Perth Amboy evening news., 1921-11-29
Kitchen Hints
Tempting Menus

people OF Italy than does December
25. As in France New a a IL
celebrated more than Christmas.
The day before Christmas Is a fast
day. but the fasting is of a special
providing. Christmas Eve Is ceie-
brated with the eating of fish. And
of all varieties cells are considered
the proper hsh of the day. The most
desirable way to cook the cells is TO
fry them in deep sweet oil. Macaroni
il served with the fish and a special
kind of Christmas pastry.
Macaroni
One-half pound macarorp, IL
olives, 2 red peppers, 2 onions, SAT-
and pepper.
Boil macaroni without breaking
the stick until tender. To do this.
put ends of macaroni in boiling wa
ter and as the sticks soften curl
them down into the water. Drain
and blanch. Arrange on a platter
and sprinkle with chopped olives
shredded peppers and sliced onions
which have been fried in sweet OIL.
Season highly with salt and paprika'
Christmas Pastry
Two and one-half cups flour. 1 cup
uger, 1-2 cup butter, 1 cup blanched
and chopped almonds. 6 eggs
(yoiks), / lemon, IL teaspoon salt.
Pound almonds to smooth paste,
moistening with a little water to pre-
vent oiling. Add flour, sugar, but
ter, grated rind of lemon and salt.
Mix we'll and stir in the yolks OF the
eggs. Work to a smooth paste, let
stand in a cool place for an hour n
a half. Then turn onto a Toured
moulding board and roll about Ia
inch thick. Cut i'm fancy Shapes
such as birds and animals. dolls n
Christmas II ees and fry in deep hot
sweet oil. Drain on brown paper.
Almonds and Sugar.
Another Italian Christmas sweet
is made with almonds and sugar. the
almonds are blanched and chopped
and dropped into strip cooked to a
pale straw color. With a teaspoon
drop a cluster of nuts onto a marble
slab to harden.
on New Years day the big dinner
is served. Chicken or goose is roast
| ed without a stuffing. II chestnuts
are used they are served as a vege-
| table.
All the dishes are very highly sea-
| soned and cheese finds a place IN
| most of them. Many fruits and u
are served.
A typical menu is about like this:
Venetian Soup
Turbot IA Ia Italiana'
| Roast Pheasant Celery frltters
Spinach Souffle
Artichokes "A la Milanaise" :,
| Nuts Cheese Waters trul'
Coffee
The Venetian soup is a very ricn
| beef broth. mixed with beaten egg
yolks and lemon juice and serveo
| with thinly cut slices of French roil'
| crisped in a hot oven. -,
The turbot is served with a r1cr
| sauce and garnished with mush'
rooms, prawns and truffles. 49,
The pheasant is roasted before TINS
fire and served with car ant
cheese with a rich sauce.
Artichokes "a La Milanaise'
One artichoke for each person
Parmesan cheese, butter.
Remove stalks and hard leave
from artichokes. Put IN sHghti.
sailed boiling water and simmer uhti
half done. Drain. Arrange IN
baking dish in one layer, pour owe
oiled butter, sprinkle literally witt
grated cheese and owe closely. Coof
in a slow oven till tender and serve
with oiled butter.
Italian Pudding
One-fourth cup cake crumbs, IL
cup bread crumbs, 6 macaroons' !,
ounce shredded candied orange peel
2 tablespoons sultana raisins,
tablespoons shredded ~pistachio nuts
yolks 5 eggs, white 2 eggs, l table
spoon lemon juice, Ia teaspoon
salt.
Pound macaroons. Mix dry ingre
dents and stir in eggs n Tenor
Juice. Mix well and turn into a wei
buttered mold. Steam an hour AM
fifteen minutes. Serve with custar'
sauce made with the yolks of tw'
eggs and 2 cups milk and IL cul
sugar.