The Italian Cook Book: The Art of Eating Well

is called of "Cappelletti" or hats" on account of the shape of the "Cappelletti." First a thin sheet of paste is made according to the following directions: The best and most tender paste is made simply of eggs, flour and salt, water may be substituted for part of the eggs, for economy, or when a less rich is needed. Allow about a cup of flour to an egg. Put the flour on a bread board, make a hollow in the middle and break in the egg. Use any extra whites that are on hand.

From The Italian Cook Book: The Art of Eating Well, 1919, page 10. Read from the scan by computer, so a word may be off; the page itself shows the original.

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it as thin as an eighth of an inch. A long rolling pin is necessary, but any stick, well scrubbed and sand papered, will serve in lieu of the long Italian rolling pin. Cut from this sheet of paste rounds measuring about three inches in diameter. In the middle of each circle place a spoonful of filling that must be made beforehand, composed of cooked meat (chicken, pork or veal) ground very fine and seasoned with grated cheese, grated lemon peel, nutmeg, allspice, The ground meat is to be mixed with an equal amount of curds or cottage cheese. When the filling is placed in the circle of paste, fold the latter over and moisten the edge of the paste with the finger dipped in water to make it stay securely closed. These cappelletti should be cooked in chicken or beef broth until the paste is tender, and served with this broth as a soup.

From The Italian Cook Book: The Art of Eating Well, 1919, page 10. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Any kind of vegetables may be used for this soup: carrots, cabbage, turnips, onions, potatoes, spinach, the outside leaves of lettuce or greens of any variety. Select three or four kind of vegetables, shred or chop coarsely cabbage or greens, and slice or cut in cubes the root vegetables. Put them over the fire with a small quantity of cooking oil or butter substitute, and let them fry until they have absorbed the fat. Then add broth and cook until the vegetables are very tender. Fry croutons of stale bread in oil and serve them in the soup. o

From The Italian Cook Book: The Art of Eating Well, 1919, page 12. Read from the scan by computer, so a word may be off; the page itself shows the original.

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is made with the white meat of chicken, which is to be ground in a meat grinder together with blanched almonds (5 or 6) for one quart of chicken, stock. To the meat and almond add some bread crumbs, first soaked in milk or broth, in the proportion of about one fifth of the quantity of the meat. All these ingredients are to be rubbed to a very smooth paste and hot broth is to be added to them. If you wish the soup to be richer and have a more milky consistency, use the yolk of an egg, which should be beaten, and have a few tablespoonfuls of hot broth stirred into it before adding to the soup. Do not let the soup boil after the egg is added or it will curdle. One slice of stale bread may be cut into cubes, fried in deep fat, and the croutons put in the soup. Send it to the table with a dish of grated cheese.

From The Italian Cook Book: The Art of Eating Well, 1919, page 13. Read from the scan by computer, so a word may be off; the page itself shows the original.

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(Minestrone alia Milanese) Cut off the rind of ]/i Ib. salt pork and put it into two quarts of water to boil. Cut off a small slice of the pork and beat it to a paste with two or three sprigs of parsley, a little celery and one kernel of garlic. Add this paste to the pork and Slice two carrots, cut the rib out of the leaves of Y^ medium sized cabbage.

From The Italian Cook Book: The Art of Eating Well, 1919, page 15. Read from the scan by computer, so a word may be off; the page itself shows the original.

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(Sugo di Came) Cover the bottom of a saucepan with thin slices of beef taken from a juicy cut and small pieces of salt pork. Place over a large onion, one carrot, and a stalk of celery, all chopped in small Add some butter and cover the whole with any trimmings from steaks or roasts and any bit of left over cooked meat. salt and cloves. Put over the fire without stirring. When you smell the onions getting very brown, turn the meat and when everything is quite brown add a cup of water, renewing the latter three times. Finally add a certain quantity of boiling water or, better still, of broth, and let it boil gently five or six hours. Strain, cool and skim off the fat which will form a cake on top of the liquid. The meat can be used afterward for meat balls or Croquettes. The stock may be kept for some days and forms the basis for many dishes.

From The Italian Cook Book: The Art of Eating Well, 1919, page 19. Read from the scan by computer, so a word may be off; the page itself shows the original.

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them and put over the fire in a saucepan with a generous quantity of oil and some pepper. Do not let them boil, but when they are hot add two tablespoons of butter and three or four spoons of concentrated tomato juice made by cooking down canned tomatoes and rubbing through a sieve. When this sauce is used to season spaghetti, these must be boiled in water that is only slightly salted and care must be taken not to let them become too soft. The quantities above mentioned ought to be sufficient for about one pound of spaghetti.

From The Italian Cook Book: The Art of Eating Well, 1919, page 20. Read from the scan by computer, so a word may be off; the page itself shows the original.

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(Pasta al burro e formaggio) This is the simplest form in which the spaghetti may be served, and it is generally reserved for the thickest paste. The spaghetti are to be boiled until tender in salted water, taking care to remove them when tender, and not cooked until they lose form. They should not be put into the water until this is at a boiling point. Take as much macaroni as will half fill the dish in which it is to be served. Break into pieces two and a half to three inches long if you so desire. The Italians leave them unbroken, but their skill in turning them around the fork and eating them is not the privilege of everybody.

From The Italian Cook Book: The Art of Eating Well, 1919, page 21. Read from the scan by computer, so a word may be off; the page itself shows the original.

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(Maccheroni al sugo) The most appreciated kind of macaroni are those seasoned with tomato sauce or with brown (see nos. 12 and 13). The macaroni are boiled as above, then drained in a colander, returned to the saucepan and mixed with the sauce and grated cheese. For those who like it some butter may be added in the mixing.

From The Italian Cook Book: The Art of Eating Well, 1919, page 22. Read from the scan by computer, so a word may be off; the page itself shows the original.

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(Maccheroni alia Corinna) Put on the fire a pot with two quarts of salted water to which add a small piece of butter. When it begins to boil put in it 24 Ib. macaroni. Let it boil for five minutes, then drain them in a colander. Put them again in new boiling water, prepared as above and let them cook on a slow Drain them again. Cover the bottom of a plate with macaroni and cover this first layer with grated cheese and with some vegetables in macedoine, that is, chopped fine and fried brown with butter. Repeat the draining, moisten the macaroni with the water in which they have previously cooked and keep on a low for ten minutes more.

From The Italian Cook Book: The Art of Eating Well, 1919, page 22. Read from the scan by computer, so a word may be off; the page itself shows the original.

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of vegetables can be made with a dozen Bruxelles sprouts or one cabbage, half a dozen big asparagus cut in little pieces, a carrot cut in thin slices, a dozen small onions, some turnips and half a dozen mushrooms. The mushrooms and the asparagus can be omitted. Melt some butter in a saucepan and when the turnips, the carrots and the onions are half cooked, add the cabbage or sprouts. Put in some water and some more butter, boil for ten minutes and then add the mushrooms and the asparagus, adding salt and pepper, and a little sugar if this is desired.

From The Italian Cook Book: The Art of Eating Well, 1919, page 23. Read from the scan by computer, so a word may be off; the page itself shows the original.

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(Maccheroni al gratin) Boil the macaroni in salted water until tender and drain them. Butter slightly a fireproof casserole and lay on the bottom some grated cheese and grated bread. Alternate the layers of cheese with macaroni and on the top layer of macaroni put more cheese and bread grated.

From The Italian Cook Book: The Art of Eating Well, 1919, page 23. Read from the scan by computer, so a word may be off; the page itself shows the original.

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(Risotto alia Milanese) Melt a small piece of butter in a saucepan. Brown in the butter a medium sized onion, cut in thin slices. When the onion is browned, take it away from the saucepan and add little by little the rice, stirring it with a wooden spoon.

From The Italian Cook Book: The Art of Eating Well, 1919, page 26. Read from the scan by computer, so a word may be off; the page itself shows the original.

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(Risotto alia Milanese II) The broth for risotto may be made by cooking together the neck and tips of wings of a chicken which is to be roasted, or it may be made from the left-overs of roast fowl. Boil the rice until it is about half done in salted Then let the water cook away and begin adding the broth, in such quantity that the rice will be nearly dry when it is tender. Fry one chopped onion in the oil or fat. Some mushrooms cut up small are a very good addition to this "Soffritto." Mince the chicken giblets and add to the Stir the mixture into the rice. Add grated cheese and a beaten egg just as the rice is taken from the fire. (Risotto con piselli) Wash and dry 1 j/2 Ib. rice; chop fine one medium sized onion and put fire with a small quantity of butter. When the onion is well browned, add the rice little by little, stirring with a wooden spoon. Add some boiling water one cup at a time.

From The Italian Cook Book: The Art of Eating Well, 1919, page 26. Read from the scan by computer, so a word may be off; the page itself shows the original.

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peas previously prepared (fresh or canned peas may be used) and add them toward the end of the cooking. When the whole is almost cooked, add some salt and take it away from the water almost dry. Add some butter, stir and serve hot.

From The Italian Cook Book: The Art of Eating Well, 1919, page 27. Read from the scan by computer, so a word may be off; the page itself shows the original.

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(Risotto coi gamberi) For this risotto either lobster or crab meat can be used: the former is, however, considered more tasty. The lobster or crab meat ought to be about half the weight of the rice employed. A more than a pound of rice and half this weight of crab meat ought to be enough for six persons. Chop fine a sprig of parsley, a stalk of celery, one carrot, half an onion a clove of garlic and brown the whole in good olive oil. When browned, add the crab meat and season with salt and During the cooking process stir and turn over the crabs, and when they have become red, pour over as much hot water as is necessary to cook the rice. After the water boils for a while, remove the lobster (or crab, or craw-fish) leaving the saucepan on the fire. Put half of the crabs aside, and grind the rest. Rub the ground meat through the sieve and put it back on the In another saucepan melt some butter and put into it little by little the rice that has been washed and dried. Stir and add the broth from the first saucepan. When the rice is almost cooked add the craw-fish that you have put aside, or rather its meat extracted from the shells, take from the fire and pour over it the fish mixture, adding some grated

From The Italian Cook Book: The Art of Eating Well, 1919, page 27. Read from the scan by computer, so a word may be off; the page itself shows the original.

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rice is half cooked add half its weight of marrow of beef bone, cut into small pieces. A few minutes are sufficient for the cooking of the marrow. Add grated cheese and remove the kettle from the Dissolve some saffron in one or two spoonfuls of broth; sift it through a sieve and mix with rice, which is to be served very hot, and makes an excellent soup.

From The Italian Cook Book: The Art of Eating Well, 1919, page 28. Read from the scan by computer, so a word may be off; the page itself shows the original.

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(Frittelle di riso) Cook the rice in milk, adding a small quantity of butter, some salt, half a teaspoon of sugar and just a of lemon peel. Let the rice cool down after being thoroughly cooked, then add three yolks of eggs (for J/4 Ib. of rice) and some Mix well and let the whole rest for several hours. When about to fry, beat the white of the eggs to a froth, add to the rice mixing slowly, and put into the saucepan with a ladle.

From The Italian Cook Book: The Art of Eating Well, 1919, page 29. Read from the scan by computer, so a word may be off; the page itself shows the original.

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(Carciofi fritti) Take two artichokes, cut out the hard part of the leaves and of the stalk, cut them in two. Then cut these halves into section or slices so as to have eight or ten for each artichoke, according to size. As you cut them, throw them into cold water and when they are well washed, dry them, but not thoroughly, putting them at once into the flour so that the latter remains attached to it. Beat the white of an egg, but not to a froth, then mix the yolk with the white and salt the whole. Shake out the artichokes to take away the superfluous flour and then put them in the egg, leaving them for a while so that the egg may be attached to them.

From The Italian Cook Book: The Art of Eating Well, 1919, page 29. Read from the scan by computer, so a word may be off; the page itself shows the original.

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pieces one by one the pan where there is boiling fat, butter or olive oil, and when they are well browned, take them away and serve with lemon. If it is desired that the artichokes remain white, it is better to fry them in oil and to squeeze half lemon into the water where the artichokes are put to soften.

From The Italian Cook Book: The Art of Eating Well, 1919, page 30. Read from the scan by computer, so a word may be off; the page itself shows the original.

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(Carciofi al burro) Wash, dry and cut out the top of the leaves of as many artichokes as are needed. Cut them in two or four and boil them in salt water. tender, drain them, have them slightly browned in melted butter and season with salt and pepper. When served in a vegetable dish or placed in a pyramid on a round plate, sprinkle with grated

From The Italian Cook Book: The Art of Eating Well, 1919, page 31. Read from the scan by computer, so a word may be off; the page itself shows the original.

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frittata) Cut in little pieces a loin of lamb, which is the part that lends itself best for this dish, and fry in lard: a little quantity of lard is sufficient, because the meat of the loins is rather fat. half cooked pepper and when fully cooked pour over four or five whole eggs slightly beaten also seasoned moderately with salt and pepper. Mix, taking care that the eggs do not harden.

From The Italian Cook Book: The Art of Eating Well, 1919, page 33. Read from the scan by computer, so a word may be off; the page itself shows the original.

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(Polio fritto) Wash a spring chicken and keep in boiling for one minute. Cut into pieces at the joints, roll them in flour, season with pepper and dip in two whole beaten eggs.

From The Italian Cook Book: The Art of Eating Well, 1919, page 33. Read from the scan by computer, so a word may be off; the page itself shows the original.

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(Polio alia cacciatora) Chop one large onion and keep it for more than half an hour in cold water, then dry it and brown it aside. Cut up a chicken, sprinkle the pieces with flour, salt and pepper and saute in the fat which remains in the frying pan. the is brown add one pint fresh or canned tomatoes and half a dozen sweet green peppers and put back the the gravy is thick enough add hot water to prevent the burning of the vegetables. Cover the pan tightly and simmer until the chicken is very tender. This is an excellent way to cook tough chickens.

From The Italian Cook Book: The Art of Eating Well, 1919, page 34. Read from the scan by computer, so a word may be off; the page itself shows the original.

