initial commit of ebook 6385HEADmain

5 files changed, 2318 insertions, 0 deletions

diff --git a/.gitattributes b/.gitattributes
new file mode 100644
index 0000000..6833f05
--- /dev/null
+++ b/.gitattributes
@@ -0,0 +1,3 @@
+* text=auto
+*.txt text
+*.md text
diff --git a/6385.txt b/6385.txt
new file mode 100644
index 0000000..c2e3836
--- /dev/null
+++ b/6385.txt
@@ -0,0 +1,2302 @@
+The Project Gutenberg EBook of Simple Italian Cookery, by Antonia Isola
+
+Copyright laws are changing all over the world. Be sure to check the
+copyright laws for your country before downloading or redistributing
+this or any other Project Gutenberg eBook.
+
+This header should be the first thing seen when viewing this Project
+Gutenberg file.  Please do not remove it.  Do not change or edit the
+header without written permission.
+
+Please read the "legal small print," and other information about the
+eBook and Project Gutenberg at the bottom of this file.  Included is
+important information about your specific rights and restrictions in
+how the file may be used.  You can also find out about how to make a
+donation to Project Gutenberg, and how to get involved.
+
+
+**Welcome To The World of Free Plain Vanilla Electronic Texts**
+
+**eBooks Readable By Both Humans and By Computers, Since 1971**
+
+*****These eBooks Were Prepared By Thousands of Volunteers!*****
+
+
+Title: Simple Italian Cookery
+
+Author: Antonia Isola
+
+Release Date: August, 2004 [EBook #6385]
+[Yes, we are more than one year ahead of schedule]
+[This file was first posted on December 5, 2002]
+
+Edition: 10
+
+Language: English
+
+Character set encoding: ASCII
+
+*** START OF THE PROJECT GUTENBERG EBOOK SIMPLE ITALIAN COOKERY ***
+
+
+
+
+Produced by David Starner, Karen Fabrizius
+and the Online Distributed Proofreading Team.
+
+
+
+
+SIMPLE ITALIAN COOKERY
+
+Antonia Isola
+
+
+
+
+CONTENTS
+
+
+Soups
+Macaroni and other Pastes
+Rice, Etc.
+Sauces
+Eggs
+Fish
+Vegetables
+Meats
+Salads
+Desserts
+Index
+
+
+
+
+SOUPS
+
+
+BEEF SOUP STOCK
+(_Brodo di Carne_)
+
+  1 pound of round of beef
+  2 quarts of water
+  2 small, new carrots, or 1/2 of an old carrot
+  1/2 pound of beef bones
+  2 small potatoes
+  1 onion
+  1 tomato, fresh or canned
+  Parsley
+
+Boil the beef, bones, and vegetables in two quarts of water over a
+slow fire--adding pepper and salt. Skim occasionally, and after two
+hours add two tablespoons of sherry; then strain through fine
+soup-strainer or cheese-cloth. This is the basis of all the following
+soups, except when otherwise stated.
+
+To make this stock richer, add a turkey leg to above receipt; boil one
+and a half hours, then add one-half a pound of finely chopped beef.
+Cook for half an hour longer, then strain.
+
+To make meat jelly, add a little gelatine to the soup stock five
+minutes before straining.
+
+To give a good dark color to the stock, add a few drops of "caramel,"
+which is prepared in the following manner:
+
+Put three tablespoons of granulated sugar into a saucepan with a
+little water, and until the sugar has become dark and reddish; then
+add a little more water and boil again until the sugar is melted.
+Strain and pour into a bottle when the caramel will keep perfectly for
+several weeks.
+
+
+CHICKEN BROTH
+(_Brodo di Capone_)
+
+This is made like the meat stock, substituting a fowl in place of the
+beef and bones.
+
+
+RICE SOUP
+(_Minestra di Riso_)
+
+  Meat stock
+  2 tablespoons of rice
+
+Cover the rice with water and boil for ten minutes; then drain and add
+to the stock (after it has been strained), and boil for five or ten
+minutes more.
+
+
+STRACCIATELLA SOUP
+(_Minestra di Stracciatella_)
+
+  1 egg
+  1/2 tablespoon of Parmesan cheese
+  1 tablespoon bread crumbs
+
+Beat the egg, yolk and white together; add salt and the cheese,
+grated, and the bread crumbs; mix well together and add to the boiling
+stock (strained). Stir well with a fork to prevent the egg from
+setting, and boil for four or five minutes.
+
+
+VEGETABLE CHOWDER
+(_Minestrone alla Milanese_)
+
+  1/2 quart of stock
+  2 slices of lean pork, or a ham bone
+  2 tomatoes, fresh or canned
+  1 cup of rice
+  2 tablespoons of dried beans
+  1 tablespoon of peas, fresh or canned
+  2 onions
+
+Put into the stock the slices of pork, cut into small pieces; or, if
+desired, a ham bone may be substituted for the pork. Add the tomatoes,
+cut into small pieces also, the onions, in small pieces, and the rice.
+Boil all together until the rice is cooked. Then add the beans and the
+peas and cook a little longer. The soup is ready when it is thick. If
+desired, this chowder can be made with fish broth instead of the
+stock, and with the addition of shrimps which have been taken from
+their shells.
+
+This dish can be served hot or cold.
+
+
+FISH BROTH
+(_Brodo di Pesce_)
+
+  1 liberal pound of fresh codfish, or any other lean fish for boiling
+  1 quart of water
+  1 onion
+  Parsley
+  Salt and pepper
+
+Boil until fish is thoroughly cooked; strain and serve.
+
+
+CODFISH SOUP
+(_Zuppa di Merluzzo_)
+
+Take one-half pound of salt codfish that has been soaked, cut it up
+into squares, but not small.
+
+Prepare in a saucepan four tablespoons of good olive-oil, and one
+small onion cut into pieces. Cook the onion in the oil over a slow
+fire, without allowing the onion to become colored, then add a small
+bunch of parsley stems, a small piece of celery, a bay-leaf, and a
+small sprig of thyme. Cool for a few moments, then add two tomatoes,
+skinned and with the seeds removed, and cut into slices, two
+tablespoons of dry white wine, and one medium-sized potato, peeled and
+cut into slices, and, lastly, one cup of water.
+
+When the potato is half cooked, add the codfish, then one-half
+tablespoon more of olive-oil. Remove the parsley stems, and put in
+instead one-half tablespoon of chopped-up parsley; add a good pinch of
+pepper, and some salt, if needed. When the vegetables are thoroughly
+cooked pour the soup over pieces of toasted or fried bread, and serve.
+
+
+LENTIL SOUP
+(_Brodo di Lenticchie_)
+
+  3 tablespoons of dried lentils
+  1/2 tablespoon of butter
+  2 tablespoons of cream
+  Meat stock
+
+Cover the lentils with water and boil until they are quite soft. Pass
+them through a colander or a sieve. Melt the butter in a saucepan,
+add the lentils and cream, mixing well, then add a ladleful of the
+stock, and boil for a few minutes; then add the rest of the desired
+amount of stock, a ladleful at a time.
+
+
+VEGETABLE SOUP
+(_Zuppa alla Primaverile_)
+
+Take some cabbage, carrots, celery, onions, turnips, lettuce, squash,
+potatoes, beans, and peas. Chop each into very small pieces, wash and
+drain. Take a saucepan, put in a heaping tablespoon of butter; chop up
+another small piece of onion and add to butter and fry until onion is
+golden; then add all the vegetables, salt, and pepper, and cover the
+saucepan. When the vegetables are half cooked, and their juice has
+become absorbed, dissolve one tablespoon of tomato paste in one-third
+of a cup of hot water, and add. Instead of the tomato paste there may
+be added to the onion, before putting in the vegetables, one tomato,
+peeled and cut into small pieces. When the tomato is cooked add the
+vegetables. Then add water, a little at a time, until you have
+sufficient quantity for two persons. Take a slice of bread and cut
+into small squares or diamonds--toast or fry as desired--put these
+into the soup plates, and pour the soup (without straining) over them.
+
+
+LETTUCE SOUP
+(_Zuppa di Lattuga_)
+
+  1 small lettuce
+  Meat stock
+  2 potatoes
+  The leaves of a head of celery
+  2 tablespoons of peas, fresh or canned
+  1 heaping tablespoon of flour
+
+Put the potatoes, cold boiled, into the stock when it boils, add the
+celery leaves, the lettuce chopped up, the peas, and the flour mixed
+well with a little cold stock or water. Boil for one hour and a half,
+and serve with little squares of fried bread.
+
+
+PUMPKIN SOUP
+(_Zuppa di Zucca_)
+
+  1 slice of pumpkin
+  2 tablespoons of butter
+  1/2 cup of water
+  1-1/2 cups of milk
+  1 tablespoon of sugar
+
+Peel the pumpkin and remove the seeds, cut into small pieces, and put
+into a saucepan with the butter, the sugar, a pinch of salt, and the
+water. Boil for two hours, then drain and put back into the saucepan
+with the milk, which has been boiled. Allow it to come to a boil, and
+then serve it with squares of fried bread.
+
+
+POTATO SOUP
+(_Zuppa alla Provinciale_)
+
+  2 large potatoes
+  3 tablespoons of cream or milk
+  2 tablespoons of butter
+  2 yolks of eggs
+  Soup stock
+
+Boil the potatoes, then rub them through a sieve. Put them into a
+saucepan with the butter, a little salt, and the cream or milk. Simmer
+until it is thick, then add the yolks of the two eggs to form it into
+a paste. Turn out onto the bread-board, cut into small dice, and throw
+them into the stock, which must be boiling. If desired, before serving
+sprinkle a little Parmesan cheese into the soup.
+
+
+
+
+MACARONI AND OTHER PASTES
+
+
+MACARONI WITH TOMATO SAUCE
+(_Maccheroni al Sugo_)
+
+  2 quarts of water
+  3/4 pound of macaroni
+
+Boil the water until it makes big bubbles. Add salt, then break the
+macaroni and put it in. Cover the saucepan and boil for fifteen
+minutes. The saucepan should not be too small, otherwise the macaroni
+will stick to the bottom.
+
+Prepare the sauce as follows:
+
+Take a good slice of ham fat, and chop very fine with it a piece of
+onion, a piece of celery, and some parsley. Then put this into a
+frying-pan and cook until the grease is colored. (If desired, add a
+small lump of butter.) When well colored add two tablespoons of tomato
+paste dissolved in a little hot water. Boil all together for fifteen
+minutes.
+
+Drain the macaroni, and put it into the frying-pan with the sauce, mix
+well with fork and spoon over the fire, so that the macaroni will be
+thoroughly seasoned, then add three tablespoons of grated Parmesan
+cheese, mix again, and serve.
+
+If no tomato paste is available make the tomato sauce as follows:
+
+Chop up fine one-quarter of an onion, a piece of celery the length of
+a finger, two or three basil-leaves, and a small bunch of parsley.
+Slice seven or eight tomatoes (fresh or canned), add salt and pepper,
+and put all on together to cook in four tablespoons of good olive-oil.
+Stir occasionally, and when it becomes as thick as cream, strain, and
+add the macaroni as before directed.
+
+
+MACARONI WITH MEAT AND SAUCE
+(_Maccheroni al sugo di Carne_)
+
+Take one-half pound of beef without fat. Prepare the ham fat as in the
+preceding receipt, chopped up with onion, celery, and parsley. Cut the
+meat into several pieces, put it with the fat, etc., into a
+frying-pan. Add salt and pepper. Cook until the meat is colored, then
+add two tablespoons of wine, white or red. When the wine is absorbed
+add two tablespoons of tomato paste dissolved in hot water. (Or tomato
+sauce as in preceding.) Boil all together for five minutes, with cover
+on the saucepan, then add one cup of boiling water, and allow it to
+simmer until the meat is thoroughly cooked--about one-half an hour.
+Boil and strain the macaroni as before, and pour over it the sauce
+from the meat. Mix well, and serve with the meat in the middle and the
+macaroni around it, with cheese (grated Parmesan) sprinkled over it.
+
+This dish can be made with veal or mutton instead of the beef.
+
+
+MACARONI WITH BUTTER AND CHEESE
+(_Maccheroni al Burro_)
+
+Boil and drain the macaroni. Take four tablespoons of table-butter,
+three tablespoons of grated Parmesan cheese, add to the macaroni in
+the saucepan, mix well over the fire, and serve.
