Italian Cook Book, The

<h4>198</h4> <h4>FARINA CAKES</h4> <h4>(Pasticcini di semolino)</h4> <p><span style="margin-left: 5em;">Farina, six and a half ounces.</span><br/> <span style="margin-left: 5em;">Sugar, three and a half ounces.</span><br/> <span style="margin-left: 5em;">Pine-seeds, two ounces.</span><br/> <span style="margin-left: 5em;">Butter, a small piece.</span><br/> <span style="margin-left: 5em;">Milk, one quart.</span><br/> <span style="margin-left: 5em;">Four eggs.</span><br/> <span style="margin-left: 5em;">A pinch of salt.</span><br/> <span style="margin-left: 5em;">Taste of lemon peel.</span><br/></p> <p>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.<span class='pagenum'><SPAN name="Page_139" id="Page_139"></SPAN></span></p> <h4>199</h4> <h4>RICE TART</h4> <h4>(Torta di riso)</h4> <p><span style="margin-left: 5em;">Milk, one quart.</span><br/> <span style="margin-left: 5em;">Rice, seven ounces.</span><br/> <span style="margin-left: 5em;">Sugar, five and a half ounces.</span><br/> <span style="margin-left: 5em;">Sweet almonds with four bitter ones, three and a half ounces.</span><br/> <span style="margin-left: 5em;">Candied cedar (angelica), one ounce.</span><br/> <span style="margin-left: 5em;">Three whole eggs.</span><br/> <span style="margin-left: 5em;">Five egg-yolks.</span><br/> <span style="margin-left: 5em;">Taste of lemon peel.</span><br/> <span style="margin-left: 5em;">A pinch of salt.</span><br/></p> <p>Skin the almonds and grind or pound them with two tablespoonfuls of the sugar.</p> <p>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.</p> <h4>200</h4> <h4>FARINA TART</h4> <h4>(Torta di semolino)</h4> <p><span style="margin-left: 5em;">Milk, one quart.</span><br/> <span style="margin-left: 5em;">Farina finely ground, four and a half ounces.</span><br/> <span class='pagenum'><SPAN name="Page_140" id="Page_140"></SPAN></span><span style="margin-left: 5em;">Sugar, four and a half ounces.</span><br/> <span style="margin-left: 5em;">Sweet almonds with three bitter, three and a half ounces.</span><br/> <span style="margin-left: 5em;">Butter, a small piece.</span><br/> <span style="margin-left: 5em;">Four eggs.</span><br/> <span style="margin-left: 5em;">Taste of lemon peel.</span><br/> <span style="margin-left: 5em;">A pinch of salt.</span><br/></p> <p>Skin the almonds in warm water and ground or pound very fine with all the sugar, to be mixed one tablespoonful at a time.</p> <p>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.</p> <h4>201</h4> <h4>PUDDING OF RICE MEAL</h4> <h4>(Budino di farina di riso)</h4> <p><span style="margin-left: 5em;">Milk, one quart.</span><br/> <span style="margin-left: 5em;">Rice meal, seven ounces.</span><br/> <span style="margin-left: 5em;">Sugar, four and a half ounces.</span><br/> <span style="margin-left: 5em;">Six eggs.</span><br/> <span style="margin-left: 5em;">A pinch of salt.</span><br/> <span style="margin-left: 5em;">Taste of vanilla.</span><br/> <span class='pagenum'><SPAN name="Page_141" id="Page_141"></SPAN></span></p> <p>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.</p> <h4>202</h4> <h4>BREAD PUDDING</h4> <h4>(Budino di pane)</h4> <p><span style="margin-left: 5em;">Soft bread crumb, five ounces.</span><br/> <span style="margin-left: 5em;">Butter, three and a half ounces.</span><br/> <span style="margin-left: 5em;">Four eggs.</span><br/> <span style="margin-left: 5em;">Taste of lemon peel.</span><br/> <span style="margin-left: 5em;">A pinch of salt.</span><br/></p> <p>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.</p> <h4>203</h4> <h4>POTATO PUDDING</h4> <h4>(Budino di patate)</h4> <p><span class='pagenum'><SPAN name="Page_142" id="Page_142"></SPAN></span><span style="margin-left: 5em;">Potatoes, big and mealy, one and a half lb.</span><br/> <span style="margin-left: 5em;">Sugar, five and a half ounces.</span><br/> <span style="margin-left: 5em;">Butter, one and a half ounces.</span><br/> <span style="margin-left: 5em;">Flour, a tablespoonful.</span><br/> <span style="margin-left: 5em;">Milk, half a pint.</span><br/> <span style="margin-left: 5em;">Six eggs.</span><br/> <span style="margin-left: 5em;">A pinch of salt.</span><br/> <span style="margin-left: 5em;">Paste of cinnamon or lemon peel.</span><br/></p> <p>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.</p> <p>Bake like all other puddings and serve hot.</p> <h4>204</h4> <h4>LEMON PUDDING</h4> <h4>(Budino di limone)</h4> <p><span style="margin-left: 5em;">One big lemon.</span><br/> <span style="margin-left: 5em;">Sugar, six ounces.</span><br/> <span style="margin-left: 5em;">Sweet almonds with 3 bitter ones, six ounces.</span><br/> <span style="margin-left: 5em;">Six eggs.</span><br/></p> <p>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 the<span class='pagenum'><SPAN name="Page_143" id="Page_143"></SPAN></span> sugar, 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.</p> <h4>205</h4> <h4>PUDDING OF ROASTED ALMONDS</h4> <h4>(Budino di mandorle tostate)</h4> <p><span style="margin-left: 5em;">Milk, one quart.</span><br/> <span style="margin-left: 5em;">Sugar, three and a half ounces.</span><br/> <span style="margin-left: 5em;">Sweet almonds, two ounces.</span><br/> <span style="margin-left: 5em;">Lady-finger biscuits, two ounces.</span><br/> <span style="margin-left: 5em;">Three eggs.</span><br/></p> <p>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.</p> <p>When cooked let it cool and place in ice-box before serving.<span class='pagenum'><SPAN name="Page_144" id="Page_144"></SPAN></span></p> <h4>206</h4> <h4>CRISP CAKE IN DOUBLE BOILER</h4> <h4>(Croccante a bagno maria)</h4> <p><span style="margin-left: 5em;">Sugar, five and a half ounces.</span><br/> <span style="margin-left: 5em;">Sweet almonds, three ounces.</span><br/> <span style="margin-left: 5em;">Egg-yolks, five.</span><br/> <span style="margin-left: 5em;">Milk, one pint.</span><br/></p> <p>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.</p> <p>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.</p> <h4>206</h4> <h4>STUFFED PEACHES</h4> <h4>(Pesche ripiene)</h4> <p><span style="margin-left: 5em;">Six big peaches not very ripe.</span><br/> <span style="margin-left: 5em;">Four or five lady-finger biscuits.</span><br/> <span style="margin-left: 5em;">Granulated sugar, three ounces.</span><br/> <span style="margin-left: 5em;">Two ounces sweet almonds with three peach kernels.</span><br/> <span style="margin-left: 5em;">Candied fruit (angelica) half an ounce.</span><br/> <span class='pagenum'><SPAN name="Page_145" id="Page_145"></SPAN></span></p> <p>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.</p> <div style="break-after:column;"></div><br />