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|/4 Ib. round steak, a slice of pork or bacon, one small carrot '/4 onion, one large piece celery. Put the meat and vegetables over the fire with a piece of butter. When the meat has browned add half a tablespoon of flour and wet the mixture with hot water or broth, allowing it to simmer from half an hour to an hour. It is done it is the consistency of a thick gravy. Make a smooth white sauce with milk cornstarch and butter. Over a layer of the polenta, cut as above and placed in the baking dish sprinkle some grated cheese and a few tablespoons each of the white sauce and the meat sauce. Repeat until the dish is full. Bake until the top is nicely browned. This dish seems very elaborate, but it is very delicious and a meal in itself. The Bolognese sauce is also used to season macaroni or spaghetti in lieu of the tomato sauce or the brown stock.

From The Italian Cook Book: The Art of Eating Well, 1919, page 35. Read from the scan by computer, so a word may be off; the page itself shows the original.

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(Pagnottelle ripiene) Take some rolls, and by means of a round opening on the top, as large as a half dollar piece or less, extract nearly all the crumb, leaving the crust intact, but not too Wet inside and outside with hot milk, and when they are fairly soaked, dip in beaten eggs and fry them in lard or oil. When beginning to brown, fill them with meat that has been previously chopped and cooked. This chopped meat ought to be made with breast of liver etc., brown stock and some flour to hold it together.

From The Italian Cook Book: The Art of Eating Well, 1919, page 36. Read from the scan by computer, so a word may be off; the page itself shows the original.

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wings and legs are met, break them back and proceed to free the meat from the carcass. When one side is free, turn the fowl and do the same on the other side. The skin is drawn tightly over the breast-bone, and care must be used to detach it without piercing the skin. the meat is free from the carcass, remove the bones from the legs and wings, turning the meat down or inside out, as the bones are exposed, and using care not to break the skin at the joints. The end bones of the wing cannot be removed, and the whole end joint may be cut off or left as it is. Now that the fowl is boned make the following stuffing, regulating the quantity on the size of the chicken. Chop half a pound or more, of lean veal, and grind it afterwards, so that it may make a paste. Add a large piece of bread crumb soaked in broth, a tablespoon of grated cheese, three yolks of egg, salt, pepper and, if desired, just a taste of nutmeg. Finally mix also one or two slices of ham and tongue, cut in small Stuff the boned chicken with this filling, sew up the opening, wrap it tightly in a cloth and put to cook in water on a low fire. When taken from the water, remove the wrapping and brown it, first with butter, then in a sauce made in the following way:

From The Italian Cook Book: The Art of Eating Well, 1919, page 38. Read from the scan by computer, so a word may be off; the page itself shows the original.

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(Polio alia contadina) Take a young chicken and make some holes in the skin in which you will put some sprigs of rosemary and a clove of garlic cut into five or six pieces. Put it on the fire with chopped lard and season with salt and pepper inside and outside. it is well browned on all parts add tomatoes cut in pieces, taking care to remove previously all the seeds. Moisten with broth or Brown some potatoes in oil, fat or butter, previously cutting them sections. browned dip in the sauce of the chicken and serve the whole together.

From The Italian Cook Book: The Art of Eating Well, 1919, page 39. Read from the scan by computer, so a word may be off; the page itself shows the original.

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(Polio al marsala) Cut the chicken in big pieces and put it in the saucepan with one medium sized onion chopped fine and a piece of butter. Season with salt and pepper and, when it is well browned, add some broth and complete the cooking.

From The Italian Cook Book: The Art of Eating Well, 1919, page 40. Read from the scan by computer, so a word may be off; the page itself shows the original.

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(Polio colle salsicce) Chop fine half an onion and put it in a saucepan with a piece of butter and four or five slices of ham, half an inch wide. Over these ingredients place a whole chicken, season with pepper and a little salt and place on the fire.

From The Italian Cook Book: The Art of Eating Well, 1919, page 40. Read from the scan by computer, so a word may be off; the page itself shows the original.

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yolk of one egg with the piece of half a lemon and pour it on the sauce of the chicken, allowing it to simmer for some minutes. Then pour on the chicken and serve hot.

From The Italian Cook Book: The Art of Eating Well, 1919, page 41. Read from the scan by computer, so a word may be off; the page itself shows the original.

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(Petti di polio alia saute) Cut the breast of a fowl in very thin give them the best possible shape and make a whole piece from the little pieces will remain, cleaning well the breast-bone, crushing and mixing these. Season with salt and pepper and dip the slices in beaten eggs, leaving them for a few hours. Sprinkle with bread crumbs ground fine and saute in butter. Serve with lemon. If you want this dish more elaborate prepare a sauce in the following way: Put some good olive oil in a frying pan, just enough to cover the bottom, and cover the oil with a layer of dry mushrooms. Sprinkle over a small quantity of grated cheese and some bread crumbs.

From The Italian Cook Book: The Art of Eating Well, 1919, page 41. Read from the scan by computer, so a word may be off; the page itself shows the original.

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(Anitra selvatica) Clean the duck, putting aside the giblets, and cut off the head and legs. Chop fine a thick slice of ham with both lean and fat together, with a moderate amount of celery, parsley, carrot and half medium sized onion. Put the chopped ham and vegetables in a saucepan and lay the duck on the whole, seasoning wtih and Brown on all sides and add water to complete the cooking. Cabbage or lentils, cooked in water and afterward allowed to complete the cooking in the sauce obtained from the duck, form a good addition. To remove the "gamey" taste from the wild duck, either wash it in vinegar before cooking or scald it in boiling water.

From The Italian Cook Book: The Art of Eating Well, 1919, page 42. Read from the scan by computer, so a word may be off; the page itself shows the original.

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(Timballo di piccioni) Chop together some ham, celery and carrot, add a piece of butter and place on the fire with one or two squabs, according to the number of guests. Add the giblets from the squabs and some more of chicken, if at hand. salt and pepper, and when the pigeons are browned, pour over some broth to complete the cooking, taking care, however, that the sauce does not become too liquid.

From The Italian Cook Book: The Art of Eating Well, 1919, page 44. Read from the scan by computer, so a word may be off; the page itself shows the original.

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giblets in small pieces and remove the soft part of the onion. When the macaroni have absorbed the sauce, season them with grated cheese, pieces of butter, diamonds or squares of ham, a taste of nutmeg and some truffles or dry mushrooms previously softened in water. Add finally the Bechamel sauce and mix the whole. Take a sufficiently large mold, it and line it with soft pastry. Put everything in the mold, or timbale, cover it with the same pastry and put in the oven. Take out of the mold and serve hot. Three quarters of a pound of macaroni and two pigeons are enough for ten persons.

From The Italian Cook Book: The Art of Eating Well, 1919, page 45. Read from the scan by computer, so a word may be off; the page itself shows the original.

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the game completely, seasoning with If the game be small birds, leave them whole, if big cut them in four parts. Remove all the heads and grind them together with of birds, or whole birds. Put in a saucepan one tablespoonful of one half pound of bacon or ham cut dice, brown or one tablespoonful each of chopped onion and carrot, one tablespoonful each of salt, thyme and sage. Allow the sauce to simmer for half an hour then rub it through a sieve and place in it the roasted game. Make it boil until the cooking is completed and serve with toasted diamonds of bread.

From The Italian Cook Book: The Art of Eating Well, 1919, page 45. Read from the scan by computer, so a word may be off; the page itself shows the original.

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(Stufato di lepre) Take half of a good sized hare and, after cutting it in pieces, chop fine one medium sized onion, one clove of garlic, a stalk of celery and several leaves of rosemary. Put on the fire with some pieces of butter, two tablespoonfuls of olive oil and four or five strips of bacon or salt pork, when the whole has been browning for four or five minutes, put the pieces of hare inside the saucepan and season them with salt, pepper and spices. it is browned, put a wineglass of white wine, some fresh mushrooms, or dry mushrooms previously softenend in

From The Italian Cook Book: The Art of Eating Well, 1919, page 46. Read from the scan by computer, so a word may be off; the page itself shows the original.

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(Coniglio in umido) After washing the rabbit, cut it in rather large pieces and put fire to drive away the water that is to be drained. When quite dry, put in the saucepan a piece of butter, a little oil, and a hash composed of the liver of the rabbit itself, a small piece of corned beef and some onion, celery, carrot and parsley. Season with salt and Stir often and when it is browned add some tomato sauce and another piece of butter.

From The Italian Cook Book: The Art of Eating Well, 1919, page 46. Read from the scan by computer, so a word may be off; the page itself shows the original.

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(Salsa verde) Chop all together some capers that have been in vinegar, one anchovy, a small slice of onion and just a taste of Crush the resulting hash with the blade of a knife to make it very Add a sprig of parsley, chopped together with some leaves of basil and dissolve the whole in very good olive oil and lemon juice. This sauce is excellent to season boiled chicken or cold boiled fish or hard boiled eggs. Green Peppers can take the place of capers, if these are not at hand.

From The Italian Cook Book: The Art of Eating Well, 1919, page 47. Read from the scan by computer, so a word may be off; the page itself shows the original.

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(Salsa bianca) This sauce can be served with boiled asparagus or with cauliflower. The ingredients are !/ lb. of butter, a tablespoonful of flour, a tablespoonful vinegar, one yolk of egg, broth or water in sufficient quantity. Put first on the fire the flour with half the butter and when it begins to be browned pour over it the broth or the water little by little, stirring with the wooden spoon and adding the rest of the butter and the vinegar without making the water boil too much. When taken off the fire add the yolk of the egg, stir and serve.

From The Italian Cook Book: The Art of Eating Well, 1919, page 47. Read from the scan by computer, so a word may be off; the page itself shows the original.

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eggs in their shell for ten minutes and for every hard yolk take one large anchovy or two small. Bone the anchovies and rub them on the sieve together with the hard (or semi-hard) yolks, and dissolve all with oil and lemon juice to reduce it like a cream. Cover with this sauce the broiled fish before sending to the table, or serve aside in a gravy boat.

From The Italian Cook Book: The Art of Eating Well, 1919, page 49. Read from the scan by computer, so a word may be off; the page itself shows the original.

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(Salsa con capper!) This sauce is especially adapted for boiled fish and the quantities are for a little more than one pound of fish. The ingredients are two ounces of butter, two ounces of capers soaked in vinegar one teaspoonful of flour, salt, pepper and vinegar. Boil the fish and, when it is left warm in its broth, prepare the sauce. Put on the fire the flour with half of the butter, mix it and when it begins to take color, add the remaining butter. Let boil a little and then pour one half cup of the broth of the fish: season generously with salt and pepper and take the saucepan from the Then throw in it the capers, half whole, half chopped, and some drops of vinegar, but taste it to dose the sauce so that it is pleasant to the taste and as thick as liquid cream. It is well to observe here that these sauces in which butter is used together with aids, such as vinegar, are not for weak stomachs and should be partaken of sparingly.

From The Italian Cook Book: The Art of Eating Well, 1919, page 49. Read from the scan by computer, so a word may be off; the page itself shows the original.

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(Salsa genovese) Chop fine a sprig of parsley and half a clove of Then mix with some capers soaked in vinegar, one anchovy, one hard yolk of egg, three pitless olives, a crumb of bread as big as an egg, soaked in vinegar.

From The Italian Cook Book: The Art of Eating Well, 1919, page 50. Read from the scan by computer, so a word may be off; the page itself shows the original.

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(Salsa balsamella) This sauce resembles the famous French Bechamel Sauce, but it is simpler in its composition. Put in a saucepan one tablespoonful of flour and a piece of butter as big as an egg.

From The Italian Cook Book: The Art of Eating Well, 1919, page 50. Read from the scan by computer, so a word may be off; the page itself shows the original.

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flour and the butter together while keeping them over the fire. When the flour begins to be browned, pour over a pint of milk, continually stirring with a wooden spoon until you see the liquid condensed like a cream. is the Balsamella. If it is too thick add some milk, if too liquid put back on the fire with another piece of butter dipped in A good Balsamella and some well prepared brown stock are the base and the principal secret of many savory dishes.

From The Italian Cook Book: The Art of Eating Well, 1919, page 51. Read from the scan by computer, so a word may be off; the page itself shows the original.

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(Frittata in riccioli) Boil a bunch of spinach and rub it through a sieve. Beat two eggs, season with salt and pepper and mix with them enough spinach to make the eggs appear green. Put the frying pan on the fire with only enough oil to grease it and when very hot put in a portion of the eggs, moving the frying pan so as to make a very thin omelet. When well cooked, remove it from the frying pan and repeat the operation once or twice in order to have two or three very thin omelets. Put these one over the other and cut them in small strips are to be browned in adding a grated

From The Italian Cook Book: The Art of Eating Well, 1919, page 51. Read from the scan by computer, so a word may be off; the page itself shows the original.

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(Frittata di rognone di vitella) Take a veal kidney, open it lengthwise and leave all its fat. Season with oil, salt and pepper, broil it and cut in thin slices. Beat enough eggs in proportion to the size of the kidney, season them with both in moderate quantity and mix with them a sprig of parsley and some grated cheese. Put the sliced kidney in the eggs, mix all together and make an omelet with some butter.

From The Italian Cook Book: The Art of Eating Well, 1919, page 52. Read from the scan by computer, so a word may be off; the page itself shows the original.

