,transcriber's ,note3 ,minor typographical errors have been corrected without note4 ,irregularities and inconsistencies in the text have been retained as printed4 ,words printed in italics are noted with underscores3 italics4 ,the ,table of ,contents was not present in the original text and has been produced for the reader's convenience4 ,,practical ,,italian ,,recipes ,,for ,,american ,,kitchens ,,sold ,,to ,,aid ,,the ,,families ,,of ,,italian ,,soldiers ,,copyrighted1 #aiag ,contents ,soups ,,brown ,,stock ,sugo di ,carne ,,vegetable ,,chowder ,minestrone alla ,milanese ,,french ,,onion ,,soup ,minestra di ,cipolla alla ,francese ,,paradise ,,soup ,minestra del ,paradiso ,,pea ,,soup ,zuppa di ,piselli ,,bean ,,soup ,zuppa di ,fagiuoli ,,queen',s ,,soup ,zuppa ,regina ,,vegetable ,,soup ,zuppa ,saut ,,soup ,,with ,,little ,,hats ,cappelletti all' uso di ,romagna ,vegetables ,,milanese ,,rice ,risotto alla ,milanese ,i ,,rice ,,with ,,chicken ,,giblets ,risotto alla ,milanese ,,ii ,,rice ,,and ,,peas ,risotto coi ,piselli ,,string ,,beans ,,with ,,egg ,,sauce ,fagiuolini in ,salsa d',uovo ,,fried ,,celery ,sedano ,fritto ,,boiled ,,celery ,sedano per ,contorno ,,boiled ,,cauliflower ,cavolfiore in ,umido ,,vegetables ,,alla ,,napolitana ,giambotto alla ,napolitana ,,eggplant ,,with ,,tomato ,,sauce ,melanzana in ,umido ,,baked ,,eggplant ,,with ,,cheese ,tortino di ,melanzana alla ,parmigiana ,,potatoes ,,stufato ,stufato di ,patate ,,mould ,,of ,,peas ,,or ,,beans ,sformato di ,fagiuolini o ,piselli ,,mould ,,of ,,spinach ,stampa di ,spinaci ,eggs ,,eggs ,,all' ,,aurora ,,tomatoes ,,with ,,eggs ,corn ,meal ,dishes ,,corn ,,meal ,,loaf ,pasticcio di ,polenta ,,polenta ,,pie ,polenta ,pasticciata ,spaghetti and ,other ,pastas ,,gnocchi ,,of ,,farina ,,or ,,cornmeal ,gnocchi alla ,romana ,,spaghetti ,,with ,,anchovies ,,spaghetti ,,alla ,,napolitana ,,noodles ,,or ,,home ,,made ,,paste ,tagliatelli o ,pasta ,fatta in ,casa ,,ravioli ,,ravioli ,,with ,,meat ,ravioli alla ,genovese ,,noodles ,,with ,,ham ,tagliatelle col ,presciutto ,sauces ,,bolognese ,,sauce ,,for ,,macaroni ,maccheroni alla ,bolognese ,,tomato ,,sauce ,salsa di ,pomidoro ,,white ,,sauce ,,for ,,boiled ,,asparagus ,,or ,,cauliflower ,salsa ,bianca ,,piquant ,,sauce ,salsa ,piccante ,fish ,,salmon ,,alla ,,fiorentina ,,codfish ,,stufato ,stufato di ,baccala ,,codfish ,,croquettes ,cotolette di ,baccala ,meats ,,fried ,,chipped ,,veal ,frittura ,piccata ,,scalloped ,,meat ,piatto di ,carne ,avanzata ,,meat ,,souffl ,flam di ,carne ,avanzata ,,meat ,,omelette ,polpettone ,,stew ,,of ,,beef ,,or ,,veal ,,with ,,macaroni ,stufato di ,vitello con ,maccheroni ,,pigeons ,,in ,,cornmeal ,piccioni con ,polenta ,,smothered ,,chicken ,stufato di ,pollo ,,chicken ,,alla ,,cacciatora ,pollo alla ,cacciatora ,,boiled ,,fowl ,,with ,,rice ,lesso di ,pollo col ,riso ,,stuffing ,,for ,,roast ,,chicken ,,or ,,turkey ,ripieno ,sweets ,,chocolate ,,pudding ,budino di ,cioccolata ,,zabaione ,,mont ,,blanc ,monte ,bianco1 ,dolce di ,castagne ,,nut ,,cake ,,pasta ,,marguerita ,,bign ,,foreword ,in this world war we are learning many lessons from our ,allies beside those of the battle field4 ,the housewives of the old world have much to teach us in thrift1 especially in the kitchen4 ,italian cooking--not that of the large hotel or restaurant1 but the cucina casalinga of the little roadside hostelry and of the home where the mother1 or some deft handmaid trained in the art from infancy1 is priestess at the tiny charcoal stove--is at once so frugal and so delicious that we do well to study it with close attention4 ,if you have ever sat at a snowy table in the garden of some wayside inn in the ,appennines1 a savory dish of risotto before you and the music of the mountain torrent far below in your ears2 or sipped a zabaione in the portico of a cafe on the sun-baked piazza of some brown old town clinging to a hillside of ,umbria2 or eaten fritto misto on a pensione terrace overhanging the sapphire ,gulf of ,naples1 one of those inimitable haunts of comfort kept by a handsome ,italian dame who served her apprenticeship in ,anglo-,saxon ways as an ,english lady's maid2 if any of these experiences have been yours you do not need to be convinced of the inimitable charms of the ,italian cuisine4 ,the ,italian housewife uses quantities of vegetables1 many soups and made dishes containing only a small proportion of meat and that the inexpensive cuts4 ,vegetable salads are a staple1 while fresh or dried fruits1 coffee1 cheese and nuts are the regular dessert4 ,the elaborate creations for which the ,italian confectioner is justly famous are reserved for festal occasions4 ,at first reading many of the recipes may sound elaborate1 but in using them it is well to bear in mind the general plan of the ,italian menu4 ,each dish is usually served as a course in itself4 ,a good soup1 a savory dish of spaghetti1 rice or vegetables combined with meat1 a crisp salad dressed with oil and vinegar1 followed by a piece of fruit1 a bit of cheese and black coffee make a characteristic ,italian meal and one with which an epicure could find no fault4 ,it is a meal1 moreover1 in keeping with the suggestions of our ,food ,administrator that we use a minimum of meats and sweets and a maximum of soups1 fruits1 vegetables1 made dishes and cheese4 ,this little venture is launched in the hope that the booklet may pay its way in new suggestions to ,american homemakers while it is earning money to prevent ,italian homes from being destroyed4 ,the expenses incident to publication have been contributed1 so that every penny from the sale of every copy is forwarded direct to responsible people in ,italy who will use it for food and clothing for the families of ,italian soldiers4 ,additional copies may be had at fifty cents apiece1 from ,julia ,lovejoy ,cuniberti1 #ad ,west ,milwaukee street1 ,janesville1 ,wisconsin4 ,,suggestions ,,tomato ,,paste4 ,this is a concentrated paste made from tomatoes and spices to be had of importers or grocers in ,italian neighborhoods4 ,thinned with water1 it is a much used ingredient in ,italian recipes4 ,catsup and concentrated tomato soup do not make satisfactory substitutes as they are too sweet in flavor1 but canned tomatoes seasoned with salt and a bit of bay leaf1 cooked down to a thick cream and rubbed