Then take another piece of butter and two or three anchovies. Clean the latter, chop and mix with the butter with the blade of a knife, making a ball. Cook the kidney on the grill, but not too much, in order to keep it tender, put it on a plate and grease when hot with the ball of butter and anchovies.
Cut in thin slices one or two veal kidneys, removing the granulous part that is to be found in the middle, and put the slices in a saucepan with a piece of butter, a bunch of parsley chopped very fine together with a clove of garlic. Add a cup of hot broth; salt moderately and let it cook without boiling, until the sauce is reduced to about one third.
One tablespoonful of vinegar adds a pleasant taste to this dish.
After washing the kidneys, remove the filmy skin that covers them and cut them in the middle without, however, detaching completely the two parts. Season with salt and pepper, grease with oil and put them on a strong fire on the grill. After ten or twelve minutes they will be broiled. Serve hot with parsley and slices of lemon.
Wash, remove the skin that covers the kidneys and cut in very thin slices. Wipe with a cloth, dip first in ground bread crumbs, then in a beaten egg mixed with melted butter, then again in the bread crumbs. This must be done rapidly, at the time of frying, otherwise the bread crumbs absorb the moisture of the kidney and make them too hard.
Melt a piece of butter in a saucepan on a strong fire and when it begins to brown, dip the slices of kidney. Turn often, sprinkle with a little parsley chopped fine, salt and serve with lemon.
The tongue is boiled like the beef. When half cooked remove the skin, which is not nice to seeand has no nutritious elements, although it is is served with a purée of peas, or spinach or potatoes or beans, etc. But it can be served simply with sprigs of parsley.
Scald the tongue and peel off the skin. Then put it back to boil until fully cooked.
Melt a piece of butter and brown half a medium sized onion cut in slices. When the onion is browned remove it from the butter and dilute in the latter a teaspoonful of flour. When the flour begins to brown, thin it with one or two cups of soup stock hot and passed through a sieve. Mix and boil for ten minutes, seasoning with salt and pepper.
When the sauce is prepared place the tongue in the saucepan containing it and let it cook again on a low fire for about an hour, turning it over frequently and keeping it moistened with the gravy. Cut some olives in a spiral to remove the stone and place it in the saucepan with the tongue. This becomes more tasty if left with the olives for one or two days.
Clean a fresh tongue of beef; put it in a plate,salt it generously and put it back in the ice-box or in the pantry, until the following day.
After twenty-four hours, scald it in boiling water, skin and lard with little pieces of bacon and put it in a kettle or a large saucepan in which the seasoning is already placed. This seasoning consists of ½ lb. bacon cut in very thin slices, ¼ lb. butter, one or two thin slices of ham and two middle sized onions, sliced. Sprinkle the tongue with flour, surround it with chopped meat and place the saucepan on the fire. When the tongue begins to brown, pour five or six cups of soup stock and one cup of water. Add the usual bunch of greens, two or three cloves, salt, a pinch of pepper and one of cinnamon.
Cover the saucepan tightly, boil for about four hours, rub the sauce through a sieve and serve everything hot.
Keep in fresh water for an hour. Then place them in a skimmer (ladle with holes) and dip in boiling water or broth. After a brief boiling remove and cool in cold water. Then remove the veins and gullet, taking care not to tear them. The sweetbreads are prepared in various ways and here we give some of the best known:
Sweetbreads with butter.—Boil in broth orwater, clean and cut into slices. Brown a piece of butter with salt and pepper. Then place the sliced sweetbreads and brown them. Before serving squeeze on a little lemon juice. The sweetbreads prepared in this way are served preferably with rice or vegetables.
Sweetbreads with white sauce.—Boiled, cleaned and cut into slices, they are placed in white sauce orbalsamella(No. 54) adding a taste of nutmeg, pepper, salt and the juice of half a lemon.
Sweetbreads in fricassee.—Boil, trim and cut into pieces. Then brown in butter with a scallion chopped fine. Once browned, remove from the gravy in which pour a tablespoonful of flour, moistened with broth. The sauce that results is bound with egg-yolks and lemon juice.
Sweetbreads fried.—Boil and trim. Then cut in large slices, neither too thick nor too thin. Dip in beaten egg and in bread crumbs ground. Then fry in butter. Serve with vegetables.
Clean and trim the meat, removing all the little skins. Then sprinkle with nutmeg, cinnamon, salt, and pepper, and place in an earthen vase covered, together with a bunch of aromatic herbs, sage, parsley, rosemary, onion, carrot and celery, all chopped fine. After a few hours melt andbrown a piece of butter with the aromatic herbs, then remove the latter and place the tenderloin, leaving it to simmer for half an hour, pricking it often with a large fork or a larding pin, to add its juice to the gravy. Serve hot.