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(Pasta sfoglia) The Pasta sfoglia is not too difficult to make and if the following instructions are carefully followed, this fine and light paste can easily be prepared. It is well to have a marble slab to roll it on but is not absolutely necessary. A warm, damp day is not favorable for the making of the Pasta sfoglia, which succeeds better when the weather is cold and dry. Mix half a pound of flour of the very best quality with a piece of butter as big as a walnut, some warm, but not hot water, enough salt and a teaspoonful of good brandy. When the paste is formed knead it well for about half an hour, first with the hands, then throwing it repeatedly with force against the bread board. Make a cake of a rectangular form, wrap it in cloth and let it rest for a while. Meanwhile work with the hand J/2 lb. of butter that has been kept previously on ice or, better, in a bowl of ice-water, until it becomes smooth and flexible, then make of it a little cake like that of the paste and throw it in a bowl of cold water. When the dough has rested take the butter from the water, wipe it with a cloth and dip it in flour. Roll the paste only as long as it is necessary to enclose within the cake of is placed in the middle and the edges of the sheet of paste are drawn over it, closing well with fingers moistened in a little water so that no air remains inside. Then begin to flatten, first with the hands, then with the rolling pin, making the sheet as thin as possible, but taking care that the butter does not come out. If this happens throw at once a flour where the butter appears and always have the marble slab (or bread board) and the rolling pin sprinkled with flour. Fold it over, making three even layers of paste, and again roll the folded strip, repeating the operation six times and letting the paste rest from time to time for a few minutes. At the last time, fold it in two and reduce it to the necessary thickness is, about one third of an inch. After each folding press the edges gently with the rolling pin to shut in the air, and turn the paste so as to roll in a different direction. When the paste has had six turns cut it into the desired forms and put on ice, or in a cold place for twenty to thirty minutes before putting it on the oven, which must be very hot, with the greatest heat at the bottom. The puff past is used for pate shells and volau-vent cake and for light pastries of all kinds.

From The Italian Cook Book: The Art of Eating Well, 1919, page 52. Read from the scan by computer, so a word may be off; the page itself shows the original.

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(Ripieno di came per pasticcini di pasta sfoglia) This stuffing can be made either with stewed or or sweetbreads. The latter are preferable, being more delicate and a taste of truffles greatly improves the stuffing. If sweetbreads are used, put them on the fire with a piece of butter and season with salt and pepper. When they have begun to take color, complete the cooking with some brown cut them in pieces as little as a bean. Add one or two spoons of Balsamella (see No. 54) a tongue, one or two of ham cut in squares, a pinch of grated cheese and a taste of nutmeg, seeing that the ingredients are in such quantities as to make the mixture tasty and delicate. Leave it cool well, as in this way it hardens and can be worked better. In order to enclose it in pate shells made with puff-paste (see No. 57) there are two ways. One is to cook the shells filled with the stuffing, the other to fill them after they are cooked. first case put the stuffing in the prepared disk of paste, moisten the edge with a wet finger, cover -with another disk of paste and cook. In the second case, which is more convenient because the shells can be prepared one day before, the two disks are put together without the stuffing, but in the upper disk a circular cut must be made as large as a half dollar coin. The pate on cooking swells and leaves an empty space in the interior. Lifting with the point of a knife the little circle above, which has the form of a cover, the interior space can be made larger, rilled with the stuffing and covered with the little cover. In this way it is enough to warm them before sending to the table. The puff-paste must always be glazed with the yolk of eggs. If a large vol-au-vent is to.be filled instead of little pate-shells, a ragout of chicken giblets and sweetbread, cut in large pieces, is better.

From The Italian Cook Book: The Art of Eating Well, 1919, page 56. Read from the scan by computer, so a word may be off; the page itself shows the original.

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(Fritto composto alia Bolognese) Take a piece of stewed lean veal, a little brain boiled or stewed, and a slice of ham. Chop and grind everything Add a yolk of egg or a. whole egg, according to the quantity, and a little (see No. 54). Put the hash on the fire and stir until the egg is cooked. Add finally grated cheese, a taste of nutmeg, and, if you have them, some truffles chopped very fine and put in a plate. When quite cold make some little balls as large as a walnut and roll them in flour. dip in beaten egg and bread crumb ground very fine, repeating the operation twice, and fry.

From The Italian Cook Book: The Art of Eating Well, 1919, page 57. Read from the scan by computer, so a word may be off; the page itself shows the original.

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(Fritto alia Romana) Put on the fire a hash of onion and butter and it is well browned cook in it a piece of lean veal seasoned with salt and pepper. the meat begins to brown put in a little sherry wine to complete the cooking. Pound the whole to soften it a little using the sauce remained and if is not enough add some broth and finally the yolk of an egg. See that the whole is not softened too much. Now take some wafers, not too thin and cut in squares similar to those used by druggists. Beat one egg and the white from the other egg, then take a wafer, dip it in the egg and place it on a layer of bread crumbs ground fine. On the wafer put a ball of the compound above, dip another wafer in the egg, it touch the bread crumbs only from the part that remains outside, and with this cover the compound attaching it to the lower wafer. Sprinkle again with bread crumbs if necessary and put the piece aside repeating the operation until all the meat is disposed of.

From The Italian Cook Book: The Art of Eating Well, 1919, page 58. Read from the scan by computer, so a word may be off; the page itself shows the original.

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(Frittelle di riso) Cook thoroughly Y^ Ib. of rice in about a pint of water giving it taste with a little piece of sugar and a taste of lemon peel. Leave it cool and then add three yolks of eggs and a little flour. Mix well and let the whole rest for several hours. When you are going to fry beat the white of an egg to a froth, add it to the rice and throw into the frying pan one tablespoonful at a time. Serve hot sprinkled with confectionery sugar.

From The Italian Cook Book: The Art of Eating Well, 1919, page 59. Read from the scan by computer, so a word may be off; the page itself shows the original.

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(Rognoni saltati) Take one large kidney, or two or. three small kidneys, open them and remove all the fat. Cut lengthwise in thin slices, salt and pour as much boiling water as is needed to cover them. the water is thoroughly cooled, drain it and wipe well the slices with a cloth, then put them in a frying pan with a small piece of butter.

From The Italian Cook Book: The Art of Eating Well, 1919, page 60. Read from the scan by computer, so a word may be off; the page itself shows the original.

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(Cosciotto di castrato in cazzaruola) Take a shoulder or a leg of mutton and after having boned, it lard it with small pieces of bacon dipped in salt and pepper. Salt moderately the meat then tie it tight and put it on the fire in a pan that contains a piece of butter and one large larded with clover. it begins to brown, take it away from the fire and add a cup of broth, or of water, a little bunch of greens and some tomatoes cut in pieces. Put again on a low fire and let it simmer for three hours, keeping the saucepan closed, but opening from time to time to turn the meat. it is cooked, throw away the onion, rub the sauce through a sieve, its fat and put it with the meat when served. The mutton must not be overdone, for in this case it cannot be sliced.

From The Italian Cook Book: The Art of Eating Well, 1919, page 61. Read from the scan by computer, so a word may be off; the page itself shows the original.

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(Scaloppine alia Livornese) Take some slices of tender beef, beat them well and put them in a saucepan with a piece of butter. is all melted, put one or two tablespoonfuls of broth to complete the cooking, season with salt and pepper, add a pinch of flour and before taking them from the fire put in a pinch of chopped parsley.

From The Italian Cook Book: The Art of Eating Well, 1919, page 61. Read from the scan by computer, so a word may be off; the page itself shows the original.

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(Scaloppine di came battuta) Take some good lean beef, clean it well, removing all little skins and tendons, then first chop and after grind the meat fine in the grinder. Season with salt, pepper and a pinch of grated cheese. Mix well and give the meat the form of a ball then with bread crumbs over and beneath flatten it with the rolling pin on the bread board making a sheet of meat as thick as a silver dollar. Cut it in square pieces, as large as the palm of the hand and cook in a saucepan with butter. When these cutlets are browned, pour over some tomato sauce and serve. If you prefer, use your hands instead of the rolling pin and then you can give them the shapes you like. If you have some left over meat this can perfectly well be mixed with the raw meat and chopped and ground together.

From The Italian Cook Book: The Art of Eating Well, 1919, page 62. Read from the scan by computer, so a word may be off; the page itself shows the original.

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(Scaloppine alia Genovese) Cut some lean veal meat into slices and, supposing it be a pound or a little more, without bones, chop one fourth of a middle-sized onion and put it in a saucepan with oil and a little piece of butter. Put over the cutlets, one layer over the other, season with salt and butter and put on the the meat which is below is browned put in a teaspoonful of flour and after a while a hash of parsley with half a clove of Then detach the cutlets the one from the other, mix them, let them drink in the sauce, then pour hot water and a little tomato sauce. it boil slowly and not much to complete the cooking and serve with abundant sauce and with little diamonds of toast.

From The Italian Cook Book: The Art of Eating Well, 1919, page 62. Read from the scan by computer, so a word may be off; the page itself shows the original.

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(Braciuoline ripiene) Slice from a piece of veal (about one pound) seven or eight cutlets and beat them well with a knife blade to flatten them. Then chop some tender veal meat and one or two slices of ham and add a small quantity of marrow bone (of veal) and grated cheese. The marrow and the grated cheese must be reduced to a paste with the blade of a knife. One egg is then added to tie up the hash and a pinch of pepper, but no salt on account of the ham and the cheese that already contain it. Spread the cutlets and put the hash in the middle, then roll them up and tie them with strong thread. Now prepare a small hash with a little onion, a piece of celery a piece of carrot and a small quantity of corned beef and put it in the fire in a saucepan with a small piece of butter, at the same time that you put the cutlets. pepper and when they begin to brown pour some tomato sauce and complete the cooking with Before serving, remove the thread with which the cutlets have been tied.

From The Italian Cook Book: The Art of Eating Well, 1919, page 63. Read from the scan by computer, so a word may be off; the page itself shows the original.

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make it simmer on a very low fire, seeing that it doesn't burn. When you serve with the gravy squeeze the juice of half a lemon over it. If desired a hard boiled egg can be put shelled in the center of the meat ball, so that it gives it a better appearance when sliced.

From The Italian Cook Book: The Art of Eating Well, 1919, page 64. Read from the scan by computer, so a word may be off; the page itself shows the original.

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(Agnello ai piselli) Take a piece of lamb from the hind side, lard it with two cloves of garlic cut in little strips and with some sprigs of rosemary. Chop fine a piece of lard and a slice of corned beef. Put the lamb on the fire with this hash and a little oil and let it brown after seasoning with it is browned add a piece of butter, some tomato sauce, or tomato paste dissolved in water or soup stock and complete the cooking.

From The Italian Cook Book: The Art of Eating Well, 1919, page 65. Read from the scan by computer, so a word may be off; the page itself shows the original.

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two small onions, brown them with a piece of butter and when they are browned put the meat and season with salt and pepper. Wait until the meat begins to brown and then add another piece of butter dipped in Mix the whole and complete the cooking with soup stock or water with bouillon cubea poured in little by little.

From The Italian Cook Book: The Art of Eating Well, 1919, page 65. Read from the scan by computer, so a word may be off; the page itself shows the original.

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(Stufatino di petto di vitella) Break a piece of breast of veal leaving all its bones. Make a hash with garlic, parsley, celery and carrot; add oil, pepper and salt and put on the fire with the meat. Turn it over often, and when it begins to brown, sprinkle over a pinch of flour and a little tomato sauce or tomato paste diluted in water.. Complete the cooking with broth or Finally add a piece of butter and pieces of celery cut in big pieces which must have been before half cooked in water and browned in butter. Care must be taken to keep the saucepan alwaya covered, in this as in other stews.

From The Italian Cook Book: The Art of Eating Well, 1919, page 66. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Boil some tripe in water and when it is boiled, cut it in strips, one quarter of an inch wide and wipe it well with a cloth. Then put it in a saucepan with butter, and when is melted, add some brown stock or good tomato sauce. Season with salt and pepper, cook thoroughly and add a pinch of grated cheese before taking from the saucepan.

From The Italian Cook Book: The Art of Eating Well, 1919, page 67. Read from the scan by computer, so a word may be off; the page itself shows the original.

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(Fegato di vitella al sugo) Chop fine a scallion or an onion, make it brown in oil and butter, and when it has taken a dark red color, throw in the liver cut in thin When half cooked season with salt, pepper and a pinch of chopped parsley. it simmer on a low fire so that the gravy remains, and serve in its gravy, squeezing over some lemon juice when sent to the table. In this and in similar cases, when using seallions or onions, some advise putting these in a cloth after being chopped and dip them in cold water squeezing them dry after.

From The Italian Cook Book: The Art of Eating Well, 1919, page 67. Read from the scan by computer, so a word may be off; the page itself shows the original.

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(Braciuole di castrato e filetto di vitella) Put in saucepan a slice of ham, some butter, a little bunch composed of carrot, celery and stems of parsley and over this some whole cutlets of mutton seasoned with them brown on both sides, add another piece of if necessary, and add to the cutlets some sweetbreads and fresh or dry mushrooms (the latter softened in water, all cut in pieces. When all this begins to brown, pour some soup stock and let it simmer on a low fire. Sprinkle a little flour and finally pour a wineglass (or half a tumbler) of white wine leaving it boil a little more. When ready to serve remove the ham and the greens, rub the gray through a sieve and remove the superfluous fat.

From The Italian Cook Book: The Art of Eating Well, 1919, page 68. Read from the scan by computer, so a word may be off; the page itself shows the original.

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(Filetto al marsala) Roll a piece of the tenderloin, tie it and, if it is about two pounds, put it on the fire with a middle-sized onion cut in thin slices, some thin slices of ham and a piece of butter, seasoning but moderately with salt and pepper. When it is browned from all sides and the onion is consumed, sprinkle a pinch of flour, let this take color and then pour some soup stock or water. it simmer on a low fire, then rub the gravy through a sieve, skim off the fat and with this and half a small tumbler of Marsala or Sherry wine put it back on the fire to simmer again.

From The Italian Cook Book: The Art of Eating Well, 1919, page 69. Read from the scan by computer, so a word may be off; the page itself shows the original.

