Simple Italian Cookery

beef, bones, and vegetables in two quarts of water a slow fire—adding pepper and

From Simple Italian Cookery, 1912, page 11. Read from the scan by computer, so a word may be off; the page itself shows the original.

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{Minestra di Riso) Meat stock of Cover the rice with water and boil for ten minutes; then drain and add to the stock (after it has been strained), and boil for five or ten minutes more.

From Simple Italian Cookery, 1912, page 12. Read from the scan by computer, so a word may be off; the page itself shows the original.

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(Brodo di Pesce) liberal pound of 1 quart of water codfish, or any other lean fish for boiling is thoroughly cooked; strain and

From Simple Italian Cookery, 1912, page 13. Read from the scan by computer, so a word may be off; the page itself shows the original.

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{Zuppa di Merluzzo) Take one-half pound of codfish that has been soaked, cut it up into squares, but not small. Prepare in a saucepan four tablespoons of good oliveoil, and one small onion cut into pieces. Cook the onion in the oil over a slow fire, without allowing the onion to become colored, then add a small bunch of parsleystems, a small piece of celery, a bay-leaf, and a small sprig of thyme.

From Simple Italian Cookery, 1912, page 13. Read from the scan by computer, so a word may be off; the page itself shows the original.

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(Brodo di Lenticchie) of dried }4 tablespoon of butter lentils 2 tablespoons of cream Meat stock Cover the lentils with water and boil until they are quite soft. Pass them through a colander or a sieve. Melt the butter in a saucepan, add the lentils and cream, mixing well, then add a ladleful of the stock, and boil for a few minutes; then add the rest of the desired amount of stock, a ladleful at a time.

From Simple Italian Cookery, 1912, page 14. Read from the scan by computer, so a word may be off; the page itself shows the original.

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one-half pound of vermicelli, in water and While boiling put into a saucepan three anchovies, cut up fine, with four tablespoons of

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oil, then put the vermicelli into the saucepan, mix well for a few moments on the fire, then serve.

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one-half pound of vermicelli in salted water, drain, and mix with two tablespoons of olive-oil and a chopped-up set to one side to get cool. Take five smelts, split them, take out the bones, and fry them slightly in one teaspoon of olive-oil. Butter a pan and sprinkle it with bread crumbs. Then put into it one-half of the cold vermicelli. over this some thick tomato sauce (one tablespoon of tomato paste cooked in two tablespoons of olive-oil). Then put in the smelts cut in two, some anchovy, a few capers, and three or four ripe olives chopped up with one mushroom. Then add the rest of the tomato sauce, then the other half vermicelli, and on top a layer of bread crumbs. Season all well with salt and pepper. Put the pan into a moderate oven, and cook about an hour and a quarter, adding a olive-oil when necessary, so that it will not dry up too much. Any fish may be used instead of the smelts, cutting it into thin strips.

From Simple Italian Cookery, 1912, page 20. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Take ten medium-sized fresh tomatoes and cut them in two^ crosswise. Put a layer of these into a bakingdish with the liquid side touching the bottom of the dish. Now put, another layer with the liquid side up, sprinkle on salt and pepper.

From Simple Italian Cookery, 1912, page 21. Read from the scan by computer, so a word may be off; the page itself shows the original.

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up fine two ounces of ham fat with a little parsley. Peel six medium-sized tomatoes, cut them open, remove the seeds, and any hard or unripe parts, and put them on one side. Take a frying-pan and put into it one scant tablespoon of butter and the chopped ham fat. When the grease is colored put in the sliced tomatoes with salt and pepper. When the tomatoes are cooked and begin to sputter put the macaroni into the pan with them, mix well, add grated Parmesan and serve.

From Simple Italian Cookery, 1912, page 21. Read from the scan by computer, so a word may be off; the page itself shows the original.

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water and the salt, and mix all together with a fork until the is all absorbed and you have a paste which you can roll out. Then take a rolling-pin and roll it out very thin, about the thickness of a ten-cent piece. Leave it spread out like this until it has dried a double it over a number of times, always lengthwise, and cut it across in strips about one-half inch wide. Boil two quarts of salted water, and put the ribbons into it, and cook for ten minutes, then Serve with the meat and sauce as in receipt for Macaroni with Meat and Sauce, or with the tomato sauce and cheese only, as desired.

From Simple Italian Cookery, 1912, page 22. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Prepare the paste as in the preceding receipt. Take whatever meat is desired—chicken, turkey, or veal—this must always be cooked. (Left-over meat may be utilized this way.) Chop the meat very fine, add one tablespoon of grated Parmesan cheese, one egg, sl dash of nutmeg, a dash of grated lemon-peel, one tablespoon of butter, cold. Mix these ingredients in a bowl. Take a teaspoon of the mixture and put it into the extended two inches from the edge. Take another spoonful and put it about two inches away from the first spoonful.

From Simple Italian Cookery, 1912, page 22. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Take one lamb's brains and parboil in slightly salted water for five minutes. Put into a bowl with a small quantity of curds, one egg, salt and pepper, dash of nutmeg, and a and mix all Then put by teaspoonfuls on the paste as in preceding receipt. Cook for ten minutes in boiling salted water, and serve with tomato sauce.

