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PRACTICAL ITALIAN RECIPES FOR AMERICAN KITCHENS


SOLD TO AID THE FAMILIES OF ITALIAN SOLDIERS


COPYRIGHTED, 1917




Contents


Soups

    BROWN STOCK
      _Sugo di Carne_

    VEGETABLE CHOWDER
      _Minestrone alla Milanese_

    FRENCH ONION SOUP
      _Minestra di Cipolla alla Francese_

    PARADISE SOUP
      _Minestra del Paradiso_

    PEA SOUP
      _Zuppa di Piselli_

    BEAN SOUP
      _Zuppa di Fagiuoli_

    QUEEN'S SOUP
      _Zuppa Regina_

     VEGETABLE SOUP
      _Zuppa Saute_

    SOUP WITH LITTLE HATS
      _Cappelletti all' uso di Romagna_


Vegetables

    MILANESE RICE
      _Risotto alla Milanese I_

    RICE WITH CHICKEN GIBLETS
      _Risotto alla Milanese II_

    RICE AND PEAS
      _Risotto coi Piselli_

    STRING BEANS WITH EGG SAUCE
      _Fagiuolini in Salsa d'Uovo_

    FRIED CELERY
      _Sedano Fritto_

    BOILED CELERY
      _Sedano per Contorno_

    BOILED CAULIFLOWER
      _Cavolfiore in Umido_

    VEGETABLES ALLA NAPOLITANA
      _Giambotto alla Napolitana_

    EGGPLANT WITH TOMATO SAUCE
      _Melanzana in Umido_

    BAKED EGGPLANT WITH CHEESE
      _Tortino di Melanzana alla Parmigiana_

    POTATOES "STUFATO"
      _Stufato di Patate_

    MOULD OF PEAS OR BEANS
      _Sformato di Fagiuolini o Piselli_

    MOULD OF SPINACH
      _Stampa di Spinaci_


Eggs

    EGGS ALL' AURORA

    TOMATOES WITH EGGS


Corn Meal Dishes

    CORN MEAL LOAF
      _Pasticcio di Polenta_

    POLENTA PIE
      _Polenta Pasticciata_


Spaghetti and Other Pastas

    GNOCCHI OF FARINA OR CORNMEAL
      _Gnocchi alla Romana_

    SPAGHETTI WITH ANCHOVIES

    SPAGHETTI ALLA NAPOLITANA

    NOODLES OR HOME MADE PASTE
      _Tagliatelli o Pasta Fatta in Casa_

    RAVIOLI

    RAVIOLI WITH MEAT
      _Ravioli alla Genovese_

    NOODLES WITH HAM
      _Tagliatelle col Presciutto_


Sauces

    BOLOGNESE SAUCE FOR MACARONI
      _Maccheroni alla Bolognese_

    TOMATO SAUCE
      _Salsa di Pomidoro_

    WHITE SAUCE FOR BOILED ASPARAGUS OR CAULIFLOWER
      _Salsa Bianca_

    PIQUANT SAUCE
      _Salsa Piccante_


Fish

    SALMON ALLA FIORENTINA

    CODFISH "STUFATO"
      _Stufato di Baccala_

    CODFISH CROQUETTES
      _Cotolette di Baccala_


Meats

    FRIED CHIPPED VEAL
      _Frittura Piccata_

    SCALLOPED MEAT
      _Piatto di Carne Avanzata_

    MEAT SOUFFLE
      _Flam di Carne Avanzata_

    MEAT OMELETTE
      _Polpettone_

    STEW OF BEEF OR VEAL WITH MACARONI
      _Stufato di Vitello con Maccheroni_

    PIGEONS IN CORNMEAL
      _Piccioni con Polenta_

    SMOTHERED CHICKEN
      _Stufato di Pollo_

    CHICKEN ALLA CACCIATORA
      _Pollo alla Cacciatora_

    BOILED FOWL WITH RICE
      _Lesso di Pollo col Riso_

    STUFFING FOR ROAST CHICKEN OR TURKEY
      _Ripieno_


Sweets

    CHOCOLATE PUDDING
      _Budino di Cioccolata_

    ZABAIONE

    MONT BLANC
      _Monte Bianco, Dolce di Castagne_

    NUT CAKE

    PASTA MARGUERITA

    BIGNE




_FOREWORD_


In this world war we are learning many lessons from our Allies beside
those of the battle field. The housewives of the old world have much
to teach us in thrift, especially in the kitchen. Italian cooking--not
that of the large hotel or restaurant, but the _cucina casalinga_ of
the little roadside hostelry and of the home where the mother, or some
deft handmaid trained in the art from infancy, is priestess at the
tiny charcoal stove--is at once so frugal and so delicious that we do
well to study it with close attention.

If you have ever sat at a snowy table in the garden of some wayside
inn in the Appennines, a savory dish of _risotto_ before you and the
music of the mountain torrent far below in your ears; or sipped a
_zabaione_ in the portico of a cafe on the sun-baked piazza of some
brown old town clinging to a hillside of Umbria; or eaten _fritto
misto_ on a _pensione_ terrace overhanging the sapphire Gulf of
Naples, one of those inimit