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(Sfornato di riso con rigoglie) Make a good brown stock (see No. 13) and use the same for the rice as well as for the giblets. To these add some thin slices of ham and brown first in butter, seasoned moderately with completing the cooking with brown A of mushrooms will be found useful. Brown the rice equally in butter, then complete the cooking with hot water. Drain and put the brown stock, adding grated cheese and two beaten eggs, when the rice has cooled a little. Take a smooth mold, round or oval, grease it evenly with butter, cover the bottom with buttered paper and place in it the rice to harden it in the oven. When taken from the mold pour over the gravy from the slighthly thickened with a pinch of flour and serve with the giblets around, seeing that there is plenty of gravy for

From The Italian Cook Book: The Art of Eating Well, 1919, page 70. Read from the scan by computer, so a word may be off; the page itself shows the original.

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(Budino alia genovese) Chop together a slice of veal, some chicken breast and two slices of ham and then grind or better pound them, with a small piece of butter, a tablespoonful of grated cheese and a crumb of bread soaked with milk. Rub through a sieve and add three tablespoonfuls of Balsamella (see No. 54) which you will make thick enough for this dish, three eggs and just a taste of nutmeg, mixing everything well. Take a smooth mold, grease it evenly with butter and put on the bottom a sheet of paper, cut according to the shape of the bottom and equally greased with butter. Pour over the above ingredients and cook in a vessel immersed in boiling water (double boiler) When taken from the mold, remove the paper and in its place put a gravy formed with chopped giblets cooked in brown hot.

From The Italian Cook Book: The Art of Eating Well, 1919, page 71. Read from the scan by computer, so a word may be off; the page itself shows the original.

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(Pane di fegato) Cut about one pound of liver in slices and four chicken livers in two parts and put all this in a saucepan with rosemary and a piece of butter. When this is melted put in another piece and season with salt and pepper. After four or five minutes at a live fire, remove the liver (dry) and grind it together with the rosemary. In the gravy that remains in the saucepan put a big crumb of bread, cut into small pieces and make a paste that will also be ground with the liver. Then rub everything through a sieve, add one whole egg and two yolks and a pinch of grated cheese, diluting with brown stock or water. Finally put in a smooth mold with a sheet of paper in the bottom, all evenly greased with butter and cook in a double boiler. Remove from the mold when cool and serve cold, with gelatine.

From The Italian Cook Book: The Art of Eating Well, 1919, page 72. Read from the scan by computer, so a word may be off; the page itself shows the original.

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(Vitello tonnato) Take two pounds of meat without bones, remove the fat and tendons, then lard it with two anchovies. These must be washed and boned and cut lengthwise, after opening them, making in all eight Tie the piece of meat not very tight and boil it for an hour and a half in enough water to cover it completely.

From The Italian Cook Book: The Art of Eating Well, 1919, page 72. Read from the scan by computer, so a word may be off; the page itself shows the original.

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(Zucchini ripieni) For a description of the Zucchini see No. 32. To make the stuffed zucchini first cut them lengthwise in two halves and remove the interior pulp, leaving space enough for the filling. Take some lean veal (quantity in proportion to the squashes) cut it into pieces and place it on the fire in a saucepan with a hash of onion, parsley, celery, carrot, a little corned beef cut in little pieces, a oil, it often with a spoon and when the meat is brown pour in a cup of water and then another after a while. Then rub the gravy through a sieve and put it aside. Chop the cooked meat fine and grind it in the grinder and make a hash of it and one egg, a little grated cheese, a crumb of bread boiled in milk or in soup stock and just a taste of nutmeg. Put this hash inside each half squash and put them to brown in butter, completing the cooking with the gravy set aside.

From The Italian Cook Book: The Art of Eating Well, 1919, page 73. Read from the scan by computer, so a word may be off; the page itself shows the original.

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(Fagiolini e zucchini saute) Brown in butter some string beans, that have been previously half cooked in water and some raw squashes cut in cubes. Put the squashes in only when the butter is beginning to brown. Season moderately with salt and butter and add some brown stock or good tomato sauce.

From The Italian Cook Book: The Art of Eating Well, 1919, page 74. Read from the scan by computer, so a word may be off; the page itself shows the original.

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(Fagiuolini in salsa d'uovo) Take less than a pound of string beans, cutting off the two points and removing all the strings, and then cook them partially in water moderately salted. Take them from the kettle, drain, and brown with butter, Beat one yolk with a teaspoonful of flour and the juice of half a small lemon, dilute with half a cup of cold broth from which the fat has been removed and put liquid on the in a small saucepan stirring continually. the liquid has become, through the cooking, like a cream, pour it on the string beans that you will keep on the fire a little longer, with the sauce. The string beans so prepared can be served with boiled beef.

From The Italian Cook Book: The Art of Eating Well, 1919, page 75. Read from the scan by computer, so a word may be off; the page itself shows the original.

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(Sformato di fagiolini) Take one pound of string beans, seeing that they are quite tender. Cut off the ends and remove the strings. Throw them into boiling water with a pinch of salt and when they are half cooked take them away and put them in cold water. If you have brown stock complete the cooking with this and with butter, otherwise brown a piece of onion, some parsley, a piece of celery and olive oil. When the onion is browned put in the string beans and complete the cooking with a little water if necessary. Prepare a Balsamella sauce (No. 54) with a small piece of butter, half a teaspoonful of flour and half a cup of milk. With this, a tablespoonful of grated cheese and four beaten eggs bind the string beans when they are cold, mix and put in a mold, evenly greased with butter and the bottom covered with paper. Cook in a double boiler and serve hot.

From The Italian Cook Book: The Art of Eating Well, 1919, page 75. Read from the scan by computer, so a word may be off; the page itself shows the original.

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(Sformato di cavolnore) Take a good sized cauliflower, remove the stalk and outside leaves, half cook it in water and then cut it small Salt them and put them to brown with a little piece of butter and then complete the cooking with a cup of milk. Then rub them through a sieve. Prepare a Balsamella (No. 54) and add it to the cauliflower with 3 beaten eggs and a tablespoonful of grated cheese. Cook in a greased mold and serve hot.

From The Italian Cook Book: The Art of Eating Well, 1919, page 76. Read from the scan by computer, so a word may be off; the page itself shows the original.

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(Sformato di carciofi) Remove the outside leaves of the artichokes, the harder part of all leaves, and clean the stalks without removing them. Cut each artichoke four parts and put them to boil in salt water for only five minutes. If left longer on the they become too soaked in water and lose their from the water, drain them, grind or pound and rub them through a sieve. Season the pulp so obtained with two or three beaten eggs, two or three tablespoonfuls of (No. 54) grated cheese, salt and a taste of nutmeg, but taste the seasoning several times to see that it is correctly dosed.

From The Italian Cook Book: The Art of Eating Well, 1919, page 77. Read from the scan by computer, so a word may be off; the page itself shows the original.

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oil begins to splutter, put the mushrooms in without dipping in flour, season with salt and pepper and when they are half cooked pour in some tomato sauce. Be sparing however, with the seasoning, in order that the mushrooms do not absorb it too much and so lose some of their own delicate flavor.

From The Italian Cook Book: The Art of Eating Well, 1919, page 78. Read from the scan by computer, so a word may be off; the page itself shows the original.

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middle-sized egg-plants are to be preferred, as the big ones have sometimes a slightly bitter Remove the skin, cut into cubes, salt and leave them in a plate for a few hours. Then wipe them to remove the juice that they have thrown out, dip in flour and fry in oil.

From The Italian Cook Book: The Art of Eating Well, 1919, page 79. Read from the scan by computer, so a word may be off; the page itself shows the original.

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(Melanzane al forno) Skin five or six egg-plants, cut them in round slices and salt them so that they throw out the water that they contain. After a few hours dip in flour and frying oil. Take a fireproof vase or baking tin and place the slices in layers, with grated cheese between each layer, abundantly seasoned tomato sauce (No. 12). Beat one egg with a pinch of salt, a tablespoonful of tomato a teaspoonful of grated cheese and two of crumbs of bread, and cover the upper layer with this sauce.

From The Italian Cook Book: The Art of Eating Well, 1919, page 80. Read from the scan by computer, so a word may be off; the page itself shows the original.

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(Sedano per contorno) The following are three ways to prepare celery to be served as seasoning or seasoning for meat dishes. For the first two make the pieces about four inches long, and two inches for the third. The stalk must be skinned, cut crosswise and left attached to the rib of the celery. Boil it in water moderately salted not over five minutes and remove dry.. Put the celery to brown in butter, then complete the cooking with brown (No. 13) and sprinkle with grated cheese when serving. 2. Put in saucepan a piece of butter and a hash made with ham and a middle sized onion, chopped fine. Add two cloves and make it boil. When the onion is browned add soup stock or hot water with bouillon cubes and complete the cooking. Then rub everything through a sieve and put the gravy in a plate with the celery, seasoning with pepper only, as the salt is already in the ham and serve with the gravy. 3. Dip the celery in flour and in the paste for frying (No. 58) and fry in fat or oil. Or else dip in flour and then in beaten egg, wrap in bread crumbs and fry.

From The Italian Cook Book: The Art of Eating Well, 1919, page 81. Read from the scan by computer, so a word may be off; the page itself shows the original.

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(Carciofi in salsa) Remove the hard leaves of the artichokes, cut the points and skin the stalk. Divide each artichoke into four parts or six if they are big, and put them on the fire with butter in proportion, seasoning with salt and pepper. Shake the saucepan to turn them and when they have absorbed a good part of the melted butter, pour in some broth to complete the cooking. Remove them dry, and in the gravy that remains put a pinch of chopped parsley, one or two teaspoonfuls of cheese grated fine, lemon juice, more salt and pepper if needed, and, mixing the whole, make it simmer for a while. Then remove the sauce from the fire and add one or two yolks of egg, according to the quantity and put back on the fire with more broth to make the sauce loose. Put the artichokes in the sauce this second time to heat them and serve especially as a side-dish for boiled meat.

From The Italian Cook Book: The Art of Eating Well, 1919, page 82. Read from the scan by computer, so a word may be off; the page itself shows the original.

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(Carciofi ripieni) Cut the stalk at the base, remove the small outside leaves and wash the artichokes. Then cut the top and open the internal leaves so that you can cut the bottom with a small knife and remove the hairy part if it is there. Keep aside the small interior to put them the stuffing. This, if to be used, for example, for six artichokes, must be composed of the above small leaves, J/g Ib. of ham more lean than fat, one fourth of a small onion, just a taste of garlic, some leaves of celery or parsley, a pinch of dry mushrooms, softened in water, a crumb of bread and a pinch of pepper, but no salt. First chop the ham, then grind everything together and with the hash fill the artichokes, and put them to cook standing on their stalks in a saucepan with some oil, salt and pepper. prefer to give the artichokes a half cooking in water before stuffing it, but it is hardly advisable, because in this way they lose part of their special flavor.

From The Italian Cook Book: The Art of Eating Well, 1919, page 82. Read from the scan by computer, so a word may be off; the page itself shows the original.

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(Carciofi ripieni di came) For six artichokes, make the following stuff-, ]/4 Ib. lean veal. Two slices of ham, more fat than lean. The interior part of the artichokes. One fourth of onion (small). Some leaves of parsley. One pinch of softened dried mushrooms. One small crumb of bread rolled and sifted. One pinch of grated cheese. When the artichokes have been browned with oil alone, pour a little water and cover with a moistened cloth kept in place by the cover. The steam that surrounds the artichokes cooks them better.

From The Italian Cook Book: The Art of Eating Well, 1919, page 83. Read from the scan by computer, so a word may be off; the page itself shows the original.

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(Piselli alia francese) The following recipe is good for one of fresh peas. Take two young onions, cut them in half, put some stems of parsley in the middle and tie them. Then put them into the fire with a piece of butter and when they are browned, pour over a cup of soup stock. Make it boil and when the onions are softened rub them through a sieve together with the gravy that you will then put on the fire with the peas and two whole hearts of lettuce. Season with salt and pepper and let it simmer. When the peas are half cooked add another piece of butter dipped in a scant spoonful of flour and pour in some broth, if necessary. Before sending to the table put in two yolks of eggs dissolved in a little broth. The following recipe is simpler than the preceding, but not so delicate. Cut an onion in very thin slices and put it on the fire in a saucepan with a little butter. When it is well browned add a pinch of flour, mix and then add according to the quantity, a cup or two of soup stock or water with bouillon cubes and allow the flour to cook. Put in the peas, season with salt and pepper and add, when they are half cooked, one or two whole hearts of lettuce. Let it simmer, seeing that the gravy is not too thick. Before serving remove the lettuce.

From The Italian Cook Book: The Art of Eating Well, 1919, page 84. Read from the scan by computer, so a word may be off; the page itself shows the original.

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(Piselli col prosciutto) Cut in two one or two young onions, according to the quantity of the peas and put them on the fire with oil and one thick slice of ham cut into small cubes. Brown until the ham is shrivelled; then put the peas in, season with a pinch of pepper and very little salt, mix and complete the cooking with broth, adding a little butter. Before serving, throw the onion away.

From The Italian Cook Book: The Art of Eating Well, 1919, page 85. Read from the scan by computer, so a word may be off; the page itself shows the original.

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(Cavolnore colla balsamella) Remove from a good sized cauliflower the external leaves and the green ribs, make a deep cut crosswise in the stalk and cook it in salted water. Then cut it in sections and brown with salt and pepper. Put it in a baking tin, throw over a small pinch of grated cheese, cover the (No. 54) and brown the surface. this cauliflower as an entremets or as a side-dish with boiled chicken or a stew.

From The Italian Cook Book: The Art of Eating Well, 1919, page 87. Read from the scan by computer, so a word may be off; the page itself shows the original.

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(Cavolo ripieno) Take a big cabbage, remove the hard outside cut the stem off even with the and give it half cooking in salt water. Put it upside down to drain, then open the leaves one by one until the heart is exposed and on this put the stuffing. Bring up all the leaves, close them and tie with thread crosswise. The stuffing can be made with milk alone, or sweetbread or liver, all chopped fine. To make it more delicate, add some balsamella (No 54) a pinch of grated cheese, one yolk of egg and a taste of nutmeg. Complete the cooking of the cabbage in the sauce of this stew, adding a little butter, on a low fire or in the oven kept low. Instead of filling the whole cabbage, the larger leaves may be filled one by one, rolling and tying them.