From Simple Italian Cookery, 1912, page 23. Read from the scan by computer, so a word may be off; the page itself shows the original.

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small bunch of yi pound of curds spinach Cook the spinach, drain, and chop up fine, add the curds, one egg, salt and pepper, dash of nutmeg, and a little grated cheese. Add to the paste, and boil as before.

From Simple Italian Cookery, 1912, page 23. Read from the scan by computer, so a word may be off; the page itself shows the original.

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These ravioli can be used also as a dessert by preparing them as follows: Take yi pound of flour of butter 2 tablespoons of lard Work this into a paste and roll out thin. Take one-half pound of curds, add one egg, and the yolk of a second egg, two tablespoons of granulated sugar, a few drops of extract of vanilla. Mix well together and add to the paste as before. Then fry in a golden brown. powdered

From Simple Italian Cookery, 1912, page 23. Read from the scan by computer, so a word may be off; the page itself shows the original.

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up Put and when the vegetables are fried add two or three mushrooms which have been chopped fine; after five minutes add two tablespoons of tomato thinned with five tablespoons of hot water (or equal quantity of tomato without the is cooked take out the mushrooms and put them on one side. one-half pound of macaroni. in for fifteen minutes, drain, and add the sauce described above. Add two cheese, grated, and one tablespoon of butter. Butter well a mold, then cover with a thin layer of bread crumbs the bottom and sides. Pour into the mold one-half the macaroni, then place on it a layer of mushrooms which you have taken out of the sauce. Now add the other half of the macaroni, and then another thin layer of bread crumbs. Put the mold into the oven without turning it over, and bake in a slow oven until well browned. Then turn out and serve. To this timbale, if desired for variety, cold meat of any kind cut up fine may be added to the sauce; and one egg, hard boiled, and cut into four pieces. Add the egg, and the pieces of meat which you have removed from the sauce, to the timbale at the same time that you add the mushrooms.

From Simple Italian Cookery, 1912, page 24. Read from the scan by computer, so a word may be off; the page itself shows the original.

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the up and put it the saucepan with the (one tablespoon). Cook until the onion is brown, then pour on the rice (raw) and fry the is dry. Then add hot water, a ladleful at a time, taking care not to let the rice boil too hard, as it will then become hard in the middle and floury around the edges.

From Simple Italian Cookery, 1912, page 26. Read from the scan by computer, so a word may be off; the page itself shows the original.

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is cooked, put the saucepan at the back of the stove, and add the rest of the butter. Before taking off the stove add a little grated Parmesan cheese and the peas, which have been prepared as follows:. Take a small piece of ham fat, one-half small onion, and some parsley. Chop together fine, add three tableof salt and pepper, and put saucepan on the fire. When the onion is colored add one can of green peas (or fresh peas, according to season). When the peas have absorbed all the add a sufficient quantity of broth to cover them (or water) and cook until peas are soft. Then mix the peas with the rice, add one tablespoon of Parmesan cheese, and serve. Rice "alia Roraana "

From Simple Italian Cookery, 1912, page 26. Read from the scan by computer, so a word may be off; the page itself shows the original.

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(a less than a cupful), add it to the other ingredients in the and for twenty until the is soft, adding more water from time to time. Then add two tablespoons of grated Parmesan cheese, mix well, and serve, with more cheese if desired. Risotto "alia Nostrale" Take a small piece of onion, into small bits, and put into a saucepan with two tablespoons of butter. Cook until onion is browned.

From Simple Italian Cookery, 1912, page 27. Read from the scan by computer, so a word may be off; the page itself shows the original.

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cold meat slices, and add them to the butter. Fry well, then take one and onehalf tablespoons of tomato paste, thinned in water (or three tablespoons tomato sauce).

From Simple Italian Cookery, 1912, page 28. Read from the scan by computer, so a word may be off; the page itself shows the original.

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one-half cup of in After twenty minutes of boiling take off the fire and Then put the rice back into a saucepan with of and three tablespoons of Mix well and serve as an entree, or around a plate of meat.

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five minutes, and if the rice has not absorbed all the milk, it again. Put the around a dish, smooth it wall, wash it over with the yolk of a beaten egg, and put it into the oven until firm. Take the strained juice and pulp of seven or eight tomatoes, season with pepper, a salt and sugar, and one-half of a chopped-up onion; stew for twenty minutes, in one of butter and two of crumbs. Stew three or four minutes to thicken, and then pour the tomatoes into the dish, in the middle of the rice, and serve.

