The Italian Cook Book. The Art of Eating Well
Maria Gentile
Language: English
Pages: 117
ISBN: 1492918121
Format: PDF / Kindle (mobi) / ePub
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?
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Chopped with a middle sized onion and brown with a piece of butter. When the onion is browned, remove it and place the meat over the melted butter. Brown with melted butter. Then fill the saucepan with half water, half red wine, but only when the meat is browned from all sides. Cover the saucepan the best you can, with cover and greased paper and let it simmer for five or six hours on a very low fire. After removing the stew, let it cool, rub the gravy through a sieve, put again on the fire and.
Nine ounces. Sweet almonds, three and a half ounces. Bitter almonds, half of the above quantity. Whites of egg, two. Skin and dry the almonds, then chop them very fine. Mix the sugar and the whites of egg and stir for about half an hour, then add the almonds to form a rather hard paste. Of this make little balls, as large as a small walnut. If the paste is too soft add a little butter, if too hard add a little white of egg, this time beaten. Were it desired to give the macaroons a brownish color,.
Ounces. Sweet almonds, three ounces. Bitter almonds, one ounce. Two whites of egg. Skin the almonds and dry them in the sun or on the fire, then chop and grind very fine with one white of egg poured in various times. When this is done, put half of the sugar, stirring and kneading with your hand. Then pour everything in a large bowl and, always mixing, add half of the other white of egg, then the other half of the sugar and finally the other half of the white. In this way an homogenous mixture.
Teaspoonful in a plate and seeing that it flows slowly. When ready, remove from the fire, let it cool, and then put in vases well covered and with a film of paraffine or tissue paper dipped in alcohol, so that the air may not pass in. 216 PRESERVE OF QUINCE (Conserva di cotogne soda) The ingredients are quinces, peeled and with the core removed, and granulated sugar, in the proportion of eight tenths of quinces to five tenths of sugar, or a little more than one and a half quinces for one part of.
Onion through the grinder. As soon as the pork begins to brown add the onion, the parsley chopped, a clove (or small section) of garlic shredded fine, and a few dried mushrooms which have been softened by soaking in warm water. When the vegetables are very brown (great care must be taken not to burn the 11 The Italian Cook Book: The Art of Eating Well onion, which scorches very easily) add 1/2 lb. round steak ground coarsely or cut up in little cubes. When the meat is a good brown color, add.