South Bend news-times. (South Bend, Ind.) 1913-1938, 1918-03-03
Rosa Raisd Makes
RaUioH

1t used To be said, frequently, that
professional women were quite gem
orally lacking in household &C
cOmplishments However, il has
that that statement has far too many
exceptions today TO be considered
seriously. When one starts out on a
tour OF investigation. it often fol-
lows that women who write. women
who are successful actresses. women
who delight thousands of others
with the music of their beautiful
voices or with their playing of some
instrument, large numbers of them
prove TO have some definite domestic
traits. And cooking seems TO he
one of the most popular of all
Many a professional woman. whose
duties oblige her TO live about in
hotels during the winter season.
takes great delight i'm establishing A
home. even in a simple camp. for
the summer. and in entering into all
sorts of employment for which she
finds no other time. Those who
cook are often extremely generous
about sharing with others their ia
vorite recipes.
one Of these generous ones is Miss
Rosa Raisa, known during the win
ter TO Chicago opera goers as a most
dramatic, dramatic soprano. She is
one of those who loves 10 keep
house during the summer and. last
year i'm her New Jersey summer
vorite dish, ravioli. Also, she credits
no other person than Cleofonte
Campanini himself, director of the
opera company of which she is a
member, with having taught her
how to prepare that delectable dish
Here is the recipe as she gives it:
Make a paste by chopping very
fine some cold cooked meat-any
kind that one prefers. several. if de-
sired. as the more variety the. bet
ter the flavor according to Miss
Raisa, and mixing with il a tiny bit
of garlic and quite a generous guam
tity of grated Parmesan cheese, with
sufficient salt and pepper for sea-
soning. Break a raw egg into this
mixture and knead it together until
it becomes soft. but not like mush.
If it is too stiff. a little moistened
bread may be added until the right
consistency is attained. When the
paste for the filing is prepared, ret
il aside and make the dough Tor
the cases. For that, heap cups
of sifted -four on a rolling boatd
make a we'll in the center of il and
drop into that 1 raw egg. a pinch Of
salt and a little hot water. Knead
these ingredients gently into a
dough, roll out very thin. and cut
into squares. Drop a small GUAM
tity of the paste upon each square
and fold the corners. envelope fash
ion, over it. Set these aside for an
hour. then drop them carefully into
a large pot full Of water that is
boiling vigorously. Be very sure
that there is plenty Of water and
that il is boiling hard this is said
TO be most important When the
ravioli are Thoroughly cooked they
Will rise to the surface of the water
and may then be removed.
The sauce, TO be serve with them I
is made as follows: Put into a
large pan equal quantities of but
ter and olive oil and a small guam I
tity Of finely chopped onion. Place /
over the fire and cook until the on
ion becomes yellow and the butter
and olive oil are very hot. Then
add either fresh or canned tomatoes, .
being careful to see that the pulp is
well broken up, so that It will be
thoroughly saturated with the previ-
Gus mixture. Add salt and PEPPER
for seasoning, ,and cook until it
makes a good. thick sauce.