Boil six large onions for an hour. Then drain and skin. Remove the heart with the point of a knife. In the place of the heart place the stuffing made with ¼ lb. ham or tongue, chopped and mixed with bread crumbs ground, two tablespoonfuls of milk, two pinches of salt and one of pepper. When the onions are prepared and stuffed place them in a saucepan whose bottom has been greased with butter, sprinkle with bread crumbs ground and place in the oven, not too hot. At the time of serving add some white sauce orbalsamella(No 54). Stuffed onions are served as vegetables, or side-dish with roast-beef or boiled-beef.
Keep in cold water, for half an hour, two pounds of middle-sized onions. Afterward skin and place in a saucepan in which pour as much broth as is necessary to cover them. Let themcook on a low fire for an hour, if they are scallions, or young onions. If they are not, two hours are not enough, sometimes.
When cooked and soft, drain and place in a large deep dish. Brown a piece of butter with a tablespoonful of flour, a cup of broth, salt and pepper. Mix everything and when it begins to boil pour the sauce on the onions, which must be served hot.
Brown a large onion cut in thin slices in oil and place in the saucepan the liver cut in thin slices. Brown everything on a strong fire. When the liver takes a reddish color it is ready. If it is overdone, it becomes too hard. Salt just before removing from the saucepan.
Clean and trim the liver, then cut in slices half an inch thick. Dip in flour and place, without delay in a saucepan in which a small onion has been browned in butter. Salt just before serving.
The polenta is a very popular dish in NorthernItaly and can be prepared in various ways. Always, however, it is better to serve with the addition of sausages, or with birds or tomato paste.
Thepolentais practically cornmeal and it is made with the so-calledfarina giallaor yellow flour.
The ingredients for a good polenta are one pound of corn meal, preferably granulous, one quart and a half of water, salted in proportion, one piece of butter, one cup and a half of milk.
Pour the meal little by little into boiling water, continually stirring with a wooden spoon. When the meal is half cooked, put the butter and pour the milk little by little. While thepolentaboils, place on the fire in a little saucepan a tablespoonful of olive oil or a small piece of butter. When the oil is hot or the butter is melted, put some sausages repeatedly pricked with a fork.
When the sausages are cooked, pour the polenta hot in a dish and place the sausages and the gravy in a cavity practised in the middle. Serve hot.
In cooking the sausages two or three bay-leaves may be added and removed before serving.
Thesalsicce alla cipollataare prepared with fresh and lean pork meat and bacon in equal quantity, chopped fine and seasoned with salt,pepper and spices. Add a proportional quantity of onions chopped very fine, not too much, however. Fill with the hash the prepared entrails, tie every two inches to divide the sausages.
Beside being used as a condiment with a great quantity of dishes, the celery may be prepared in various different ways to form appetizing vegetable dishes. We give here a certain number of those that appear most commonly on Italian tables:
Two heads of celery for each person.
Clean and trim, removing the sprigs that are too hard, and the leaves, that are to be cut where they begin to be green. Finally trim the stem. Then wash repeatedly in running water, drain and put to boil in salted boiling water. Remove when cooked and drain again.
About three quarters of an hour before serving, melt a piece of butter in a saucepan and brown the celery, turning them often for about ten minutes. After that pour over hot stock (soup stock or chicken broth) cover the saucepan and parboil. A few moments before serving season with brown stock, if you have any at hand, otherwise with salt and pepper only.
Select nine or ten heads, neither too hard nor too soft, and cut them about four inches from the root. Remove the green and hard branches and trim the root, cutting the latter to a point. Scald the celery, after washing well, in salted boiling water. Ten minutes will be sufficient. Dip in cold water, open well the leaves and wash again carefully. Drain and make bunches of two or three heads each that you will put in a saucepan with a pint of broth or water and half a cup of good fat, onion and carrot chopped, salt and pepper. Cover and let it simmer for about two hour. Then remove the celery, drain and serve.
The celery, prepared as above, are seasoned with the following sauce: Make arouxmelting a piece of butter and browning an equal weight of flour; stir for about three minutes on the fire, after which thin the roux with a little brown stock or with bouillon cubes diluted in water. Continue stirring and reduce the sauce. Then rub through a sieve, pour over the celery and serve very hot.
This is a convenient way to prepare left-over celery that is still too good to be thrown away.
Clean the left-over celery removing as best you can the sauce in which they were served, dip in frying paste (flour and egg) fry and serve with lemon.
