Arizona republican., 1922-01-15
RECIPES ALA ITALIAN
Rv A. [. Wyman. M. ii A


On our arrival in Los Angeles. after
an absence of II months, we called
| on one of our old friends who con-
| ducts the Italian and French cafe
| on Main street, near Eighth, and
| found that John was serving Italian
| dishes that we found equal and in
some cases superior to those served
! by the high-class and high priced
cafes of the large eastern cities. We
| are both very fond OF the Italian
pastes when they are properly pre-
pared, and for our first meal we had
tagliarini as only John knows how to
cook it and after lunch we secured
from his some of his best recipes for
the preparation Of various Italian
dishes.
Tagliarini al Formaggio
This is made by cooking one pound
of taglarini Cong thin strips of tia
Ian paste bought from any grocer
handling Italian pastes) in boiling
salted water over a slow fire for 20
minutes Drain we'll and place q
layer of the cooked tabliarini into a
baking dish and cover with a layer
of grated Parmesan cheese and bits
Of butter. Repeat with alternate
layers of tagliarini cheese and but
ter until the dish is full Sprinkle
the top with bread crumbs and bits
of butter and bake for Is minutes.
Serve hot in the baking dish.
TagIiatele
This Is another Italian paste that
makes a delicious dish when 1t is
boiled in the same manner as the
tagliarini and served with a ham
sauce. For the sauce for one pound
of the cooked tagiatelle place in a
saucepan one cup Of chopped raw
ham, half cup of chopped raw car
rot, half a cup Of chopped celery and
four tablespoons of butter and cook
until they are a light brown, then
add one cup of meat broth Cor one
beef tube dissolved in one cup of hot
water) and one cup of tomato juice
Cor one cup of tomato conserve) and
cook Is minutes over a slow fire.
Drain all the water from the cooked
tagliatelle and mix well with half a
sup Of grated Parnesan cheese and
two tablespoons of butter. Place on
a hot platter and pour over the
cooked ham sauce
"Agro Dolce" Sauce
One of our friends asked for a
recipe for a sweet and sour sauce
for the serving of leftover cooked
veal or beef, and as we have given
this sauce in this column twice the
way it is prepared by the Jewish and
German cooks. will give the Italian
sweet and sour sauce or as they call
it, agro dolce sauce. Mix well two
tablespoons of sugar with half cup
of ground chocolate, one tablespoon
of candied orange peel, one table,
spoon of chopped lemon peel, one
dozen bIanched almonds chopped
fine, one tablespoon of capers and
one cup of vinegar and let stand two
hours. Pour this sauce over slices
of cold veal and simmer for 10 min
utes.
Hollywood Cake
A very delicious cake served by
one of the tea rooms in Hollywood is
made of beating to a cream one cup
of powdered sugar with the yolks of
three eggs and when it is light and
lemon colored stir in half a teaspoon
of lemon extract and one cup of Nour
sifted with one teaspoon of baking
powder; mix well and fold in the
stiffly beaten whites of three eggs.
Bake in two layer cake tins for IL
minutes in a medium oven. When
the layers are cold spread between
them a filling made with two cups
of whipped cream mixed with half a
cup of chopped seeded raisins half
cup of chopped blanched almonds
and four tablespoons of sugar.
(Bv Request)
Lady Baltimore Cake
Miss F. b., Hollywood. wants the
recipe for Lady Baltimore cake: tie
original recipe calls for one cup Ct
sugar beaten to cream with two
cups Of sugar, now add three and a
half cups of flour sifted with four
level teaspoons of baking powder and
beat smooth with one cup of milk.
Beat to a stiff froth the whites Of