From The Italian Cook Book: The Art of Eating Well, 1919, page 87. Read from the scan by computer, so a word may be off; the page itself shows the original.

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(Spinaci per contorno) After cooking the spinach in boiling water and chopping them fine, the spinach can be cooked in different ways:. With butter, salt and pepper, adding a little brown stock, if you have it, or a few tablespoonfuls of broth, or milk. (onion chopped very fine) and butter. 3. With butter salt and pepper, adding a very small pinch of grated cheese. 4. With butter, a drop of olive oil and tomato (No. 12) or tomato diluted with soup stock or water.

From The Italian Cook Book: The Art of Eating Well, 1919, page 88. Read from the scan by computer, so a word may be off; the page itself shows the original.

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bottom with grated cheese and dispose over the points of the asparagus one near the other; season with salt, pepper, grated cheese and little pieces of butter. Make another layer of asparagus and, seasoning in the same way, continue until you have them. Be moderate in the seasoning. Cross the layers of asparagus like a trestle, put on the oven and keep until the seasoning, is melted. Serve hot. If you have some brown stock, parboil them first and complete the cooking with brown stock, adding a little bust and dusting moderately with grated cheese.

From The Italian Cook Book: The Art of Eating Well, 1919, page 89. Read from the scan by computer, so a word may be off; the page itself shows the original.

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(Pesce col pane grattato) This, which can also be served as a side-dish, is made especially when you have boiled fish of good quality left over. Cut it into little pieces, remove carefully all the bones, then put it in the balsamella (No. 54) and season with enough salt, grated cheese and some mushrooms chopped fine. If dried mushrooms soften in water first. Then take a proof plate, grease it evenly with butter and dust with bread crumbs ground fine; pour into it the fish prepared as above and cover with a thin layer of bread crumbs. Finally put over a piece of butter, brown in the oven and serve hot.

From The Italian Cook Book: The Art of Eating Well, 1919, page 90. Read from the scan by computer, so a word may be off; the page itself shows the original.

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(Pesce a taglio in umido) The fish that can be used for this dish are the tunny, the umber or grayling, the sword fish and any piece of fish of large size and good savor. A pound may be sufficient for four or five persons. Remove the scales, clean and dry well, dip in flour and put to brown in a little oil. Remove dry, throw away the oil that remains and clean the saucepan. Make a hash, chopped very fine, with half a middle sized onion, a piece of white celery and a good pinch of parsley. Put this to brown on the fire with sufficient oil and season with salt, pepper and one whole clove. When it is browned put abundant tomato sauce (No 12) or tomato diluted in broth or water. Let it simmer for a while, then place the fish to complete the cooking, turning it over frequently. The fish must be served with this thick gravy that ought to be abundant.

From The Italian Cook Book: The Art of Eating Well, 1919, page 90. Read from the scan by computer, so a word may be off; the page itself shows the original.

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(Anguille in urnido) For this dish it is preferable to have good sized eels that must not be skinned, but cut in small Chop some onion and parsley, put fire with oil, salt, and pepper, and when the onion is browned, add the pieces of eel. Wait until it has absorbed the taste of the onion sauce and then complete the cooking with tomato sauce (No. 12). See that there is plenty of gravy and serve with little squares or diamonds of toast.

From The Italian Cook Book: The Art of Eating Well, 1919, page 92. Read from the scan by computer, so a word may be off; the page itself shows the original.

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(Arselle in salsa d'uovo) A good washing with fresh water is sufficient for mussels that do not have any sand to be cleaned away. Put them on the fire with a sauce of oil, parsley and a pinch of pepper. Shake them and keep the saucepan covered seeing that they do not absorb all of the sauce. Take them out when they are open and prepare the following sauce: one or more yolks of egg, according to the quantity, lemon juice, one teaspoonful of flour, broth and some of their own juice. Cook this sauce until it becomes a smooth cream and pour it on the mussels when they are served.

From The Italian Cook Book: The Art of Eating Well, 1919, page 93. Read from the scan by computer, so a word may be off; the page itself shows the original.

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(Baccala fritto) Place the codfish on the after washing as explained in No. in a kettle with cold water and as salt, and as soon as the water boils, remove the codfish. After boiling cut it in little pieces and remove all the bones. Sprinkle some flour and dip in a frying paste composed of water, flour and a oil. Fry in oil and serve hot.

From The Italian Cook Book: The Art of Eating Well, 1919, page 95. Read from the scan by computer, so a word may be off; the page itself shows the original.

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(Cotolette di baccala) Boil as explained above and, if the quantity is one pound or a little more put together two anchovies and some parsley, chopping everything together very fine. Add some pepper, a tablespoonful of grated three or four tablespoonfuls of pap, composed of bread crumbs in large pieces, water and butter, and two eggs. Give the compound the form of several flat cutlets,dip them in beaten egg and in ground bread crumbs. Fry in oil and serve with lemon, or tomato sauce.

From The Italian Cook Book: The Art of Eating Well, 1919, page 95. Read from the scan by computer, so a word may be off; the page itself shows the original.

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(Palombo fritto) Cut the dogfish in slices, not very thick, and place it in a plate with beaten eggs somewhat salted. Leave for some hours until half an hour before frying, dip the slices in a mixture of bread crumbs, grated cheese, garlic and parsley chopped salt and pepper. A clove of is sufficient for one pound of fish. Fry in oil and serve with lemon.

From The Italian Cook Book: The Art of Eating Well, 1919, page 96. Read from the scan by computer, so a word may be off; the page itself shows the original.

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(Arrosto di vitella) Choose for that milk veal that is to be found all the year round, although it is always better during the spring or summer. The piece or pieces of veal can be cooked in a saucepan, slightly larded with garlic and rosemary, with oil, butter and a hash of corned beef, salt, pepper and tomato sauce. In the gravy fresh peas can be cooked.

From The Italian Cook Book: The Art of Eating Well, 1919, page 98. Read from the scan by computer, so a word may be off; the page itself shows the original.

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(Arrosto morto) This can be done with all kinds of meats, but the best is milk veal. Take a good piece of the loins, roll it and tie with a string and put on the fire with good olive oil and butter, both in small quantity. Brown well from all sides, salt when half cooked and complete the cooking with a half cup of broth, seeing that little juice remains. If no broth is at hand, use tomato sauce, or tomato paste diluted with water. Some corned beef chopped fine can also be added.

From The Italian Cook Book: The Art of Eating Well, 1919, page 98. Read from the scan by computer, so a word may be off; the page itself shows the original.

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(Arrosto d'agnello) Take a leg of lamb and season it with oil and a drop of vinegar. Pierce it here and there with the point of a knife and leave it like this for several hours. Also lard it with bay leaf or rosemary to be removed when serving. The leg of lamb can be baked or, as the Italians do, cooked at the spit.

From The Italian Cook Book: The Art of Eating Well, 1919, page 100. Read from the scan by computer, so a word may be off; the page itself shows the original.

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(Cosciotto di castrato arrosto) Before cooking see several days elapse after the animal has been butchered. This, naturally, according to the temperature. Beat it well with a wooden mallet, then skin and remove the middle bone, without spoiling the meat. Then tie it and give it a good fire at the beginning, covering the fire when half cooked. Let it cook in its own juice and in a cup of broth strained to remove the fat; nothing else. Salt when it is almost cooked, but see that it is neither too well done nor rare, just medium. Serve with its juice apart in a sauce.

From The Italian Cook Book: The Art of Eating Well, 1919, page 100. Read from the scan by computer, so a word may be off; the page itself shows the original.

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(Arrosto di lepre) The part of the hare fitted for roast is the hind quarters, but the limbs of this game are covered with little skins that must be carefully removed, before cooking, without cutting the muscles. Before roasting keep it soaking for twelve or fourteen hours in a liquid prepared as follows: put on the fire in a kettle three tumblers of water with half a tumbler of vinegar or less in proportion with the piece to be cooked, three of four scallions chopped fine, one or two bay-leaves, a bunch of parsley, a little salt and a pinch of pepper; make it boil for five or six minutes, cool and pour when cold over the hare. When you remove the latter from the liquid wipe it and lard it all with little pieces of good bacon. Cook on a low it sufficiently and grease with cream and nothing else. Never use the liver of the hare which, it is said, is very indigestible.

From The Italian Cook Book: The Art of Eating Well, 1919, page 101. Read from the scan by computer, so a word may be off; the page itself shows the original.

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( Arrosto morto lardellato) Take a piece short and thick of beef or veal, quite tender and weighing about two pounds or a little more. Lard it with ham or bacon cut in pieces. Tie with a string and put it in a stewpan with a piece of butter, one fourth of a middle-sized onion cut in two pieces, three or four ribs of celery half an inch thick and as many slices of carrot. Season with salt and pepper and the meat begins to brown turning it often pour over one cup of water and complete the cooking on a low fire, leaving it to absorb great part of the gravy. See, however, it doesn't dry up and become black. When you send to the strain the juice that has remained and pour it on the meat, that may be surrounded potatoes cut in or kept whole if small, previously browned in butter or oil.

From The Italian Cook Book: The Art of Eating Well, 1919, page 102. Read from the scan by computer, so a word may be off; the page itself shows the original.

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(Piccione a sorpresa) The pigeon (or chicken) must be opened and stuffed with a cutlet of milk veal. Of course this cutlet must be of proportionate size. Beat it well to render it thinner and more tender, season with salt, pepper, a pinch of spices and little pieces of roll it and put inside the pigeon sewing the opening. The liver and giblets of the pigeon can be cooked apart in brown stock or in butter, after being chopped. With the resulting gravy the cutlet can be smeared. In this way the different flavor of the two qualities of meat is better amalgamated.

From The Italian Cook Book: The Art of Eating Well, 1919, page 102. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Braciuola di manzo ripiena) The ingredients for this dish are a slice of beef half an inch thick, weighing about one pound, half a pound or less of lean milk veal, two small slices of ham and two or three of tongue, one scant tablespooful of grated cheese, a piece of butter, two chicken livers, one egg, a crumb of bread as large as a closed fist. Make a hash with a small onion, a little celery, carrot and parsley, put it on the fire with the butter and when it is browned, place in the saucepan the veal cut in small pieces and the chicken livers, salt and pepper and complete the cooking with a little broth. Remove the veal and chicken when cooked, and chop them fine. In the gravy that remains make a pap rather hard with the crumb of bread, moistening with broth if necessary. Now mix the chopped meat, the pap, the eggs, the cheese, the ham and tongue cut in little pieces. When the stuffing is composed thus, dip the cutlet in water, in order to stretch it better, beat it with the back of the knife and flatten with its blades. Put the stuffing inside and roll up and tie tightly with a string crosswise. Roast or bake with oil and salt.

From The Italian Cook Book: The Art of Eating Well, 1919, page 103. Read from the scan by computer, so a word may be off; the page itself shows the original.

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(Polio ripieno) For a middle-sized fowl use the following ingredients: two sausages, the liver and giblets of the fowl, eight or ten chestnuts well roasted, some pieces of mushrooms, a taste of nutmeg, one egg. If, instead of a fowl, it is a turkey, double the dose. Begin by giving the sausages and the giblets half a cooking, moistening them with a little broth if necessary. Season with a little salt and pepper on account of the sausages that already contain them. Remove them and in the gravy that remains put a crumb of bread, in order to obtain with a little broth two tablespoonfuls of thick pap. Skin the sausages, chop the chicken giblets and the giblets and grind everything together with the chestnuts, the egg and the pap; is the stuffing with which the fowl is to be filled, to be baked afterward. It is more tasty cold than hot, and it can also be cut better.

From The Italian Cook Book: The Art of Eating Well, 1919, page 104. Read from the scan by computer, so a word may be off; the page itself shows the original.

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(Polio al diavolo) This ought to be cooked with Cayenne pepper and served with a highly seasoned sauce, but not everybody likes that and a simpler way to cook the chicken "al diavolo" is the following: Take a young chicken, remove the neck and the legs, open it all in front and flatten it open as much as possible. Wash and wipe dry with a towel, then put it on the grill and when it begins to brown turn it. Grease it with melted butter or with oil, using a brush, and season with salt and pepper. The later may be Cayenne pepper for those who like it. Keep turning and greasing until it is all cooked. To prepare the sauce piquante that many like with chicken broiled in this way, put four tablespoonfuls of butter in a saucepan and when it begins to brown add two tablespoonfuls of flour and stir until it is well browned, but do not let it burn. Draw to a cooler place on the range and slowly add two cupfuls of brown stock, stirring constantly, add salt and a dash of Cayenne and let simmer for ten minutes. In another saucepan boil four tablespoonfuls of vinegar one spoonful of chopped onion, one teaspoonful of sugar rapidly for five minutes; then add it to the sauce and at the same time add one tablespoonful of chopped capers two tablespoonfuls of chopped pickle and one teaspooful of tarragon vinegar. Stir well and let cook for two minutes to heat the pickles. If the sauce becomes too thick dilute it with a little water. This sauce is excellent for baked fish and all roasts and boiled meats, besides being a fitting condiment for the chicken "al diavolo".

From The Italian Cook Book: The Art of Eating Well, 1919, page 105. Read from the scan by computer, so a word may be off; the page itself shows the original.

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(Polio in porchetta) Fill a chicken with thin strips of ham, about half an inch wide. Add three cloves (or sections) of garlic, two little bunches of fennel and a few grains of pepper. Season outside with pepper and cook in a saucepan with butter, or preferably bake in the oven. Sausages cut lengthwise and previously skinned can be substituted for the ham.

From The Italian Cook Book: The Art of Eating Well, 1919, page 106. Read from the scan by computer, so a word may be off; the page itself shows the original.