through a sieve1 serve very well in lieu of tomato paste4 ,,parmesan ,,cheese4 ,when an ,italian recipe calls for grated cheese it usually means ,parmesan4 ,this is practically unobtainable now1 except the grated1 bottled cheese1 which is inferior in flavor4 ,gruyre1 our own brick cheese1 or any skim milk cheese dried and grated fresh as needed makes a good substitute4 ,,dried ,,mushrooms4 ,these may be had of importers or small groceries in foreign neighborhoods4 ,they sound expensive until one realizes that a very few ounces go a long way4 ,they make a pleasing variety added to soups or sauces1 and are much cheaper and more highly flavored than the canned mushrooms4 ,they should be thoroughly washed and softened in warm water before using4 ,,anchovies4 ,these recipes do not call for the filets of anchovy prepared for hors-d'oeuvres1 but the less expensive and larger whole anchovies in salt to be had in bulk or cans at large dealers4 ,to clean them plunge in boiling water4 ,this loosens the skin and removes superfluous salt4 ,remove head1 tail1 backbone and skin and they are ready for use4 ,,garlic4 ,garlic is an inoffensive and wholesome ingredient if properly handled4 ,used in small quantities and thoroughly cooked it gives an indescribable flavor that is never disagreeable4 ,by a clove of garlic is meant one of the tiny sections of a whole garlic peeled down to its white1 fleshy core4 ,,substitution ,,of ,,other ,,ingredients4 ,many of the recipes which have been written down just as they were given can be made more economical and no less delicious by the substitution of clarified drippings1 vegetable shortenings and corn or nut oils for salt pork1 butter or bacon4 ,corn-starch is recommended for thickening instead of flour4 ,anyone who does not care for as much cheese or tomato as the ,italian likes1 may omit them entirely or greatly reduce the quantity in most of the recipes and still have an excellent dish4 ,sidenote3 ,soups ,,brown ,,stock ,sugo di ,carne #a lb4 beef from some tough but juicy cut ,a small piece of salt pork ,a large onion ,a stalk of celery #b tablespoons butter ,a carrot #b cloves ,salt1 pepper ,chop the pork and put it in the bottom of a saucepan4 ,next add the onion1 celery and carrot chopped4 ,dot with butter and over this place the meat cut into small pieces4 ,add any trimmings from steaks1 roasts or chops that may be on hand and any bits of left over cooked meat4 ,season with salt and the cloves4 ,put over the fire without stirring4 ,when you smell the onions getting very brown turn the meat and when everything is extremely brown add a cup of water and let it cook almost dry4 ,repeat this operation of adding the water three times4 ,finally add three pints of boiling water and let it boil gently five or six hours1 when the stock will be reduced to a few cupfuls4 ,strain1 cool and skim off the fat which will form a cake on top of the liquid4 ,the meat may afterwards be used for a ,flam1 for ,polpettone or croquettes4 ,the stock may be kept for some days and forms the basis for many dishes4 ,in soups it is far superior to beef extract or bouillon cubes which may be substituted for it4 ,,vegetable ,,chowder ,minestrone alla ,milanese #a_/b lb4 salt pork #b or #c sprigs parsley #a kernel garlic #b carrots #a_/d medium sized cabbage #a scant cup dried beans1 ,lima or kidney1 soaked over night #b quarts cold water ,a little celery ,any left over peas #a tablespoon butter ,rice1 salt and pepper ,cut off the rind of the pork and put it into #b quarts of water to boil4 ,cut off a small slice of the pork and beat it to a paste with the parsley and garlic4 ,add this paste to the pork and water4 ,slice the carrots1 cut the rib out of the cabbage leaves4 ,add the carrots1 cabbage leaves1 other vegetables1 seasoning and butter to the soup1 and let it boil slowly for #b-a_/b hours4 ,the last #a_/b hour add #a small handful of rice for each person4 ,when the pork is very soft1 remove and slice in little ribbons and put it back4 ,this is equally good eaten cold4 ,three bouillon cubes may be used instead of pork1 or may be added if a richer soup is desired4 ,mme4 ,varesi4 ,,french ,,onion ,,soup ,minestra di ,cipolla alla ,francese #d large onions #d tablespoons of vegetable oil or meat drippings #a_/d lb4 ,swiss or ,american brick cheese1 grated #a quart to #c pints soup stock or boiling water #d slices of stale bread toasted1 salt1 pepper ,peel the onions and slice them very thin4 ,fry them slowly in the fat until they are a uniform golden brown1 using a kettle deep enough to hold the water afterwards4 ,when the onions are thoroughly fried add the hot water1 cover and let simmer at least three-quarters of an hour1 seasoning to taste4 ,the onions will make a clean brown liquor without the use of any meat but soup stock may be used instead of water1 or beef extract or bouillon cubes may be added to the water if a meat soup is preferred4 ,put the soup in a hot tureen1 add the toast cut into triangles and sprinkle it over with the grated cheese4 ,serve as soon as the toast and cheese have been added4 ,,paradise ,,soup ,minestra del ,paradiso #d tablespoons sifted bread crumbs #d tablespoons grated cheese #a quart white soup stock or clear broth #c eggs ,nutmeg ,salt1 pepper ,beat the whites of the eggs1 then beat in the yolks4 ,add the breadcrumbs gradually1 then the grated cheese1 a pinch of salt and a grating of nutmeg4 ,these ingredients should form a thin batter4 ,have the broth boiling and drop the batter into it by spoonfuls4 ,let it boil three or four minutes and serve immediately4 ,the batter will poach in soft1 curdled lumps in the clear soup4 ,this soup is much used as a delicacy for invalids4 ,in this case the cheese may be scanted or omitted entirely4 ,by way of variety a tablespoonful of finely chopped parsley may be added to the batter1 or a half a cup of spinach drained and rubbed through a sieve may be substituted for half of the breadcrumbs4 ,when stock or broth is not available1 it may be made from bouillon cubes and a lump of butter dissolved in boiling water and seasoned with celery salt1 onion salt and pepper4 ,signora ,maria ,ronchi-,cuniberti4 ,,pea ,,soup ,zuppa di ,piselli #a pint peas2 fresh peas1 canned peas or dried peas soaked over night #b tablespoons oil or butter substitute #a small onion #a small