Take some big roots of celery, prepare as usual and wash in running water. Boil in salted water, crush and rub through a sieve. Put in a saucepan this purée, with a piece of butter, salt, flour and a little cream or milk. The milk may be substituted with good soup stock or brown stock. Just before serving add a little powdered sugar.
The Italianstufatois somewhat different from the stewed meat that is known under the name of "Irish stew". It corresponds to the Frenchdaubeand is prepared in Italy in many different ways.
An excellentstufatocan be made in the following way: Chop fine two bunches of parsley,a small carrot, half a medium sized onion, a little piece of scallion and two bay-leaves. Brown with a good piece of butter in a saucepan in which one and a half tablespoonful of oil have been previously poured.
The meat must have been prepared beforehand, that is to say washed, trimmed and larded. When half cooked, season moderately with salt and pepper. If necessary, moisten with broth or water. During the cooking the saucepan must be covered with its cover and with a sheet of paper greased with fat or oil. The stufato will be ready after about three hours' cooking on a low fire.
Put the piece of meat in a saucepan of such a size that it remains completely filled, moisten with two cups of water and two of white wine, season with salt and pepper and cook for five hours on a low fire.
Beat and flatten a good piece of meat and lard with bacon or ham cut in small pieces. Season with salt, pepper and a taste of cinnamon. Sprinkle flour over the meat.
Place in a saucepan a little fat of beef choppedwith 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 serve hot.
Prepare on the bottom of the saucepan a layer of thin slices of ham, on which place several little cubes also of bacon. In the middle place a bunch of parsley, and around this some cloves, half an onion sliced, a few carrots in little cubes several young onions, bay-leaf, salt, and pepper.
On this bed lay the meat that may be larded with bacon or ham and seasoned with salt, pepper and a taste of cinnamon. Pour on the meat two cups of soup stock or water and one cup of white wine. Cover the saucepan hermetically and cook on a very low fire for five hours.
When the stufato is to be served cold, thegravy is to be rubbed through a sieve before it gets cold.
Note.—In these and similar dishes we have indicated the use of wine, which is a common ingredient, in small quantities in Italian and French cooking. This, however, can always be dispensed with if its taste is not appreciated, or for any other reason.
Note.—In these and similar dishes we have indicated the use of wine, which is a common ingredient, in small quantities in Italian and French cooking. This, however, can always be dispensed with if its taste is not appreciated, or for any other reason.
These are many ways to prepare this delicious fish, found in abundance in the many streams of clear water that run from the Alps and the Apennine mountains. Often the trout is cooked in wine, but, of course, this part many be changed.
For thetrota all'alpigiana, so called because it is the favorite dish of Piedmont, the trout must be cleaned, scaled, washed, wiped then salted and left under the action of the salt for about an hour.
Pour in a fish-kettle one quart of white wine to which will be added three medium sized onions a few cloves, two sections of garlic and a little bunch made of thyme, bay-leaf, basil or mint; finally a piece of butter as large as an egg, dipped in flour. Then put the trout in the fish-kettle and place on a strong fire. When the liquid has boiled the trout is cooked. Remove the onions and the bunch of greens and serve the trout with its gravy and some parsley.
Clean, scale, wash and wipe the trout. Salt and leave for half an hour. Fill with water half a fish-kettle; add half a lemon, two bay-leaves, one carrot light or ten berries of pepper, one onion divided into four parts, salt and three cloves. When the water is lukewarm, dip in the trout. Cook on a moderate fire and serve the trout with parsley, slices of lemon and young potatoes boiled. A good fish-sauce ought to accompany it.
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.
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 sieve and place it and thetrout in a baking-tin. Bake in the oven and serve with anchovy sauce (No. 17).
Prepare some hard boiled eggs, shell and cut into disks one third of an inch thick.
Melt in a saucepan a piece of butter in which brown half an onion cut into thin slices, to be removed from the butter when browned. Then add to the butter two teaspoonfuls of flour, mix but don't allow to brown, thin with a cup of hot broth, add salt and pepper and let simmer for ten minutes. Put the sliced eggs in the sauce to warm them, stir a little, but carefully to avoid breaking them, and do not boil again. Just before serving add to the sauce a teaspoonful of cream and stir carefully.
Place in a frying pan as many pieces of butter, large like a nut, as there are eggs to be cooked. For each piece of butter put a little slice of ham and place the frying pan on the fire. As soon as the butter is melted break an egg on each slice of ham. Let cook for ten minutes on a moderate fire.
Prepare some hard boiled eggs, cut them through the middle lengthwise, place in good order upon a plate and pour some good tomato sauce, taking care not to cover the upper part of the eggs, which must emerge from the sauce.
Instead of the tomato, the eggs may be arranged with abalsamellasauce (No. 54).