+
+
+SICILIAN MACARONI WITH EGGPLANT
+
+Slice one eggplant and put it under a weighted plate to extract the
+bitter juices. Then fry the slices delicately in lard. Make a ragout
+of chickens' hearts and livers as follows: Put two tablespoons of
+butter into a saucepan, fry the hearts and livers, and when cooked add
+two tablespoons of tomato paste, thinned with hot water (or a
+corresponding amount of tomato sauce). Cook for fifteen minutes.
+
+Prepare three-quarters of a pound of macaroni, boiled and drained,
+then put it into the saucepan with the hearts and livers, add the
+eggplant and three tablespoons of grated Parmesan cheese. Mix well
+together and serve.
+
+
+VERMICELLI WITH OLIVE-OIL AND ANCHOVIES
+
+Take one-half pound of vermicelli, boil in salted water and drain.
+While boiling put into a saucepan three anchovies, cut up fine, with
+four tablespoons of olive-oil. Fry the anchovies in the oil, then put
+the vermicelli into the saucepan, mix well for a few moments on the
+fire, then serve.
+
+
+VERMICELLI WITH OLIVE-OIL, OLIVES, CAPERS, AND ANCHOVIES
+
+Take one-half pound of vermicelli and cover it well with salted water.
+Cook for about ten minutes. While it is boiling put into a saucepan
+four tablespoons of olive-oil, three anchovies cut up fine with six
+olives (ripe ones preferable) and one-half tablespoon of capers. When
+these are fried add the vermicelli (well drained), mix well, and put
+the saucepan at the back of the stove. Turn the vermicelli over with a
+fork every few minutes until it is thoroughly cooked.
+
+
+VERMICELLI WITH FISH
+
+Boil one-half pound of vermicelli in salted water, drain, and mix with
+two tablespoons of olive-oil and a little chopped-up parsley. Then set
+to one side to get cool.
+
+Take five smelts, split them, take out the bones, and fry them
+slightly in one teaspoon of olive-oil.
+
+Butter a pan and sprinkle it with bread crumbs. Then put into it
+one-half of the cold vermicelli. Pour over this some thick tomato
+sauce (one tablespoon of tomato paste cooked in two tablespoons of
+olive-oil). Then put in the smelts cut in two, some anchovy, a few
+capers, and three or four ripe olives chopped up with one mushroom.
+Then add the rest of the tomato sauce, then the other half of the
+vermicelli, and on top a layer of bread crumbs. Season all well with
+salt and pepper. Put the pan into a moderate oven, and cook about an
+hour and a quarter, adding a little olive-oil when necessary, so that
+it will not dry up too much.
+
+Any fish may be used instead of the smelts, cutting it into thin
+strips.
+
+
+SPAGHETTI WITH TUNNY-FISH
+
+While one-half pound of spaghetti is boiling in salted water prepare
+the following: Take two ounces of tunny-fish and cut them into small
+pieces. Put them into a saucepan and fry them in their own oil. This
+oil is generally sufficient, but should it not be, add another
+tablespoon of olive-oil. When the tunny have been fried add a
+teaspoonful of chopped parsley and four tomatoes, peeled and the seeds
+removed, and a pinch of pepper. Let the tomatoes cook thoroughly.
+When they are cooked put the spaghetti into the saucepan and move them
+about with a fork and spoon until they are thoroughly mixed with the
+sauce and the tunny. Then serve.
+
+
+TIMBALE OF VERMICELLI WITH TOMATOES
+(_Neapolitan Receipt_)
+
+Take ten medium-sized fresh tomatoes and cut them in two crosswise.
+Put a layer of these into a baking-dish with the liquid side touching
+the bottom of the dish. Now put another layer with the liquid side up,
+sprinkle on salt and pepper. Break the raw vermicelli the length of
+the baking-dish and put a layer of it on top of the tomatoes. Now add
+another layer of the tomatoes, with the skin side touching the
+vermicelli, a second layer with the liquid side up, salt and pepper,
+and another layer of the raw vermicelli, and so on, the top layer
+being of tomatoes with their liquid side touching the vermicelli. Heat
+three or four tablespoons of good lard (or butter), and when the lard
+boils pour it over the tomatoes and vermicelli; then put the dish into
+the oven and cook until the vermicelli is thoroughly done. After
+cooling a little while, turn it out into a platter.
+
+
+MACARONI "ALLA SAN GIOVANNELLO"
+
+While three-quarters of a pound of macaroni are boiling in salted
+water prepare the following: Chop up fine two ounces of ham fat with a
+little parsley. Peel six medium-sized tomatoes, cut them open, remove
+the seeds, and any hard or unripe parts, and put them on one side.
+Take a frying-pan and put into it one scant tablespoon of butter and
+the chopped ham fat. When the grease is colored put in the sliced
+tomatoes with salt and pepper. When the tomatoes are cooked and begin
+to sputter put the macaroni into the pan with them, mix well, add
+grated Parmesan cheese, and serve.
+
+
+RIBBON MACARONI
+(_Pasta fatta in Casa. Fettuccini_)
+
+  2 1/2 cups of flour
+  2 eggs
+  3 tablespoons of cold water
+  1/2 teaspoon of salt
+
+Put the flour on a bread-board. Make a hole in the middle of it, and
+break the eggs into it. Add the water and the salt, and mix all
+together with a fork until the flour is all absorbed and you have a
+paste which you can roll out. Then take a rolling-pin and roll it out
+very thin, about the thickness of a ten-cent piece. Leave it spread
+out like this until it has dried a little. Then double it over a
+number of times, always lengthwise, and cut it across in strips about
+one-half inch wide. Boil two quarts of salted water, and put the
+ribbons into it, and cook for ten minutes, then drain. Serve with the
+meat and sauce as in receipt for Macaroni with Meat and Sauce, or with
+the tomato sauce and cheese only, as desired.
+
+
+RAVIOLI WITH MEAT
+
+Prepare the paste as in the preceding receipt.
+
+Take whatever meat is desired--chicken, turkey, or veal--this must
+always be cooked. (Left-over meat may be utilized this way.) Chop the
+meat very fine, add one tablespoon of grated Parmesan cheese, one egg,
+a dash of nutmeg, a dash of grated lemon-peel, one tablespoon of
+butter, cold. Mix these ingredients in a bowl. Take a teaspoon of the
+mixture and put it into the extended paste, about two inches from the
+edge. Take another spoonful and put it about two inches away from the
+first spoonful. Continue to do this until you have a row of
+teaspoonfuls across the paste. Then fold over the edge of the paste so
+as to cover the spoonfuls of mixture, and cut across the paste at the
+bottom of them. Then cut into squares with the meat in the middle of
+each square; press down the paste a little at the edges so the meat
+cannot fall out. Continue to do this until all the meat and the paste
+are used up.
+
+Put the little squares of paste and meat into the boiling salted water
+a few at a time, and boil for ten minutes. Serve with tomato sauce, or
+butter and grated Parmesan cheese.
+
+
+RAVIOLI WITH BRAINS
+
+Take one lamb's brains and parboil in slightly salted water for five
+minutes. Put into a bowl with a small quantity of curds, one egg, salt
+and pepper, dash of nutmeg, and a little grated Parmesan cheese, and
+mix all together. Then put by teaspoonfuls on the paste as in
+preceding receipt. Cook for ten minutes in boiling salted water, and
+serve with tomato sauce.
+
+
+RAVIOLI OF CURDS AND SPINACH
+
+  1 small bunch of spinach
+  1/2 pound of curds
+
+Cook the spinach, drain, and chop up fine, add the curds, one egg,
+salt and pepper, dash of nutmeg, and a little grated cheese. Add to
+the paste, and boil as before.
+
+
+SWEET RAVIOLI
+(_Ravioli Dolce_)
+
+These ravioli can be used also as a dessert by preparing them as
+follows:
+
+  Take 1/2 pound of flour
+  1 tablespoon of butter
+  2 tablespoons of lard
+
+Work this into a paste and roll out thin.
+
+Take one-half pound of curds, add one egg, and the yolk of a second
+egg, two tablespoons of granulated sugar, a few drops of extract of
+vanilla. Mix well together and add to the paste as before. Then fry in
+lard until a golden brown. Serve with powdered sugar.
+
+
+TIMBALE OF MACARONI
+
+Take a small piece of ham fat, one-half of onion, piece of celery,
+parsley, small piece of carrot. Chop up fine together. Put into a
+saucepan, and when the vegetables are fried add two or three mushrooms
+which have been chopped fine; after five minutes add two tablespoons
+of tomato paste, thinned with five tablespoons of hot water (or equal
+quantity of tomato sauce without water). When the sauce is cooked take
+out the mushrooms and put them on one side.
+
+Take one-half pound of macaroni. Boil in salted water for fifteen
+minutes, drain, and add the sauce described above. Add two tablespoons
+Parmesan cheese, grated, and one tablespoon of butter.
+
+Butter well a mold, then cover with a thin layer of bread crumbs the
+bottom and sides. Pour into the mold one-half the macaroni, then place
+on it a layer of mushrooms which you have taken out of the sauce. Now
+add the other half of the macaroni, and then another thin layer of
+bread crumbs. Put the mold into the oven without turning it over, and
+bake in a slow oven until well browned. Then turn out and serve.
+
+To this timbale, if desired for variety, cold meat of any kind cut up
+fine may be added to the sauce; and one egg, hard boiled, and cut into
+four pieces. Add the egg, and the pieces of meat which you have
+removed from the sauce, to the timbale at the same time that you add
+the mushrooms.
+
+
+
+RICE TIMBALE
+
+This timbale is made in the same way as the preceding one, only
+substituting rice for macaroni. One-half cup of rice.
+
+
+TIMBALE OF RIBBON MACARONI
+
+This is prepared as the two preceding ones, using Ribbon Macaroni
+instead of rice or ordinary macaroni.
+
+
+
+
+RICE, ETC.
+
+
+RICE WITH PEAS
+
+  1/2 cup of rice
+  Grated Parmesan cheese
+  2 tablespoons of butter
+  1 small onion
+
+Chop the onion up fine and put it into the saucepan with one-half the
+butter (one tablespoon). Cook until the onion is brown, then pour on
+the rice (raw) and fry until the rice is dry. Then add hot water, a
+ladleful at a time, taking care not to let the rice boil too hard, as
+it will then become hard in the middle and floury around the edges.
+When the rice is cooked, put the saucepan at the back of the stove,
+and add the rest of the butter. Before taking off the stove add a
+little grated Parmesan cheese and the peas, which have been prepared
+as follows:
+
+Take a small piece of ham fat, one-half small onion, and some parsley.
+Chop together fine, add three tablespoons of olive-oil, salt and
+pepper, and put into a saucepan on the fire. When the onion is colored
+add one can of green peas (or fresh peas, according to season). When
+the peas have absorbed all the olive-oil add a sufficient quantity of
+broth to cover them (or water) and cook until peas are soft. Then mix
+the peas with the rice, add one tablespoon of Parmesan cheese, and
+serve.
+
+
+RICE "ALLA ROMANA"
+(_Risotto alla Romana_)
+
+  A small piece of ham fat
+  1 stalk of celery
+  Parsley
+  1 onion
+  2 mushrooms canned, or 1 fresh mushroom
+  1/3 pound of lean beef
+
+Chop these ingredients together and put them into a large saucepan
+with a small piece of butter. Cook until the meat is well browned.
+Then add one tablespoon of red or white wine. Cook for a few minutes,
+then add one tablespoon of tomato paste dissolved in a little hot
+water, or two and one-half tablespoons of the other tomato sauce. Cook
+well, adding from time to time a little water--one-half cup in all.
+Wash the rice (a little less than a cupful), add it to the other
+ingredients in the saucepan, and cook for about twenty minutes, until
+the rice is soft, adding more water from time to time. Then add two
+tablespoons of grated Parmesan cheese, mix well, and serve, with more
+cheese if desired.
+
+
+RISOTTO "ALLA NOSTRALE"
+
+Take a small piece of onion, slice into small bits, and put into a
+saucepan with two tablespoons of butter. Cook until onion is browned.