From Simple Italian Cookery, 1912, page 28. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Wash a cup of rice and it. seven or eight good-sized tomatoes, boil and strain them, and season with salt and a little allspice. Take a bakingdish and put into it alternate layers of tomato and rice, finishing off with a layer of tomato, covered up bread crumbs moistened melted

From Simple Italian Cookery, 1912, page 29. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Cut into small pieces one ounce of raw ham, fat and lean. Chop up fine a small piece of onion, and put it with the ham into a frying-pan with one-half a tablespoon of butter. Fry slowly until the ham and onions are golden. Then add one-half cup of uncooked rice; it has cooked for a few minutes, add twice its height of bouillon (or water), salt and pepper, a dash of nutmeg, and mix and it to for twenty a good off the stove, add two of and two tablespoons of Parmesan cheese grated; mix well and

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10 mushrooms if can- $4 of a cup of rice ned, or or if fresh ones Chop up a little onion, parsley, celery, and carrot together, and put them on the fire with two spoons of good olive-oil. When this sauce is colored, add two tablespoons of tomato thinned with hot (or a corresponding quantity of Season with salt and pepper. Cut the mushrooms into small pieces, and add them to the sauce. for twenty minutes over a medium Put on one side and prepare the rice as follows: Fry the rice with a lump of butter until dry; add hot water, a little at a time, and boil gently. the rice is half cooked (after about ten minutes) add the mushrooms and sauce, and cook for another ten Add grated Parmesan cheese before serving.

From Simple Italian Cookery, 1912, page 30. Read from the scan by computer, so a word may be off; the page itself shows the original.

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of a cup of yellow cups of water Indian meal Put the water into a granite or iron saucepan, add it begins to boil add the Indian meal, little by Keep stirring constantly as you pour it in, to prevent lumps. Boil for one-half hour, stirring constantly over a moderate If desired, a more water may be added if preferred not so thick. Add grated cheese and butter.

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Put one pinch of salt and one tablespoon of sugar into a cup of milk, and put it on to boil. As soon as it boils in, by scant cup of

From Simple Italian Cookery, 1912, page 30. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Prepare the Indian meal as in the preceding receipt. four Deerfoot sausages (or two, if a larger variety of sausage), remove the skins, chop fine, then fry in butter. When they are a nice brown add one of stock, and two tablespoons of tomato thinned hot (or a corresponding amount of the tomato sauce). for fifteen minutes more. Then cut the polenta in as in preceding receipt and add the chopped sausages with their sauce and grated cheese, in layers as before.

From Simple Italian Cookery, 1912, page 32. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Take a small chicken; clean and prepare it. a of ham fat fingers wide and one finger long (or one tablespoon of good lard). Chop up very fine with a chopping knife, and put into a good-sized one-half an onion, a small carrot, a piece of celery, and cut all into very small pieces and add them all to the fat. Then put in the chicken, the salt, pepper, and a pinch of allspice, and cover the until the chicken is covered, basting with the grease, and turning the chicken until it is brown on all sides; then add one-third of a glass of red or white wine. When the wine has become absorbed, add one tablespoon of the tomato paste, dissolved in a cup of hot water (or a cup of sauce not too thick). Cook for a few moments more until the chicken is thoroughly cooked. Prepare the Indian meal as in receipt for

From Simple Italian Cookery, 1912, page 32. Read from the scan by computer, so a word may be off; the page itself shows the original.

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% of a cup of Indian i quart of milk Boil the milk, and add the Indian meal, a at a time, when milk is boiling, stirring constantly. for one-half an hour, stirring constantly. Add salt just before taking off the fire. The Indian meal should be stiff when finished.

From Simple Italian Cookery, 1912, page 33. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Take a small piece of beef, a small piece of ham, fat and lean, one tablespoon of butter, a small piece of onion, a small piece of carrot, a small piece of celery, a pinch of flour, one-half cup of bouillon (or same amount of water), pepper. Cut the meat into small dice; chop up fine together the ham, carrot, and celery. Put these all together with some pepper into a saucepan with the butter, and when the meat is brown, add the pinch of flour, and the bouillon a little at a time (or the water), and cook for about one-half an hour. sauce should not be strained.

From Simple Italian Cookery, 1912, page 33. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Take one tablespoon of flour, and one tablespoon of Put them into a saucepan and stir with a wooden spoon until they have become a golden-brown color. Then add, a little at a time, one pint of milk; stir constantly until the sauce is as thick as custard, and is white in color. If it grows too thick, a more milk may be added; or if it is too thin, a tiny lump of butter rolled in flour will thicken it. Now the cold Indian meal and cut it squares about two inches across. Take a baking-dish of medium depth, butter well, then put in a layer of squares of Indian meal close together, to entirely cover the bottom of the dish. Sprinkle over it grated cheese; then pour on the top enough meat sauce to cover the layer (about two tablespoons), then on the top of this add a layer of Bechamel Then put another layer of the squares of

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(Migliaccio di Farina Gialla) 2 cups of coarse Indian yi teaspoon of salt teaspoons of % cup of raisins (granulated) 3 tablespoons of lard Mix the sugar, and raisins with the

From Simple Italian Cookery, 1912, page 34. Read from the scan by computer, so a word may be off; the page itself shows the original.

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{Gnocchi di Semolina) i pint of milk }4 cup of farina i egg Butter and cheese Put the milk on, and when it boils add salt. a wooden spoon and, constantly, add the farina little by Cook for ten minutes, stirring constantly. Take off the fire and break into the farina one egg; mix very quickly, so that the egg will not have time to set.

From Simple Italian Cookery, 1912, page 35. Read from the scan by computer, so a word may be off; the page itself shows the original.