Break the eggs in a plate, assuring first that they are all fresh.
Melt in a saucepan a piece of butter about as big as an egg. When it is melted pour the egg and scramble them with a fork on a low fire.
When the eggs are cooked season moderately with salt and butter. Just when you take them away from the fire and before serving add a tablespoonful of milk or liquid cream. Serve hot with a little grated cheese.
The scrambled eggs can be served with points of asparagus, truffles, mushrooms, etc. which are prepared just as if they were to go in an omelet.
Shell half a pound of hazelnuts in warm water and dry them well at the sun or on the fire, then grind them very fine, together with sugar, of a weight somewhat less than the nuts. Put one quart of milk on the fire, and when it begins to boil, put two third lb. lady fingers or macaroons crumbed and let it boil for five minutes, adding a small piece of butter. Rub everything through a sieve and put back on the fire with the nuts to dissolve the sugar. Let it cool and add six eggs, first the yolks, then the white beaten, pour in a mold greased with butter and sprinkled with bread crumbs ground fine. The mold must not be all full. Bake in the oven and serve cold.
This dose will be sufficient for eight or ten persons.
One pound of flour.Half a pound granulated sugar.¼ lb. sweet almonds, whole and shelled, mixed to a few pine-seeds.A piece of butter, one and a half ounce.A pinch of anise-seeds.Five eggs.A pinch of salt.
Leave back the almonds and pine-seeds to add them afterward, and mix everything with four eggs, so as to use the fifth if it is necessary to make a soft dough. Divide into four cakes half an inch thick and as large as a hand, place them in a receptacle greased with butter and sprinkled with flour. Glaze the cakes with yolk of eggs. Bake in the oven, but only as much as will still permit cutting the cakes into slices, which you will do the day after, as the crust will then be softened. Put the slices back in the oven, so that they will be toasted on both sides and you will have the crisp biscuits.
For these biscuits it would be necessary to have a tin box about four inches wide and a little less long than the oven used. In this way the biscuits will have a corner on both sides and, if cut a little more than half an inch, they will be of the right proportion. The ingredients needed are:
Flour, about two ounces.Potato meal, a little less.Sugar, four ounces (¼ lb.)Sweet almonds 1½ ounce.Candied orange or angelica, one ounce.Fruit preserve, one ounce.Three eggs.
Skin the almonds, cut them in half lengthwise and dry in the sun or at the fire. Pastry cooks usually leave them with the skin but it is much preferable to skin them. Cut in little cubes the candied fruits and the preserve.
Stir for a long while, about half an hour the sugar in the egg-yolks and a little flour then add the white of the eggs well beaten and when every thing is well beaten add the flour, letting it fall from a sieve. Mix slowly and scatter on the mixing the almonds and the cubes of candied and preserved fruit. Grease and sprinkle the tin box with flour. Bake in the oven and cut the biscuits the day after. If desired these can also be roasted on both sides.
Granulated sugar, six ounces.Flour, four ounces.Potato meal, two ounces.Currants, three ounces.Candied fruits, one ounce.Five eggs.A taste of lemon peel.Two tablespoonfuls of brandy.
Put first on the fire the currants and the candied fruits cut in very little cubes with as much brandy or cognac as is necessary to cover them: when it boils, light the brandy and let it burn out of the fire until the liquor is all consumed: then remove the currants and candy and let them dry in a folded napkin. Then stir for half an hour the sugar with the egg-yolks and the taste of lemon peel. Beat well the white of the eggs and pour them on the sugar and yolks. Add the flour and potato meal letting them fall from a sieve and stir slowly until everything is well mixed together. Add the currants and the pieces of candied fruits and pour the mixing in a smooth mold or in a high and round cake-dish. Grease the mold or the dish with butter and sprinkle with powdered sugar or flour. Put at once in the oven to avoid that the currants and the candied fruits fall in the oven.
Potato meal, three ounces.Sugar, six ounces.Four eggs.Lemon juice.
Beat well the egg-yolks with the sugar, add the potato meal and the lemon juice and stir everything for half an hour. Finally beat wellthe whites, and mix the rest, stirring continually but slowly. Pour the mixture in a smooth and round mold, greased with butter and sprinkled with powdered sugar. Put at once in the oven.
Remove from the mold when cold and dust with powdered sugar and vanilla.
Flour, six ounces.Sugar, six ounces.Butter, five ounces.Sweet almonds and pine-seeds, two ounces.One whole egg.Four egg-yolks.A taste of lemon peel.