+
+Wash well one-half cup of rice. Put it into the saucepan with the
+onion, add salt and pepper, and fry until the rice is dry. Then take
+one and one-half tablespoons of tomato paste, thinned with hot water
+(or two tablespoons of other tomato sauce), and add to the rice.
+Little by little add hot water until the rice is cooked through (about
+one cup of hot water). Then add grated cheese, Parmesan or Gruyere,
+one and one-half tablespoons of butter, and mix well over the fire,
+then serve.
+
+This rice can be served alone or with fried sausages, or with cold
+chicken, or any left-over meat prepared in the following manner:
+
+Take one and one-half tablespoons of butter in a saucepan. Cut the
+cold meat into slices, and add them to the butter. Fry well, then take
+one and one-half tablespoons of tomato paste, thinned in water (or
+three tablespoons tomato sauce). Add to the meat a little at a time.
+Simmer for one-half hour, then put into the middle of hot platter,
+surrounded by rice, and pour this sauce over all. Add a handful of
+grated Parmesan cheese to the rice.
+
+This preparation of meat can be served with macaroni or corn-meal
+instead of the rice.
+
+
+RICE WITH BUTTER AND CHEESE
+(_Riso in Bianco_)
+
+Take one-half cup of rice. Boil in salted water. After twenty minutes
+of boiling take off the fire and drain. Then put the rice back into a
+saucepan with three tablespoons of grated cheese (Parmesan) and three
+tablespoons of butter. Mix well and serve as an entree, or around a
+plate of meat..
+
+
+RICE WITH TOMATOES
+
+Boil a cup of rice soft in hot water. Shake it now and then, but do
+not stir it. Drain it, add a little milk in which a beaten egg has
+been mixed, one teaspoon of butter, and a little pepper and salt.
+Simmer for five minutes, and if the rice has not absorbed all the
+milk, drain it again. Put the rice around a dish, smooth it into a
+wall, wash it over with the yolk of a beaten egg, and put it into the
+oven until firm. Take the strained juice and pulp of seven or eight
+tomatoes, season with pepper, a little salt and sugar, and one-half of
+a chopped-up onion; stew for twenty minutes, then stir in one
+tablespoon of butter and two tablespoons of fine bread crumbs. Stew
+three or four minutes to thicken, and then pour the tomatoes into the
+dish, in the middle of the rice, and serve.
+
+
+RICE WITH TOMATOES "ALL' INDIANA"
+
+Wash a cup of rice and boil it. Take seven or eight good-sized
+tomatoes, boil and strain them, and season with salt and a little
+allspice. Take a baking-dish and put into it alternate layers of
+tomato and rice, finishing off with a layer of tomato, covered up with
+grated bread crumbs moistened with melted butter. Bake in a moderate
+oven for a good half-hour.
+
+
+RISOTTO WITH HAM
+
+Cut into small pieces one ounce of raw ham, fat and lean. Chop up fine
+a small piece of onion, and put it with the ham into a frying-pan with
+one-half a tablespoon of butter. Fry slowly until the ham and onions
+are golden. Then add one-half cup of uncooked rice; when it has cooked
+for a few minutes, add twice its height of bouillon (or water), salt
+and pepper, a dash of nutmeg, and mix well and allow it to boil for
+twenty minutes over a good fire. Then take off the stove, add two
+tablespoons of butter and two tablespoons of Parmesan cheese grated;
+mix well and serve.
+
+
+RICE WITH MUSHROOMS
+
+  10 mushrooms if canned, or 5 or 6 if fresh ones
+  3/4 of a cup of rice
+
+Chop up a little onion, parsley, celery, and carrot together, and put
+them on the fire with two tablespoons of good olive-oil. When this
+sauce is colored, add two tablespoons of tomato paste, thinned with
+hot water (or a corresponding quantity of tomato sauce). Season with
+salt and pepper. Cut the mushrooms into small pieces, and add them to
+the sauce. Cook for twenty minutes over a medium fire. Put on one
+side and prepare the rice as follows:
+
+Fry the rice with a lump of butter until dry; then add hot water, a
+little at a time, and boil gently. When the rice is half cooked (after
+about ten minutes) add the mushrooms and sauce, and cook for another
+ten minutes. Add grated Parmesan cheese before serving.
+
+
+POLENTA
+(_Indian Meal_)
+
+  3/4 of a cup of yellow Indian meal (fine)
+  3 cups of water
+
+Put the water into a granite or iron saucepan, add salt. When it
+begins to boil add the Indian meal, little by little. Keep stirring
+constantly as you pour it in, to prevent lumps. Boil for one-half
+hour, stirring constantly over a moderate fire. If desired, a little
+more water may be added if preferred not so thick. Add grated cheese
+and butter.
+
+
+POLENTA FRITTERS
+
+Put one pinch of salt and one tablespoon of sugar into a cup of milk,
+and put it on to boil. As soon as it boils pour in, little by little,
+one-half scant cup of fine Indian meal, stirring constantly with a
+wooden spoon. Allow it to boil gently for twenty minutes.
+
+Take it off the stove, add one level tablespoon of butter and the yolk
+of one egg and a little grated lemon-peel. Beat up well to mix the egg
+and butter. Then turn the mixture onto the bread-board, which has been
+dampened; spread it out to the thickness of a finger. Allow it to
+cool, then cut into squares or diamonds or little rounds, dip these
+into egg and then into the bread crumbs, and fry them in boiling lard,
+a few at a time. Sprinkle with sugar, and serve hot.
+
+
+POLENTA "ALLA TOSCANA"
+
+  2 cups of Indian meal
+  3 pints of cold water
+
+Put the water on, and when it boils add salt. Then add the Indian
+meal, little by little, stirring all the time. Allow it to boil over a
+moderate fire for one-half hour, stirring constantly. When the meal
+has become quite stiff, take a wooden spoon and dip it into hot water,
+and with it detach the Indian meal from the side of the saucepan, then
+hold the saucepan for a moment over the hottest part of the fire,
+until the Indian meal has become detached from the bottom. Then turn
+it out onto the bread-board; it should come out whole in a mold. Let
+it stand a few moments to cool. Then with a wire cut it into slices
+about the thickness of a finger. Place these slices on a hot platter
+in a layer; pour over them a good meat gravy and grated cheese; then
+put on another layer of the polenta, and add more gravy and cheese,
+and so on, until your polenta is used up.
+
+
+POLENTA WITH CHOPPED SAUSAGES
+
+Prepare the Indian meal as in the preceding receipt.
+
+Take four Deerfoot sausages (or two, if a larger variety of sausage),
+remove the skins, chop fine, then fry in butter. When they are a nice
+brown add one tablespoon of stock, and two tablespoons of tomato paste
+thinned with hot water (or a corresponding amount of the tomato
+sauce).
+
+Cook for fifteen minutes more. Then cut the polenta in slices as in
+preceding receipt and add the chopped sausages with their sauce and
+grated cheese, in layers as before.
+
+
+CHICKEN WITH POLENTA
+
+Take a small chicken; clean and prepare it. Take a slice of ham fat
+four fingers wide and one finger long (or one tablespoon of good
+lard). Chop up very fine with a chopping knife, and put into a
+good-sized saucepan. Take one-half an onion, a small carrot, a piece
+of celery, and cut all into very small pieces and add them all to the
+fat. Then put in the chicken, the salt, pepper, and a pinch of
+allspice, and cover the saucepan. Cook until the chicken is covered,
+basting with the grease, and turning the chicken until it is brown on
+all sides; then add one-third of a glass of red or white wine. When
+the wine has become absorbed, add one tablespoon of the tomato paste,
+dissolved in a cup of hot water (or a cup of tomato sauce not too
+thick). Cook for a few moments more--until the chicken is thoroughly
+cooked.
+
+Prepare the Indian meal as in receipt for Indian meal, and serve the
+chicken surrounded by the Indian meal, with the sauce poured over all
+and grated cheese sprinkled over the Indian meal.
+
+Pigeon may be prepared in the same way as the chicken and served with
+the Indian meal; or either one may be served instead of the Indian
+meal with rice, as in receipt for Risotto alla Nostrale; Macaroni, as
+in receipt for Macaroni with Butter, or Ribbon Macaroni, as in receipt
+given.
+
+
+POLENTA PASTICCIATA
+
+  3/4 of a cup of Indian meal
+  1 quart of milk
+
+Boil the milk, and add the Indian meal, a little at a time, when milk
+is boiling, stirring constantly. Cook for one-half an hour, stirring
+constantly. Add salt just before taking off the fire. The Indian meal
+should be stiff when finished. Turn it onto the bread-board, and
+spread it out to the thickness of two fingers. While it is cooking
+prepare a meat sauce, and a Bechamel sauce as follows:
+
+MEAT SAUCE
+
+Take a small piece of beef, a small piece of ham, fat and lean, one
+tablespoon of butter, a small piece of onion, a small piece of carrot,
+a small piece of celery, a pinch of flour, one-half cup of bouillon
+(or same amount of water), pepper. Cut the meat into small dice; chop
+up fine together the ham, onion, carrot, and celery. Put these all
+together with some pepper into a saucepan with the butter, and when
+the meat is brown, add the pinch of flour, and the bouillon a little
+at a time (or the water), and cook for about one-half an hour. This
+sauce should not be strained.
+
+BECHAMEL SAUCE
+
+Take one tablespoon of flour, and one tablespoon of butter. Put them
+into a saucepan and stir with a wooden spoon until they have become a
+golden-brown color. Then add, a little at a time, one pint of milk;
+stir constantly until the sauce is as thick as custard, and is white
+in color. If it grows too thick, a little more milk may be added; or
+if it is too thin, a tiny lump of butter rolled in flour will thicken
+it.
+
+Now take the cold Indian meal and cut it into squares about two inches
+across. Take a baking-dish of medium depth, butter well, then put in a
+layer of squares of Indian meal close together, to entirely cover the
+bottom of the dish. Sprinkle over it grated cheese; then pour on the
+top enough meat sauce to cover the layer (about two tablespoons), then
+on the top of this add a layer of Bechamel sauce. Then put another
+layer of the squares of Indian meal, sprinkle with grated cheese as
+before, add meat sauce, then Bechamel sauce, and continue in this way
+until the baking-dish is full, having for the top layer the Bechamel
+sauce. Put the dish into a moderate oven, and bake until it is a
+golden brown on top.
+
+
+POLENTA CAKE
+(_Migliaccio di Farina Gialla_)
+
+  2 cups of coarse Indian meal
+  1/2 cup of raisins
+  1/2 teaspoon of salt
+  3 teaspoons of sugar (granulated)
+  3 tablespoons of lard
+
+Mix the salt, sugar, and raisins with the Indian meal in a bowl, then
+pour in boiling water, a little at a time, and stir well with a wooden
+spoon until you have a stiff paste and no dry meal remains sticking to
+the bottom of the bowl.
+
+Then take a cake-tin and grease it well with one-half of the lard.
+Then turn out the Indian meal into the pan, and even it out with the
+wooden spoon. Spread on the top of this the rest of the lard, softened
+slightly so as you can spread it easily. Cook in a slow oven until a
+golden brown. Serve hot.
+
+
+GNOCCHI OF FARINA
+(_Gnocchi di Semolina_)
+
+  1 pint of milk
+  1 egg
+  1/2 cup of farina
+  Butter and cheese
+
+Put the milk on, and when it boils add salt. Take a wooden spoon and,
+stirring constantly, add the farina little by little. Cook for ten
+minutes, stirring constantly. Take off the fire and break into the
+farina one egg; mix very quickly, so that the egg will not have time
+to set. Spread the farina onto the breadboard about the height of a
+finger. Allow it to cool, then cut it into squares or diamonds about
+two or three inches across. Butter well a baking-dish, and put in the
+bottom a layer of the squares of farina; sprinkle over a little grated
+Parmesan cheese (or Gruyere), and put here and there a small dab of
+butter. Then put in another layer of the squares of farina; add cheese
+and butter as before. Continue in this way until your baking-dish is
+full, having on the top layer butter and cheese.
+
+Bake in a hot oven until a brown crust forms. Serve in the
+baking-dish.