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farina onto the breadboard about the height of a finger. it to cool, then cut it into squares or diamonds about two or three inches across. a baking-dish, and put in the bottom a layer of the squares of farina; sprinkle a (or Gruyere), and put here and there a small dab of butter. Then put in another layer of the squares of farina; add cheese and butter as before.

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Take one cup of flour, and mix on the breadboard the potatoes they form a Roll this paste with the hands into a sausage about the thickness of fingers. Cut roll across pieces about an inch long.

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I cup of milk 2 or 3 drops of vanilla level of extract powdered starch 2 yolks of eggs of sugar Put all these ingredients into a saucepan and mix together with a wooden spoon for a few moments. Then put onto the back of the stove where it is not too hot, and cook until the mixture has become stiff. a few moments longer, always; then turn out onto a bread-board and spread to a thickness of a finger and a half. When cold, cut into diamonds or squares the width of two fingers. Butter a baking-dish, and put the squares into it overlapping each other. Add a few dabs of butter here and there. Put another layer of the squares in the dish, more dabs of butter, and so on until the dish is full. Brown in the oven.

From Simple Italian Cookery, 1912, page 36. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Take two tablespoons of sugar (brown or white), a cup of currants, a quarter of a bar of grated chocolate, one tablespoon of chopped candied orange, one of lemon-peel, one of capers, and one cup of vinegar. Mix well together and let soak for two hours; pour it over venison or veal, and simmer for ten

From Simple Italian Cookery, 1912, page 37. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Put two ounces of and two of a saucepan and for five minutes. Pour one and one-half pints of boiling milk gradually in, beating well with a whisk. Add some nutmeg, a few peppercorns, a pinch of salt, and some chopped mushrooms. Cook for one-quarter of an hour, and rub through a fine sieve.

From Simple Italian Cookery, 1912, page 37. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Mix three tablespoons of butter and three of flour to a smooth paste, put some peppercorns, one-half an onion, one-half a carrot sliced, a small piece of mace, two teacups of white stock, a pinch of salt and of grated nutmeg, in a stew-pan; simmer for one-half an hour, often, then add one teacup of cream; at once, and strain and serve.

From Simple Italian Cookery, 1912, page 38. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Take ten fresh tomatoes, remove the skins, cut them up; put them into a saucepan and boil them until soft. pass them through a sieve. Put their juice into a saucepan with one heaping tablespoon of butter or one-half tablespoon of good salt and pepper, and boil again, adding water if the sauce becomes too thick. This sauce can be kept in a bottle for several days. It can be used for macaroni, etc., in place of the tomato paste.

From Simple Italian Cookery, 1912, page 38. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Mince one-quarter of an onion, one-half a stalk of celery, a few leaves of sweet basil, and a bunch of parsley up Add one-half cup of olive-oil, a pinch of salt and one of pepper, and cut eight or nine tomatoes into slices. Boil until the sauce is as thick as cream, stirring occasionally, then strain through a sieve and

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eight ounces of one of salt, one of pepper, and two of lemon juice. Stir with a wooden spoon over the the butter is half melted, then take it off and continue to stir until it is quite liquid. By taking the butter off the stove before it is all melted it will have a pleasant taste of fresh cream; is all lost otherwise.

From Simple Italian Cookery, 1912, page 39. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Put two tumblers of white roux and one of chicken jelly into a saucepan, reduce, and add three yolks of eggs mixed with two ounces of butter and the juice of one-half lemon. Before it boils take the saucepan off the fire, and add one tumbler of thick tomato sauce (see Sauces, page 30), strain, and just before serving add one tablespoon of sweet herbs minced

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Melt one-half a pound of butter, add a little flour, pepper, and nutmeg. thick, then add one pint of cream, a little chopped parsley, and heat for five minutes.

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Put into a saucepan one pound of beef and an onion chopped up with three ounces of lard, some one clove, and a very of ham. Fry these over a hot for a few moments, moving them continually, and when the is browned add four tablespoons of red wine, and of (or When this sauce begins to sputter, add, little by little, some boiling water. Stick a fork into the meat from time to time to allow the juices to escape. Take a little of the sauce in a spoon, and when it looks a good golden color, and there is a sufficient quantity to cover the meat, put the covered saucepan at the back of the stove and allow it to simmer until the meat is thoroughly cooked. Then take out the meat, it, prepare macaroni, or any paste you desire, and serve it with the meat, and the sauce poured over all, and the addition of butter and grated cheese.

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Chop up fine two ounces of lean ham and a small piece of onion, add a little celery, the stalks of parsley, one clove, of and onehalf bay-leaf. Pour over these ingredients a scant onehalf cup of vinegar.