carrot ,a sprig of parsley #b oz4 ham1 fat and lean ,a piece of celery ,a bay leaf ,salt1 pepper ,chop fine or put through a meat grinder the ham1 onion1 carrot and celery1 add the parsley chopped or clipped fine with scissors1 and the bay leaf4 ,fry all this in the oil until it is golden brown1 but not at all scorched4 ,add one pint of boiling water and the peas4 ,if this cooks away add more water as needed until the peas are tender4 ,rub the soup through a sieve4 ,serve this soup garnished with croutons or toast triangles1 and send a dish of grated cheese to the table with it to be added according to individual taste4 ,,bean ,,soup ,zuppa di ,fagiuoli #a cup dried beans1 ,kidney1 ,navy or ,lima #a_/d cup oil #a_/d onion #a clove of garlic #a sprig of parsley #a piece of celery #a cup canned tomatoes ,soak the beans over night4 ,boil until tender4 ,many cooks put the beans to cook in cold water with a pinch of soda4 ,when they come to a boil1 pour off this water and add fresh4 ,chop fine the onion1 garlic1 parsley and celery and put them to fry in the oil with salt and a generous amount of pepper4 ,when the vegetables are a delicate brown add to them two cups of the broth from the beans1 and the tomatoes4 ,let all come to a boil and pour the mixture into the kettle of beans from which some of the water has been drained1 if they are very liquid4 ,this soup may be served as it is or rubbed through a sieve before serving4 ,croutons or triangles of dry toast make an excellent addition4 ,,queen',s ,,soup ,zuppa ,regina #a cup cooked chicken #a_/d cup bread crumbs #a_/d cup milk ,yolk of #a egg1 if desired #e or #f blanched almonds #a quart chicken stock #a slice stale bread ,fat for deep frying ,grind the meat and almonds in a meat grinder1 or chop very fine4 ,soak the bread crumbs in the milk1 and rub all these ingredients to a very smooth paste4 ,add the hot broth4 ,if you wish the soup to be richer and have a more milky consistency use the yolk of an egg1 which should be beaten and have a few tablespoons of the hot broth stirred into it before adding to the soup4 ,do not let the soup boil after the egg is added or it will curdle4 ,cut the stale bread into cubes and fry in deep fat4 ,put these croutons in the soup1 and send it to the table with a dish of grated cheese4 ,,vegetable ,,soup ,zuppa ,saut ,many kinds of vegetables may be used for this soup1 carrots1 celery1 cabbage1 turnips1 onions1 potatoes1 spinach1 the outside leaves of lettuce or greens of any variety4 ,select three or four kinds of vegetables4 ,shred or chop coarsely cabbage or greens1 and slice or cut in cubes the root vegetables4 ,put them over the fire with a small quantity of cooking oil or butter substitute1 and let them fry until they have absorbed the fat4 ,then add broth and cook until the vegetables are very tender4 ,fry croutons of stale bread in oil and serve them in the soup4 ,in this1 as in other recipes1 water may be used instead of broth if the latter is not available1 and bouillon cubes or beef extract added just as the hot soup is removed from the fire4 ,,soup ,,with ,,little ,,hats ,cappelletti all' uso di ,romagna ,equal parts curds or cottage cheese and cooked meat 7chicken1 pork or veal7 ,grated cheese #a egg ,grated lemon peel ,nutmeg1 allspice1 salt ,grind the meat very fine and make a highly seasoned mixture of it and all the other ingredients4 ,the ground meat may be sauted in a little butter or drippings before it is mixed with the other ingredients to improve the flavor4 ,cut rounds measuring about three inches in diameter from a thin sheet of paste made according to the recipe on page #bj4 ,place a spoonful of the filling in the middle of each circle of paste4 ,fold over and moisten the edge of the paste with the finger dipped in water to make it stay securely closed4 ,these cappelletti should be cooked in chicken or turkey broth until the paste is tender1 and served with this broth as a soup4 ,this is a time-honored ,christmas dainty in ,italy4 ,sidenote3 ,vegetables ,,milanese ,,rice ,risotto alla ,milanese ,i #a lb4 rice ,a medium sized onion #d tablespoons butter1 or oil ,salt ,curry powder1 #a_/b teaspoon ,grated cheese ,chop the onion very fine1 or put it through a meat grinder4 ,put it to cook in the butter1 until it is soft and yellow4 ,wash the rice and add it to the onion and butter1 stirring constantly so that it will not stick4 ,salt it and add boiling water1 a little at a time1 until the rice is cooked tender1 yet not too soft1 with each grain distinct4 ,dissolve the curry powder in a tablespoon of cold water and add to the rice4 ,take from the fire and serve very hot after mixing into it a handful of grated cheese4 ,the delicacy of this dish is lost if it is overcooked or allowed to cool4 ,signorina ,irene ,merlani4 ,,rice ,,with ,,chicken ,,giblets ,risotto alla ,milanese ,,ii #a lb4 rice ,the giblets of a chicken ,cooking oil or chicken fat #a egg ,chicken broth ,onion ,grated cheese ,salt and pepper ,the broth for this ,risotto may be made by cooking together the giblets1 neck and tips of wings of a chicken which is to be roasted1 or it may be made from the remnants of roast fowl4 ,boil the rice until it is about half done in salted water4 ,then let the water cook away and begin adding the broth1 in such quantity that the rice will be nearly dry when it is tender4 ,fry the chopped onion in the oil or fat4 ,some mushrooms cut up small are a very good addition to this soffritto4 ,mince the chicken giblets and add to the onion4 ,stir this mixture into the rice4 ,add grated cheese and a beaten egg just as the rice is taken from the fire4 ,,rice ,,and ,,peas ,risotto coi ,piselli #a cup rice #a tablespoon oil #a tablespoon butter #a_/b onion ,grated cheese ,a small can of peas ,clean the rice4 ,chop the onion fine and fry it a golden color in the oil4 ,put in the rice and stir it until it has absorbed all the oil4 ,salt and add boiling water4 ,boil until the rice is tender1 taking care to keep plenty of water on it until the very end when it should cook almost dry4 ,drain the peas and add them toward the end of the cooking4 ,grated cheese is a good addition to this dish4 ,,string ,,beans ,,with ,,egg ,,sauce ,fagiuolini in ,salsa d',uovo #a lb4 green or wax beans ,butter1 salt and pepper ,yolk of #a egg #a teaspoon cornstarch or flour ,juice