First work well with a ladle the eggs with the sugar, then pour the flour little by little, still stirring, and finally the butter, previously melted in a double steamer (bain-marie). Put the mixture in a pie-dish greased with butter and sprinkled with flour or bread crumbs ground. On top put the almonds and the pine-seeds. Cut the latter in half and cut the almonds, previously skinned in warm water, each in eight or ten pieces. This tart must not be thicker than one inch, so that it can dry well in the oven, which must not be too hot.
Sprinkle with powdered sugar and serve cold.
Sweet almonds with a few bitter ones, four ounces,Granulated sugar, six ounces,Candied fruits or angelica, 2½ ounces,Butter, two ounces,Lemon peel.
Mix two eggs with flour, flatten the paste to a thin sheet on a bread board and cut into thin noodles. In a corner of the bread board make a heap of the almonds with the sugar, the candied fruit cut in pieces and the grated lemon peel. All this cut and crush so as to reduce the mixture in little pieces. Then take a pie-dish and without greasing it, spread a layer of noodles on the bottom, then pour part of the mixture, then another layer of noodles and continue until there remains no more material, trying to have the tart at least one inch thick. When it is so prepared cover with the melted butter, using a brush to apply it evenly.
Granulated sugar, nine ounces,Very fine Hungarian flour, five ounces,Sweet almonds with some bitter ones, two ounces,Six whole eggs and three egg yolks,Taste of lemon peel.
After skinning the almonds in warm water and drying them well, grind or better pound them well together with a tablespoonful of sugar and mix well with the flour. Put the rest of the sugar in a deep dish with the egg yolks and the grated lemon peel (just a taste) and stir with a ladle for a quarter of an hour. In another dish beat the six whites of egg and when they have become quite thick mix them with other ingredients stirring slowly everything together.
To bake place the mixture in a baking-tin greased evenly with butter and sprinkled with powdered sugar and flour.
Corn meal, seven and a half ounces,Wheat flour, five and a half ounces,Granulated sugar, five and a half ounces,Butter, three and a half ounces,Lard, two ounces,A pinch of anise seed,One egg.
Mix together the corn meal, the flour and the anise seed and knead with the butter, the lard andthe egg that quantity that you can, forming a loaf that you will put aside. What remains is to be kneaded with water forming another loaf. Then mix the two loaves and knead a little, not much because the dough must remain soft. Flatten with the rolling pin until it becomes one quarter of an inch thick, sprinkle with flour, and cut in different sizes and shapes with thin stamps.
Grease a baking tin with lard, sprinkle, with flour, glaze with the egg, bake and dust with powdered sugar.
Six eggs,Granulated sugar, nine ounces,Flour, four ounces,Potato meal, two ounces,Taste of lemon peel.
Stir for at least half an hour the yolks of the eggs with the sugar and a tablespoonful only of the flour and meal, using a ladle. Beat the whites of the eggs until they are quite firm, mix slowly with the first mixture and when they are well incorporated pour over from a sieve the flour and the potato meal, previously dried in the sun or on the fire.
Bake in a tin where the mixture comes about one inch and a half thick, previously greasing thetin with cold butter and sprinkle with powdered sugar mixed with flour.
In these cakes with beaten whites the following method can also be followed: mix and stir first the yolks with the sugar, then put the flour then, after a good kneading, beat the whites until they are firm, pour two tablespoonfuls to soften the mixture, then the rest little by little.
Sugar, four and a half ounces,Flour, three ounces,Butter, one ounce,Egg-yolks, four,Whites of eggs, three,A pinch of bi-carbonate of soda,A taste of lemon peel.
First mix and stir the yolks with the sugar and when they have become whitish, add the flour and stir for fifteen minutes more. Mix with the butter, melting or softening it fine if it is hard and finally add the whites when they are well beaten. The flour must be previously dried in the sun or on the fire.
This cake may be given different shapes, but keep it always thin and in little volume. It can be put in little molds greased with butter and sprinkled with flour, or else in a baking tin, keeping itnot more than half an inch thick, and cutting it after baking in the shape of diamonds and dusting with powdered sugar.
Sweet almonds, four and a half ounces.Granulated sugar, three and a half ounces.
Skin the almonds, divide the two parts and cut each part into small pieces. Put these almonds so cut at the fire and dry them until they take a yellowish color, but do not toast. Meanwhile put the sugar on the fire in a saucepan and, when it is perfectly melted, pour the almonds hot and already slightly browned. Now lower the fire and be careful not to allow the compound to be overdone. The precise point is known when the mixture acquires a cinnamon color. Then pour little by little in a cold mold, previously greased with butter or oil. Press with a lemon against the walls of the mold, making the mixture as thin as possible. Remove from the mold when perfectly cooled and, if it is difficult to do so, dip the mold in boiling water.