From Simple Italian Cookery, 1912, page 41. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Take one and one-half cups of green peas, and cook them with one and one-half tablespoons of good butter, and a pinch of Take four hard-boiled eggs, cut in two lengthwise, and put them on a platter; pour over them the peas as a sauce. Eggs "alia Milanese"

From Simple Italian Cookery, 1912, page 43. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Take one cup of cold water, and pour one-half of it in a bowl with one tablespoon of starch, stir well starch is dissolved. the other onto one heaping tablespoon of powered sugar and boil for a few moments—until sugar is thoroughly dissolved. it to cool, and then add the starch, and one cup of milk, a pinch of salt, a little grated lemon-rind, and two yolks of eggs. Mix all thoroughly, then strain through a sieve, then put on the stove again, and over a moderate it constantly, always in the same direction, until it has assumed the thickness you desire. Eggs "alia Sciarmante" Hard boil four eggs; cut into several pieces. prepare the following: Boil down to a syrup one heaping tablespoon of sugar, rind of one-quarter of lemon, one scant cup of water, and a little piece of cinnamon. Then remove the lemon-rind and the cinnamon, and add one cup of milk or cream. heated through, off of fire, and add the yolks of four eggs, beating well together. the"", sauce the hard-boiled eggs in a shallow baking-dish, put it in a very moderate oven, and bake.

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Chop up fine one pickled pepper, one teaspoon of capers, one-half small pickled onion and one pickle, and some parsley. Dissolve in boiling water one tablespoon of butter, add the juice of one-half of lemon, a pinch of flour to give a little body, and the chopped pickles. If too sour add some sugar.

From Simple Italian Cookery, 1912, page 44. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Butter a baking-dish and put in the bottom of it slices of stale bread (brown bread is better than white) which have been dipped in milk. Then put in a layer of very thin slices of Gruyere cheese. Take two eggs, beat them up to a froth, add salt and pepper, pour them into a baking-dish on top of the bread and cheese, then put it in the oven it is browned on top. hot. Eggs "alia Piacentina" Take the whites of four eggs, and beat until stiff. Then add the yolks and one rounded tablespoon of melted butter, and a

From Simple Italian Cookery, 1912, page 45. Read from the scan by computer, so a word may be off; the page itself shows the original.

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small baking-dish, butter it well, and put in the bottom a layer or two of very thin slices of cheese, Parmesan or Gruyere. Put into the oven for a few moments until thoroughly heated, then pour on the whites of eggs mixed with the other ingredients, put back in the oven, and serve when the are a golden brown. Eggs "alia Benedettina " Roast two small peppers, take off their skins, remove the seeds, and cut strips. Take two tomatoes (not too ripe), boil them, remove the skins and seeds, and cut into thin strips also. Then wash two anchovies, remove the bones, and cut also into strips. Take a small baking-dish, put in the strips of peppers and tomatoes and the anchovies. Add two of good olive-oil and put on the top stove until the ingredients boil. Then break into the dish four eggs, taking care to keep the yolks whole. Add salt and pepper, and put the dish into the oven until the eggs are cooked. Eggs "alia Romana" Beat four eggs, whites and yolks together. Add one of milk or cream, salt and one of grated Parmesan and a chopped-up this make or omelettes about the thickness of a ten-cent piece. As the omelettes are finished lay them on a napkin to cool; cut them transversely strips onequarter of an inch wide. Then put the strips into a heated

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Chop up some ham fat with a little onion, celery, carrot, and parsley. Add a small. piece of beef and cook until beef is well colored. Then add one and one-half tablespoons of red wine (or white), cook until wine is absorbed, then add one tablespoon of tomato paste diluted with water, or four fresh tomatoes, and boil fifteen minutes. Codfish " alia Giardiniera " Take one pound of salted codfish, boil it, remove the skin and bones, and shred it. Then take one good carrot, one-half a turnip, scrape them, cut them into slices, and boil them for a few moments. Then drain off the water, and put them into a saucepan with one and one-half tablespoons of butter and finish cooking them, adding from time to time a little boiling water. When the vegetables are cooked add the codfish, mix and serve.

From Simple Italian Cookery, 1912, page 46. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Take one pound of salt codfish. Boil it and remove the skin and bones. Then fry lightly in butter, adding chopped-up parsley, salt, and pepper. Stir about constantly, and add from time to time a water, until the fish is thoroughly cooked. Then beat up the yolks of two eggs and add them with a flour, and cook for a few moments more. Squeeze on some lemon juice and serve. Codfish "alia Marinaia " Take one pound of salt codfish. Boil slightly until you can remove the skin and bones. Chop up a piece of onion, and parsley, and fry them in a saucepan with three tablespoons of best olive-oil, then put in the codfish with salt, pepper, and a pinch of allspice. While this is cooking, put into another saucepan three of best vinegar, two tablespoons of broth, and bay-leaf.

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Remove the bones from three-quarters of a pound of fresh codfish. Cut into slices lengthwise. a baking-dish, put in the fish, put more butter on top of it, salt and pepper, and one-half glass of dry white wine. Cook for twenty minutes in a hot oven, then place the fish on a platter, take the juice left over in the bakingdish, put it into a saucepan, add a little flour, some more butter, and the juice of half a lemon.