of #a_/d lemon #c_/d cup soup stock ,string the beans and parboil them in salted1 boiling water4 ,drain1 cut up into inch pieces and season with butter1 salt and pepper4 ,beat the egg yolk in a sauce pan4 ,beat in the flour and lemon juice1 add the stock 7cold water will do7 and cook the mixture over a moderate fire until it thickens4 ,pour over the hot beans and let remain over the fire a moment so that they will absorb the flavor of the sauce but not long enough to curdle the egg4 ,,fried ,,celery ,sedano ,fritto ,cut the outside stalks of celery into pieces #c to #d inches long1 and strip off the coarsest fibres4 ,cook in water until soft and transparent4 ,drain in colander4 ,when it is as dry as possible roll each piece separately in flour1 and saut separately1 not in a mass1 in butter1 vegetable oil or drippings1 with salt and pepper4 ,each piece must be turned to cook on both sides4 ,swiss chard may be cooked in the same way4 ,mme4 ,varesi4 ,,boiled ,,celery ,sedano per ,contorno ,cook the outside stalks of celery1 cut into small pieces1 in boiling salted water for #e minutes4 ,drain and saut in a very little butter4 ,add a few tablespoons of brown stock and simmer until tender4 ,sprinkle with grated cheese if desired1 before serving4 ,,boiled ,,cauliflower ,cavolfiore in ,umido ,a small strip of salt pork #a_/d onion #a tablespoon butter or oil ,a large cauliflower ,tomato paste#a ,salt1 pepper1 allspice ,a little sausage meat ,grated cheese ,chop fine the onion and salt pork1 and brown together1 adding the butter and spices4 ,add enough tomato paste and boiling water to moisten the mixture thoroughly1 and let it boil a few minutes4 ,then add the finely chopped sausage and more water as necessary to keep it boiling4 ,wash and quarter the cauliflower and cook it for ten minutes in boiling1 slightly salted water4 ,drain it and add it to the sauce1 and simmer slowly until tender4 ,be careful not to cook it so long that it gets mushy4 ,grated cheese may be sprinkled over it before serving4 ,cabbage may be cooked in the same way4 ,signorina ,irene ,merlani4 #a ,see ,suggestions1 page #e4 ,,vegetables ,,alla ,,napolitana ,giambotto alla ,napolitana #a_/d onion ,an eggplant ,a few tablespoons oil ,fresh or canned tomatoes ,two or three green peppers ,one or two potatoes ,salt1 pepper ,zucchini ,zucchini are a kind of small squash for sale in groceries and markets of the ,italian neighborhoods of our large cities4 ,summer or winter squash1 ripe cucumber or even pumpkin make good substitutes4 ,chop the onion and fry in oil4 ,the other vegetables should be in proportion to each other4 ,for example1 if there is a cupful of each of the other vegetables when they are cut up1 use a cupful of tomatoes unless you wish the tomato flavor to be very pronounced4 ,peel and cube the potatoes1 eggplant and squash4 ,remove the seeds and stems from the peppers and slice or shred them coarsely4 ,add the tomatoes to the onion and oil4 ,after that has cooked a few minutes add the potatoes4 ,when they are half done1 put in the peppers1 lastly the eggplant1 squash1 and salt and pepper4 ,continue cooking until the vegetables are tender but still whole and firm4 ,roma ,pavilion ,restaurant1 ,chicago4 ,,eggplant ,,with ,,tomato ,,sauce ,melanzana in ,umido ,peel and cut up the eggplant4 ,salt it and let it stand for an hour or so to draw out the bitter juices4 ,drain and saut in a little oil or drippings4 ,add tomato sauce#b and simmer a few moments until tender4 #b ,see page #bc4 ,,baked ,,eggplant ,,with ,,cheese ,tortino di ,melanzana alla ,parmigiana ,the eggplant should be prepared as for ordinary frying1 that is1 it should be peeled1 sliced and the slices sprinkled with salt and left under a weighted plate for some time to extract the bitter juices4 ,saut the slices in oil or lard4 ,line a baking dish with them4 ,fill the center of the dish with hard boiled eggs and cheese cut into little pieces4 ,add to this filling enough grated cheese and tomato sauce to flavor it to taste4 ,cover the top with another layer of the fried eggplant and a little more tomato sauce4 ,bake in the oven for #aj minutes4 ,roma ,pavilion ,restaurant1 ,chicago4 ,,potatoes ,,stufato ,stufato di ,patate #b lbs4 potatoes #a tablespoon flour #d tablespoons butter #a pint milk ,grated cheese ,salt1 pepper ,peel the potatoes and cut them into little pieces4 ,cook in boiling water for ten minutes4 ,take them out1 drain thoroughly1 and put in a saucepan1 sprinkling them with flour1 then adding the butter and milk4 ,cover the pan and let the potatoes cook slowly for a quarter of an hour or until thoroughly done4 ,season well with salt and pepper and a generous amount of grated cheese before serving4 ,signorina ,irene ,merlani4 ,,mould ,,of ,,peas ,,or ,,beans ,sformato di ,fagiuolini o ,piselli #a lb4 green or wax beans #a_/d onion ,a sprig of parsley ,a piece of celery #b tablespoons oil or butter substitute #a tablespoon flour #a cup milk #c eggs ,grated cheese ,string the beans4 ,blanch them by throwing them into boiling water4 ,as soon as the water has boiled again drain the beans and plunge them into cold water4 ,fry the finely chopped onion1 parsley and celery in a tablespoon of oil4 ,when the onion is a golden color add the beans and let them absorb the oil4 ,add just enough water to keep them from burning until the beans have simmered tender4 ,make a white sauce of the milk1 flour and one tablespoon of oil4 ,beat the eggs4 ,let the beans and sauce cool a little4 ,then add the eggs1 beans and a few tablespoons of grated cheese to the white sauce4 ,pour into a buttered mould4 ,bake or steam as a custard until firm1 and serve hot4 ,peas are good cooked in the same way4 ,canned peas and beans may be used4 ,this makes a very satisfactory luncheon dish4 ,,mould ,,of ,,spinach ,stampa di ,spinaci #a cup milk #a tablespoon butter #a tablespoon flour ,grated cheese #b cups boiled spinach #c eggs ,brown stock ,salt1 pepper ,make a smooth white sauce of the milk1 butter and flour4 ,let it cook until it is thick and the flour is thoroughly cooked4 ,add to the sauce the spinach 7drained1 rinsed and chopped very fine7 a few tablespoons of grated cheese1 two eggs beaten1 a few tablespoons of brown stock 7or a bouillon cube dissolved in a little hot water7 and salt4 ,mix thoroughly and pour into a