Evening public ledger. [volume] (Philadelphia [Pa.]) 1914-1942, 1922-04-05
.M,,. Wilson Tells
of Foreign Dishes
,,,,inu Methods Of Disgusting
Ordinary Foods Are Help.
ful to Knov About
M MRS. NJ. A. WILSON

a.. Areplace. This Is = stone plat.
s.rn. about three feet hisn from tne
t S"or and connected Win cn.mnSy 10y;
y "a really like our open nrepIacss' pu' cu.
= raised sufficiently nisn 70 70 ao .ne
ssoiing without stopping; " T., courss .ns;
cru know that I am descriDins !he typi.
ri fireplace in some OF tne oiu It9iidn
s.,.. There are many homes IN Italy
lo%'ih have lust as fine kitchen equip
NM this peasant italian home there IL
es.njsce such as I describe, and the
nI cather about this fire on chilly
m%;n mM.n;nn,s. for the warmth It affords.
M.s. HrepIaces are very much larger
la,, h.n Inc omen fireplaces In this country.
~ "tpnsstine is quite easy to accomplish
IN the aid Of an old fashioned spit,
~. the italian family Is very partial to
.s0.,s ~. a." and braises, and these are cooked
% sa.v slowly. making the food deliciously
,.raer and we'll favored.
''Titt,e baking Is dono in these homes,
"a when the housewife desires to brown
sn n. dish of food she uses the sala b.
":nder. This Is a shovel like box. on n
no. handle. and Is filled with hot EN- .
w. w. of wood. It is held over the fool
vrt;I The desired browning has taken
uisrs. In homes where they do not have
H salamander the shovel Is heated red
Sot and used for the .same purpose.
italian Beef with Msesroni
cut one and one half pounds Of stew.
,us hesf in small pieces, roll in -four.
VoV place in saucepan
Ons.hay cup Of salad OIL
| .,A add
ono Glove Of garlic,
Ind tie meat, brosoned nicely,
and then add
One quart Of toater.
Cook slowly until the meat Is nearly
tender. Now add
'Ors.hot pound Of cooked macaroni,
One bunch Of soup herbs, chopped
One.hav cup Of onions, cut IN small
Cover and cook slowly for one half
honr. and when ready to serve turn in
A hot dish and sprinkle with grated
cheese.
Poachel Eggs With NIacaroni
Cook one half pound Of macaroni and
then drain. Return to the saucepan and
add
Ono cup Of thick tomato puree,
One clorc Of garlic,
Sic onions, cut in thick sliccs,
Ono bunch of soup green's, minced
Ons.har cup of grated cheese.
Simmer slowly, and while cooking
roach one egg for each person. Now
turn the cooked macaroni in hot dish.
Lift the poached eggs on top and
sprinkle thickly with grated cheese.
Brown the cheese quickly in hot oven
and serve.
The meal we call dinner Is quite un.
fnown among the majority Of the
Italians who are living far from the
leaten highways Of travel, and II you
we're to spend night in these quaint
villages, without the least sign Of mod.
crn Improvements, the housewife would
serve you-
NIlncstra
Place IN the soup kettle a bone with
about a pound Of meat clinging to it.
This bone may be Of beef or veal.
Chop fine one small head Of cabbage,
Five onions, out in bits,
Ono clore of garlic.
Ttoo quarts of todter.
Simmer slowly on the simmering
turner for three hours. Now add
Ono con Of thick tomato pulp,
Ono bunch of soup herbs, chopped
fine.
0ne-kaiY cup Of rioe,
Too tablespoons OF salt,
One teaspoon Of pepper.
Simmer slowly for one hour longer
and serve in souptureen with plenty Of
srated cheese.
italian Tomato Sauce
Place in saucepan one can Of toma-
foes that have been rubbed through a
sieve and add
One cup of chopped onions,
One:halt cup of -four. dissolred in
'ns.hat cup Of cold ,cater,
Cloves of garlic.
Iwo tablespoons Of sugar,
One teaspoon of salt,
Dne teaspoon of pepper.
sur and cook until quite thick. Then
Oest IN three-quarters cup of grated
cneese. Then serve over the polenta.
Vlten this dish is just made with the
cleese alone; other times meat gravy
IS served with it.
RisOttOs
~ WASH thrce-quarters Of a cup OF rice.
now mlnce fine about one half cup of
H,t pork and brown the pork nicely.
Add the washed rice and toss gently
anIli ~. the rice is nicely Drowned. Add
ihree cups Of boiling 1cater.
simmer slowly until the rice has alb.
"roed the water. then add
one cup of thick tomato puyee,
| onion, 'oPp'"
Clore Of garlic,
5To rs teaspoons Of paprika,
l, nA'ee' quarters cup of finely chopped
simmer slowly for three quarters of
"n nour, then turn in hot dish and
Sp Sp.,nsle the top thickly with grated
n,, POlenta
lnls is a dish made of cornmeal and
very popu lar in the rural communi-
mi III race in saucepan
nnree cups of rdter,
NO ne clore of garlic,
onions, F '"'pPeo
chopped fine. ''"p "''o''
When When boiling add slowly
S.nd cup OF coarse COrnne cal
ada Sur and cook until very thick, then
r' T~o ,erel teaspoons of salt,
O"s Oo o mpe' teaspoons Of papktra,
n me cup of grated cheese,
NJ