+
+
+GNOCCHI OF POTATO
+
+Take six medium-sized potatoes and put them on to boil in their
+skins. When they are done, peel them and pass them through a fine
+colander. Add a little salt. Take one cup of flour, and mix on the
+bread-board with the potatoes until they form a paste. Roll this paste
+with the hands into a sausage about the thickness of three fingers.
+Cut this roll across into pieces about an inch long. Press these
+pieces lightly with the finger or the handle of the knife, so they
+will take little cup-shaped forms. Leave these to one side, and put
+two quarts of salted water on to boil. When it boils add the gnocchi a
+few at a time, until all are in the water. When the gnocchi rise to
+the surface of the water, take them out with the skimmer. Put them
+into a platter a few at a time, adding each time gravy and cheese, and
+covering them well. Put a layer of grated cheese sprinkled on top.
+Serve with meat, or as a first course.
+
+
+GNOCCHI OF MILK--A DESSERT
+
+  1 cup of milk
+  1 level tablespoon of powdered starch
+  2 or 3 drops of vanilla extract
+  2 yolks of eggs
+  2 tablespoons of sugar
+
+Put all these ingredients together into a saucepan and mix together
+with a wooden spoon for a few moments. Then put onto the back of the
+stove where it is not too hot, and cook until the mixture has become
+stiff. Cook a few moments longer, stirring always; then turn out onto
+a bread-board and spread to a thickness of a finger and a half. When
+
+cold, cut into diamonds or squares the width of two fingers. Butter a
+baking-dish, and put the squares into it overlapping each other. Add a
+few dabs of butter here and there. Put another layer of the squares in
+the dish, more dabs of butter, and so on until the dish is full. Brown
+in the oven.
+
+
+
+
+SAUCES
+
+
+ROUX FOR SAUCES
+
+Roux is necessary to thicken and give body to sauces. Put one
+tablespoon of flour and one of butter into a saucepan and cook until
+the flour has lost any raw taste. Then put the saucepan on the back of
+the stove and add slowly the stock or milk, one cup for every
+tablespoon of butter or flour, and stir until smooth. For white sauces
+take care the flour does not color; for dark sauces let it brown, but
+take care it does not burn.
+
+
+AGRO DOLCE SAUCE
+
+Take two tablespoons of sugar (brown or white), one-half a cup of
+currants, a quarter of a bar of grated chocolate, one tablespoon of
+chopped candied orange, one of lemon-peel, one of capers, and one cup
+of vinegar. Mix well together and let soak for two hours; pour it over
+venison or veal, and simmer for ten minutes.
+
+
+BECHAMEL SAUCE NO. 1
+
+Put two ounces of butter and two tablespoons of flour into a saucepan
+and stir for five minutes. Pour one and one-half pints of boiling milk
+gradually in, beating well with a whisk. Add some nutmeg, a few
+peppercorns, a pinch of salt, and some chopped mushrooms. Cook for
+one-quarter of an hour, and rub through a fine sieve.
+
+
+BECHAMEL SAUCE NO. 2
+
+Mix three tablespoons of butter and three of flour to a smooth paste,
+put some peppercorns, one-half an onion, one-half a carrot sliced, a
+small piece of mace, two teacups of white stock, a pinch of salt and
+of grated nutmeg, in a stew-pan; simmer for one-half an hour, stirring
+often, then add one teacup of cream; boil at once, and strain and
+serve.
+
+
+TOMATO SAUCE NO. 1
+
+Take ten fresh tomatoes, remove the skins, cut them up; put them into
+a saucepan and boil them until soft. Then pass them through a sieve.
+Put their juice into a saucepan with one heaping tablespoon of butter
+or one-half tablespoon of good lard, salt and pepper, and boil again,
+adding water if the sauce becomes too thick. This sauce can be kept in
+a bottle for several days. It can be used for macaroni, etc., in place
+of the tomato paste.
+
+
+TOMATO SAUCE NO. 2
+
+Mince one-quarter of an onion, one-half a stalk of celery, a few
+leaves of sweet basil, and a bunch of parsley up fine. Add one-half
+cup of olive-oil, a pinch of salt and one of pepper, and cut eight or
+nine tomatoes into slices. Boil until the sauce is as thick as cream,
+stirring occasionally, then strain through a sieve and serve.
+
+
+TOMATO SAUCE NO. 3
+
+Take four pounds of tomatoes, cut them in two, and put them into a
+two-quart saucepan with two wine-glasses of water, two saltspoons of
+salt, one of pepper, cover the saucepan, and boil for forty minutes,
+stirring often to prevent burning; then strain. Make a roux in another
+saucepan with one ounce of butter and three-quarters of an ounce of
+flour. Cook for three minutes, mixing well. Take roux off the fire,
+and pour the tomatoes into it a little at a time, stirring to keep it
+smooth. Add two wineglasses of stock, put on the fire, and cook for
+twenty minutes, stirring all the time.
+
+
+BUTTER SAUCE
+
+Take eight ounces of butter, one tablespoon of salt, one of pepper,
+and two tablespoons of lemon juice. Stir with a wooden spoon over the
+fire until the butter is half melted, then take it off and continue to
+stir until it is quite liquid. By taking the butter off the stove
+before it is all melted it will have a pleasant taste of fresh cream;
+this is all lost otherwise.
+
+
+LOMBARDA SAUCE
+
+Put two tumblers of white roux and one of chicken jelly into a
+saucepan, reduce, and add three yolks of eggs mixed with two ounces of
+butter and the juice of one-half lemon. Before it boils take the
+saucepan off the fire, and add one tumbler of thick tomato sauce (see
+Sauces, page 30), strain, and just before serving add one tablespoon
+of sweet herbs minced fine.
+
+
+"ALLA PANNA" SAUCE
+
+Melt one-half a pound of butter, add a little flour, salt, pepper, and
+grated nutmeg. Stir until thick, then add one pint of cream, a little
+chopped parsley, and heat for five minutes.
+
+
+MEAT SAUCE
+
+Put into a saucepan one pound of beef and one-half an onion chopped up
+with three ounces of lard, some parsley, salt, pepper, one clove, and
+a very small slice of ham. Fry these over a hot fire for a few
+moments, moving them continually, and when the onion is browned add
+four tablespoons of red wine, and four tablespoons of tomato sauce (or
+tomato paste). When this sauce begins to sputter, add, little by
+little, some boiling water. Stick a fork into the meat from time to
+time to allow the juices to escape. Take a little of the sauce in a
+spoon, and when it looks a good golden color, and there is a
+sufficient quantity to cover the meat, put the covered saucepan at the
+back of the stove and allow it to simmer until the meat is thoroughly
+cooked. Then take out the meat, slice it, prepare macaroni, or any
+paste you desire, and serve it with the meat, and the sauce poured
+over all, and the addition of butter and grated cheese.
+
+ECONOMICAL SAUCE
+
+Take one-half of an old onion and chop it up fine. Take one small
+carrot, wash it, scrape it, and cut it into transverse slices; do the
+same with a stalk of celery, some parsley, and one fresh or canned
+mushroom. Then take a slice of ham (raw if possible), fat and lean,
+about four fingers wide and one finger high. Chop it up fine, and put
+it into a medium-sized saucepan with one tablespoon of butter. When
+the ham is colored, put in the chopped-up vegetables, one clove, salt,
+and pepper, and stir constantly, allowing the vegetables to cook
+thoroughly but not to burn, which will destroy the taste of the sauce.
+It should be a golden color. A little red wine may be added if you
+have it, but this is not necessary. Then add four fresh tomatoes, cut
+into several pieces, the skins removed, and the seeds taken out. Allow
+these to cook in the sauce until they sputter, then add a little water
+(or bouillon if you have it), allow it to boil for a few moments more,
+then take it off the fire and pass it through a sieve or fine
+colander, pressing hard so that all will pass through. If it is too
+thick after straining, add water or bouillon, and put it back and
+allow it to boil again a few moments. This sauce can be used for
+macaroni, gnocchi, left-over meat, egg, etc. The success of the sauce
+depends upon the proper frying of the onion in it.
+
+
+HOT PIQUANTE SAUCE
+
+Chop up fine two ounces of lean ham and a small piece of onion, add a
+little celery, the stalks of parsley, one clove, one-half tablespoon
+of pepper, and one-half bay-leaf. Pour over these ingredients a scant
+one-half cup of vinegar. Cover the saucepan and allow it to boil until
+it has consumed one-half. Put into another saucepan one-half cup of
+bouillon (or water in which you have dissolved one tablespoon of
+extract of beef). Allow it to boil, and then thicken with a teaspoon
+of potato flour which has been diluted in a little cold water. Drop
+this, little by little, into the saucepan until you have gained the
+required thickness for the sauce. Then pour in the boiled vinegar,
+passing it through cheese-cloth. Mix well together and add a teaspoon
+of French mustard, some capers, and some chopped-up pickles. Serve hot
+with meats or tongue. The pepper should predominate in this sauce.
+
+
+PIQUANTE SAUCE WITH EGG
+
+Take some anchovy paste--one tablespoon, two tablespoons of chopped
+parsley, some capers and chopped pickles, one teaspoon of French
+mustard and the yolks of two hard-boiled eggs. Work this all together
+into a paste, then add three tablespoons of olive-oil and two or three
+of vinegar and a pinch of salt and pepper. This sauce is good with
+both meat and fish.
+
+
+
+
+EGGS
+
+
+EGGS WITH PEAS
+
+Take one and one-half cups of green peas, and cook them with one and
+one-half tablespoons of good butter, and a pinch of salt. Take four
+hard-boiled eggs, cut them in two lengthwise, and put them on a
+platter; pour over them the peas as a sauce.
+
+
+EGGS "ALLA MILANESE"
+
+Hard boil four eggs, cut them in four pieces each, put them in a
+platter, and pour over them the following sauce:
+
+CREAM OF LEMON SAUCE
+
+Take one cup of cold water, and pour one-half of it in a bowl with one
+tablespoon of starch, stir well until starch is dissolved. Pour the
+other one-half onto one heaping tablespoon of powered sugar and boil
+for a few moments--until sugar is thoroughly dissolved. Allow it to
+cool, and then add the starch, and one cup of milk, a pinch of salt, a
+little grated lemon-rind, and two yolks of eggs. Mix all thoroughly,
+then strain through a sieve, then put on the stove again, and over a
+moderate fire, stir it constantly, always in the same direction, until
+it has assumed the thickness you desire.
+
+
+EGGS "ALLA SCIARMANTE"
+
+Hard boil four eggs; cut into several pieces. Then prepare the
+following:
+
+Boil down to a syrup one heaping tablespoon of sugar, rind of
+one-quarter of lemon, one scant cup of water, and a little piece of
+cinnamon. Then remove the lemon-rind and the cinnamon, and add one cup
+of milk or cream. When heated through, take off of fire, and add the
+yolks of four eggs, beating well together. Then pour the sauce over
+the hard-boiled eggs in a shallow baking-dish, put it in a very
+moderate oven, and bake. Before serving squeeze on a little lemon
+juice and garnish with squares of fried bread.
+
+
+EGGS WITH PIQUANTE SAUCE
+
+Chop up fine one pickled pepper, one teaspoon of capers, one-half
+small pickled onion and one pickle, and some parsley. Dissolve in
+boiling water one tablespoon of butter, add the juice of one-half of
+lemon, a pinch of flour to give a little body, and the chopped
+pickles. If too sour add some sugar.
+
+Hard boil four eggs, cut them in four, and pour over them the sauce.
+
+
+EGGS "ALLA MONACHILE"
+
+Hard boil four eggs, divide them in half, and pour over them the
+following sauce: Put two tablespoons of vinegar into a saucepan and
+one tablespoon of sugar (brown or white), fifteen almonds chopped up
+fine, and a small piece of candied citron. Let it boil for a little
+while, then add a pinch of cinnamon, cloves, pepper, and salt, and if
+too acid add a little water.
+
+Before taking off the stove add a little flour to give body to the
+sauce. Pour over the eggs and serve.