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(Polio saltato) Take a young chicken, remove the neck and trim the wings. Cut away the legs. Cut the chicken into six pieces. Remove some of the bones. Beat an egg with a teaspoonful of water and place in it the pieces of chicken after dipping them in flour and seasoning generously with salt and pepper. Leave the pieces in the egg until it is time for cooking. Then take the pieces one by one, sprinkle with bread crumbs and place a saucepan with a good piece of butter on the fire. When the butter begins to brown put in the pieces of chicken from the side of the skin, then turn them when browned to the other side. Let them on a good fire for about ten minutes. Serve with lemon. The chicken prepared in this way is good also when cold.

From The Italian Cook Book: The Art of Eating Well, 1919, page 106. Read from the scan by computer, so a word may be off; the page itself shows the original.

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(Gallina di Faraone) This fowl, that resembles the partridge, should not be too fresh, like all game. The best way to cook the African hen is roasted at the spit. Put in the inside a ball of butter dipped in salt and wrap it in a piece of paper greased with butter and sprinkled with salt. This paper must be removed when the fowl is nearly cooked, and then the cooking is completed greasing with more butter and adding more salt.

From The Italian Cook Book: The Art of Eating Well, 1919, page 107. Read from the scan by computer, so a word may be off; the page itself shows the original.

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(Lombo di maiale arrosto) The loin of pork, cut in little pieces forms an excellent roast at the spit. The pieces of pork are to be divided by little pieces of toast and greased with oil. If the pork is to be baked, choose that piece of the loin that has its ribs and that may weigh six or eight pounds.

From The Italian Cook Book: The Art of Eating Well, 1919, page 109. Read from the scan by computer, so a word may be off; the page itself shows the original.

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(Agnello aiPOrientale) This is a way to cook lamb in use in the Orient and adopted by the Italians, especially in Southern Italy. The leg of lamb is to be larded with the larding pin with slices of bacon seasoned with salt and pepper, greased with butter or milk, or milk alone and salted when half cooked. The Arabs, who are very fond of this dish, do not lard it, as pork is forbidden by their religion, but cook it with an abundance of milk.

From The Italian Cook Book: The Art of Eating Well, 1919, page 109. Read from the scan by computer, so a word may be off; the page itself shows the original.

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(Piccioue in gratella) Take a young, but fat pigeon, divide it in two parts lengthwise and flatten' it well the hands. Then put it to brown in oil for four or five minutes, just to harden the meat. Season when still hot with salt and pepper, then arrange it as follows. Melt in the fire, without boiling it, a piece of butter and mix the liquid butter with one beaten egg. Dip the pigeon in the butter and egg and keep it until it absorbs them. Then sprinkle with bread crumbs ground fine. Cook on a grill on a a low fire and serve with a sauce or a side dish.

From The Italian Cook Book: The Art of Eating Well, 1919, page 110. Read from the scan by computer, so a word may be off; the page itself shows the original.

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(Bistecca nel tegame) If you have a steak that does not appear to be too tender, put it in a saucepan with a piece of butter and some good olive oil, with a taste of garlic and bay-leaf or rosemary. Add, if necessary, a little broth or water or tomato sauce and serve with potatoes cooked gravy that can be made more abundant with more broth, butter and tomato sauce.

From The Italian Cook Book: The Art of Eating Well, 1919, page 110. Read from the scan by computer, so a word may be off; the page itself shows the original.

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(Rognone alle acciughe) Take a veal kidney, remove the fat, cut it open and cover with boiling water. When the water has cooled, remove the kidney, wipe with a cloth, and pass through it clean sticks to make it stay open. Season with melted butter, salt and pepper and leave it so prepared for an hour or two. Then take another piece of butter and two or three anchovies. Clean the latter, chop and mix with the butter with the blade of a knife, making a ball. Cook the kidney on the grill, but not too much, in order to keep it tender, put it on a plate and grease when hot with the ball of butter and anchovies.

From The Italian Cook Book: The Art of Eating Well, 1919, page 111. Read from the scan by computer, so a word may be off; the page itself shows the original.

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(Rognone di vitello affettato) Cut in slices one or two veal kidneys, removing the granulous part that is to be found in the middle, and put the slices in a saucepan with a piece of butter, a bunch of parsley chopped very fine together with a clove of garlic. Add a cup of hot broth; salt moderately and let it cook without boiling, the is reduced to about one third. One tablespoonful of vinegar adds a pleasant taste to this dish.

From The Italian Cook Book: The Art of Eating Well, 1919, page 111. Read from the scan by computer, so a word may be off; the page itself shows the original.

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(Rognone di montone alia graticola) After washing the kidneys, remove the filmy skin that covers them and cut them in the middle without, however, detaching campletely the two parts. Season with salt and pepper, grease with oil and put them on a strong fire on the grill. After ten or twelve minutes they will be broiled. Serve hot with parsley and slices of lemon.

From The Italian Cook Book: The Art of Eating Well, 1919, page 112. Read from the scan by computer, so a word may be off; the page itself shows the original.

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(Granelli di montone fritti) Wash, remove the skin that covers the kidneys and cut in very thin slices. Wipe with a cloth, dip first in ground bread crumbs, then in a beaten egg mixed with melted butter, then again in the bread crumbs. This must be done rapidly, at the time of frying, otherwise the bread crumbs absorb the moisture of the kidney and make them too hard. Melt a piece of butter in a saucepan on a strong fire and when it begins to brown, dip the slices of kidney. Turn often, sprinkle with a little parsley chopped fine, salt and serve with lemon.

From The Italian Cook Book: The Art of Eating Well, 1919, page 112. Read from the scan by computer, so a word may be off; the page itself shows the original.

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(Lingua di hue alle olive) Scald the tongue and peel off the skin. Then put it back to boil until fully cooked. Melt a piece of butter and brown half a medium sized onion cut in slices. When the onion is browned remove it from the butter and dilute in the latter a teaspoonful of flour. When the flour begins to brown, thin it with one or two cups of soup stock hot and passed through a sieve. Mix and boil for ten minutes, seasoning with When the sauce is prepared place the tongue in the saucepan containing it and let it cook again on a low fire for about an hour, turning it over frequently and keeping it moistened with the gravy. Cut some olives in a spiral to remove the stone and place it in the saucepan with the tongue. This becomes more tasty if left with the olives for one or two days.

From The Italian Cook Book: The Art of Eating Well, 1919, page 113. Read from the scan by computer, so a word may be off; the page itself shows the original.

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(Lingua di bue in stufato) Clean a fresh tongue of beef; put it in a plate, it generously and put it back in the ice-box or in the pantry, until the following day. After twenty-four hours, scald it in boiling water, skin and lard with little pieces of bacon and put it in a kettle or a large saucepan in which the seasoning is already placed. This seasoning consists of |/2 lb bacon cut in very thin j/4 lb. butter, one or two thin slices of ham and two middle sized onions, sliced. Sprinkle the tongue with flour, surround it with chopped meat and place the saucepan on the fire. When the tongue begins to brown, pour five or six cups of soup stock and one cup of water. Add the usual bunch of greens, two or three cloves, salt, a pinch of pepper and one of cinnamon. Cover the saucepan tightly, boil for about four hours, rub the sauce through a sieve and serve everything hot.

From The Italian Cook Book: The Art of Eating Well, 1919, page 113. Read from the scan by computer, so a word may be off; the page itself shows the original.

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(Animelle di vitello) Keep in fresh water for an hour. Then place them in a skimmer (ladle with holes) and dip in boiling water or broth. After a brief boiling remove and cool in cold water. Then remove the veins and gullet, taking care not to tear them. The sweetbreads are prepared in various ways and here we give some of the best known: Sweetbreads with butter. Boil in broth or water, clean and cut into slices. Brown a piece of butter with salt and pepper. Then place the sliced sweetbreads and brown them. Before serving squeeze on a little lemon juice. The sweetbreads prepared in this way are served preferably with rice or vegetables.

From The Italian Cook Book: The Art of Eating Well, 1919, page 114. Read from the scan by computer, so a word may be off; the page itself shows the original.

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white Boiled, cleaned and cut slices, they are placed in white sauce or (No. 54) adding a taste of nutmeg, pepper, salt and the juice of half a lemon. Sweetbreads in fricassee. Boil, trim and cut into pieces. Then brown in butter with a scallion chopped fine. Once browned, remove from the gravy in which pour a tablespoonful of moistened with broth. The sauce that results is bound with egg-yolks and lemon juice.

From The Italian Cook Book: The Art of Eating Well, 1919, page 115. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Boil and trim. Then cut in large slices, neither too thick nor too thin. Dip in beaten egg and in bread crumbs ground. Then fry in butter. Serve with vegetables.

From The Italian Cook Book: The Art of Eating Well, 1919, page 115. Read from the scan by computer, so a word may be off; the page itself shows the original.

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(Filetto alia piemontese) Clean and trim the meat, removing all the little skins. Then sprinkle with nutmeg, cinnamon, salt, and pepper, and place in an earthen vase covered, together with a bunch of aromatic herbs, sage, parsley, rosemary, onion, carrot and celery, all chopped After a few hours melt and brown a piece of butter with the aromatic herbs, then remove the latter and place the tenderloin, leaving it to simmer for half an hour, pricking it often with a large fork or a larding pin, to add its juice to the gravy. Serve hot.

From The Italian Cook Book: The Art of Eating Well, 1919, page 115. Read from the scan by computer, so a word may be off; the page itself shows the original.

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(Cipolle ripiene) Boil six large onions for an hour. Then drain and skin. Remove the heart with the point of a knife. In the place of the heart place the stuffing made with J/4 lb. of ham or tongue, chopped and mixed with bread crumbs ground, two spoonfuls of milk, two pinches of salt and one of pepper. When the onions are prepared and stuffed place them in a saucepan whose bottom has been greased with butter, sprinkle bread crumbs ground and place in the oven, not too hot. At the time of serving add some white sauce or balsamella (No 54). Stuffed onions are served as vegetables, or side-dish roast-beef or boiled-beef.

From The Italian Cook Book: The Art of Eating Well, 1919, page 116. Read from the scan by computer, so a word may be off; the page itself shows the original.

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(Fegato di vitella alia veneziana) Brown a large onion cut in thin slices in oil and place in the saucepan the liver cut in thin slices. Brown everything on a strong fire. When the liver takes a reddish color it is ready. If it is overdone, it becomes too hard. Salt just before removing from the saucepan.

From The Italian Cook Book: The Art of Eating Well, 1919, page 117. Read from the scan by computer, so a word may be off; the page itself shows the original.

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(Fegato al tegame) Clean and trim the liver, then cut in slices half an inch thick. Dip in flour and place, without delay in a saucepan in which a small onion has been browned in butter. Salt just before serving.

From The Italian Cook Book: The Art of Eating Well, 1919, page 117. Read from the scan by computer, so a word may be off; the page itself shows the original.

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(Polenta colic salsicce) The polenta is a very popular dish in Northern Italy and can be prepared in various ways. Always, however, it is better to serve with the addition of sausages, or with birds or tomato paste. The polenta is practically corn-meal and it is made with the so-called farina gialla or yellow The ingredients for a good polenta are one pound of corn meal, preferably granulous, one quart and a half of water, salted in proportion, one piece of butter, one cup and a half of milk. Pour the meal little by little into boiling water, continually stirring with a wooden spoon. When the meal is half cooked, put the butter and pour the milk little by little. While the polenta boils, place on the fire in a little saucepan a tablespoonful of olive oil or a small piece of butter. When the oil is hot or the butter is melted, put some sausages repeatedly pricked with a fork. When the sausages are cooked, pour the polenta hot in a dish and place the sausages and the gravy in a cavity practised in the middle. hot. In cooking the sausages two or three bayleaves may be added and removed before serving.

From The Italian Cook Book: The Art of Eating Well, 1919, page 117. Read from the scan by computer, so a word may be off; the page itself shows the original.

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(Sedano al burro) Two heads of celery for each pergon. Clean and trim, removing the sprigs that are too hard, and the leaves, that are to be cut where they begin to be green. Finally trim the stem. Then wash repeatedly in running water, drain and put to boil in salted boiling water. Remove when cooked and drain again. About three quarters of an hour before serving, melt a piece of butter in a saucepan and brown the celery, turning them often for about ten minutes. After pour over hot stock (soup stock or chicken broth) cover the saucepan and parboil. A few moments before serving season with brown stock, if you have any at hand, otherwise with salt and pepper only.

From The Italian Cook Book: The Art of Eating Well, 1919, page 119. Read from the scan by computer, so a word may be off; the page itself shows the original.

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(Sedano al sugo) Select nine or ten heads, neither too hard nor too soft, and cut them about four inches from the root. Remove the green and hard branches and trim the root, cutting the latter to a point. Scald the celery, after washing well, in salted boiling water. Ten minutes will be sufficient. Dip in cold water, open well -the and wash again carefully. Drain and make bunches of two or three heads each that you will put in a saucepan with a pint of broth or water and half a cup of good fat, onion and carrot chopped, pepper. Cover and let it simmer for about two hour. Then remove the celery, drain and serve.

From The Italian Cook Book: The Art of Eating Well, 1919, page 120. Read from the scan by computer, so a word may be off; the page itself shows the original.

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(Salsa per sedani al sugo) The prepared as above, are seasoned with the following sauce: Make a roux melting a piece of butter and browning an equal weight of flour; stir for about three minutes on the fire, after which thin the roux with a little brown stock or with bouillon cubes diluted in water. Continue stirring and reduce the sauce. Then rub through a sieve, pour over the celery and serve very hot.

From The Italian Cook Book: The Art of Eating Well, 1919, page 120. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Put the piece of meat in a saucepan of such a size that it remains completely filled, moisten with two cups of water and two of white wine, salt and pepper and cook for five hours on a low fire.

From The Italian Cook Book: The Art of Eating Well, 1919, page 122. Read from the scan by computer, so a word may be off; the page itself shows the original.

