ lb.
Granulated sugar, ¾ lb.
Water, one pint.
A big lemon.
An orange.
Boil the sugar in the water for ten minutes in an uncovered kettle. Rub
through a sieve the strawberries and the juice of the lemon and the
orange: add the syrup after straining, mix everything and pour the
mixture in the freezer.
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ORANGE ICE
(Gelato di aranci)
Four big oranges.
One lemon.
One pint of water.
Sugar, ¾ lb.
Squeeze the oranges and the lemon and strain the juice.
Boil the sugar in the water for ten minutes, put in the juice when cold,
strain again and put in the freezer.[Pg 155]
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PISTACHE ICE CREAM
(Gelato di pistacchi)
Milk, one quart.
Sugar, six ounces.
Pistaches, two ounces.
Skin the pistaches in warm water and grind them very fine with a
tablespoonful of the sugar, then put in a saucepan with the yolks and
the sugar, mixing everything together. Add the milk and put the mixture
on the fire stirring with the ladle and when it is condensed like cream,
let it cool and put in the freezer.
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