The Italian Cook Book by Maria Gentile (most read books in the world of all time txt) π
- Author: Maria Gentile
- Performer: -
Book online Β«The Italian Cook Book by Maria Gentile (most read books in the world of all time txt) πΒ». Author Maria Gentile
Use good and ripe apricots. It is a mistake to believe that jam or marmalade can be obtained with any kind of fruit. Take off the stones, put them on the fire without water and while they boil, stir with a ladle to reduce them to pulp. When they have boiled for about half an hour, rub them through a sieve to separate the pulp of the fruit from the skins that are to be thrown away, then put them back on the fire with granulated sugar in the proportion of eight tenths, that is to say eight pounds of sugar for ten pounds of apricot pulp. Stir often with the ladle until the mixture acquires the firmness of marmalade, which will be known by putting from time to time a 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.
215 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 sugar.
Dissolve the sugar on the fire with half a glass of water, boil a little, then remove from the fire and put aside.
Cut the quincesβpeeled and corelessβin very thin slices and put them on the fire with a glass of water, supposing the quantity to be about two pounds. Keep covered, but stir once in a while with the ladle, trying to break the slices and reduce them to a paste. When the quinces are made tender through cooking, pour in the thick syrup of sugar already prepared, mix and stir and let the mixture boil with the cover removed until the preserve is ready, which will be known when it begins to fall like shreds when taken up with the ladle.
Let it cool and put in well covered jars.
ICES (Gelati)Although it is in America that there is a greater consumption of ice cream, it is in Italy that it was first made, and in various European capitals it is the Italian gelatiere who prepares the frozen delicacy. A few Italian recipes of gelati will then be acceptable, we believe, as a conclusion to this little work.
216 BISCUIT (Pezzo in gelo)Make a cream with:
Water, five ounces.
Sugar, two ounces.
The yolks of four eggs.
A taste of vanilla.
Put it on the fire stirring continually and when it begins to stick to the ladle remove from the fire and whip to a stiff froth. Then mix about five ounces of ordinary whipped cream, put in a mold and pack in salt and ice.
Keep in ice for about three hours.
This dose will be sufficient for seven or eight persons.
217 LEMON ICE (Gelato di limone)Granulated sugar, ΒΎ lb.
Water, a pint.
Lemons, three (good sized).
Boil the sugar in the water, with some little pieces of lemon peel, for about ten minutes, in an uncovered kettle. When this syrup is cold, squeeze the lemons one at the time, tasting the mixture to regulate the degree of acidity. Then strain and put in the freezer packed with salt and ice.
218 STRAWBERRY ICE (Gelato di fragola)Ripe strawberries, ΒΎ lb.
Granulated sugar, ΒΎ lb.
Water, one pint.
A big lemon.
An orange.
Boil the sugar in the water for ten minutes in an uncovered kettle. Rub through a sieve the strawberries and the juice of the lemon and the orange: add the syrup after straining, mix everything and pour the mixture in the freezer.
219 ORANGE ICE (Gelato di aranci)Four big oranges.
One lemon.
One pint of water.
Sugar, ΒΎ lb.
Squeeze the oranges and the lemon and strain the juice.
Boil the sugar in the water for ten minutes, put in the juice when cold, strain again and put in the freezer.
220 PISTACHE ICE CREAM (Gelato di pistacchi)Milk, one quart.
Sugar, six ounces.
Pistaches, two ounces.
Skin the pistaches in warm water and grind them very fine with a tablespoonful of the sugar, then put in a saucepan with the yolks and the sugar, mixing everything together. Add the milk and put the mixture on the fire stirring with the ladle and when it is condensed like cream, let it cool and put in the freezer.
221 TUTTI FRUTTITo make this ice a special ice cream mold is necessary, or a tin receptacle that can be closed hermetically.
Take several varieties of fruits of the season, ripe and of good quality, that is to say, strawberries, cherries, plums, apricots, a big peach, a good sized pear, a piece of good cantaloupe. Peel, skin and remove stones and cores of all these fruits. Then cut them into very thin slices, throwing away the cores and stones.
When the fruit is prepared in this manner, weigh it, and sprinkle over one fifth of its weight of powdered sugar, squeezing also one lemon. Mix everything and let the mixture rest for half an hour.
Put a sheet of paper in the bottom of the mold that is to be filled with the fruit pressed together, close, and pack in salt and ice, keeping it for two hours or a little less.