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(Stufato alia milanese) Beat and flatten a good piece of meat and lard with bacon or ham cut in small pieces. Season with salt, pepper and a taste of cinnamon. Sprinkle flour over the meat. Place in a saucepan a little fat of beef chopped with a middle sized onion and brown with a piece of butter. When the onion is browned, remove it and place the meat over the melted butter. Brown with melted butter. Then fill the saucepan with half half red wine, but only when the meat is browned from all sides. Cover the saucepan the best you can, with cover and greased paper and let it simmer for five or six hours on a very low fire. After removing the stew, let it cool, rub the gravy through a sieve, put again on the fire and serve hot.

From The Italian Cook Book: The Art of Eating Well, 1919, page 122. Read from the scan by computer, so a word may be off; the page itself shows the original.

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(Stufato alia francese) Prepare on the bottom of the saucepan a layer of thin slices of ham, on which place several little cubes also of bacon. In the middle place a bunch of parsley, and around this some cloves, half an onion sliced, a few carrots in little cubes several young onions, bay-leaf, salt, and pepper. On this bed lay the meat that may be larded with bacon or ham and seasoned with salt, pepper and a taste of cinnamon. Pour on the meat two cups of soup stock or water and one cup of white wine. Cover the saucepan hermetically and cook on a very low fire for five hours. When the stufato is to be served cold, the gravy is to be rubbed through a sieve before it gets cold. Note. In these and similar dishes we have indicated the use of wine, which is a common ingredient, in small quantities in Italian and French cooking. This, however, can always be dispensed with if its taste is not appreciated, or for any other reason.

From The Italian Cook Book: The Art of Eating Well, 1919, page 123. Read from the scan by computer, so a word may be off; the page itself shows the original.

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(Trota all'alpigiana) These are many ways to prepare this delicious fish, found in abundance in the many streams of clear water that run from the Alps and the Apennine mountains. Often the trout is cooked in wine, but, of course, this part many be changed. For the trota all'alpigiana, so called because it is the favorite dish of Piedmont, the trout must be cleaned, scaled, washed, wiped then salted and left under the action of the salt for about an hour. Pour in a fish-kettle one quart of white wine to which will be added three medium sized onions a few cloves, two sections of garlic and a bunch made of thyme, bay-leaf, basil or mint; finally a piece of butter as large as an egg, dipped in flour. Then put the trout in the fish-kettle and place on a strong fire. When the liquid has boiled the trout is cooked. Remove the onions and the bunch of greens and serve the trout with its gravy and some parsley.

From The Italian Cook Book: The Art of Eating Well, 1919, page 124. Read from the scan by computer, so a word may be off; the page itself shows the original.

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(Trota fritta) Clean, scale, wash and wipe the trout. Salt and leave for half an hour. Fill with water half a fishkettle; add half a lemon, two bay-leaves, one carrot light or ten berries of pepper, one onion divided four parts, salt and three cloves. When the water is lukewarm, dip in the trout. Cook on a moderate fire and serve the trout with parsley, of and young potatoes boiled. A good fish-sauce ought to accompany it.

From The Italian Cook Book: The Art of Eating Well, 1919, page 125. Read from the scan by computer, so a word may be off; the page itself shows the original.

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(Trota fritta) Small and young trouts are best for frying. Scale, clean, wash and wipe. Then dip in flour and fry like the other fish in oil or in butter. Serve with browned parsley and lemon.

From The Italian Cook Book: The Art of Eating Well, 1919, page 125. Read from the scan by computer, so a word may be off; the page itself shows the original.

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(Trota alle acciughe) Scale, clean wash and wipe the trouts. Cut the sides and place to pickle with salt, pepper berries, garlic, parsley and onions chopped mushrooms chopped fine with thyme, bay-leaf and mint, all seasoned with good olive oil. Rub the pickled pieces at the sieve and place it and the trout in a baking-tin. Bake in the oven and serve with anchovy sauce (No. 17).

From The Italian Cook Book: The Art of Eating Well, 1919, page 125. Read from the scan by computer, so a word may be off; the page itself shows the original.

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(Uova trippate) Prepare some hard boiled eggs, shell and cut into disks one third of an inch thick. Melt in a saucepan a piece of butter in which brown half an cut to be removed from the butter when browned. Then add to the butter two teaspoonfuls of flour, mix but don't allow to brown, thin with a cup of hot broth, add salt and pepper and let simmer for ten minutes. Put the sliced eggs in the sauce to warm them, stir a little, but carefully to avoid breaking them, and do not boil again. Just before serving add to the sauce a teaspoonful of cream and stir carefully.

From The Italian Cook Book: The Art of Eating Well, 1919, page 126. Read from the scan by computer, so a word may be off; the page itself shows the original.

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(Uova al prosciutto) Place in a frying pan as many pieces of butter, large like a nut, as there are eggs to be cooked. For each piece of butter put a little slice of ham and place the frying pan on the fire. As soon as the butter is melted break an egg on each slice of ham. Let cook for ten minutes on a moderate fire. (Uova al pomidoro)

From The Italian Cook Book: The Art of Eating Well, 1919, page 126. Read from the scan by computer, so a word may be off; the page itself shows the original.

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(Uova strapazzate) Break the eggs in a plate, assuring first that they are all fresh. Melt in a saucepan a piece of butter about as big as an egg. When it is melted pour the egg and scramble them with a fork on a low fire. When the eggs are cooked season moderately salt and butter. Just when you take them away from the fire and before serving add a taj blespoonful of milk or liquid cream. Serve hot with a little grated cheese. The scrambled eggs can be served with points of asparagus, truffles, mushrooms, etc. which are prepared just as if they were to go in an omelet. PART PASTRY, SWEETS, FROZEN DELICACIES,

From The Italian Cook Book: The Art of Eating Well, 1919, page 127. Read from the scan by computer, so a word may be off; the page itself shows the original.

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(Budino di nocciuole) Shell half a pound of hazelnuts in warm water and dry them well at the sun or on the fire, then grind them very fine, together with sugar, of a weight somewhat less than the nuts. Put one quart of milk on the fire, and when it begins to boil, put two third Ib. lady fingers or macaroons crumbed and let it boil for five minutes, adding a small piece of butter. Rub everything through a sieve and put back on the fire with the nuts to dissolve the sugar. Let it cool and add six eggs, first the yolks, then the white beaten, pour in a mold greased with butter and sprinkled bread crumbs ground fine. The mold must not be all full. Bake in the oven and serve cold. This dose will be sufficient for eight or ten persons.

From The Italian Cook Book: The Art of Eating Well, 1919, page 128. Read from the scan by computer, so a word may be off; the page itself shows the original.

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(Biscotti croccanti) One pound of flour. Half a pound granulated sugar. '/4 Ib. sweet almonds, whole and shelled, mixed to a few pine-seeds. A piece of butter, one and a half ounce. A pinch of anise-seeds. Five eggs. A pinch of salt. Leave back the almonds and pine-seeds to add them afterward, and mix everything with four eggs, so as to use the fifth if it is necessary to make a soft dough. Divide into four cakes half an inch thick and as large as a hand, place them in a receptacle greased with butter and sprinkled flour. Glaze the cakes with yolk of eggs. Bake in the oven, but only as much as will still permit cutting the cakes into slices, which you will do the day after, as the crust will then be softened. Put the slices back in the oven,so that they will be toasted on both sides and you will have the crisp biscuits.

From The Italian Cook Book: The Art of Eating Well, 1919, page 128. Read from the scan by computer, so a word may be off; the page itself shows the original.

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(Biscotti teneri) For these biscuits it would be necessary to have a tin box about four inches wide and a little less long than the oven used. In this way the biscuits will have a corner on both sides and, if cut a little more than half an inch, they will be of the right proportion. The ingredients needed are: Flour, about two ounces. Potato meal, a little less. Sugar, four ounces (]/4 Ib.) Sweet almonds 1 Yl ounce. Candied orange or angelica, one ounce. Fruit preserve, one ounce, Three eggs. Skin the almonds, cut them in half lengthwise and dry in the sun or at the fire. Pastry cooks usually leave them with the skin but it is much preferable to skin them.

From The Italian Cook Book: The Art of Eating Well, 1919, page 129. Read from the scan by computer, so a word may be off; the page itself shows the original.

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little cubes the candied fruits and the preserve. Stir for a long while, about half an hour the sugar in the egg-yolks and a little flour then add the white of the eggs well beaten and when every thing is well beaten add the flour, letting it fall from a sieve. Mix slowly and scatter on the mixing the almonds and the cubes of candied and preserved fruit. Grease and sprinkle the tin box with flour. Bake in the oven and cut the biscuits the day after. If desired these can also be roasted on both sides.

From The Italian Cook Book: The Art of Eating Well, 1919, page 130. Read from the scan by computer, so a word may be off; the page itself shows the original.

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(Biscotto alia sultana) Granulated sugar, six ounces. Flour, four ounces. Potato meal, two ounces. Currants, three ounces.

From The Italian Cook Book: The Art of Eating Well, 1919, page 130. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Potato meal, three ounces. Sugar, six ounces. Four eggs. Lemon juice. Beat well the egg-yolks with the sugar, add the potato meal and the juice and everything for half an hour. Finally beat well the whites, and mix the rest, stirring continually but slowly. Pour the mixture in a smooth and round mold, greased butter and sprinkled with powdered sugar. Put at once in the oven. Remove from the mold when cold and dust with powdered sugar and vanilla.

From The Italian Cook Book: The Art of Eating Well, 1919, page 131. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Flour, six ounces. six ounces. Butter, five ounces. Sweet almonds and pine-seeds, two ounces. One whole egg. Four egg-yolks. A taste of lemon peel. First work well with a ladle the eggs with the sugar, then pour the flour little by little, still stirring, and finally the butter, previously melted in a double steamer (bain-marie). Put the mixture in a pie-dish greased with butter and sprinkled with flour or bread crumbs ground. On top put the almonds and the pine-seeds. Cut the latter in half and cut the almonds, previously skinned in warm water, each in eight or ten pieces. This tart must not be thicker than one inch, so that it can dry well in the oven, which must not be too hot. Sprinkle with powdered sugar and serve cold.

From The Italian Cook Book: The Art of Eating Well, 1919, page 132. Read from the scan by computer, so a word may be off; the page itself shows the original.

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(Torta ricciolina) Sweet almonds with a few bitter ones, four ounces, Granulated sugar, six ounces, Candied fruits or angelica, 2J/2 ounces, Butter, two ounces, Lemon peel. Mix two eggs with flour, flatten the paste to a thin sheet on a bread board and cut into thin noodles. In a corner of the bread board make a heap of the almonds with the sugar, the candied fruit cut in pieces and the grated lemon peel. All this cut and crush so as to reduce the mixture in little pieces. Then take a pie-dish and without greasing it, spread a layer of noodles on the bottom, then pour part of the mixture, then another layer of noodles and continue until there remains no more material, trying to have the tart at least one inch thick. When it is so prepared cover with the melted butter, using a brush to apply it evenly-

From The Italian Cook Book: The Art of Eating Well, 1919, page 133. Read from the scan by computer, so a word may be off; the page itself shows the original.

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(Bocca di dama) Granulated sugar, nine ounces, Very fine Hungarian flour, five ounces, Sweet almonds with some bitter ones, two ounces, Six whole eggs and three egg yolks, After skinning the almonds in warm water and drying them well, grind or better pound them well together with a tablespoonful of sugar and mix well with the flour. Put the rest of the sugar in a deep dish with the egg yolks and the grated lemon peel (just a taste) and stir with a ladle for a quarter of an hour. In another dish beat the six whites of egg and when they have become quite thick mix them with other ingredients stirring slowly everything together. To bake place the mixture in a baking-tin greased evenly with butter and sprinkled with powdered sugar and flour.

From The Italian Cook Book: The Art of Eating Well, 1919, page 133. Read from the scan by computer, so a word may be off; the page itself shows the original.

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(Pasta di farina gialla) Corn meal, seven and a half ounces, Wheat flour, five and a half ounces, Granulated sugar, five and a half ounces, Butter, three and a half ounces, Lard, two ounces, A pinch of anise seed, One egg. Mix together the corn meal, the flour and the anis seed and knead with the butter, the lard and the egg that quantity that you can, forming a loaf that you will put aside. What remains is to be kneaded with water forming another loaf. Then mix the two loaves and knead a little, not much because the dough must remain soft. Flatten with the rolling pin until it becomes one quarter of an inch thick, sprinkle with flour, and cut in different sizes and shapes with thin stamps. Grease a baking tin with lard, sprinkle, with glaze with the egg, bake and dust with powdered sugar.

From The Italian Cook Book: The Art of Eating Well, 1919, page 134. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Sugar, four and a half ounces, Flour, three ounces, Butter, one ounce, Egg-yolks, four, Whites of eggs, three, A pinch of bi-carbonate of soda, A taste of lemon peel. First mix and stir the yolks with the sugar and when they have become whitish, add the flour and stir for fifteen minutes more. Mix with the butter, melting or softening it fine if it is hard and finally add the whites when they are well beaten. The flour must be previously dried in the aun or on the fire. This cake may be given different shapes, but keep it always thin and in little volume. It can be put in little molds greased with butter and sprinkled with flour, or else in a baking tin, keeping it not more than half an inch thick, and cutting it after baking in the shape of diamonds and dusting with powdered sugar.

From The Italian Cook Book: The Art of Eating Well, 1919, page 136. Read from the scan by computer, so a word may be off; the page itself shows the original.

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(Focaccia alia Portoghese) Sweet almonds, five ounces. Granulated sugar, five ounces. Potato meal, one and a half ounce.

From The Italian Cook Book: The Art of Eating Well, 1919, page 140. Read from the scan by computer, so a word may be off; the page itself shows the original.

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(Pasticcini di semolino) Farina, six and a half ounces. Sugar, three and a half ounces. Pine-seeds, two ounces. Butter, a small piece. Four eggs. A pinch of salt. Cook the farina in the milk and when it begins to thicken pour the pine-seeds, previously chopped fine and pounded with the sugar, then the butter and the rest, less the eggs which must be put in last when the mixture had completely cooled. Then place the whole well mixed in little molds, greased evenly with butter and sprinkled with bread crumbs ground fine, and bake.