buttered mould4 ,steam as a custard until it is firm4 ,brown stock or tomato sauce may be poured over this1 but it is excellent served hot just as it is4 ,for the recipes for ,brown ,stock and ,tomato ,sauce see pages #g and #bc4 ,pensione ,santa ,caterina1 ,siena4 ,sidenote3 ,eggs ,,eggs ,,all' ,,aurora #a tablespoon butter or vegetable oil #a cup milk #a tablespoon flour #c eggs ,salt and pepper ,hard boil the eggs4 ,make a white sauce of the flour1 milk and butter4 ,be sure to cook it thoroughly4 ,add the whites of the eggs diced very fine4 ,pour this out on a platter and cover with the yolks forced through a sieve or potato ricer4 ,pensione ,santa ,caterina1 ,siena4 ,,tomatoes ,,with ,,eggs #e or #f ripe tomatoes of equal size #e or #f eggs ,white sauce or brown gravy ,peel the tomatoes4 ,cut a slice from the top of each1 and scoop out the core4 ,break a raw egg into each and replace the top4 ,put in a baking dish and bake until the eggs are set4 ,serve with a cream sauce or brown gravy4 ,sidenote3 ,corn ,meal ,dishes ,,corn ,,meal ,,loaf ,pasticcio di ,polenta ,yellow cornmeal ,dried mushrooms#c ,parmesan cheese#c ,butter ,cream ,salt ,the day before this dish is to be served1 cook cornmeal very thoroughly with only enough water to make it very stiff4 ,turn out to cool in just the shape of the dish in which it has cooked4 ,next day take this same dish1 butter it and sprinkle with bread crumbs4 ,cut the mould of cornmeal in horizontal slices about #a_/d inch thick4 ,lay the top slice in the bottom of the dish where it fits4 ,dot with two or three small pieces of butter and three or four dried mushrooms which have had boiling water poured over them and soaked some time4 ,moisten with cream and sprinkle with grated ,parmesan cheese4 ,repeat slice by slice until the shape is complete4 ,on the last slice put only two dots of butter4 ,put in a moderate oven and bake three hours4 ,if at the end of this time there should be too much liquid on top pour this off to use for the seasoning of some other dish1 such as spaghetti1 rice or noodles1 and continue cooking until the liquid ceases to ooze4 #c ,see ,suggestions1 page #e4 ,,polenta ,,pie ,polenta ,pasticciata #a cup yellow corn meal #a cup milk #a tablespoon cornstarch ,grated cheese ,bolognese ,sauce#d ,salt #a tablespoon cooking oil or butter ,make a very stiff mush of the cornmeal4 ,salt it well and when it is cooked spread it out to cool on a bread board in a sheet about an inch thick4 ,make a smooth white sauce of the milk1 cornstarch and butter4 ,prepare the ,bolognese ,sauce according to its recipe4 ,when the cornmeal is cold slice it down in half inch slices and cut into diamonds or squares4 ,butter a baking dish4 ,put in a layer of the cornmeal1 sprinkle it with cheese and a few tablespoons each of the white sauce and the meat sauce4 ,repeat until the dish is full4 ,bake until the top is nicely browned4 ,this seems like an elaborate dish1 but it is very delicious and a meal in itself4 #d ,see page #bc4 ,sidenote3 ,spaghetti and ,other ,pastas ,,gnocchi ,,of ,,farina ,,or ,,cornmeal ,gnocchi alla ,romana #a pint of milk1 or half milk and half water #a_/b cup farina or cornmeal ,butter and grated cheese #a egg ,salt ,let the milk come to a boil1 salt it and add the farina gradually1 stirring constantly so it will not become lumpy4 ,take from the fire and add a tablespoon of butter and several tablespoons of grated cheese1 also the egg slightly beaten4 ,mix well and spread out on a moulding board in a sheet about #c_/d inch thick4 ,when it is cold cut it in squares or diamonds4 ,put a layer of these on a shallow baking dish or platter that has been buttered4 ,sprinkle with cheese and dot with butter4 ,make another layer and so on until the dish is filled4 ,bake in the oven until the crust is well browned4 ,,spaghetti ,,with ,,anchovies #c_/d lb4 spaghetti #e medium sized anchovies#e ,olive oil ,canned tomatoes ,put the anchovies into a colander and dip quickly into boiling water to loosen the skins1 and remove the salt4 ,skin and bone them4 ,chop them and put over the fire in a sauce-pan with a generous quantity of oil and some pepper4 ,do not let them boil1 but when they are hot add two tablespoons of butter and three or four tablespoons of concentrated tomato juice made by cooking down canned tomatoes and rubbing through a sieve4 ,boil the spaghetti in water that is only slightly salted and take care not to let it become too soft4 ,drain thoroughly and put it into the hot dish in which it is to be served4 ,pour the sauce over the spaghetti1 and if you have left the latter unbroken in the ,italian style mix by lifting the spaghetti with two silver forks until sauce has gone all through it4 ,serve with grated cheese4 #e ,see ,suggestions1 page #e4 ,,spaghetti ,,alla ,,napolitana #a_/b lb4 round steak #a_/d lb4 salt pork or bacon #a small onion ,a clove of garlic #a tablespoon butter or substitute ,a few dried mushrooms1 if desired ,several sprigs parsley ,fresh or canned tomatoes ,grind the salt pork and try it out in a saucepan4 ,while it is frying put the onion through the grinder4 ,as soon as the pork begins to brown add the onion1 the parsley chopped1 the garlic shredded fine1 and the mushrooms which have been softened by soaking in warm water4 ,when the vegetables are very brown 7great care must be taken not to burn the onion1 which scorches very easily7 add the meat ground coarsely or cut up in little cubes4 ,when the meat is a good brown color1 add about one pint of tomatoes and simmer slowly until all has cooked down to a thick creamy sauce4 ,it will probably take #c_/d hour4 ,the sauce may be bound together with a little flour if it shows a tendency to separate4 ,this sauce is used to dress all kinds of macaroni and spaghetti1 also for boiled rice4 ,spaghetti should be left unbroken when it is cooked4 ,if it is too long to fit in the kettle immerse one end in the boiling salted water and in a very few minutes the ends of the spaghetti under the water will become softened so that the rest can be pushed down into the kettle4 ,be careful not to overcook it and it will not be pasty1 but firm and tender4 ,drain it carefully and put in a hot soup tureen4 ,sprinkle a handful of grated cheese over it and pour on the sauce4 ,lift with two forks until thoroughly mixed4 ,,noodles ,,or ,,home ,,made ,,paste ,tagliatelli o ,pasta ,fatta in ,casa ,the best and most tender paste is made simply of eggs and flour and salt4 ,water may be substituted for part of the eggs1 for economy1 or when a less rich paste is needed4 ,allow about a cup of flour to an egg4 ,put the flour on a bread board1 make a hole in the middle and break in the egg4 ,use any extra whites that are on hand4 ,work it with a fork until it is firm enough to work with the hands4 ,knead it thoroughly1 adding more flour if necessary1 until you have a paste you can roll out4 ,roll it as thin as a ten cent piece4 ,if the sheet of paste is too large to handle with an ordinary rolling pin1 a broom handle which has been sawed off1 scrubbed and sandpapered1 will serve in lieu of the long ,italian rolling pin4 ,this paste may be cut in ribbons to be cooked in soup as ,tagliatelli1 or cut in squares or circles and filled with various mixtures to make ,cappelletti1 ,ravioli1 etc4 ,any bits that are left or become too dry to work may be made into a ball and kept for some time to be grated into soup1 in which it makes an excellent thickening4 ,,ravioli #a_/d lb4 curds or soft cottage cheese #a_/b cup cooked spinach or beet greens #a egg ,nutmeg ,salt ,grated cheese ,drain and chop the greens4 ,mix well with the curds1 egg1 a little grated cheese1 salt and nutmeg4 ,make a paste such as that described in the recipe for ,pasta fatta in ,casa1 page #bj4 ,roll out this paste very thin and mark it off in two or three inch squares4 ,place a spoonful of the mixture on each square4 ,fold together diagonally4 ,moisten the edges with the finger dipped in cold water1 to make them stick together1 and press them down with the fingers or the tines of a fork4 ,another method is to put the spoonfuls of the mixture in a row two inches from the edge of the paste and two inches apart4 ,fold over the edge of the paste4 ,cut off the whole strip thus formed1 and cut into squares with the mixture in the middle of each square4 ,boil these ravioli in salted water1 being careful not to break them open4 ,drain and serve with a tomato sauce containing mushrooms#f1 either fresh ones1 or the dried mushrooms soaked and simmered until tender4 ,arrange the ravioli on a platter1 pour the hot sauce over them and finish with a sprinkling of grated cheese4 #f ,see page #bc4 ,,ravioli ,,with ,,meat ,ravioli alla ,genovese #a cup cooked meat1 veal1 chicken1 turkey or giblets #a small slice cooked ham #a_/b cup spinach #a egg ,grated cheese1 nutmeg1 salt ,chop the meat and spinach fine and work to a stiff mixture with the egg4 ,season with cheese1 nutmeg and salt to taste4 ,enclose in little squares of the home made paste described above1 and cook and serve as in the preceding recipe for ,ravioli4 ,,noodles ,,with ,,ham ,tagliatelle col ,presciutto ,noodles ,a slice of ham1 fat lean ,oil or butter ,carrot ,celery ,tomato paste#g ,cut the ham into little pieces4 ,chop carrot and celery to equal the ham in quantity4 ,put them all on the fire with some butter4 ,when the mixture is brown add a few tablespoons of tomato paste dissolved in a cup of hot water4 ,cook the noodles in water that is only slightly salted4 ,drain and dress with the sauce and grated cheese4 ,the quantities to use in the sauce must be determined by the amount of noodles to be cooked4 #g ,see ,suggestions1 page #e4 ,sidenote3 ,sauces ,,bolognese ,,sauce ,,for ,,macaroni ,maccheroni alla ,bolognese #a_/d lb4 raw round steak ,a slice of salt pork or bacon 7#b oz47 #a tablespoon butter or substitute #a pint hot water or broth #a small carrot #a_/d onion #a large piece celery #a_/b tablespoon flour ,pepper1 nutmeg if desired ,chop the meat and vegetables fine and put them over the fire with the butter4 ,when the meat has browned add the flour and wet the mixture with hot water or broth1 allowing it to simmer from half an hour to an hour4 ,it is done when it is the consistency of a thick gravy4 ,this is enough sauce for #a lb4 of macaroni or spaghetti4 ,dried mushrooms are a good addition to this sauce4 ,they may be soaked1 drained and chopped with other vegetables4 ,this sauce forms the basis for the dish of scalloped cornmeal called ,polenta ,pasticciata4 ,,tomato ,,sauce ,salsa di ,pomidoro ,pellegrino ,artusi1 the inimitable author of that droll yet practical manual of cooking ,,science ,,in ,,the ,,kitchen ,,and ,,the ,,art ,,of ,,eating ,,well 7,la ,scienza in ,cucina e l',arte di mangiar bene7 has the following to say about tomato sauce4 ,there was once a good old priest in a village of the ,romagna who stuck his nose into everything2 in every family circle and in every domestic affair he wanted to have his finger in the pie4 ,aside from this he was a kindly old party and as his zeal was the source of more good than bad people let him go his way2 but the wiseacres dubbed him ,don ,pomidoro 7,sir ,tomato7 to indicate that tomatoes enter into everything2 therefore a good tomato sauce is an invaluable aid in cooking4 ,chop fine together a quarter of an onion1 a clove of garlic1 a piece of celery as long as your finger1 a few bay leaves and just parsley enough4 ,season with a little oil1 salt and pepper1 cut up seven or eight tomatoes and put everything over the fire together4 ,stir it from time to time and when you see the juice condensing into a thin custard strain it through a sieve1 and it is ready for use4 ,this sauce serves many purposes4 ,it is good on boiled meat2 excellent to dress macaroni1 spaghetti or other pastes which have been seasoned with butter and cheese1 or on boiled rice seasoned in the same way4 ,mushrooms are a great addition to it4 ,,white ,,sauce ,,for ,,boiled ,,asparagus ,,or ,,cauliflower ,salsa ,bianca #a tablespoon flour or cornstarch #a_/d cup butter #a tablespoon vinegar ,salt and pepper #a_/b cup water or soup stock ,yolk of #a egg ,melt half the butter1 add the flour and cook until it begins to brown4 ,add the water slowly1 stirring meanwhile1 the vinegar and the rest of the butter4 ,take from the fire and add the beaten egg yolk4 ,this sauce should be smooth like a thin custard4 ,,piquant ,,sauce ,salsa ,piccante #b sardines or anchovies ,a bunch of parsley #a_/d of a small onion ,garlic ,lemon juice ,vinegar ,olive oil ,salt1 pepper ,wash1 skin and bone the anchovies4 ,chop the parsley very fine with the onion4 ,rub a