This is not the tutti frutti ice cream as is known in America, but a macΓ©doine of fruits, that comes very pleasant to the taste in the summer months.
INDEXNUMBERS REFER TO RECIPES
African hen, 143 β 103 Almond, cake, 189 β 129 crisp cake, 193 β 133 (roasted) pudding, 205 β 143 Anchovy sauce, 14 β 16 Apricot marmelade, 214 β 151 Artichokes, with butter, 31 β 27 fried, 28 β 25 in mold, 96 β 73 steamed, 29 β 26 stewed, 30 β 27 stuffed, 105 β 78 stuffed with meat, 106 β 79 with sauce, 104 β 78 Asparagus, 114 β 85Balsamella, sauce, 59 β 46 Bean soup, 7 β 9 Birds, 132 β 95 Biscuit, 191 β 131 Biscuit (ice), 216 β 153 Biscuit, crisp, 183 β 124 soft, 184 β 125 sultan, 185 β 126 wafer, 194 β 134 Blackberry syrup, 212 β 149 Bread soup, 3 β 7 Breast of Veal stuffed, 80 β 62 Brittle (see crisp cake) Broth, 1 β 5 Brown stock, 13 β 15
Cabbage, stuffed, 112 β 83 Cake, almond, 189 β 129 corn meal, 190 β 130 crisp, 206 β 144 Madeleine, 192 β 132 Margherita, 186 β 127 portugaise, 196 β 136 quince, 195 β 135 Cakes, farina, 198 β 138 Caper Sauce, 57 β 45 Cappelletti, soup, 2 β 6 Cauliflower, in mold, 95 β 72 with balsamella, 111 β 83 Celery, au jus, 166 β 116 dressing 103 β 77 fried, 168 β 117 purΓ©e, 169 β 117 sauce for, 167 β 116 with butter, 165 β 115 Chicken alla cacciatora, 35 β 30 boned and stuffed, 40 β 33 breasts sautΓ©, 45 β 37 fried, 34 β 29 sautΓ©, 142 β 102 stuffed, 139 β 100 stuffing, 64 β 51 with ham, 141 β 102 with egg sauce, 44 β 37 with sausages, 43 β 36 with sherry, 42 β 36 with tomatoes, 41 β 35 with sauce piquante, 140 β 101 Cod fish, boiled, 122, 123 β 90-91 croquettes, 125 β 91 fried, 124 β 91 Corn meal, cake, 190 β 130 pie, 37 β 31 with sausages, 36 β 30 Crisp cake in double boiler, 206 β 144 Croquettes, fried, 67 β 53 Curly tart, 188 β 129 Currant, syrup, 209 β 146 Cutlets, chopped meat, 74 β 58 veal, 75 β 58 stewed, 73 β 57 stuffed, 76, 138 β 59-99
Dog fish, fried, 126 β 92 stewed, 127 β 92 Duck, tame, 144 β 104 wild, 46 β 38
Eels, stewed, 118 β 88 with peas, 119 β 88 Eggs, scrambled, 181 β 123 with ham, 179 β 122 with onion sauce, 178 β 122 with tomato sauce, 180 β 123 Egg-plants, fried, 100 β 75 in the oven, 102 β 76 stewed, 101 β 76
Farina, cakes, 198 β 138 tart, 200 β 139 Fish, with bread crumbs, 115 β 86 cutlets, stewed, 116 β 86 Fry, Roman, 68, 69 β 54-55
Gnocchi, 4 β 7 milk, 207 β 145
Hare, roast, 135 β 97 stewed, 51 β 42
Ices, biscuits, 216 β 153 lemon, 217 β 153 orange, 219 β 154 pistache, 220 β 155 strawberry, 218 β 154 tutti frutti, 221 β 155
Kidney, broiled, 152 β 108 fried, 153 β 108 sautΓ©, 71 β 56 sliced 151 β 107 with anchovy, 150 β 107 omelet, 61 β 48
Lamb, leg of, 147 β 105 omelet, 33 β 29 shoulder, 79 β 61 roast, 133 β 96 with peas, 78 β 61 Lemon, ice, 217 β 153 pudding, 204 β 142 syrup, 211 β 148 Lentils, soup, 9 β 10 Liver, loaf, 89 β 68
Macaroni, Napolitaine, 20 β 20 fried with oil, 21 β 21 au gratin, 19 β 19 a la Corinna,
Comments (0)