+
+
+EGGS "ALLA FIORENTINA"
+
+Hard boil four eggs. Let them cool in a bowl of cold water. Peel them
+and divide them in half. Take the yolks and mix with them one heaping
+tablespoon of butter, one tablespoon of Parmesan cheese grated, and a
+little salt and pepper. Put this mixture into a saucepan with the
+yolks of two raw eggs, and one-half of the white of one egg. Stir well
+until the mixture becomes thick. Then fill the hard-boiled whites of
+the eggs with the stuffing; if any stuffing remains over, spread it on
+the platter under the eggs. Then put one-half cup of milk in a
+saucepan with one-half tablespoon of butter and one-half tablespoon of
+flour, salt, and pepper. Boil for a few moments, stirring well, then
+pour over the eggs, sprinkle well with grated Parmesan cheese, and put
+in the oven and brown.
+
+
+LIGHTNING OMELETTE
+
+Butter a baking-dish and put in the bottom of it slices of stale bread
+(brown bread is better than white) which have been dipped in milk.
+Then put in a layer of very thin slices of Gruyere cheese. Take two
+eggs, beat them up to a froth, add salt and pepper, pour them into a
+baking-dish on top of the bread and cheese, then put it in the oven
+until it is browned on top. Serve hot.
+
+
+EGGS "ALLA PIACENTINA"
+
+Take the whites of four eggs, and beat until stiff. Then add the yolks
+and one rounded tablespoon of melted butter, and a little salt and
+pepper. Take a small baking-dish, butter it well, and put in the
+bottom a layer or two of very thin slices of cheese, Parmesan or
+Gruyere. Put into the oven for a few moments until thoroughly heated,
+then pour on the whites of eggs mixed with the other ingredients, put
+back in the oven, and serve when the eggs are a golden brown.
+
+
+EGGS "ALLA BENEDETTINA"
+
+Roast two small peppers, take off their skins, remove the seeds, and
+cut into strips. Take two tomatoes (not too ripe), boil them, remove
+the skins and seeds, and cut into thin strips also. Then wash two
+anchovies, remove the bones, and cut also into strips. Take a small
+baking-dish, put in the strips of peppers and tomatoes and the
+anchovies. Add two tablespoons of good olive-oil and put on the top of
+the stove until the ingredients boil. Then break into the dish four
+eggs, taking care to keep the yolks whole. Add salt and pepper, and
+put the dish into the oven until the eggs are cooked.
+
+
+EGGS "ALLA ROMANA"
+
+Beat four eggs, whites and yolks together. Add one tablespoon of milk
+or cream, salt and pepper, one tablespoon of grated Parmesan cheese,
+and a little chopped-up parsley. With this make three or four
+omelettes about the thickness of a ten-cent piece. As the omelettes
+are finished lay them on a napkin to cool; then cut them transversely
+into strips about one-quarter of an inch wide. Then put the strips
+into a saucepan with some heated butter. Heat them through thoroughly
+and serve with grated cheese and the following meat sauce poured over
+them:
+
+MEAT SAUCE
+
+Chop up some ham fat with a little onion, celery, carrot, and parsley.
+Add a small piece of beef and cook until beef is well colored. Then
+add one and one-half tablespoons of red wine (or white), cook until
+wine is absorbed, then add one tablespoon of tomato paste diluted with
+water, or four fresh tomatoes, and boil fifteen minutes.
+
+
+
+
+FISH
+
+
+CODFISH "ALLA GIARDINIERA"
+
+Take one pound of salted codfish, boil it, remove the skin and bones,
+and shred it. Then take one good carrot, one-half a turnip, scrape
+them, cut them into slices, and boil them for a few moments. Then
+drain off the water, and put them into a saucepan with one and
+one-half tablespoons of butter and finish cooking them, adding from
+time to time a little boiling water. When the vegetables are cooked
+add the codfish, mix well, and serve.
+
+
+CODFISH WITH EGG SAUCE
+
+Take one pound of salt codfish. Boil it and remove the skin and bones.
+Then fry lightly in butter, adding chopped-up parsley, salt, and
+pepper. Stir about constantly, and add from time to time a little
+boiling water, until the fish is thoroughly cooked. Then beat up the
+yolks of two eggs and add them with a little flour, and cook for a few
+moments more. Squeeze on some lemon juice and serve.
+
+
+CODFISH "ALLA MARINAIA"
+
+Take one pound of salt codfish. Boil slightly until you can remove the
+skin and bones. Chop up fine a piece of onion, and parsley, and fry
+them in a saucepan with three tablespoons of best olive-oil, then put
+in the codfish with salt, pepper, and a pinch of allspice. While this
+is cooking, put into another saucepan three tablespoons of best
+vinegar, two tablespoons of fish broth, and one-half bay-leaf. Add a
+little flour to give body to the sauce, stir well, then remove the
+bay-leaf, and take the saucepan off the fire. Arrange the platter with
+pieces of fried bread in a layer on the bottom, then the codfish, and
+then the sauce poured over it.
+
+
+FRESH CODFISH "AL VINO BIANCO"
+
+Remove the bones from three-quarters of a pound of fresh codfish. Cut
+into slices lengthwise. Butter a baking-dish, put in the fish, put
+more butter on top of it, salt and pepper, and one-half glass of dry
+white wine. Cook for twenty minutes in a hot oven, then place the fish
+on a platter, take the juice left over in the baking-dish, put it into
+a saucepan, add a little flour, some more butter, and the juice of
+half a lemon. Before taking off the fire, add some chopped-up parsley,
+and then pour the sauce over the fish, and serve.
+
+
+CODFISH WITH GREEN PEPPERS
+
+Take one-half pound of salted codfish which has been soaked to remove
+the saltiness. Remove the skin and bones, and cut the codfish into
+small squares. Then dip it again into fresh water, and put the squares
+onto a napkin to dry. The fish may either be left as it is, or before
+proceeding, you may roll it in flour and fry it in lard or oil.
+
+Then take two good-sized green peppers, roast them on top of the
+stove, remove the skins and seeds, wash them, dry them, and cut them
+in narrow strips. When this is done put three generous tablespoons of
+olive-oil into a saucepan with one onion cut up small, and fry the
+onion over a slow fire.
+
+Take two big tomatoes, skin them, remove the seeds and hard parts, and
+cut them into small pieces. When the onion has taken a good color, add
+the tomatoes, and cook until they sputter, then add the peppers and a
+little salt and pepper. If the sauce is too thick add a little water.
+When the peppers are half cooked, add some chopped-up parsley and the
+codfish. Cover up the saucepan and let it simmer until the fish is
+cooked.
+
+This dish is also good cold.
+
+
+
+
+VEGETABLES
+
+
+
+ONIONS "ALLA PARMEGIANA"
+
+Take six onions. Take out the centers with an apple-corer and fill
+them up with the following stuffing: One tablespoon of grated Parmesan
+cheese mixed with two hard-boiled eggs and chopped parsley. Boil them
+first, then roll them in flour and fry them in olive-oil or butter.
+Then put them in a baking-dish with one-half tablespoon of grated
+Parmesan cheese and one tablespoon of melted butter. Put them in the
+oven and bake until golden.
+
+
+ONIONS "ALLA VENEZIANA"
+
+Take six small onions, remove the centers with an apple-corer. Boil
+them for a few moments, drain them, and stuff them with the following:
+Take a piece of bread, dip it in milk, squeeze out the milk, and mix
+the bread with one tablespoon of grated Parmesan cheese, the yolks of
+two hard-boiled eggs. Mix well together, then add some fine-chopped
+parsley, a pinch of sugar, salt and pepper, and the yolk of one raw
+egg; mix again well, and then stuff the onions with the mixture. Then
+dip them in flour and in egg, and fry them in lard. Put them on a
+platter and serve with a piquante sauce, made as follows: Chop up fine
+some pickles, capers, and pickled pepper, and add one-half cup of
+water. When these are cooked, add one tablespoon of butter and cook a
+little while longer, then pour over the onions and serve.
+
+
+LIMA BEANS WITH HAM
+
+Take three-quarters of a pound of lima beans, very tender young ones.
+Put them in boiling water for about five minutes to whiten them. Then
+put into a saucepan one heaping tablespoon of butter, some chopped
+parsley, and one small onion chopped up fine. When the onion is fried,
+add three ounces of raw ham, also chopped up. When the ham is fried
+put in the lima beans, and a little while before they are cooked add
+two or three tablespoons of stock. Serve with dice of fried bread.
+
+
+FRIED SQUASH, PARSNIPS, CELERY, AND MUSHROOMS
+
+Take two small squash, the smallest size possible; cut off the two
+ends, divide them in two, and slice them in fine slices lengthwise.
+Put them in an earthen dish and sprinkle well with salt. Take one
+parsnip, scrape it, wash it, and boil it slightly, slice it, add it to
+the squash with more salt. Take the heart of celery, boil for a
+moment, and slice as with the other vegetables.  Lastly, take some
+mushrooms, not very large ones, clean them, boil them a moment, and
+add them to the rest. Then dry all the vegetables with a clean towel,
+mix them all together, roll them thoroughly in flour, dip in egg, and
+fry in hot lard, dropping them in carelessly.  Serve them in a hot
+dish with a napkin under them.
+
+
+PUMPKIN "ALLA PARMEGIANA"
+
+Take a slice of pumpkin, remove the rind and the seeds, cut into
+square pieces, and then slice these into slivers about the thickness
+of a ten-cent piece. Boil these for a moment in salted water, drain
+and put them into a saucepan, and fry in butter, with a little salt
+and a pinch of allspice. Serve with grated Parmesan cheese and melted
+butter. Or, if preferred, when the pumpkin is fried, put it in a
+baking-dish, add thin slices of cheese (Parmesan or Gruyere), and put
+it into the oven until browned.
+
+
+FRIED PUMPKIN
+
+Take a slice of pumpkin, remove the rind and the seeds. Cut it into
+strips as for French fried potatoes, only finer. Roll in flour and dip
+in egg, and fry in boiling lard or olive-oil.
+
+If desired as garnishing for meat, cut the pumpkin exceedingly fine,
+roll in flour, but not in egg, and fry.
+
+
+SPINACH "ALLA ROMANA"
+
+Clean and prepare the spinach. Put one pint of cold water with one
+tablespoon of salt on to boil, and when it boils put in the spinach.
+When the spinach is cooked--in about ten minutes--drain it in a
+colander, and turn onto it the cold water from the faucet for a few
+moments. Then squeeze out all the water with the hands. Put three
+tablespoons of olive-oil into a frying-pan; when this is thoroughly
+hot add the spinach, salt, and pepper. Cook for a few moments,
+stirring well with a fork and spoon, so the oil will permeate the
+spinach; then serve. Do not chop the spinach.
+
+
+SPINACH SOUFFLE
+
+Wash the spinach in several waters, put it in a covered saucepan on a
+good fire. Stir now and then to prevent burning, and after fifteen
+minutes add one tablespoon of salt. Cook five minutes more; drain and
+squeeze out the water. Then chop up very fine. Put into a saucepan one
+generous tablespoon of butter, three-quarters tablespoon of flour,
+stir, and when they are half cooked, add the spinach and a little salt
+and pepper. Cook for five minutes, then pour in four or five
+tablespoons of cream, stirring constantly to prevent burning. Take a
+cup of spinach, prepared as above, beat up the yolk of one egg, mix it
+with the spinach, and stir over the fire until the egg is set; then
+let it cool, and before serving stir the well-beaten whites of three
+eggs lightly into it. Fill china cups or buttered papered forms half
+full, put them into a hot oven for ten or fifteen minutes, and serve
+at once. If too little baked or not served at once, the souffle will
+be spoiled.
+
+
+SPINACH "IN RICCIOLI"
+
+Boil the spinach and pass it through a fine colander. Beat up two
+eggs, add salt and pepper, and mix enough spinach into them to make
+them green. Put a little olive-oil into a frying-pan, and when it is
+thoroughly heated (but not boiling), pour a little of the egg, turning
+the pan about so that the pancake should be as thin as a piece of
+paper and dry. Toss if necessary. Take it out; repeat with the rest of
+the egg. Then take the pancakes, place them one on top of the other,
+and cut them into pieces the width of a finger and about two inches
+long. Fry them in butter, and grate a little Parmesan cheese over
+them. They make a very nice garnish.
+
+
+SPINACH IN A MOLD WITH MUSHROOMS
+
+Boil the spinach for a few moments, drain, squeeze out the water, then
+pound it well, and pass it through a fine colander. Put it into a
+saucepan with a lump of butter and a few drops of lemon juice. Let it
+boil for a few moments, then turn it into a dish and allow it to cool.