bowl with the cut side of a clove of garlic4 ,put in the anchovies and rub to a paste4 ,add the parsley and onion1 a tablespoon each of lemon juice and vinegar1 #a_/d cup olive oil and salt and pepper to taste4 ,stir the mixture until it is smooth and thick4 ,capers may be added by way of variety4 ,this is delicious as a sauce for plain boiled meat or fish4 ,signorina ,cornelia ,cuniberti4 ,sidenote3 ,fish ,,salmon ,,alla ,,fiorentina #b lbs4 fresh salmon ,a sprig of parsley #b cloves garlic ,a bit of sage ,a bay leaf #a egg ,flour ,salt1 pepper ,mayonnaise ,oil for frying ,boil the piece of salmon for half an hour with the parsley1 garlic1 sage and bay leaf4 ,bone and roll into fillets #c_/d inch thick4 ,if the fish has boiled very tender it may be necessary to tie the fillets in shape with string or strips of cheese cloth4 ,dip in beaten egg1 then in flour1 salt and pepper4 ,saut a delicate brown4 ,serve with oil mayonnaise4 ,the white from the egg used in the mayonnaise may serve for dipping the fillets if only a small piece of salmon is cooked4 ,,codfish ,,stufato ,stufato di ,baccala #a cup codfish1 flaked or picked to pieces with a fork #d tablespoons cooking oil ,several sprigs parsley ,tomato paste#h ,pepper1 hot water ,freshen and soak the codfish in cold water1 changing the water two or three times4 ,heat the oil1 with the parsley finely chopped4 ,add the tomato paste1 pepper and enough water to make sufficient liquid to cover the fish4 ,add the fish and let it simmer over a slow fire until it is done4 ,signorina ,irene ,merlani4 #h ,see ,suggestions1 page #e4 ,,codfish ,,croquettes ,cotolette di ,baccala #a lb4 salt codfish #b anchovies#i ,a sprig of parsley ,grated cheese #b eggs #a_/b cup breadcrumbs #a tablespoon butter ,pepper ,flake the codfish and put it on the fire in cold water4 ,when it has come to a boil remove from fire and drain4 ,clean the anchovies and chop them together with the codfish and parsley4 ,add enough hot water to the bread crumbs and butter to moisten thoroughly4 ,mix with the other ingredients ,form into croquettes and dip into egg and crumbs and fry in deep fat4 ,serve with tomato sauce or simply garnish with lemon4 #i ,see ,suggestions1 page #e4 ,sidenote3 ,meats ,,fried ,,chipped ,,veal ,frittura ,piccata ,veal ,flour ,butter #a tablespoon vinegar ,chopped parsley ,salt and pepper ,take any piece of veal and slice it as thin as possible in small irregular slices like chipped beef4 ,roll in flour1 put butter in frying pan2 when hot add the vinegar and stir hard4 ,lay in the slices of veal and sprinkle salt1 pepper and chopped parsley over it4 saut first on one side1 then on the other1 turning each piece separately4 ,serve hot with its own butter and vinegar sauce poured over it4 ,mme4 ,varesi4 ,,scalloped ,,meat ,piatto di ,carne ,avanzata ,any left over meat ,onions ,tomatoes1 fresh or canned ,flour ,butter or butter substitute ,sifted bread crumbs ,salt ,pepper ,into the bottom of a baking dish put a layer of thinly sliced onion1 salt1 pepper1 a sprinkling of flour and a few dots of butter1 then a layer of the cooked meat sliced very thin1 another layer of onion and seasoning1 and then one of meat1 moistening it occasionally with a tablespoon of soup stock or hot water in which a bouillon cube has been dissolved4 ,repeat this until the dish is nearly full4 ,last put in a layer of raw tomatoes 7canned tomatoes may be made to serve the purpose7 and cover the top with bread crumbs1 salt1 pepper and bits of butter4 ,bake in the oven for one-half hour4 ,signorina ,irene ,merlani4 ,,meat ,,souffl ,flam di ,carne ,avanzata #a cup cold boiled or roast meat chopped fine #a oz4 butter #a tablespoon flour ,grated cheese1 to taste #a pint of milk #b eggs ,salt1 pepper ,make the butter1 flour and milk into a white sauce by melting the butter1 cooking the flour in it until the mixture bubbles and begins to brown1 then adding the milk and cooking until it is smooth4 ,let this cool4 ,brown the meat in a saucepan with a little fat or drippings1 salt and pepper4 ,take it from the fire and add the white sauce and the eggs well beaten4 ,season with grated cheese1 salt and pepper4 ,butter a mould and sprinkle it with bread crumbs1 fill with the mixture and steam or bake as a custard for an hour4 ,serve with any good meat or tomato sauce4 ,signorina ,irene ,merlani4 ,,meat ,,omelette ,polpettone ,cold boiled meat ,an egg ,bread crumbs ,butter1 hot water ,chop or grind cold boiled meat and form into an oval cake after mixing it with enough slightly beaten egg and bread crumbs 7soaked in hot water and seasoned with butter7 to make it hold its shape4 ,saut on one side in a frying pan4 ,to turn it use a plate or cover so as not to break it4 ,saut on the other side4 ,lift it from the pan and with the fat remaining in the pan make a gravy to pour over it1 which may be enriched by the addition of a beaten egg and a dash of lemon juice just as it is taken from the fire4 ,a ,polpettone from left over soup meat often forms the second course to a meal1 the first course of which has been the soup made from this meat with vegetables or macaroni cooked in it4 ,,stew ,,of ,,beef ,,or ,,veal ,,with ,,macaroni ,stufato di ,vitello con ,maccheroni #a-a_/b lbs4 beef or veal suitable for stewing #a_/d cup vegetable oil or shortening #a cup broth or sour milk #b large onions ,salt ,pepper ,cut the meat into little pieces and season each piece with salt and pepper4 ,chop the onions very fine or put them through the meat grinder1 and fry them brown in the fat4 ,put in the meat and let it cook until it has absorbed all the fat and is slightly browned4 ,add the broth or milk and let it cook over a moderate fire4 ,as a vegetable with this stew serve macaroni boiled1 drained and seasoned with tomato sauce#aj and butter4 ,signorina ,irene ,merlani4 #aj ,see page #e4 ,,pigeons ,,in ,,cornmeal ,piccioni con ,polenta ,pigeons ,butter ,chopped onion ,stock1 or boiling water and bouillon cubes ,sage ,yellow cornmeal ,salt1 pepper ,make a stiff cornmeal mush1 thoroughly cooked4 ,cut the pigeons in quarters or even smaller pieces4 ,brown them in butter with salt1 pepper and a little chopped onion4 ,cover with stock1 add a bit of sage and stew slowly for an hour and a half4 ,if the birds are young less time will do4 ,line a round dish with the mush1 hollowed