The Italian Cook Book (eBook)

eBook Download: EPUB
2018
249 Seiten
Seltzer Books (Verlag)
978-1-4553-0082-2 (ISBN)

Lese- und Medienproben

The Italian Cook Book - Mrs. Maria Gentile
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First published in 1919. '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?'


First published in 1919. "e;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 "e;trattoria"e; 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?"e;

THE ITALIAN COOK BOOK: THE ART OF EATING WELL, PRACTICAL RECIPES OF THE   ITALIAN CUISINE :  PASTRIES   SWEETS, FROZEN DELICACIES AND SYRUPS   COMPILED BY MRS. MARIA GENTILE


 

Published by Seltzer Books

established in 1974, now offering over 14,000 books

feedback welcome: seltzer@seltzerbooks.com  

 

Vintage cook books available from Seltzer Books:

The Library of Cookery by the Woman's Institute of Arts and Sciences

Cookery and Dining in Imperial Rome by Apicius

Early English Means and Manners, 13 cook books

Cooking Before 1800, 12 cook books

The Mary Frances Cook Book or Adventures Among the Kitchen People

A Little Cook-Book for a Little Girl by Benton

A Little Book for a Little Cook by Hubbard

Cassell's Vegetarian Cookery

The Suffrage Cook Book by Kleber

The International Jewish Cook Book by Greenbaum

Margaret Brown's French Cookery Book

The Italian Cook Book by Gentile

The Cook's Decameron by Waters

Pennsylvania Dutch Cookery

Culture and Cooking by Owen

 

 ITALIAN BOOK CO.   NEW YORK

 

 COPYRIGHT 1919   BY   ITALIAN BOOK CO.

 

PREFACE

1 BROTH OR SOUP STOCK

2 SOUP OF "CAPPELLETTI"

3  BREAD SOUP

4  GNOCCHI

5  VEGETABLE SOUP

6  QUEEN'S SOUP

7  BEAN SOUP

8  LENTIL SOUP

9  VEGETABLE CHOWDER

10  RAVIOLI

PASTE

SPAGHETTI, MACARONI  ETC.

12 TOMATO SAUCE

13  BROWN STOCK

14  ANCHOVY SAUCE

15  SPAGHETTI OR MACARONI WITH BUTTER AND CHEESE

16  MACARONI WITH SAUCE

17 MACARONI WITH ANCHOVY SAUCE

18  MACARONI A LA CORINNA19  MACARONI "AU GRATIN"

19  MACARONI "AU GRATIN"

20  MACARONI NAPOLITAINE

21  MACARONI FRIED WITH OIL

22  RISOTTO MILANAISE

23 RISOTTO WITH CHICKEN GIBLETS24 (Risotto con piselli)

25 RISOTTO WITH LOBSTER

26  RICE WITH SAFFRON 

27  RICE CAKES 

28  FRIED ARTICHOKE

29  STEAMED ARTICHOKES

30  STEWED ARTICHOKES31  ARTICHOKES WITH BUTTER

31  ARTICHOKES WITH BUTTER

32  FRIED SQUASH

33  LAMB OMELET

34  FRIED CHICKEN

35  CHICKEN ALLA CACCIATORA

 

 

PREFACE


 

 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?

 

It has therefore been thought that a book of PRACTICAL RECIPES OF THE ITALIAN CUISINE could be offered to the American public with hope of success. It is not a pretentious book, and the recipes have been made as clear and simple as possible. Some of the dishes described are not peculiar to Italy. All, however, are representative of the  Cucina Casalinga  of the peninsular Kingdom, which is not the least product of a lovable and simple people, among whom the art of living well and getting the most out of life at a moderate expense has been attained to a very high degree.

 

 

 

 1 BROTH OR SOUP STOCK


 

(Brodo)

 

To obtain good broth the meat must be put in cold water, and then allowed to boil slowly. Add to the meat some pieces of bones and "soup greens" as, for instance, celery, carrots and parsley. To give a brown color to the broth, some sugar, first browned at the fire, then diluted in cold water, may be added.

 

While it is not considered that the broth has much nutritive power, it is excellent to promote the digestion. Nearly all the Italian soups are made on a basis of broth.

 

A good recipe for substantial broth to be used for invalids is the following: Cut some beef in thin slices and place them in a large saucepan; add some salt. Pour cold water upon them, so that they are entirely covered. Cover the saucepan so that it is hermetically closed and place on the cover a receptacle containing water, which must be constantly renewed. Keep on a low fire for six hours, then on a strong fire for ten minutes. Strain the liquid in cheese cloth.

 

The soup stock, besides being used for soups, is a necessary ingredient in hundreds of Italian dishes.

 

 2 SOUP OF "CAPPELLETTI"


 

This Soup is called of " Cappelletti " or "little hats" on account of the shape of the " Cappelletti ".

 

First a thin sheet of paste is made according to the following directions:

 

The best and most tender paste is made simply of eggs, flour and salt, water may be substituted for part of the eggs, for economy, or when a less rich paste is needed. Allow about a cup of flour to an egg. Put the flour on a bread board, make a hollow in the middle and break in the egg. Use any extra whites that are on hand. Knead it thoroughly, adding more flour if necessary, until you have a paste you can roll out. Roll it as thin as an eighth of an inch. A long rolling pin is necessary, but any stick, well scrubbed and sand papered, will serve in lieu of the long Italian rolling pin.

 

Cut from this sheet of paste rounds measuring about three inches in diameter. In the middle of each circle place a spoonful of filling that must be made beforehand, composed of cooked meat (chicken, pork or veal) ground very fine and seasoned with grated cheese, grated lemon peel, nutmeg, allspice, salt. The ground meat is to be mixed with an equal amount of curds or cottage cheese.

 

When the filling is placed in 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 salt, all mixed together and put in broth previously prepared, which must be warm at the moment of the immersion, but not at the boiling point. Then place it on a low fire and stir gently. Any vegetable left over may be added.

 

 4  GNOCCHI


 

This is an excellent soup, but as it requires boiled or roast breast of chicken or turkey it is well to make it only when these ingredients are handy.

 

Prepare a certain quantity of boiled potatoes, the mealy kind being preferred. Mash the potatoes and mix them with chicken or turkey breast well ground, grated cheese (Parmesan or Swiss), two or more yolks of eggs, salt and a small quantity of nutmeg. Pour the compound on the bread board with a quantity of flour sufficient to make a paste and roll it in little sticks as thick as the small finger. Cut the sticks in little pieces about half an inch long and put them in boiling water. Five or six minutes' cooking will be sufficient.

 

 5  VEGETABLE SOUP


 

(Zuppa Sante)

 

Any kind of vegetables may be used for this soup: carrots, celery, cabbage, turnips, onions, potatoes, spinach, the outside leaves of lettuce or greens of any variety.

 

Select three or four kind of vegetables, shred or chop coarsely cabbage or greens, and slice or cut in cubes the root vegetables. Put them over the fire with a small quantity of cooking oil or butter substitute, and let them fry until they have absorbed...

Erscheint lt. Verlag 1.3.2018
Sprache englisch
Themenwelt Sachbuch/Ratgeber Essen / Trinken Grundkochbücher
ISBN-10 1-4553-0082-9 / 1455300829
ISBN-13 978-1-4553-0082-2 / 9781455300822
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Systemvoraussetzungen:
PC/Mac: Mit einem PC oder Mac können Sie dieses eBook lesen. Sie benötigen dafür die kostenlose Software Adobe Digital Editions.
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