+When cold mix with it the beaten-up yolks of two eggs. Put them into a
+buttered mold, leaving an empty space in the middle. Bake in a slow
+oven for about an hour. When cooked turn it out onto a dish, and fill
+up the empty space with mushrooms, which you have prepared as follows:
+Wash and clean a sufficient quantity of mushrooms and put them into a
+saucepan with a good-sized lump of butter, a little flour, salt, and
+pepper. Cook over a brisk fire for ten minutes. Moisten well with
+chicken broth or stock, and add some roux made as follows: Put one
+tablespoon of flour and one of butter into a saucepan, and cook until
+the flour has lost all raw taste. Then add stock or milk as desired,
+slowly--one cup for every tablespoon of butter or flour--and stir
+until smooth. Squeeze the juice of half a lemon on the mushrooms, put
+them with their sauce into the spinach, and serve.
+
+
+FLAN OF VEGETABLES
+
+Wash, chop up fine, and boil several vegetables, a potato, some
+spinach, a carrot, and a small beet, etc., then boil them again in a
+saucepan with some stock; then add a half a cup of cream or milk, stir
+well together, take them off the stove, and let them cool. When cool
+add the yolks of two eggs, some grated cheese, and the whites of the
+eggs beaten up. Put the vegetables into a mold which has been well
+buttered and lined with bread crumbs, and cook in the oven.
+
+
+LETTUCE IN THE OVEN
+
+Take several young lettuces, wash them and remove their wilted leaves,
+tie the tops together, and lay the lettuces side by side in a
+baking-pan and pour in one and one-half inches of stock. Cover the
+pan, and put it in a moderate oven for one-half an hour, adding stock
+when necessary. Place a fork under the middle of each lettuce, raise
+and drain, and lay them doubled up on a hot dish. Season the gravy in
+the pan with butter, salt, and pepper, thicken with one beaten egg,
+and pour it over the lettuce. Serve hot.
+
+
+CUCUMBERS "ALLA TOSCANA"
+
+Peel and blanch three or four cucumbers in boiling salted water for
+five minutes. Drain and cut them into pieces one inch thick and put
+them into a frying-pan with one ounce of butter, a little flour, and
+one-half pint of veal broth, stir well, and add some salt and pepper.
+Reduce for about fifteen minutes, stirring until it boils, add one
+teaspoon of chopped parsley, one-half a teaspoon of grated nutmeg,
+one-half a cup of cream, and the beaten-up yolks of two eggs. Put on
+the fire again for three or four minutes. Do not let boil, and serve
+hot.
+
+
+CAULIFLOWER "IN STUFATO"
+
+Remove the outer leaves and clean a fine cauliflower. Cut it into
+several pieces and wash them well with cold water, put them into a pot
+of boiling salted water, and cook quickly for twenty or thirty
+minutes, until they are quite tender. Take them out without breaking,
+and place them on pieces of buttered toast, then put some butter in a
+frying-pan, add a little flour mixed with some stock, stir well until
+it boils, then add several finely chopped mushrooms, and cook a little
+more. Take it off the fire, and add the yolks of two eggs which have
+been well beaten, salt, pepper, grated nutmeg, and the juice of one
+lemon. Pour this sauce over and round the cauliflower, and serve. The
+sauce must not be boiled after adding the eggs.
+
+
+CELERY FRIED
+
+Cut off the green leaves, and cut the stalks of the celery in pieces
+about an inch long. Wash them and then put them into boiling water for
+fifteen minutes. Then dry on a napkin. Beat up an egg with a little
+stock, or hot water, add salt and pepper, dip the celery in, then roll
+it in bread crumbs, and fry in boiling lard.
+
+
+CELERY WITH TOMATO SAUCE
+
+Cut off the green leaves, clean and wash the celery stalks, and then
+throw them into boiling water and boil fast for twenty minutes.
+Drain, dry well, put them on a dish, and pour a pint of tomato sauce,
+or tomato paste diluted with hot water, over them.
+
+
+TOMATOES "ALLA PIEMONTESE"
+
+Take four rather unripe tomatoes of about the same size, put them into
+boiling water and boil for a few minutes. Cut off the stem part, and
+take out some of the inside with as many seeds as you can. Fill them
+with boiled rice and some mushrooms chopped up small. Pour over them
+the yolks of two eggs, place them in the oven to color; serve hot.
+
+
+TOMATOES "ALLA SPAGNUOLA"
+
+Take three or four large ripe tomatoes and boil them. Lay them on a
+sieve to drain until wanted, and then pass them through a fine hair
+sieve. Put them in a stew-pan and stir until all the liquid is
+evaporated. Then add a small piece of butter and three or four raw
+eggs, stirring them quickly with the tomatoes. When the eggs are
+cooked, turn all out into a dish and serve hot.
+
+
+TOMATOES WITH EGGS
+
+Choose round tomatoes of about equal size and peel them. Cut off their
+tops, take out their insides, and drop a raw egg into each, replacing
+the top as cover. Put the tomatoes in a baking-dish and bake for about
+ten minutes, until the eggs are set. Serve up in the baking-dish very
+hot, with Bechamel sauce (see Sauces, page 29), or some brown gravy.
+
+
+TOMATO PUDDING
+
+Scald, peel, and slice eight tomatoes. Squeeze out three-quarters of
+their juice into a bowl through cheese-cloth, and put it to one side;
+then chop up the pulp of the tomatoes with two tablespoons of bread
+crumbs, a little salt, sugar, and pepper, and a tablespoon of melted
+butter. Pour them in a buttered mold, place the mold in a double
+boiler, and put on the cover, and boil hard for one hour. Then turn
+out on a dish. Meanwhile take the juice of the tomatoes, season with
+sugar, salt, and pepper, mix in one tablespoon of butter rolled in
+flour. Boil one minute, then pour over the pudding and serve.
+
+
+STRING-BEANS "IN FRICASSEA"
+
+Cut off the ends and string some young string-beans. Cook them in
+salted water, then drain them well. Put them in a saucepan with some
+butter, parsley, and chopped onion. Be careful to add occasionally
+some broth if the beans dry up before they are completely cooked. Boil
+slowly, and a few moments before taking them off the fire add the
+yolks of one or two eggs (according to the quantity of beans) well
+beaten up with a little water, the juice of a lemon, and some grated
+Parmesan cheese. Stir from time to time, and never allow them to boil,
+or the eggs will set. To keep the beans a good color put a pinch of
+soda into the water with the salt.
+
+
+STRING-BEANS WITH TOMATOES
+
+Take some young string-beans, cut off the ends, and string them. Wash
+them in cold water, drain, and while still wet put them into a
+baking-dish with some good olive-oil, some chopped onion and parsley,
+salt, and pepper. Put the dish on the fire with its cover on, and cook
+slowly. As the beans dry add the juice of some tomatoes, or some good
+tomato conserve. Take care they do not burn.
+
+
+FRIED BREAD WITH RAISINS
+
+Take some rather stale bread, cut it into slices, removing the crust.
+Fry the bread in lard, and then arrange it on a platter; meanwhile
+prepare the raisins as follows: Take a small saucepan and put into it
+two tablespoons of good raisins, a good slice of raw ham chopped into
+small pieces, and a leaf of sage, also chopped up, one tablespoon of
+granulated sugar, and two tablespoons of good vinegar.  Put these
+ingredients on the fire, and as soon as you have a syrup (stir
+constantly) pour the raisins onto the pieces of fried bread, and the
+sauce over and around them. Served with cold meat these are very nice.
+
+
+
+
+MEATS
+
+
+FRIED SWEETBREADS, CROQUETTES, LIVER, ETC.
+(_Fritto Misto alla Romana_)
+
+Golden Bread, Brains, Sweetbreads, Croquettes of Chicken and Veal and
+Eggs, Calf's Liver and Pumpkin--all these different ingredients should
+be fried each in its own manner as follows, a small quantity of each,
+and served all together on one platter with slices of lemon.
+
+
+GOLDEN BREAD
+
+Choose bread which is elastic, but has no holes in it. Remove the
+crust and cut it in slices about one inch thick, and from these slices
+cut little pieces about three inches long and about one inch wide.
+Trim them off well, so they will not be ragged or uneven. Put these
+pieces into a bowl and throw on them some boiling water, then remove
+them immediately and throw them into a big bowl of cold water. This
+operation should be done quickly, so as to make the bread feel the
+impression of heat and cold, one directly after the other. Then take
+the bread between the hands and gently squeeze out the water without
+breaking the pieces or deforming them. Place them on a napkin to dry.
+Then dip them in egg which has been beaten up and seasoned with salt
+and pepper. Allow the egg to soak well into the bread. Fifteen minutes
+before serving put a frying-pan on with a quantity of lard, and as
+soon as the lard is lukewarm put in the pieces of bread, turn them as
+soon as they harden a little on one side. The bread must fry very
+slowly, and should remain on the fire at least ten minutes, so that
+the heat can penetrate gradually into the middle and make it light.
+This bread to be successful should be hollow inside like a fritter
+when finished. When the bread has taken a good golden color, remove
+from the lard, drain it on a napkin, add a little salt, and serve very
+hot.
+
+
+SWEETBREADS
+
+Parboil the sweetbreads, then cook them with one tablespoon of butter
+and one tablespoon of stock. When cooked cut them into smallish
+pieces, season with pepper, chopped-up parsley, and one tablespoon of
+lemon, then roll them in flour; dip into egg and fry.
+
+
+FRIED BRAINS
+
+Take one lamb's brain, or one-half of a calf's brain, put it in a
+saucepan with cold water, change the water from time to time for a
+couple of hours, until the brains are thoroughly cleansed. Then put
+them in another saucepan with fresh water, and with several pieces of
+onion, a little salt, a little vinegar (one tablespoon to each brain),
+and some parsley stems. As soon as the water boils, take the saucepan
+off, remove the brains, and put them onto a napkin. Cut them into four
+pieces, put these pieces onto a plate, and season with a little
+olive-oil, some lemon juice, and chopped parsley. When you are ready
+to fry, roll in flour, dip in egg, and fry the brain over a moderate
+fire for seven or eight minutes in olive-oil, lard, or butter.
+
+
+CALF'S LIVER FRIED
+
+Remove the skin, and cut into slices large but thin, roll in flour,
+dip in egg, and fry in boiling lard, allowing them to remain in the
+frying-pan only a couple of minutes; then drain on a napkin, sprinkle
+on a little salt, and serve.
+
+
+POLENTA CROQUETTES
+
+Boil one-half cup of corn-meal rather hard, and before removing from
+the fire add a piece of butter and a little grated cheese and mix
+well. Take it then by spoonfuls and let it fall onto a marble-top
+table, or a bread-pan which has been wet a little with cold water.
+These spoonfuls should form little balls about the size of a hen's
+egg. On each of these croquettes place a very thin slice of Gruyere
+cheese, so that the cheese will adhere to the corn-meal. Then allow
+them to cool, and when cold dip into egg, then into bread crumbs, and
+fry in boiling lard.
+
+
+EGG CROQUETTES
+
+Hard boil two eggs, remove the shells, dry them, and cut the eggs in
+minute pieces. Put one tablespoon of butter into a saucepan, and when
+it is melted add one and one-half tablespoons of flour; stir
+constantly for a few moments over a slow fire with a wooden spoon,
+taking care that the flour does not color. Then pour in one-third of a
+cup of milk, in which you have put salt and pepper. Cool this sauce
+for eight or ten minutes, stirring continually to make it smooth, then
+remove from the fire, put in the chopped-up egg, some parsley chopped
+fine, and one-half tablespoon of grated Parmesan cheese. When you have
+mixed these ingredients well together, spread them out on a plate or
+marble and allow to cool. When this has become cold and hardened, with
+a wooden spoon divide it into little portions about the size of a nut.
+Take these and roll them in dried bread crumbs and a little flour.
+Roll them all then, one at a time, with a rotary motion, and then
+elongate the balls until they are the shape of ordinary corks, then
+dip the croquettes into the egg, one at a time, then into bread crumbs
+again, and a few moments before serving fry in boiling lard. As soon
+as they are colored remove them immediately from the lard, otherwise
+they will break to pieces.
+
+Polenta Fritters, Fried Pumpkin, Fried Squash, and Parsnips may also
+be added or substituted if desired.
