Richmond times-dispatch. [volume] (Richmond, Va.) 1914-current, 1919-08-02
RECIPES FROM ITALY
USE MANY PEPPERS
Onions and Garlic Too Seem to Be the Flavorngs That
Delight-Famous Chef Gives Methods of Preparing
Macaron Polenta and Risotti.

' OF y sunny Ts NJ Italy "a wl Nqote
me the foilowing letter:
some Italian ways of serving peppers
and tomatoes that we all like very
would like them IL you can make them
INTO the standard American form.
Thanking you for the many helps.
You all know that the garlic plays
very prominent part in the Italian
garlic as pungcn,, bitter tasting.
odorous specie OF the onion family.
TO the Italian, this seems like iibels.
voring OF the garlic.
So. before starting to give you these
recipes l want to tell you how 20 pre-
Raw tn ake one aF OF he ans also d
lightful vinegara for havoring. AL
most every one who has tried both the
with it.
fo You kn ,bs o siHmp k Of sarle G9ss
This clump contains many little sep
arate cells. called cloves. because OF
tains from seven 10 twelve cloves, de-
pending upon the size. of the clump.
To prepare the garlic: Break UP
Peel TO remove the covering and then
place the cloves of garlic. which arc
the meat OF the butternut. in n pint
Jar. Heat sufiicient amount Of white
wine vinegar to MI the jar. When the
Of garlic; Place on the lid, tighten
and set In sunny window for two
e eay b hsn Teady 10 u ss se
nut. because of this method of
preparation, can be used for faroring
and the vinegar in soups stews AMI
The italians also prepares the red
and green pepper: which Is part Ct
Peculiarly their own. Wash the pep
pers. using both the red and green vari-
ny in hos ss oven for '1 ten m| RS This
blistcrs and loosens the skin. Remove
from the oven and then remove the
and take out the seeds. The peppers
are now ready for use.
boiled Becf with Pepper, and Mnca-
Purchaac one pound of stewing beef
Wipe with damp cloth and then cut
into small pieces. Roll in -four and
orown quickly in no. fat: Now add
Three green peppers. prepared as d.
rected
Three oniona
Piece OF garlic the size OF pea.
Cook gently for one and one-quarter
hours and then add one-ha!f package
Of ,naearoni ,ha; has been cooking for
son with salt and pap-ika. Turn into
cneesc ana serve. In!S 0lsn cOuiC ne
served in q menu. prepared as follows:
sliced Cod Cantaloupe,
Italian Beef Stew.
Rice Croquettes Apple Sauce
Cones
Corn and Peppers.
Prepare four green peppers as di-
rccted above. Chop tine. Remove the
husk from one-half dozen ears of
corn. Score with corn scraper and
press our the pulp Of the corn. Now
mtnce very hnc sufficient amount Of
salt pork 10 measure one-half cup.
Place she salt pork in frying pan
and add the peppers and cool! gently
until the peppers are soft Add the
slowly and serve on toasted corn bread
WITH cGGc5a sauce.
The cheese sauce is made By adding
SIX tablespoons or grated cheese 10
one cup OF cream sauce. Serve this
dish In the following menu:
Tomato Canapes.
eapoli,an Corn and Pepper.
Ic,tuc. I've ca e''s
Peach Pie Coffee
This great Italian dish is very pop
uiar not only with the foreign popula
ton. but also with the American fam
lies. Place in saucepan
-Four cups OF water.
One teaspoon OF salt
Bring TO boil and then add slowly
one cup OF cornmeal. stirring o pre-
vent jumping. Cook until thick like
much and then remove from the hre
and add
Two green peppers. prepared as d.
rected,
Fur onions. chopped fine.