The Washington times., 1914-04-14

1 A/ Romans do" Is not q
w difficult injunction to heed
when eating Is the point
involved.
Most Italians are excellent cooks
Tney are also economical to a degree
Wnich would make the average Amer
ican housewife wide-eyed with astonish-
ment. They seem to have an lntuitIve
knowledge Of food values, and they are
deiishtfully wise In not overeatlng. si.r
To those who have spent much tim.
abroad the wonder Of how they can
eat % little and such plain food and
y WeH and strong II never ceasirir
Eyen the italian feasts are not destrued
tcr ~ sne delight Of sluttons- D.
Venetian. the literal transiation of ais
invitation Is. Wont you take four
QSins Of rice with mer' s.
rice does. indeed, form the staple Of
oiet OF the average Italian. but the
ways or cooking rice are apparently -
finite. and the italian cooks haya
most pleasing way of making II fhs
accompaniment Of many Of their most
elaborate dishes.
For example. those who have never
lasted rice and mushrooms, cooked II,
sne IeaI italian way, have missed
saSronomic treat. One of the most In
! seresting old Characters i have evsr
rule. ss-1is'l ine 1ne
Rice With Mushrooms
Take fifteen canned mushroom. =.
ten fresh ones and a third Of a Gun, AZ
rice. The rice Is to be washed and then
fried with lump of butter rilI n 10 NV
then add some boiling water. yery gen.
tly. and let It boil easily for ten MIN.
ute4 A fhA nd -
should be about half cooked. Meantirne
IN anotner saucepan take small onion.
some celery, small carrot and son,e
parsley. all chopped, and put them over
S. sne nrS WIN TWO tablespoonfuls Of the
little add two tablespoonfuis Of tou,a-
70 sauce. The Italian cook would i,ss
tne tomato paste, diluting it with lit
ne not water. Season with salt and
small pieces and cook for twenty min
utes: When the rice is half cooked.
combine the contents of the two pans
ana cook for ten minutes longer. Serve
with Parmesan cheese -.
in the world but our Indian meal mash'
just before 1t IL ready to serve thev
ado grated cheese and q lump Of butt
ter; They also make the mush thick
and slice II az we do for frying. and
serve It with q meat gravy and srated
o family. ..''
They also have a most delicious way
OF serving polenta with sausaxes. For
this the polenta is cooked and Sliced.
Ihe sausages are removed from the
skins, chopped fine and fried In butter.
Whep they are nicely Drowned but not
Crisp, little beef stock and some to-
mato sauce Is added and they are
cooked in it for fifteen minutes. Then
the sausages are used for the sauce for
the poienta and Parmesan cheese In
spr1nkled over each layer.
Polenta with chicken IL another dali
cacy
There is delicious poienta cal.
which somewhat replaces our Johnny
cake"
Inc
Migiacco di Farina Gialla. n
To make it take two cups of Indian
meal. half a cup Of raisins. three table
spoonfuls Of granulated sugar, half q
teaspoonful Of salt and three table
sp0onfuls Of lard
With q big wooden spoon the Italian
cook mixes the meal. salt. sugar and
rnisins in a bowl and. pours In boiling
water slowly. stirring all the time, TIL
there u q stiff paste which uses all the
meal -
A cake TIN Is creased well with half
the lard and the meal mixture spread
II ts all patted in place the rest Of the !
lard is spread over the top and IL Is
baked In a slow oven till IL Is q golden
brown. then eaten hot The American
palate may wish to add syrup to f.
but II Is delicious broken or and eaten
with butter.
cory't 1siA. Newspaper Feature Service. Ino