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one-half pound of codfish which has been soaked to remove the saltiness. the skin and bones, and cut the codfish into small squares. Then dip it again into fresh water, and put the squares onto a napkin to dry. The fish may either be left as it is, or before proceeding, you may roll it in flour and fry it in lard or oil. Then take two good-sized green peppers, roast them on top of the stove, remove the skins and seeds, wash them, dry them, and cut them in narrow strips. this is done put three generous tablespoons of olive-oil into a saucepan with one onion cut up small, and fry the onion over a slow Take two big tomatoes, skin the seeds and hard parts, and cut them into small pieces. When the onion has taken a good color, add the tomatoes, and cook until they sputter, then add the peppers and a little salt and pepper. If the sauce is too thick add a little water. When the peppers are half cooked, add some chopped-up parsley and the codfish. Cover up the saucepan and let it simmer until the fish is cooked. This dish is also good cold. Onions "alia Parmegiana" Take six onions. Take out the centers with an applecorer and fill them up with the following stuffing: One tablespoon of grated Parmesan cheese mixed with two hard-boiled eggs and chopped parsley. Boil them first, roll them in flour and fry them in olive-oil or Then put them in a baking-dish with one-half tablespoon of grated Parmesan cheese and one tablespoon of melted butter. Put them in the oven and bake until golden. Onions "alia Veneziana" Take six small onions, remove the centers with an apple-corer. for a few moments, and stuff them the following:

From Simple Italian Cookery, 1912, page 48. Read from the scan by computer, so a word may be off; the page itself shows the original.

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piece of bread, dip it in milk, squeeze out the milk, and mix the bread with one tablespoon of Parmesan cheese, the yolks of two hard-boiled Mix well together, then add some fine-chopped parsley, a pinch of sugar, salt and pepper, and the yolk of one raw egg; mix again well, and then stuff the onions with the mixture. Then dip them in flour and in egg, and fry them in lard. Put them on a platter and serve with a piquante sauce, made as follows:

From Simple Italian Cookery, 1912, page 50. Read from the scan by computer, so a word may be off; the page itself shows the original.

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up fine some pickles, capers, and pickled pepper, and add one-half cup of water. When these are cooked, add one tablespoon of butter and cook a little while longer, then pour over the onions and serve.

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Take three-quarters of a pound of lima beans, very tender young ones. Put them in boiling water for five minutes to whiten them. Then put a saucepan one heaping of butter, some chopped parsley, and one small onion chopped up fine. When the onion is fried, add three ounces of raw ham, also chopped up. When the ham is fried put in the lima beans, and a little while before they are cooked add two or three tablespoons of

From Simple Italian Cookery, 1912, page 51. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Take two small squash, the smallest size possible; cut off the two ends, divide them in two, and slice them in fine slices lengthwise. Put them in an earthen dish and sprinkle well with salt. Take one parsnip, scrape it, wash it, and boil it slightly, it, add it to the squash with more salt. Take the heart of celery, boil for a moment, and slice as with the other vegetables. Lastly, take some mushrooms, not very large ones, clean them, boil them a moment, and add them to the rest. Then dry all the vegetables with a clean towel, mix them all together, roll them thoroughly in flour, dip in egg, and fry in hot lard, dropping them in carelessly. Serve them in a hot dish with a napkin under them. Pumpkin "alia Parmegiana " Take a slice of pumpkin, remove the rind and the seeds, cut into square pieces, and then slice these into slivers about the thickness of a ten-cent piece. Boil these for a moment in salted water, drain and put them into a saucepan, and fry in butter, with a salt and a pinch of allspice. Serve with grated Parmesan cheese

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and melted butter. Or, if preferred, when the pumpkin is fried, put it in a baking-dish, add thin of or

From Simple Italian Cookery, 1912, page 52. Read from the scan by computer, so a word may be off; the page itself shows the original.

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flour and dip in egg, and fry in or If desired as garnishing for meat, cut the pumpkin exceedingly fine, roll in flour, but not in egg, and fry. Spinach "alia Romana" Clean and prepare the spinach. Put one pint of cold water with one tablespoon of salt on to boil, and when it boils put in the spinach. When the spinach is cooked—in about ten minutes—drain it in a colander, and turn onto it the cold water from the faucet for a few moments. Then squeeze out all the water with the hands. Put three tablespoons of olive-oil into a frying-pan; when this is thoroughly hot add the spinach, for a few moments, well with a fork and spoon, so the oil will permeate the spinach; then serve. Do not chop the spinach.

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Wash the spinach in several waters, put it in a covered saucepan on a good Stir now and then to prevent burning, and after fifteen minutes add one of five minutes more; and squeeze out the chop up very Put into a saucepan one generous of butter, three-quarters tablespoon of flour, stir, and when they are half cooked, add the spinach and a little Cook for five minutes, then pour in four or five tablespoons of cream, stirring constantly to prevent burning. a cup of spinach, prepared as above, beat up the yolk of one egg, mix it with the spinach, and stir over the fire until the egg is set; then let it cool, and before serving stir the wellbeaten whites of three eggs lightly into it. Fill china cups or buttered papered forms half full, put them into a hot oven for ten or fifteen minutes, and serve at once. If too little baked or not served at once, the souffle will be spoiled.

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Boil the spinach and pass it through a fine colander. Beat up two eggs, add salt and pepper, and mix enough spinach into them to make them green.^ Put a little olive-oil into a frying-pan, and when it is thoroughly heated (but not boiling), pour a little of the egg, turning the pan about so that the pancake should be as thin as a piece of paper and dry. Toss if necessary. it out; repeat with the rest of the egg. Then take the pancakes, place them one on top other, and cut them into pieces the width of a finger and about two inches long. Fry them in butter, and grate a little Parmesan cheese over them. They make a very nice garnish.

