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Italian recipes
Rissotto
Boil one cup of rice in salted water until soft, then drain. Grate Parmesan cheese and cover the rice with cheese. Let steam in the oven a few minutes, then pour over some highly seasoned tomato sauce, and serve hot with fried veal chops.
Italian Sugar Cakes
Beat 1-1/2 pounds of sugar and a half pound of butter to a cream; add 4 yolks of eggs, nutmeg and a pinch of salt. Stir in a half pound of flour, four ounces of currants, two ounces of chopped almonds, one tablespoonful of citron and candied orange peel chopped fine. Add the whites beaten stiff and bake in small well buttered cake-tins until done, then cover with a thin icing.
Spaghetti
Boil a half pound of spaghetti until tender. Drain. Heat one tablespoonful of butter, stir in a half pound of grated cheese, salt and pepper. Then add a cup of milk; let it boil and pour over the spaghetti. Sprinkle with salt, pepper and grated cheese and let bake in the oven until done. Can be served hot.
Italian Roast Beef
Cut several deep incisions in the upper round of beef and press into them lardoons of salt pork. Stick two cloves of sliced garlic and a dozen cloves in the meat. Season with salt and pepper and dredge with flour. Put in the dripping-pan with some hot water and let it roast until tender. Can be served with boiled macaroni.
Italian Tongue
Boil a beef tongue until tender, skin and slice thin. Heat two tablespoonfuls of butter. Add one chopped onion and two cloves of garlic minced fine. Stir in one tablespoonful of flour until brown, add a little water, one cup of tomato sauce, a half cup chopped mushrooms, lemon-juice, salt and pepper to taste. Let it boil, then add the sliced tongue, and a half glass of sherry wine. Simmer 10 minutes and serve with baked macaroni.
Italian Soup
Chop some cabbage and let fry in two tablespoonfuls of butter; add 1/2 cup of dry rice and one clove of garlic chopped with a half small onion. Let fry a few minutes, then add two quarts of soup-stock seasoned with salt, white pepper and a little saffron. Add a half cup of grated Parmesan cheese, then let all cook until done. Serve with toasted croutons.
Italian Ice Cream
Whip one quart of cream with two cupfuls of sugar until stiff. Put in the freezer until half frozen, then add the juice and grated peel of two lemons, two tablespoonfuls of fine brandy, and a little pistache coloring. Let freeze hard and serve with cake.
Potato Balls
Peel and boil potatoes in salted water until soft, drain, and mash smooth. Take a pint of the mashed potatoes; mix with two tablespoonfuls of melted butter and one egg; add a little flour, and form into balls. Put them into a well buttered baking-pan; sprinkle with grated Parmesan cheese and bake in a quick oven to a golden brown. Serve with stewed chicken.
Stuffed Tomatoes
Cut tomatoes in halves, take out some of the pulp. Fry one large onion in butter, add the tomato pulp, a piece of beef-marrow, two sprigs of chopped parsley, salt and pepper. Remove from the fire; add a beaten egg and mix with bread-crumbs and a pinch of nutmeg. Then fill the tomatoes, sprinkle with buttered bread-crumbs and bake until done. Serve on a platter with poached eggs, garnished with croutons.
Italian Coffee Cream
Mix 1-1/2 cups of strong coffee with a half cup of rich milk in a double boiler. Add a half cup of sugar, one tablespoonful of gelatin and a pinch of salt. Then stir in the yolks of three eggs beaten with a half cup of sugar until it thickens. Remove from the fire; add the whites beaten to a froth and a teaspoonful of vanilla. Pack in a mold and freeze until hard and serve with whipped cream.
Italian Cooked Eggs
Take six hard boiled eggs and cut lengthwise. Put in a pan with 12 anchovies, some onion juice and one tablespoonful of finely chopped parsley. Season with salt, white pepper and a little nutmeg, grated. Then pour over all a half pint of sour cream. Let boil up once and serve hot with croutons.
Italian Batter Cakes
Beat three yolks of eggs with one cup of milk, a salt-spoonful of salt, a tablespoonful of olive oil and one tablespoonful of sugar. Mix with 1/2 cup of flour and the beaten whites of the eggs. Fry until light brown. Serve with cooked fruit.
Veal Pates
Chop cooked veal with some onion, parsley, thyme and a clove of garlic. Season with salt, pepper and nutmeg. Add some chopped ham, lemon-juice and two eggs. Mix with bread-crumbs and melted butter. Fill into small pate shells; rub with butter and beaten egg. Place a paper over the top and let bake in a moderate oven. Serve with tomato sauce.
Bean Polenta
Cook two cups of white dried beans with salt and pepper until very soft, then press through a colander. Fry one onion in two tablespoonfuls of butter until brown and mix with the beans. Add one tablespoonful of vinegar, a teaspoonful of made mustard, some lemon-juice and two tablespoonfuls of molasses. Let all get very hot and serve with pork roast.
Italian Cutlets
Take tender veal cutlets. Season highly with pepper and salt. Dip in beaten egg and fine bread-crumbs and fry in boiling lard until a light brown. Have ready some boiled macaroni well seasoned. Put on a platter with the cutlets and pour over all a highly seasoned tomato sauce.
Baked Fish
Clean and season a blue fish with salt, pepper and cloves. Lay the fish in a baking pan with one onion chopped fine and two tablespoonfuls of chopped carrot and parsley. Pour over a glass of wine. Sprinkle with flour. Put flakes of butter over the fish and let bake until brown. Serve with macaroni.
Italian Macaroni
Boil macaroni in salted water until tender. Drain. Then heat two tablespoonfuls of butter in a saucepan. Add the macaroni, a half cup of chopped boiled tongue, a half cup of chopped mushrooms, a half cup of grated cheese. Cover, let get very hot, then mix a highly seasoned tomato sauce with a small glass of wine. Let it boil up and pour over the macaroni. Serve hot with roast veal.
Italian Salad
Cut one pound of cooked veal in very small pieces; add one herring that has been soaked in milk, three cooked potatoes, two pickles, three boiled beets, 3 apples, two stalks of celery, one cooked carrot. Pour over a mayonnaise dressing and garnish with sliced hard boiled eggs, olives and capers.
Veal and Macaroni
Season tender veal cutlets with salt and red pepper and saute in hot olive oil, then cover and simmer until tender. Boil macaroni until tender and drain. Add the macaroni to the veal with one cup of stock, and three tablespoonfuls of chopped cheese. Let all simmer for 10 minutes. Put on a platter and cover with bread-crumbs fried in butter. Serve hot.