From The Italian Cook Book: The Art of Eating Well, 1919, page 142. Read from the scan by computer, so a word may be off; the page itself shows the original.

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(Torta di riso) Rice, seven ounces. Sugar, five and a half ounces. Sweet almonds with four bitter ones, three and a half ounces. Candied cedar (angelica), one ounce. Three whole eggs. Five egg-yolks. A pinch of salt. Skin the almonds and grind or pound with two tablespoonfuls of the sugar. Cut the candied cedar in very small cubes. Cook the rice in the milk until it is quite firm, put in all the ingredients except the eggs, which are added when the mixture is cold. Put the entire mixture in a baking tin greased with butter and sprinkled with bread crumbs ground fine, harden in the oven and after 24 hours cut the tart into diamonds. When serving dust with powdered

From The Italian Cook Book: The Art of Eating Well, 1919, page 143. Read from the scan by computer, so a word may be off; the page itself shows the original.

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(Torta di semolino) Farina finely ground, four and a half ounces. Sugar, four and a half ounces. Sweet almond.s with three bitter, three and a half ounces. Butter, a small piece. Four eggs. A pinch of salt. Skin the almonds in warm water and ground or pound very fine with all the sugar, to be mixed one tablespoonful at a time. Cook the farina in the milk and before removing from the fire add the butter and the almonds, which will dissolve easily, being mixed with the sugar. Then put the pinch of salt and wait until it becomes lukewarm to add the eggs that are to be beaten whole previously. Pour the mixture in a baking tin greased evenly with butter, sprinkled with bread crumbs and of such a size that the tart has the thickness of an inch or less. Put it in the oven, remove from the mold when cold and serve whole or cut into sections.

From The Italian Cook Book: The Art of Eating Well, 1919, page 143. Read from the scan by computer, so a word may be off; the page itself shows the original.

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(Budino di farina di riso) Rice meal, seven ounces. Sugar, four and a half ounces. Six eggs. A pinch of Taste of vanilla. First dissolve the rice meal in half a pint of the milk when cold, and pour it rest of the milk when it is boiling. This is done to prevent the formation of lumps. When the meal is cooked add the sugar, the butter and the salt. Remove from the fire and when it is lukewarm mix the eggs (beaten) and the taste of vanilla. Then bake the pudding like all the others and serve warm.

From The Italian Cook Book: The Art of Eating Well, 1919, page 144. Read from the scan by computer, so a word may be off; the page itself shows the original.

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(Budino di pane) Soft bread crumb, five ounces. Butter, three and a half ounces. Four eggs. A pinch of salt. Cut the bread crumb into pieces and soak in cold milk. Then rub though a sieve.

From The Italian Cook Book: The Art of Eating Well, 1919, page 145. Read from the scan by computer, so a word may be off; the page itself shows the original.

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butter in a double boiler (in a vessel immersed in boiling water) and mix with the eggs butter and eggs are incorporated to each other. Add the bread crumb and the and mix well. Pour the mixture in a mold greased with butter and sprinkled with bread crumb ground fine and bake like other puddings.

From The Italian Cook Book: The Art of Eating Well, 1919, page 145. Read from the scan by computer, so a word may be off; the page itself shows the original.

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(Budino di patate) Potatoes, big and mealy, one and a half Ib. Sugar, five and a half ounces. Butter, one and a half ounces. Flour, a tablespoonful. Milk, half a pint. Six eggs. A pinch of Paste of cinnamon or lemon peel.

From The Italian Cook Book: The Art of Eating Well, 1919, page 145. Read from the scan by computer, so a word may be off; the page itself shows the original.

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sugar, the almonds skinned and ground very fine and the six yolks of the eggs. Beat the whites of the eggs and add them to the mixture that will then be put in a mold and baked like all other puddings.

From The Italian Cook Book: The Art of Eating Well, 1919, page 146. Read from the scan by computer, so a word may be off; the page itself shows the original.

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(Budino di mandorle tostate) Sugar, three and a half ounces. Sweet almonds, two ounces. Lady-finger biscuits, two ounces. Three eggs. First prepare the almonds, that is to say skin them in warm water and toast them on the fire over a plate of iron or a stone, then grind very fine. Boil the sugar and the lady-fingers, broken in little pieces in the milk, mixing well.

From The Italian Cook Book: The Art of Eating Well, 1919, page 147. Read from the scan by computer, so a word may be off; the page itself shows the original.

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(Croceante a bagno maria) Sugar, five and a half ounces. Sweet almonds, three ounces. Egg-yolks, five. Milk, one pint. Skin the almonds and chop them in little pieces about as big as a grain of wheat. Put on the fire two thirds of the sugar and when it is all melted pour the almonds and stir continually with the ladle until they have taken the color of cinnamon. Then put them in a tin greased with butter and when they are cold, pound them very fine with the remaining third of sugar. Add the yolks and then the milk, mix well and pour the mixture in a mold with a hole in the middle and greased evenly with butter. Place the mold in a double boiler so that it will be cooked by steam.

From The Italian Cook Book: The Art of Eating Well, 1919, page 148. Read from the scan by computer, so a word may be off; the page itself shows the original.

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(Pesche ripiene) Six big peaches not very ripe. Four or five lady-finger biscuits. Granulated sugar, three ounces. Two ounces sweet almonds with three peach kernels. Candied fruit (angelica) half an ounce. Cut the peaches in two parts, the stones and enlarge somewhat the cavity where they were with the point of a knife. Mix the peach pulp that you extract with the almonds, already skinned, and grind the pulp and almonds very fine together with two ounces of the sugar. To this mixture add the lady-fingers crumbed and the candied fruits. Cut in very small cubes. This will be the stuffing with which you will fill the cavities of the twelve halves of peach. These you will place in a row in a baking tin, with the stuffing above. Add the remaining ounce of sugar and bake in oven with a moderate fire.

From The Italian Cook Book: The Art of Eating Well, 1919, page 148. Read from the scan by computer, so a word may be off; the page itself shows the original.

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(Sciroppo di ribes) Remove the stems from the bunches of gooseberry and place them in an earthen vase, to be kept in a cool place. When it has begun to ferment (which may happen after three or four days) sink the surface film and stir with a ladle twice a day, continuing this operation it has stopped raising. Then put in a cheese cloth, letting the juice come out through pressing with the hands or in a machine. Pass the juice through a filter, two or three times if necessary, until you obtain a limpid liquid. Then put and when it begins to boil pour in it granulated sugar and citric acid in the following proportions: Liquid, six pounds. Sugar, eight pounds. Citric acid, one ounce. That is to say for each three parts of the liquid, add four parts of sugar, and one ounce of citric acid for eight pounds of sugar mixed with six pounds of liquid. Stir continually with the ladle so that the sugar does not stick to the bottom, taste it to add some more citric acid if you judge it necessary, then let it cool and place in bottles to be sealed. When a beverage is to be prepared pour in a tumbler less than half an inch of syrup for a tumblerful of ice water.

From The Italian Cook Book: The Art of Eating Well, 1919, page 150. Read from the scan by computer, so a word may be off; the page itself shows the original.

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(Sciroppo di limone) Three big lemons. One and a half pound of sugar. A tumbler of water. Skin the lemons, removing the internal pulp without squeezing it and taking off all seeds. Put the water on the fire with the skin of one of the lemons cut in a thin ribbon like strip with a small knife. When the is near boiling put in the sugar then remove the lemon skin and immerse the pulp of the three lemons. Boil until the syrup is condensed and cooked right, which is known by the pearls that it makes boiling and the color of white wine that is acquires. Preserve in a bottle, and when needed, dilute in a tumbler of ice water. A small quantity will make a delightful beverage.

From The Italian Cook Book: The Art of Eating Well, 1919, page 152. Read from the scan by computer, so a word may be off; the page itself shows the original.

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(Sciroppo di amarena) Use hard but ripe black berries. They must be of the sour kind but, as said, they must not be unripe. Remove the stems and put the berries into a vase with a good piece of whole cinnamon. The fermentation will happen after 48 hours and as soon as the berries begin to rise, stir them from time to time. Then press them to extract the juice, with a pressing machine if you have one, or with your hands, squeezing them a few at a time in cheese cloth. When the liquid has rested for a while, filter it until it becomes quite clear. When it has been depurated, put in the following proportion and with the piece of cinnamon that was already immersed in the cherries: Twelve pounds of liquid to sixteen pounds of sugar and two ounces of citric acid, or three parts of liquid to four of sugar and the citric acid as in the above proportion. Before putting in the sugar and the citric acid wait until the liquid is quite hot, just before boiling. Then stir continually. The boiling must be brief, four or five minutes are sufficient to incorporate the sugar in the liquid. When removing the syrup from the fire, put it in an earthen vase and bottle when quite cold. Cork the bottles well and keep in a cool place.

From The Italian Cook Book: The Art of Eating Well, 1919, page 153. Read from the scan by computer, so a word may be off; the page itself shows the original.

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(Conserva di albicocche) Use good and ripe apricots. It is a mistake to believe that jam or marmalade can be obtained with any kind of fruit. Take off the stones, put them on the fire without water and while they boil, stir with a ladle to reduce to pulp. When they have boiled for about half an hour, rub them through a sieve to separate the pulp of the fruit from the skins that are to be thrown away, then put them back on the fire with granulated sugar in the proportion of eight tenths, is to say eight pounds of for ten pounds of apricot pulp. Stir often with the ladle until the mixture acquires the firmness of marmalade, which will be known by putting from time to time a teaspoonful in a plate and seeing it flows slowly. When ready, remove from the fire, let it cool, and then put in vases well covered and with a film of paraffine or tissue paper dipped in alcohol, so that the air may not pass in.

From The Italian Cook Book: The Art of Eating Well, 1919, page 155. Read from the scan by computer, so a word may be off; the page itself shows the original.

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(Conserva di cotogne soda) The ingredients are quinces, peeled and with the core removed, and granulated sugar, proportion of eight tenths of quinces to five tenths of sugar, or a little more than one and a half quinces for one part of sugar. Dissolve the sugar on the fire with half a glass of water, boil a little, then remove from the fire and put aside. Cut the quinces peeled and coreless in very thin slices and put them on the fire with a glass of water, supposing the quantity to be about two pounds. Keep covered, but stir once in a while with the ladle, trying to break the slices and reduce them to a paste. When the quinces are made tender through cooking, pour in the thick syrup of sugar already prepared, mix and and let the mixture boil with the cover removed until the preserve is ready, which will be known it begins to fall like shreds when taken up with the ladle. Let it cool and put in well covered jars.

From The Italian Cook Book: The Art of Eating Well, 1919, page 155. Read from the scan by computer, so a word may be off; the page itself shows the original.

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(Pezzo in gelo) Make a cream with: Water, five ounces. Sugar, two ounces. The yolks of four eggs. A taste of vanilla. Put it on the stirring continually and it begins to stick to the ladle remove from the fire and whip to a stiff froth. Then mix about five ounces of ordinary whipped cream, put in a mold and pack in salt and ice. Keep in ice for about three hours. This dose will be sufficient for seven or eight persons.

From The Italian Cook Book: The Art of Eating Well, 1919, page 157. Read from the scan by computer, so a word may be off; the page itself shows the original.

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(Gelato di limone) Granulated sugar, 24 Ib. Water, a pint. Lemons, three (good sized). Boil the sugar in the water, with some pieces of lemon peel, for about ten minutes, in an uncovered kettle. When this syrup is cold, squeeze the lemons one at the time, tasting the mixture to regulate the degree of acidity. Then strain and put in the freezer packed with and ice.

From The Italian Cook Book: The Art of Eating Well, 1919, page 157. Read from the scan by computer, so a word may be off; the page itself shows the original.

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(Gelato di fragola) Ripe strawberries, 24 Ib. Granulated sugar, 24 Ib. Water, one pint. A big lemon. An orange. Boil the sugar in the water for ten minutes in an uncovered kettle. Rub through a sieve the strawberries and the juice of the lemon and the orange: add the syrup after straining, mix everything and pour the mixture in the freezer.

From The Italian Cook Book: The Art of Eating Well, 1919, page 158. Read from the scan by computer, so a word may be off; the page itself shows the original.

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(Gelato di aranci) Four big oranges. -One lemon. One pint of water. Ib. Squeeze the oranges and the lemon and strain the juice. Boil the sugar in the water for ten minutes, put in the juice when cold, strain again and put in the freezer.

From The Italian Cook Book: The Art of Eating Well, 1919, page 158. Read from the scan by computer, so a word may be off; the page itself shows the original.

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(Gelato di pistacchi) six ounces. Pistaches, two ounces. Skin the pistaches in warm water and grind them very fine with a tablespoonful of the sugar, then put in a saucepan with the yolks and the sugar, mixing everything together. Add the milk and put the mixture on the fire stirring with the ladle and when it is condensed like cream, let it cool and put in the freezer.

From The Italian Cook Book: The Art of Eating Well, 1919, page 159. Read from the scan by computer, so a word may be off; the page itself shows the original.

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To make this ice a special ice cream mold is necessary, or a tin receptacle that can be closed hermetically. Take several varieties of fruits of the season, ripe and of good quality, that is to say, strawberries, cherries, plums, apricots, a big peach, a good sized pear, a piece of good cantaloupe. Peel, skin and remove stones and cores of all these fruits. Then cut them into very thin slices, throwing away the cores and stones. the fruit is prepared in this manner, weigh it, and sprinkle over one fifth of its weight of powdered sugar, squeezing also one lemon. Mix everything and let the mixture rest for half an hour. Put a sheet of paper in the bottom of the mold that is to be filled with the fruit pressed together, close, and pack in salt and ice, keeping it for two hours or a little less. This is not the tutti frutti ice cream as is known in America, but a macedoine of fruits, comes very pleasant to the taste in the summer months. INDEX

From The Italian Cook Book: The Art of Eating Well, 1919, page 159. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 159 in the book