From Simple Italian Cookery, 1912, page 53. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Boil the spinach for a few moments, drain, squeeze out the water, then pound it well, and pass it through a fine colander. Put it into a saucepan with a lump of butter and a few drops of lemon juice. Let it boil for a few moments, then turn it into a dish and allow it to cool. When cold mix with it the beaten-up yolks of two eggs. Put them into a buttered mold, leaving an empty space in the middle. Bake in a slow oven for about an hour. When cooked turn it out onto a dish, and fill up the empty space with mushrooms, which you have prepared as follows: Wash and clean a sufficient quantity of mushrooms and put them into a saucepan with a good-sized lump of butter, a flour, salt, and pepper. Cook over a brisk fire for ten Moisten well with chicken broth or and add some roux made as follows: Put one tablespoon of flour and one of butter into a saucepan, and cook until the flour has lost all raw taste. add stock or milk as desired, slowly— one cup for every tablespoon of butter or flour— and smooth.

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Wash, chop up fine, and boil several vegetables, a potato, some spinach, a carrot, and a small beet, etc., then boil them again in a saucepan with some stock; then add a half a cup of cream or milk, stir well together, take them off the stove, and let them cool. cool add the yolks of two eggs, some grated cheese, and the whites of the eggs beaten up. Put the vegetables into a mold which has been well buttered and lined with bread crumbs, and cook in the oven.

From Simple Italian Cookery, 1912, page 54. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Cut off the green leaves, and cut the stalks of the celery in an inch long. Wash them and put for fifteen Then dry on a napkin. Beat up an egg with a little stock, or hot water, add salt and pepper, dip the celery in, then roll it in bread crumbs, and fry in

From Simple Italian Cookery, 1912, page 56. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Cut off the green leaves, clean and wash the celery stalks, and then throw them into boiling water and boil fast for twenty minutes. Drain, dry well, put them on a dish, and pour a pint of tomato sauce, or tomato paste diluted with hot water, over them. Tomatoes "alia Piemontese,, Take four rather unripe tomatoes of about the same size, put them into boiling water and boil for a few Cut off the stem part, and take out some inside with as many seeds as you can.

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Choose round tomatoes of about equal size and peel Cut off their tops, take out their insides, and drop a raw egg into each, replacing the top as cover. Put the tomatoes in a baking-dish and bake for about ten minutes, until the eggs are set. Serve up in the baking-dish very hot, with Bechamel sauce (see Sauces, page 29), or some brown gravy.

From Simple Italian Cookery, 1912, page 57. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Scald, peel, and eight tomatoes. Squeeze out three-quarters of their juice into a bowl through cheesecloth, and put it to one side; then chop up the pulp of the tomatoes with two tablespoons of bread crumbs, a sugar, and pepper, and a tablespoon of melted Pour them in a buttered mold, place the mold in a double boiler, and put on the 'cover, and boil hard for one hour. Then turn out on a dish! Meanwhile take the juice of the tomatoes, season with sugar, salt, and pepper, mix in one tablespoon of butter rolled in Boil one minute, then pour over the pudding and serve.

From Simple Italian Cookery, 1912, page 57. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Cut off the ends and string some young string-beans Cook them in drain them Put them in a saucepan with some butter, parsley and chopped Be careful to add occasionally some broth if the beans dry up before they are completely cooked. Boil slowly, and a few moments before taking them off the fire add the yolks of one or two (according to the quantity of beans) beaten up with a little water, the juice of a lemon and some grated Parmesan cheese. Stir from time to time and never allow them to boil, or the eggs will set. To keep the beans a good color put a pinch of soda into the water with the

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Take some young string-beans, cut off the ends, and string them. Wash them in cold drain, and while still wet put them into a baking-dish with some good olive-oil, some chopped onion and parsley, salt, and pepper. Put the dish on the fire with its cover on, and cook slowly. As the beans dry add the juice of some tomatoes, or some good tomato conserve. care they do not burn.

From Simple Italian Cookery, 1912, page 58. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Take some rather stale bread, cut it into slices, removing the crust. Fry the bread in lard, and then arrange it on a platter; meanwhile prepare the raisins as follows: Take a small saucepan and put into it two of good raisins, a good of raw ham chopped pieces, and a leaf of sage, also chopped up, one tablespoon of granulated and two of good vinegar. Put these ingredients on the fire, and as soon as you have a syrup constantly) the raisins onto the pieces of fried bread, and the sauce over and around Served with cold meat these are very nice.

From Simple Italian Cookery, 1912, page 58. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Parboil the sweetbreads, then cook them with one of butter and one of When cooked cut them into smallish pieces, season with pepper, chopped-up parsley, and one of lemon, then roll them in flour; dip into egg and fry.