The almonds can also be dried in the sun and chopped fine, adding a small piece of butter when they are in the sugar.
Put in a kettle:
Flour, three ounces.Brown sugar, one ounce.Lard virgin, half an ounce.Cold water, seven tablespoonfuls.
First dilute the flour and the sugar in the water, then add the lard.
Put on the fire the iron for waffles or better an appropriated iron for flattened wafers. When it is quite hot open it and place each time half a tablespoonful of the paste. Close the iron and press well. Pass over the fire on both sides, trim all around with a knife and open the iron when you see that the wafer is browned. Then detach it from one side of the iron and hot as it is roll it on the iron itself or on a napkin using a little stick. This operation must be made with great rapidity because if the wafer gets cold, it cannot be rolled.
Should the wafers remain attached to the iron, grease it from time to time, and if they are not firm enough, add a little flour.
These wafer-biscuits are generally served with whipped cream.
The ingredients are about six pounds of quinces and four pounds of granulated sugar.
Put on the fire the apples covered with water, and when they begin to crack remove them, skin and scrape to put together all the pulp. Rub the latter through a sieve. Put back the pulp on the fire with the sugar and stir continually in order that it may not attack to the bottom of the kettle. It will be enough to boil for seven or eight minutes and remove when it begins to form pieces when lifted with the ladle.
Now in order to prepare the quince-cake spread it on a board to the thickness of about a silver dollar and dry it in the sun covered with cheese cloth to keep away the flies. When it is dry cut it in the form of chocolate tablets and remove each piece from the board passing the blade of a knife underneath.
If it is wished to make it crisp, melt about three and a half pounds of granulated sugar with two tablespoonfuls of water and when the sugar has boiled enough to "make the thread" smear every one of the little quince cakes with it. If the sugar becomes too hard during the operation put it back on the fire with a little water and make it boil again. When the sugar is dry on one side and on the edge, smear the other side.
Sweet almonds, five ounces.Granulated sugar, five ounces.Potato meal, one and a half ounce.Three eggs.One big orange or two small.
First mix the yolks of the eggs with the sugar, then add the flour, then the almonds skinned and chopped fine, then the orange juice (through a colander) then a taste of orange peel. Finally add to the mixture the whites of the eggs well beaten. Put in a paper mold greased evenly with butter, with a thickness of about an inch and bake in a very moderately hot oven. After baked, cover with a white glaze or frost, made with powdered sugar, lemon juice and the white of eggs.
Granulated sugar, 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, mix with the paste a little burnt sugar.
As you form the little ball, that you will flatten to the thickness of one third of an inch, put them over wafers or on pieces of paper or in a baking tin greased with butter and sprinkled with half flour and half powdered sugar. Dispose them at a certain distance from one another as they will enlarge and swell, remaining empty inside.
Bake in an oven moderately hot.
Powdered sugar, ten and a half 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 will be obtained of the right firmness. Shake into a kindof a stick and cut it in rounds all equal, one third of an inch thick. Take them up one by one with moistened fingers and make little balls as large as a walnut. Flatten them to the thickness of a third of an inch and for the rest proceed as said above, but dust with powdered sugar before putting in a hot oven.
With this dose about thirty macarons can be obtained.
Farina, six and a half ounces.Sugar, three and a half ounces.Pine-seeds, two ounces.Butter, a small piece.Milk, one quart.Four eggs.A pinch of salt.Taste of lemon peel.
Cook the farina in the milk and when it begins to thicken pour the pine-seeds, previously chopped fine and pounded with the sugar, then the butter and the rest, less the eggs which must be put in last when the mixture has completely cooled. Then place the whole well mixed in little molds, greased evenly with butter and sprinkled with bread crumbs ground fine, and bake.
Milk, one quart.Rice, seven ounces.Sugar, five and a half ounces.Sweet almonds with four bitter ones, three and a half ounces.Candied cedar (angelica), one ounce.Three whole eggs.Five egg-yolks.Taste of lemon peel.A pinch of salt.
Skin the almonds and grind or pound them with two tablespoonfuls of the sugar.
Cut the candied cedar in very small cubes. Cook the rice in the milk until it is quite firm, put in all the ingredients except the eggs, which are added when the mixture is cold. Put the entire mixture in a baking tin greased with butter and sprinkled with bread crumbs ground fine, harden in the oven and after 24 hours cut the tart into diamonds. When serving dust with powdered sugar.
Milk, one quart.Farina finely ground, four and a half ounces.Sugar, four and a half ounces.Sweet almonds with three bitter, three and a half ounces.Butter, a small piece.Four eggs.Taste of lemon peel.A pinch of salt.