+
+
+LITTLE FILETS "ALLA NAPOLITANA"
+
+Butter well a frying-pan, and sprinkle over the bottom a piece of lean
+ham (raw if possible) chopped up fine. Then a layer of mushrooms
+chopped fine, then a layer of minced parsley. The bottom of the pan
+should be entirely covered with these three ingredients. Then from a
+filet of beef cut some little slices, about one-half an inch thick and
+round in shape. Put these in the frying-pan, one piece near the other,
+so the bottom shall be covered. Sprinkle on salt and pepper, and put
+it on the fire. When the filets are cooked on one side, turn them over
+on the other, but with care, so the ingredients at the bottom of the
+pan will stick to the meat. When the filets are cooked on both sides,
+squeeze on the juice of half a lemon, and add a little meat stock. Put
+the filets on a platter, and pour over them their sauce, and serve
+with croutons (fried bread).
+
+
+INVOLTINI OF BEEF "ALLA SICILIANA"
+
+Take three-quarters of a pound of beef, two ounces of ham, one
+tablespoon of butter (or one-half tablespoon of lard), some bread,
+some parsley, and a piece of onion. Chop up the onion fine and put it
+in a saucepan with the butter (or lard). When it is colored, put in
+the parsley and the ham cut up into little pieces, at the same time
+add the bread cut up into three or four small dice, salt, pepper, and
+a dash of nutmeg. Mix all together well. Cut the meat into six slices,
+pound them to flatten out; salt slightly, and when the other
+ingredients are cooked, put a portion on each slice of meat. Then roll
+up the meat like sausages, put them on skewers, alternating with a
+piece of fried bread of the same size. Butter well, roll in fresh
+bread crumbs, and broil on the gridiron over a slow fire. These are
+nice served with salad.
+
+
+POLPETTONE "ALLA NAPOLITANA"
+
+Take three-quarters of a pound of lean beef without skin or bones from
+the rump-steak, flatten it out with a knife in a manner to widen it
+without tearing the meat. Salt and pepper it. Then take one and
+one-half ounces of ham, fat and lean, and chop it up fine with a
+little piece of onion, some parsley, and some thyme, then add twice
+its volume of fresh bread crumbs (which have been dipped in water and
+squeezed out). When the bread has been well mixed add the yolk of one
+egg and mix again well, spread this mixture all over the surface of
+the beef, leveling it off with a knife. Then sprinkle on a few
+raisins, and then roll up the meat like a cigar, but bigger in the
+middle than at the ends. Tie it up then, crosswise and lengthwise, and
+brown it in a saucepan with a little lard and some ham. As soon as it
+colors add some chopped-up pieces of onion, celery, carrot, and one
+clove. When these vegetables are cooked add several pieces of tomato,
+and let the meat simmer for about two hours, basting it now and
+then. When the meat is cooked remove the string, place the polpettone
+on a platter, strain the sauce through a sieve, pour it over the meat,
+and serve.
+
+
+BOCCONCINI
+
+Cut up the meat, lamb, veal, mutton, or fresh pork into pieces about
+two inches wide. Sprinkle on salt and pepper and put them aside. Then
+cut an equal number of pieces of bread about one-half inch thick, and
+a little bit bigger then the pieces of meat. Next cut pieces of ham,
+fat and lean, the same size as the pieces of meat, but double the
+number. Then take a skewer (or two if one is not sufficient), and put
+on it first a piece of bread, then a piece of ham, then a leaf of
+sage, then one of the pieces of meat, then another leaf of sage, then
+the ham, then the bread, and so on in this order, having always the
+meat between two leaves of sage, two slices of ham, and two pieces of
+bread. Coat everything well, and especially the bread, with olive-oil
+or melted butter, and then broil them over a hot fire for a good
+one-quarter of an hour, turning them constantly until they are colored
+a golden brown and are crisp. If preferred, these can be cooked in the
+oven. Put them on several wooden skewers, and lay them in a pan and
+cook until brown and crisp. Serve with lettuce salad.
+
+
+MEAT WITH RIBBON MACARONI
+
+Take a piece of ham fat, one finger high and four fingers wide, chop
+up fine with a piece of onion, piece of celery, piece of carrot, and
+put into a saucepan. Take three-quarters of a pound of meat, either
+lamb, veal, beef, or fresh pork, cut it into several pieces, salt and
+pepper it, and put a pinch of allspice, then put it into the saucepan;
+cook it until it is well colored, then add two tablespoons of red or
+white wine. When it is absorbed add one tablespoon of tomato paste,
+dissolved in water, or tomato sauce of fresh tomatoes (receipt Tomato
+Sauce No. 1). Cook over a moderate fire, one hour longer if the meat
+is veal or lamb, and one and one-half hours to two hours for pork or
+beef, adding water if necessary.
+
+This meat can be served with Ribbon Macaroni. Put the meat in the
+middle, the macaroni around it, and the sauce over all, adding two
+tablespoons of grated Parmesan cheese to the macaroni after it is
+boiled, and mixing well before putting it on the platter. Sprinkle on
+a little more cheese before carrying to the table.
+
+This dish can be made equally well with left-over meats of any kind,
+turkey being especially good served this way.
+
+
+
+
+SALADS
+
+
+SALAD "DEL PREVOSTO"
+
+Boil in their skins three good-sized potatoes, peel them and slice
+them, then put them into a salad bowl, and pour over them one-half a
+glass of white wine. Do this about two or three hours before they are
+wanted, so the potatoes will have time thoroughly to absorb the wine.
+From time to time mix them with a fork and spoon to let the wine
+permeate. A few minutes before the meal make a good French salad
+dressing, add some pickled peppers cut up, some capers, and some
+chopped-up parsley, pour on the French dressing, mix up well, and
+serve.
+
+
+THE CARDINAL'S SALAD
+
+Wash a good lettuce and a bunch of water-cress. Cut a cold boiled beef
+into strips, add six radishes, two hard-boiled eggs chopped up, and
+one small sliced cucumber. Arrange the lettuce-leaves in a salad-bowl,
+mix the other ingredients with a sufficient quantity of mayonnaise
+sauce, put them in the midst of the lettuce, and serve.
+
+
+ENDIVE SALAD
+
+Take a head of endive, wash it and dry it well, and put it into a
+salad-bowl. Pour over it three tablespoons of good olive-oil. Mix one
+tablespoon of honey (or sugar), one of vinegar, and salt and pepper in
+a cup, and pour over the salad just before serving.
+
+
+ITALIAN SALAD
+
+Cut one carrot and one turnip into slices, and cook them in boiling
+soup. When cold, mix them with two cold boiled potatoes and one beet
+cut into strips. Add a very little chopped leeks or onion, pour some
+sauce, "Lombarda" (see Sauces, page 31), over the salad, and garnish
+with water-cress.
+
+
+"ALLA POLLASTRA" SALAD
+
+Chop up six lettuce-leaves and three stalks of celery, cut up the
+remains of a cold fowl in small pieces, and mix with one tablespoon of
+vinegar and salt and pepper in a salad bowl. Pour a cup of mayonnaise
+sauce over, and garnish with quarters of hard-boiled egg, one
+tablespoon of capers, six stoned olives, and some small, tender
+lettuce-leaves.
+
+
+"ALLA MACEDOINE" SALAD
+
+Cut into small pieces one cold boiled beet and half an onion. Add some
+cold boiled string-beans, some cold boiled asparagus tips, two
+tablespoons of cold cooked peas, one cold boiled carrot, and some
+celery. Mix them together, and pour over all a mayonnaise sauce. Add
+the juice of a lemon and serve.
+
+
+
+
+DESSERTS
+
+
+CHESTNUT FRITTERS
+
+Take twenty good chestnuts and roast them on a slow fire so that they
+won't color. Remove the shells without breaking the nuts, and put them
+into a saucepan with one level tablespoon of powdered sugar and
+one-half glass of milk and a little vanilla. Cover the saucepan and
+let it cook slowly (simmer) for more than a half-hour. Then drain the
+chestnuts and pass them through a sieve. Put them back in a bowl with
+one-half a tablespoon of butter, the yolks of three eggs, and mix well
+without cooking. Allow them to cool, and then take a small portion at
+a time, the size of a nut, roll them, dip them in egg, and in bread
+crumbs, and fry in butter and lard, a few at a time. Serve hot with
+powdered sugar.
+
+
+CHESTNUTS "ALLA LUCIFERO"
+
+Take forty good chestnuts and roast them over a slow fire. Do not
+allow them to become dried up or colored. Remove the shells carefully,
+put them in a bowl, and pour over them one-half a glass of rum and two
+or three tablespoons of powdered sugar. Set fire to the rum and baste
+the chestnuts constantly as long as the rum will burn, turning the
+chestnuts about so they will absorb the rum and become colored.
+
+
+PEACHES WITH WINE
+
+Take four very ripe peaches, cut them in two, take out the stones,
+peel them, and cut them in thin slices. Put them in a bowl and cover
+them up until wanted. Put in a saucepan one glass of red wine, two
+tablespoons of powdered sugar, a piece of cinnamon, and a piece of a
+rind of lemon. Boil these together, and then pour the liquid over the
+peaches in the bowl while still boiling. Cover the bowl, and allow it
+to stand for at least two hours. Then turn into the dish in which you
+will serve the peaches and the wine.
+
+
+HOT WINE
+
+Put into the saucepan one pint of red or white wine, the first
+preferred. Add two heaping tablespoons of sugar, a piece of rind of
+lemon or orange, and a small stick of cinnamon. Put it onto the fire
+and stir until the sugar is dissolved. When the wine boils, strain it
+through some cheese-cloth and pour it into glasses, and serve hot.
+
+
+MILK OF ALMOND ICE
+
+Take one half pound of almonds. Remove the shells and skins, and put
+them into a large receptacle of cold water. Add three bitter almonds
+to the number. Remove them from the water, and pound them up in a
+bowl, adding from time to time a little water. Then add more water and
+put them into a cheese-cloth and wring it, to extract all the juices
+you can. Then pound them some more, adding water, and squeeze out as
+before. To the milk you have extracted from the almonds add four
+tablespoons of powdered sugar and one-half tablespoon of orange water;
+put into the freezer and freeze.
+
+If desired, you can put half the quantity of almonds and the other
+half of cantaloup seeds, pound together, and proceed in the same
+manner. This combination is refreshing and delicious.
+
+
+
+
+
+
+End of the Project Gutenberg EBook of Simple Italian Cookery, by Antonia Isola
+
+*** END OF THE PROJECT GUTENBERG EBOOK SIMPLE ITALIAN COOKERY ***
+
+This file should be named 6385.txt or 6385.zip
+
+Produced by David Starner, Karen Fabrizius
+and the Online Distributed Proofreading Team.
+
+Project Gutenberg eBooks are often created from several printed
+editions, all of which are confirmed as Public Domain in the US
+unless a copyright notice is included.  Thus, we usually do not
+keep eBooks in compliance with any particular paper edition.
+
+We are now trying to release all our eBooks one year in advance
+of the official release dates, leaving time for better editing.
+Please be encouraged to tell us about any error or corrections,
+even years after the official publication date.
+
+Please note neither this listing nor its contents are final til
+midnight of the last day of the month of any such announcement.
+The official release date of all Project Gutenberg eBooks is at
+Midnight, Central Time, of the last day of the stated month.  A
+preliminary version may often be posted for suggestion, comment
+and editing by those who wish to do so.
+
+Most people start at our Web sites at:
+https://gutenberg.org or
+http://promo.net/pg
+
+These Web sites include award-winning information about Project
+Gutenberg, including how to donate, how to help produce our new
+eBooks, and how to subscribe to our email newsletter (free!).
+
+
+Those of you who want to download any eBook before announcement
+can get to them as follows, and just download by date.  This is
+also a good way to get them instantly upon announcement, as the
+indexes our cataloguers produce obviously take a while after an
+announcement goes out in the Project Gutenberg Newsletter.
+
+http://www.ibiblio.org/gutenberg/etext03 or
+ftp://ftp.ibiblio.org/pub/docs/books/gutenberg/etext03
+
+Or /etext02, 01, 00, 99, 98, 97, 96, 95, 94, 93, 92, 92, 91 or 90
+
+Just search by the first five letters of the filename you want,
+as it appears in our Newsletters.