From Simple Italian Cookery, 1912, page 60. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Take one lamb's brain, or one-half of a calf's brain, put it in a saucepan with cold water, change the water from time to time for a couple of hours, until the brains are thoroughly cleansed. Then put them in another saucepan with fresh water, and with several pieces of a salt, a little vinegar (one to each brain), and some parsley stems. As soon as the water boils, the off, remove the brains, and put them onto a napkin. Cut them into put onto a plate, and season a lemon juice, and chopped parsley. When you are ready to fry, roll in dip in egg, and fry the brain over a moderate fire for seven or eight minutes in lard, or butter.

From Simple Italian Cookery, 1912, page 60. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Remove the skin, and cut into slices large but thin, roll in flour, dip in egg, and fry in boiling lard, allowing them to remain in the frying-pan only a couple of minutes; then drain on a napkin, sprinkle on a little salt, and serve.

From Simple Italian Cookery, 1912, page 61. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Boil one-half cup of corn-meal rather hard, and before removing from the fire add a piece of butter and a little grated cheese and mix well. it then by spoonfuls and let it fall onto a marble-top table, or a bread-pan which has been wet a little with cold water. These spoonfuls should form little balls about the size of a hen's egg. On each of these croquettes place a very thin slice of Gruyere cheese, so that the cheese will adhere to the corn-meal. Then allow them to cool, and when cold dip into egg, then into bread crumbs, and fry in boiling

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Hard boil two eggs, remove the shells, dry them, and cut the in minute Put one tablespoon of butter into a saucepan, and when it is melted add one and one-half tablespoons of stir constantly for a few moments over a slow fire with a wooden spoon, taking care that the flour does not color. Then pour in one-third of a cup of milk, in which you have put salt and

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them all then, one at a time, with a rotary motion, and then elongate the balls until they are the shape of ordinary corks, then dip the croquettes into the egg, one at a time, then into bread crumbs again, and a few moments before serving fry in boiling As soon as they are colored remove them immediately from the lard, otherwise they will break to pieces. Polenta Fritters, Fried Pumpkin, Fried Squash, and Parsnips may also be added or substituted if desired. Little Filets "alia Napolitana " Butter well a frying-pan, and sprinkle over the bottom a piece of lean ham (raw if possible) chopped up Then a layer of mushrooms chopped fine, then a layer of minced parsley. The bottom of the pan should be entirely covered with these three ingredients. from a filet of beef cut some slices, about onehalf an inch thick and round in shape. Put these in the frying-pan, one piece near the other, so the bottom shall be covered. Sprinkle on salt and pepper, and put it on the When the filets are cooked, on one side, turn them over on the other, but with care, so the ingredients at the bottom of the pan will stick to the meat.

From Simple Italian Cookery, 1912, page 62. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Take three-quarters of a pound of beef, two ounces of ham, one tablespoon of butter (or

From Simple Italian Cookery, 1912, page 62. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Wash a good lettuce and a bunch of water-cress. Cut a cold boiled beef into strips, add six radishes, two hard-boiled chopped up, and one sliced cucumber.

From Simple Italian Cookery, 1912, page 66. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Cut into small pieces one cold boiled beet and half an Add some cold boiled string-beans, some cold boiled asparagus tips, two tablespoons of cold cooked peas, one cold boiled carrot, and some celery. Mix them together, and pour over all a mayonnaise Add the juice of a lemon and serve.

From Simple Italian Cookery, 1912, page 67. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Take twenty good chestnuts and roast them on a slow fire so that they won't color. Remove the shells without breaking the nuts, and put them into a saucepan one level of powdered and one-half glass of milk and a little vanilla.

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Take four very ripe peaches, cut them in two, take out the stones, peel them, and cut them in thin slices. Put them in a bowl and cover them up until wanted. Put in a saucepan one glass of red wine, two of powdered sugar, a piece of cinnamon, and a piece of a rind of lemon. Boil these together, and then pour the liquid over the peaches in the bowl while still boiling. Cover the bowl, and allow it to stand for at least two hours. Then turn into the dish in which you will serve the peaches and the wine.

From Simple Italian Cookery, 1912, page 69. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Put into the saucepan one pint of red or white wine, the first preferred. Add two heaping of sugar, a piece of rind of lemon or orange, and a stick of cinnamon. Put it onto the fire and the is dissolved. the wine boils, strain it through some cheese-cloth and pour it into glasses, and serve hot.

From Simple Italian Cookery, 1912, page 69. Read from the scan by computer, so a word may be off; the page itself shows the original.

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pound of almonds. the shells and skins, and put them into a large receptacle of cold water. Add three bitter almonds to the number. Remove them from the water, and pound them up in a bowl, adding from time to time a little water. Then add more water and put them into a cheese-cloth and wring it, to extract all the juices you can. pound them some more, adding water, and squeeze out as before. To the milk you have extracted from the almonds add four tablespoons of powdered sugar and one-half tablespoon of orange water; put into the freezer and freeze. If desired, you can put half the quantity of almonds and the other half of cantaloup seeds, pound together, and proceed in the same manner. This combination is refreshing and delicious. • ' INDEX A Agro Dolce Sauce, 29. "Alia Macedoine" Salad, 59. "Alia Panna" Sauce, 31. "Alia Pollastra" Salad, B Bechamel Sauce, 25.

From Simple Italian Cookery, 1912, page 69. Read from the scan by computer, so a word may be off; the page itself shows the original.

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