Skin the almonds in warm water and ground or pound very fine with all the sugar, to be mixed one tablespoonful at a time.
Cook the farina in the milk and before removing from the fire add the butter and the almonds, which will dissolve easily, being mixed with the sugar. Then put the pinch of salt and wait until it becomes lukewarm to add the eggs that are to be beaten whole previously. Pour the mixture in a baking tin greased evenly with butter, sprinkled with bread crumbs and of such a size that the tart has the thickness of an inch or less. Put it in the oven, remove from the mold when cold and serve whole or cut into sections.
Milk, one quart.Rice meal, seven ounces.Sugar, four and a half ounces.Six eggs.A pinch of salt.Taste of vanilla.
First dissolve the rice meal in half a pint of the milk when cold, and pour it in the rest of the milk when it is boiling. This is done to prevent the formation of lumps. When the meal is cooked add the sugar, the butter and the salt. Remove from the fire and when it is lukewarm mix the eggs (beaten) and the taste of vanilla. Then bake the pudding like all the others and serve warm.
Soft bread crumb, five ounces.Butter, three and a half ounces.Four eggs.Taste of lemon peel.A pinch of salt.
Cut the bread crumb into pieces and soak in cold milk. Then rub though a sieve. Melt the butter in a double boiler (in a vessel immersed in boiling water) and mix with the eggs until butter and eggs are incorporated to each other. Add the bread crumb and the sugar and mix well. Pour the mixture in a mold greased with butter and sprinkled with bread crumb ground fine and bake like other puddings.
Potatoes, big and mealy, one and a half lb.Sugar, five and a half ounces.Butter, one and a half ounces.Flour, a tablespoonful.Milk, half a pint.Six eggs.A pinch of salt.Paste of cinnamon or lemon peel.
Boil or steam the potatoes, skin and rub through a sieve. Place them back again on the fire with the butter, the flour and the milk, all poured little by little, stirring well with the ladle, then add the sugar, the salt and the cinnamon or lemon peel (just a taste) and mix everything together well. Remove from the fire and, when the mixture is lukewarm or cold add the eggs, first the yolks, then the whites beaten.
Bake like all other puddings and serve hot.
One big lemon.Sugar, six ounces.Sweet almonds with 3 bitter ones, six ounces.Six eggs.
Cook the lemon in water, for which two hours will be enough. Remove dry and rub through a sieve. Before rubbing, however, taste it, because if it has a bitter taste it must be kept in cold water until it has lost that unpleasant taste. Add thesugar, the almonds skinned and ground very fine and the six yolks of the eggs. Beat the whites of the eggs and add them to the mixture that will then be put in a mold and baked like all other puddings.
Milk, one quart.Sugar, three and a half ounces.Sweet almonds, two ounces.Lady-finger biscuits, two ounces.Three eggs.
First prepare the almonds, that is to say skin them in warm water and toast them on the fire over a plate of iron or a stone, then grind very fine. Boil the sugar and the lady-fingers, broken in little pieces in the milk, mixing well. After half an hour of boiling, keeping always stirred, rub the mixture through a sieve. Then add the toasted and ground almonds. When it is cold add the beaten eggs, pour it in a smooth mold, whose bottom will be covered with a film of liquified sugar and cook in a double boiler, that is to say put the mold well closed in a kettle full of boiling water.
When cooked let it cool and place in ice-box before serving.
Sugar, five and a half ounces.Sweet almonds, three ounces.Egg-yolks, five.Milk, one pint.
Skin the almonds and chop them in little pieces about as big as a grain of wheat. Put on the fire two thirds of the sugar and when it is all melted pour the almonds and stir continually with the ladle until they have taken the color of cinnamon. Then put them in a tin greased with butter and when they are cold, pound them very fine with the remaining third of sugar.
Add the yolks and then the milk, mix well and pour the mixture in a mold with a hole in the middle and greased evenly with butter. Place the mold in a double boiler so that it will be cooked by steam.
Six big peaches not very ripe.Four or five lady-finger biscuits.Granulated sugar, three ounces.Two ounces sweet almonds with three peach kernels.Candied fruit (angelica) half an ounce.
Cut the peaches in two parts, remove the stones and enlarge somewhat the cavity where they were with the point of a knife. Mix the peach pulp that you extract with the almonds, already skinned, and grind the pulp and almonds very fine together with two ounces of the sugar. To this mixture add the lady-fingers crumbed and the candied fruits. Cut in very small cubes. This will be the stuffing with which you will fill the cavities of the twelve halves of peach. These you will place in a row in a baking tin, with the stuffing above. Add the remaining ounce of sugar and bake in oven with a moderate fire.