+
+
+Information about Project Gutenberg (one page)
+
+We produce about two million dollars for each hour we work.  The
+time it takes us, a rather conservative estimate, is fifty hours
+to get any eBook selected, entered, proofread, edited, copyright
+searched and analyzed, the copyright letters written, etc.   Our
+projected audience is one hundred million readers.  If the value
+per text is nominally estimated at one dollar then we produce $2
+million dollars per hour in 2002 as we release over 100 new text
+files per month:  1240 more eBooks in 2001 for a total of 4000+
+We are already on our way to trying for 2000 more eBooks in 2002
+If they reach just 1-2% of the world's population then the total
+will reach over half a trillion eBooks given away by year's end.
+
+The Goal of Project Gutenberg is to Give Away 1 Trillion eBooks!
+This is ten thousand titles each to one hundred million readers,
+which is only about 4% of the present number of computer users.
+
+Here is the briefest record of our progress (* means estimated):
+
+eBooks Year Month
+
+    1  1971 July
+   10  1991 January
+  100  1994 January
+ 1000  1997 August
+ 1500  1998 October
+ 2000  1999 December
+ 2500  2000 December
+ 3000  2001 November
+ 4000  2001 October/November
+ 6000  2002 December*
+ 9000  2003 November*
+10000  2004 January*
+
+
+The Project Gutenberg Literary Archive Foundation has been created
+to secure a future for Project Gutenberg into the next millennium.
+
+We need your donations more than ever!
+
+As of February, 2002, contributions are being solicited from people
+and organizations in: Alabama, Alaska, Arkansas, Connecticut,
+Delaware, District of Columbia, Florida, Georgia, Hawaii, Illinois,
+Indiana, Iowa, Kansas, Kentucky, Louisiana, Maine, Massachusetts,
+Michigan, Mississippi, Missouri, Montana, Nebraska, Nevada, New
+Hampshire, New Jersey, New Mexico, New York, North Carolina, Ohio,
+Oklahoma, Oregon, Pennsylvania, Rhode Island, South Carolina, South
+Dakota, Tennessee, Texas, Utah, Vermont, Virginia, Washington, West
+Virginia, Wisconsin, and Wyoming.
+
+We have filed in all 50 states now, but these are the only ones
+that have responded.
+
+As the requirements for other states are met, additions to this list
+will be made and fund raising will begin in the additional states.
+Please feel free to ask to check the status of your state.
+
+In answer to various questions we have received on this:
+
+We are constantly working on finishing the paperwork to legally
+request donations in all 50 states.  If your state is not listed and
+you would like to know if we have added it since the list you have,
+just ask.
+
+While we cannot solicit donations from people in states where we are
+not yet registered, we know of no prohibition against accepting
+donations from donors in these states who approach us with an offer to
+donate.
+
+International donations are accepted, but we don't know ANYTHING about
+how to make them tax-deductible, or even if they CAN be made
+deductible, and don't have the staff to handle it even if there are
+ways.
+
+Donations by check or money order may be sent to:
+
+Project Gutenberg Literary Archive Foundation
+PMB 113
+1739 University Ave.
+Oxford, MS 38655-4109
+
+Contact us if you want to arrange for a wire transfer or payment
+method other than by check or money order.
+
+The Project Gutenberg Literary Archive Foundation has been approved by
+the US Internal Revenue Service as a 501(c)(3) organization with EIN
+[Employee Identification Number] 64-622154.  Donations are
+tax-deductible to the maximum extent permitted by law.  As fund-raising
+requirements for other states are met, additions to this list will be
+made and fund-raising will begin in the additional states.
+
+We need your donations more than ever!
+
+You can get up to date donation information online at:
+
+https://www.gutenberg.org/donation.html
+
+
+***
+
+If you can't reach Project Gutenberg,
+you can always email directly to:
+
+Michael S. Hart <hart@pobox.com>
+
+Prof. Hart will answer or forward your message.
+
+We would prefer to send you information by email.
+
+
+**The Legal Small Print**
+
+
+(Three Pages)
+
+***START**THE SMALL PRINT!**FOR PUBLIC DOMAIN EBOOKS**START***
+Why is this "Small Print!" statement here? You know: lawyers.
+They tell us you might sue us if there is something wrong with
+your copy of this eBook, even if you got it for free from
+someone other than us, and even if what's wrong is not our
+fault. So, among other things, this "Small Print!" statement
+disclaims most of our liability to you. It also tells you how
+you may distribute copies of this eBook if you want to.
+
+*BEFORE!* YOU USE OR READ THIS EBOOK
+By using or reading any part of this PROJECT GUTENBERG-tm
+eBook, you indicate that you understand, agree to and accept
+this "Small Print!" statement. If you do not, you can receive
+a refund of the money (if any) you paid for this eBook by
+sending a request within 30 days of receiving it to the person
+you got it from. If you received this eBook on a physical
+medium (such as a disk), you must return it with your request.
+
+ABOUT PROJECT GUTENBERG-TM EBOOKS
+This PROJECT GUTENBERG-tm eBook, like most PROJECT GUTENBERG-tm eBooks,
+is a "public domain" work distributed by Professor Michael S. Hart
+through the Project Gutenberg Association (the "Project").
+Among other things, this means that no one owns a United States copyright
+on or for this work, so the Project (and you!) can copy and
+distribute it in the United States without permission and
+without paying copyright royalties. Special rules, set forth
+below, apply if you wish to copy and distribute this eBook
+under the "PROJECT GUTENBERG" trademark.
+
+Please do not use the "PROJECT GUTENBERG" trademark to market
+any commercial products without permission.
+
+To create these eBooks, the Project expends considerable
+efforts to identify, transcribe and proofread public domain
+works. Despite these efforts, the Project's eBooks and any
+medium they may be on may contain "Defects". Among other
+things, Defects may take the form of incomplete, inaccurate or
+corrupt data, transcription errors, a copyright or other
+intellectual property infringement, a defective or damaged
+disk or other eBook medium, a computer virus, or computer
+codes that damage or cannot be read by your equipment.
+
+LIMITED WARRANTY; DISCLAIMER OF DAMAGES
+But for the "Right of Replacement or Refund" described below,
+[1] Michael Hart and the Foundation (and any other party you may
+receive this eBook from as a PROJECT GUTENBERG-tm eBook) disclaims
+all liability to you for damages, costs and expenses, including
+legal fees, and [2] YOU HAVE NO REMEDIES FOR NEGLIGENCE OR
+UNDER STRICT LIABILITY, OR FOR BREACH OF WARRANTY OR CONTRACT,
+INCLUDING BUT NOT LIMITED TO INDIRECT, CONSEQUENTIAL, PUNITIVE
+OR INCIDENTAL DAMAGES, EVEN IF YOU GIVE NOTICE OF THE
+POSSIBILITY OF SUCH DAMAGES.
+
+If you discover a Defect in this eBook within 90 days of
+receiving it, you can receive a refund of the money (if any)
+you paid for it by sending an explanatory note within that
+time to the person you received it from. If you received it
+on a physical medium, you must return it with your note, and
+such person may choose to alternatively give you a replacement
+copy. If you received it electronically, such person may
+choose to alternatively give you a second opportunity to
+receive it electronically.
+
+THIS EBOOK IS OTHERWISE PROVIDED TO YOU "AS-IS". NO OTHER
+WARRANTIES OF ANY KIND, EXPRESS OR IMPLIED, ARE MADE TO YOU AS
+TO THE EBOOK OR ANY MEDIUM IT MAY BE ON, INCLUDING BUT NOT
+LIMITED TO WARRANTIES OF MERCHANTABILITY OR FITNESS FOR A
+PARTICULAR PURPOSE.
+
+Some states do not allow disclaimers of implied warranties or
+the exclusion or limitation of consequential damages, so the
+above disclaimers and exclusions may not apply to you, and you
+may have other legal rights.
+
+INDEMNITY
+You will indemnify and hold Michael Hart, the Foundation,
+and its trustees and agents, and any volunteers associated
+with the production and distribution of Project Gutenberg-tm
+texts harmless, from all liability, cost and expense, including
+legal fees, that arise directly or indirectly from any of the
+following that you do or cause:  [1] distribution of this eBook,
+[2] alteration, modification, or addition to the eBook,
+or [3] any Defect.
+
+DISTRIBUTION UNDER "PROJECT GUTENBERG-tm"
+You may distribute copies of this eBook electronically, or by
+disk, book or any other medium if you either delete this
+"Small Print!" and all other references to Project Gutenberg,
+or:
+
+[1]  Only give exact copies of it.  Among other things, this
+     requires that you do not remove, alter or modify the
+     eBook or this "small print!" statement.  You may however,
+     if you wish, distribute this eBook in machine readable
+     binary, compressed, mark-up, or proprietary form,
+     including any form resulting from conversion by word
+     processing or hypertext software, but only so long as
+     *EITHER*:
+
+     [*]  The eBook, when displayed, is clearly readable, and
+          does *not* contain characters other than those
+          intended by the author of the work, although tilde
+          (~), asterisk (*) and underline (_) characters may
+          be used to convey punctuation intended by the
+          author, and additional characters may be used to
+          indicate hypertext links; OR
+
+     [*]  The eBook may be readily converted by the reader at
+          no expense into plain ASCII, EBCDIC or equivalent
+          form by the program that displays the eBook (as is
+          the case, for instance, with most word processors);
+          OR
+
+     [*]  You provide, or agree to also provide on request at
+          no additional cost, fee or expense, a copy of the
+          eBook in its original plain ASCII form (or in EBCDIC
+          or other equivalent proprietary form).
+
+[2]  Honor the eBook refund and replacement provisions of this
+     "Small Print!" statement.
+
+[3]  Pay a trademark license fee to the Foundation of 20% of the
+     gross profits you derive calculated using the method you
+     already use to calculate your applicable taxes.  If you
+     don't derive profits, no royalty is due.  Royalties are
+     payable to "Project Gutenberg Literary Archive Foundation"
+     the 60 days following each date you prepare (or were
+     legally required to prepare) your annual (or equivalent
+     periodic) tax return.  Please contact us beforehand to
+     let us know your plans and to work out the details.
+
+WHAT IF YOU *WANT* TO SEND MONEY EVEN IF YOU DON'T HAVE TO?
+Project Gutenberg is dedicated to increasing the number of
+public domain and licensed works that can be freely distributed
+in machine readable form.
+
+The Project gratefully accepts contributions of money, time,
+public domain materials, or royalty free copyright licenses.
+Money should be paid to the:
+"Project Gutenberg Literary Archive Foundation."
+
+If you are interested in contributing scanning equipment or
+software or other items, please contact Michael Hart at:
+hart@pobox.com
+
+[Portions of this eBook's header and trailer may be reprinted only
+when distributed free of all fees.  Copyright (C) 2001, 2002 by
+Michael S. Hart.  Project Gutenberg is a TradeMark and may not be
+used in any sales of Project Gutenberg eBooks or other materials be
+they hardware or software or any other related product without
+express permission.]
+
+*END THE SMALL PRINT! FOR PUBLIC DOMAIN EBOOKS*Ver.02/11/02*END*
+
diff --git a/6385.zip b/6385.zip
new file mode 100644
index 0000000..093d453
--- /dev/null
+++ b/6385.zip
diff --git a/LICENSE.txt b/LICENSE.txt
new file mode 100644
index 0000000..6312041
--- /dev/null
+++ b/LICENSE.txt
@@ -0,0 +1,11 @@
+This eBook, including all associated images, markup, improvements,
+metadata, and any other content or labor, has been confirmed to be
+in the PUBLIC DOMAIN IN THE UNITED STATES.
+
+Procedures for determining public domain status are described in
+the "Copyright How-To" at https://www.gutenberg.org.
+
+No investigation has been made concerning possible copyrights in
+jurisdictions other than the United States. Anyone seeking to utilize
+this eBook outside of the United States should confirm copyright
+status under the laws that apply to them.
diff --git a/README.md b/README.md
new file mode 100644
index 0000000..39f5361
--- /dev/null
+++ b/README.md
@@ -0,0 +1,2 @@
+Project Gutenberg (https://www.gutenberg.org) public repository for
+eBook #6385 (https://www.gutenberg.org/ebooks/6385)