out4 ,lay the pigeons with their sauce inside of this and serve hot4 ,,smothered ,,chicken ,stufato di ,pollo ,a chicken 7this is an excellent way to cook a tough fowl7 #d oz4 fat1 half butter and half lard1 or any substitute #a cup tomatoes stewed down and put through a sieve #a carrot #a onion ,boiling water #a stalk celery ,cut up the chicken1 rub it with the lard and brown it in the other half of the fat4 ,add the strained tomato1 then the finely chopped onion1 finally the carrot and celery cut into small pieces1 and season with salt and pepper4 ,let it simmer slowly until perfectly tender1 adding hot water enough to keep it moist1 from time to time1 as the strained tomato cooks away4 ,signorina ,irene ,merlani4 ,,chicken ,,alla ,,cacciatora ,pollo alla ,cacciatora ,a chicken #a pint fresh or canned tomatoes #a_/d lb4 fat salt pork or bacon ,flour #f sweet green peppers #b or #c medium sized onions ,grind or chop the salt pork and put in a large frying pan with the onions sliced thin4 ,fry the onions slowly and carefully until they are golden brown4 ,skim them out4 ,cut up the chicken1 sprinkle the pieces with flour1 salt and pepper1 and saut in the fat which remains in the frying pan4 ,when the chicken is brown add the tomatoes and green peppers and put back the onions4 ,when the vegetables have cooked down to a thick gravy keep adding enough hot water to prevent their burning4 ,cover the pan tightly and simmer until the chicken is very tender4 ,this an excellent way to cook tough chickens4 ,fowls which have been boiled may be cooked in this way1 but of course young and tender chickens will have the finer flavor4 ,,boiled ,,fowl ,,with ,,rice ,lesso di ,pollo col ,riso #a_/b lb4 rice ,a fowl suitable for boiling ,salt and pepper #a egg ,butter ,grated cheese ,cut up the fowl and boil until it is tender4 ,wash the rice and blanch it by letting it come to a boil and cook a few minutes in salted water4 ,finish cooking it in the broth from the boiled fowl4 ,do not cook it too long or it will be mushy4 ,add the broth a little at a time to be sure the rice is not too wet when it is done4 ,season with cheese and butter and add the egg yolk to bind it just as it is taken from the fire4 ,serve as a border around the fowl4 ,,stuffing ,,for ,,roast ,,chicken ,,or ,,turkey ,ripieno #b small link sausages ,giblets of the fowl #a cup dry breadcrumbs #a tablespoon drippings #a egg ,a few dried mushrooms#aa ,nutmeg ,very little salt and pepper #h or #aj large roasted chestnuts ,brown the sausages and giblets in drippings4 ,add a cup of boiling water and simmer until cooked4 ,skim them from their broth and put the bread crumbs to soak in it4 ,skin the sausages and chop or grind them together with the giblets1 chestnuts and the mushrooms which have been washed and soaked in warm water4 ,mix thoroughly with the bread crumbs4 ,add more bread crumbs or hot water if it is not the right consistency4 ,double the quantity for a turkey4 ,this dressing is very nice sliced cold4 #aa ,see ,suggestions1 page #e4 ,sidenote3 ,sweets ,,chocolate ,,pudding ,budino di ,cioccolata #b cups milk #c eggs #a-a_/b squares unsweetened chocolate #a_/d cup sugar #c oz4 ground macaroons ,make a custard of the eggs1 milk1 sugar and chocolate4 ,cook it in a double boiler until it thickens4 ,take from the fire and add the finely ground macaroons1 stirring and beating the mixture until it is smooth4 ,pour into a buttered mould and chill thoroughly on the ice4 ,signorina ,irene ,merlani4 ,,zabaione #a wineglass ,marsala or ,madeira wine 7#a_/d cup7 #a tablespoon sugar #b eggs ,beat the eggs1 beat in the sugar1 add the wine4 ,cook over a slow fire1 beating constantly until the mixture begins to thicken4 ,take from the fire and continue to beat a moment so the mixture will not cook to the side of the hot vessel4 ,it should be a smooth1 frothy cream4 ,it is eaten hot1 poured over sponge cake or served in tall glasses4 ,a scant teaspoon of cinnamon may be added by way of variety4 ,it is best to cook ,zabaione in a double boiler or in a dish set into a larger one of boiling water1 to prevent its curdling4 ,orange or other fruit juice may be substituted for the wine1 but ,marsala is the original and authentic ingredient4 ,made with fruit juice it becomes an acceptable pudding sauce4 ,pensione ,santa ,caterina1 ,siena4 ,,mont ,,blanc ,monte ,bianco1 ,dolce di ,castagne #a lb ,french or ,italian chestnuts ,milk1 sugar1 whipped cream1 cinnamon ,boil the chestnuts for two hours and then peel off the shells and inner skins4 ,put them over the fire with a little milk1 and mash them to a paste1 adding more milk if necessary1 to make them of about the consistency of mashed potatoes4 ,flavor with sugar and cinnamon4 ,pass them through a sieve or potato ricer to form a mound on the plate on which the ,mont ,blanc is to be served4 ,decorate with a generous quantity of whipped cream just before serving4 ,vanilla or a little wine may be used for flavoring instead of cinnamon4 ,marietta ,ieri ,,nut ,,cake #a_/d lb4 rice flour #f oz4 sugar #d oz4 butter #d eggs ,vanilla #d oz4 almonds and filberts ,blanch the almonds and filberts and dry them thoroughly4 ,grind them very fine and mix with the rice flour and two tablespoons of the sugar4 ,beat the eggs light and beat in the rest of the sugar4 ,pour the eggs into the other mixture and beat all very light4 ,add the melted butter and continue to beat4 ,pour into a buttered loaf-cake tin and bake in a moderate oven4 ,,pasta ,,marguerita #a_/d lb4 potato flour #a_/d lb4 powdered sugar #d eggs ,lemon juice ,beat the egg yolks thoroughly and beat in the sugar4 ,then add the flour and lemon juice and beat in all #a_/b hour4 ,beat the whites of the eggs dry and fold them into the rest4 ,butter a mould and sprinkle with powdered sugar4 ,pour into the mould and bake4 ,when it is cool turn out of the mould and sprinkle with powdered sugar4 ,,bign #a cup flour #a cup water #a_/b cup butter #c eggs ,a little salt ,boil the water and melt the butter in it4 ,salt it1 add the flour and let it cook a little while4 ,cool and add the beaten eggs4 ,form this into #ab ,bign1 7little cakes or cookies7 and bake them in the oven4 ,when they are baked split them open and fill with a custard flavored with vanilla and sprinkle them with powdered sugar4 ,signorina ,irene ,merlani4