One quart of milk.Sugar, nine ounces.Starch in powder, four ounces.Eight yolks of eggs.A taste of vanilla.
Mix everything together as you would do for a cream and put on the fire in a saucepan, continually stirring with a ladle. When the mixture has become hard keep it a few moments more on the fire and then pour it in a plate to make it about half an inch thick and cut it into diamonds when it is cold. Put these diamonds one over the other with symmetry in a baking tin or in a fireproof glass plate, with some little pieces of butter in between and brown them a little in the oven. Serve hot.
Yolks of three eggs.Granulated sugar, two ounces.Marsala or sherry wine, five tablespoonfuls.A dash of cinnamon.
First stir with the ladle the yolks and the sugar until they become almost white, then add the wine. When ready to serve, place the saucepan in another one containing hot water and beat until the sugar is melted and the egg begins to thicken.
The syrups of acidulated fruits, diluted with ice water are refreshing and pleasant beverages, greatly appreciated during the summer months. It is well, however, not to drink them until the digestion is completed, because they may disturb it, on account of the sugar that they contain.
Remove the stems from the bunches of gooseberry and place them in an earthen vase, to bekept in a cool place. When it has begun to ferment (which may happen after three or four days) sink the surface film and stir with a ladle twice a day, continuing this operation until it has stopped raising. Then put in a cheese cloth, letting the juice come out through pressing with the hands or in a machine. Pass the juice through a filter, two or three times if necessary, until you obtain a limpid liquid. Then put it on the fire and when it begins to boil pour in it granulated sugar and citric acid in the following proportions:
Liquid, six pounds.Sugar, eight pounds.Citric acid, one ounce.
That is to say for eachthreeparts of the liquid, addfourparts of sugar, andoneounce of citric acid foreightpounds of sugar mixed withsixpounds of liquid.
Stir continually with the ladle so that the sugar does not stick to the bottom, taste it to add some more citric acid if you judge it necessary, then let it cool and place in bottles to be sealed.
When a beverage is to be prepared pour in a tumbler less than half an inch of syrup for a tumblerful of ice water.
This is prepared like the other explained above but, since this fruit contains less gluten than the gooseberry the period of fermentation will be briefer. The large quantity of sugar used in these syrups is necessary for their conservation and the citric acid is used to correct the excessive sweetness.
Three big lemons.One and a half pound of sugar.A tumbler of water.
Skin the lemons, removing the internal pulp without squeezing it and taking off all seeds.
Put the water on the fire with the skin of one of the lemons cut in a thin ribbon like strip with a small knife. When the water is near boiling put in the sugar then remove the lemon skin and immerse the pulp of the three lemons. Boil until the syrup is condensed and cooked right, which is known by the pearls that it makes boiling and the color of white wine that it acquires. Preserve in a bottle, and when needed, dilute in a tumbler of ice water. A small quantity will make a delightful beverage.
Use hard but ripe black berries. They must be of the sour kind but, as said, they must not be unripe. Remove the stems and put the berries into a vase with a good piece of whole cinnamon. The fermentation will happen after 48 hours and as soon as the berries begin to rise, stir them from time to time. Then press them to extract the juice, with a pressing machine if you have one, or with your hands, squeezing them a few at a time in cheese cloth.—When the liquid has rested for a while, filter it until it becomes quite clear. When it has been depurated, put it on the fire in the following proportion and with the piece of cinnamon that was already immersed in the cherries: Twelve pounds of liquid to sixteen pounds of sugar and two ounces of citric acid, or three parts of liquid to four of sugar and the citric acid as in the above proportion.
Before putting in the sugar and the citric acid wait until the liquid is quite hot, just before boiling. Then stir continually. The boiling must be brief, four or five minutes are sufficient to incorporate the sugar in the liquid.
When removing the syrup from the fire, put it in an earthen vase and bottle when quite cold. Cork the bottles well and keep in a cool place.
Sweet almonds with 10 or 12 bitter ones, seven ounces.Water, one and half pounds.Granulated sugar, two pounds.
Skin the almonds and grind them very fine, or better pound them in a mortar, moistening from time to time with orange flower water, of which you will use about two tablespoonfuls.
When the almonds have been reduced to a paste, dissolve the latter in one third of the water and filter the juice through a cheese cloth, squeezing hard. Put the paste, back in the grinder or in the mortar, grind or pound again, then filter again with another third of the water. Repeat the same operation for a third time, then put on the fire the liquid so obtained and just before boiling put the sugar, mix, stir and boil for about twenty minutes. Let it cool, then bottle and keep in a cool place. The orgeat does not ferment and the thick liquid may be diluted in water, half an inch for a whole tumbler of iced water.