The Italian Cook Book. The Art of Eating Well
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One of the beneficial results of the Great War has been the teaching of thrift to the American housewife. For patriotic reasons and for reasons of economy, more attention has been bestowed upon the preparing and cooking of food that is to be at once palatable, nourishing and economical. In the Italian cuisine we find in the highest degree these three qualities. That it is palatable, all those who have partaken of food in an Italian trattoria or at the home of an Italian family can testify, that it is healthy the splendid manhood and womanhood of Italy is a proof more than sufficient. And who could deny, knowing the thriftiness of the Italian race, that it is economical?
put them to boil in salt water for only five minutes. If left longer on the fire they become too soaked in water and lose their taste. Remove from the water, drain them, grind or pound and rub them through a sieve. Season the pulp so obtained with two or three beaten eggs, two or three tablespoonfuls of Balsamella (No. 54) grated cheese, salt and a taste of nutmeg, but taste the seasoning several times to see that it is correctly dosed. Place in a mold with brown stock or meat gravy (in that case
a scant tablespoonful of flour and pour in some broth, if necessary. Before sending to the table put in two yolks of eggs dissolved in a little broth. 53 The Italian Cook Book: The Art of Eating Well II The following recipe is simpler than the preceding, but not so delicate. Cut an onion in very thin slices and put it on the fire in a saucepan with a little butter. When it is well browned add a pinch of flour, mix and then add according to the quantity, a cup or two of soup stock or water with
this sauce until it becomes a smooth cream and pour it on the mussels when they are served. 59 The Italian Cook Book: The Art of Eating Well 121 MUSSELS WITH TOMATO SAUCE (Arselle alla livornese) Chop fine half an onion and put it on the fire with oil and a pinch of pepper. When the onion begins to brown add a pinch of parsley chopped not very fine and after put in the mussels with tomato sauce (No. 12) or tomato paste diluted in water. Shake them often and when they are open, put them over
fritta) Small and young trouts are best for frying. Scale, clean, wash and wipe. Then dip in flour and fry like the other fish in oil or in butter. Serve with browned parsley and lemon. 177 TROUT WITH ANCHOVIES (Trota alle acciughe) Scale, clean wash and wipe the trouts. Cut the sides and place to pickle with salt, pepper berries, garlic, parsley and onions chopped fine; with mushrooms chopped fine with thyme, bay-leaf and mint, all seasoned with good olive oil. Rub the pickled pieces at the
circle of paste, fold the latter over and moisten the edge of the paste with the finger dipped in water to make it stay securely closed. These cappelletti should be cooked in chicken or beef broth until the paste is tender, and served with this broth as a soup. 3 BREAD SOUP (Panata) This excellent and nutritious soup is a godsend for using the stale bread that must never again be thrown away. It is composed of bread crumbs and grated bread, eggs, grated cheese, nutmeg (in very small quantity) and