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<h4>207</h4> <h4>MILK GNOCCHI</h4> <h4>(Gnocchi di latte)</h4> 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. <h4>208</h4> <h4>SABAYON</h4> <h4>(Zabaione)</h4> 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. <h4>SYRUPS</h4> <h4>(Sciroppi)</h4> 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. <h4>209</h4> <h4>RED CURRANT OR GOOSEBERRY SYRUP</h4> <h4>(Sciroppo di ribes)</h4> Remove the stems from the bunches of gooseberry and place them in an earthen vase, to be kept 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 each three parts of the liquid, add four parts of sugar, and one ounce of citric acid for eight pounds of sugar mixed with six pounds 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. <h4>210</h4> <h4>RASPBERRY SYRUP</h4> <h4>(Sciroppo di lampone)</h4> 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. <h4>211</h4> <h4>LEMON SYRUP</h4> <h4>(Sciroppo di limone)</h4> 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. <h4>212</h4> <h4>HARD BLACK-BERRY SYRUP</h4> <h4>(Sciroppo di amarena)</h4> 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. <h4>213</h4> <h4>ORGEAT</h4> <h4>(Orzata)</h4> 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. <h2>PRESERVES</h2> <h4>214</h4> <h4>APRICOT MARMALADE</h4> <h4>(Conserva di albicocche)</h4> 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. <h4>215</h4> <h4>PRESERVE OF QUINCE</h4> <h4>(Conserva di cotogne soda)</h4> 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 quinces—peeled and coreless—in 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. <h2>ICES</h2> <h4>(Gelati)</h4> 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. <h4>216</h4> <h4>BISCUIT</h4> <h4>(Pezzo in gelo)</h4> 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. <h4>217</h4> <h4>LEMON ICE</h4> <h4>(Gelato di limone)</h4> Granulated sugar, ¾ 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. <h4>218</h4> <h4>STRAWBERRY ICE</h4> <h4>(Gelato di fragola)</h4> Ripe strawberries, ¾ lb. Granulated sugar, ¾ 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. <h4>219</h4> <h4>ORANGE ICE</h4> <h4>(Gelato di aranci)</h4> Four big oranges. One lemon. One pint of water. Sugar, ¾ 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. <h4>220</h4> <h4>PISTACHE ICE CREAM</h4> <h4>(Gelato di pistacchi)</h4> 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. <h4>221</h4> <h4>TUTTI FRUTTI</h4> To 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 macédoine of fruits, that comes very pleasant to the taste in the summer months. <hr style="width: 65%;" /> <h2>INDEX</h2> NUMBERS REFER TO RECIPES <ul class="none"> <li>African hen, 143 &emsp; 103</li> <li>Almond, cake, 189 &emsp; 129</li> <li>    crisp cake, 193 &emsp; 133</li> <li>    (roasted) pudding, 205 &emsp; 143</li> <li>Anchovy sauce, 14 &emsp; 16</li> <li>Apricot marmelade, 214 &emsp; 151</li> <li>Artichokes, with butter, 31 &emsp; 27</li> <li>    fried, 28 &emsp; 25</li> <li>    in mold, 96 &emsp; 73</li> <li>    steamed, 29 &emsp; 26</li> <li>    stewed, 30 &emsp; 27</li> <li>    stuffed, 105 &emsp; 78</li> <li>    stuffed with meat, 106 &emsp; 79</li> <li>    with sauce, 104 &emsp; 78</li> <li>Asparagus, 114 &emsp; 85 </li> <li>Balsamella, sauce, 59 &emsp; 46</li> <li>Bean soup, 7 &emsp; 9</li> <li>Birds, 132 &emsp; 95</li> <li>Biscuit, 191 &emsp; 131</li> <li>Biscuit (ice), 216 &emsp; 153</li> <li>Biscuit, crisp, 183 &emsp; 124</li> <li>    soft, 184 &emsp; 125</li> <li>    sultan, 185 &emsp; 126</li> <li>    wafer, 194 &emsp; 134</li> <li>Blackberry syrup, 212 &emsp; 149</li> <li>Bread soup, 3 &emsp; 7</li> <li>Breast of Veal stuffed, 80 &emsp; 62</li> <li>Brittle (see crisp cake)</li> <li>Broth, 1 &emsp; 5</li> <li>Brown stock, 13 &emsp; 15 </li> <li>Cabbage, stuffed, 112 &emsp; 83</li> <li>Cake, almond, 189 &emsp; 129</li> <li>    corn meal, 190 &emsp; 130</li> <li>    crisp, 206 &emsp; 144</li> <li>    Madeleine, 192 &emsp; 132</li> <li>    Margherita, 186 &emsp; 127</li> <li>    portugaise, 196 &emsp; 136</li> <li>    quince, 195 &emsp; 135</li> <li>Cakes, farina, 198 &emsp; 138</li> <li>Caper Sauce, 57 &emsp; 45</li> <li>Cappelletti, soup, 2 &emsp; 6</li> <li>Cauliflower, in mold, 95 &emsp; 72</li> <li>    with balsamella, 111 &emsp; 83</li> <li>Celery, au jus, 166 &emsp; 116</li> <li>    dressing 103 &emsp; 77</li> <li>    fried, 168 &emsp; 117</li> <li>    purée, 169 &emsp; 117</li> <li>    sauce for, 167 &emsp; 116</li> <li>    with butter, 165 &emsp; 115</li> <li>Chicken alla cacciatora, 35 &emsp; 30</li> <li>    boned and stuffed, 40 &emsp; 33</li> <li>    breasts sauté, 45 &emsp; 37</li> <li>    fried, 34 &emsp; 29</li> <li>    sauté, 142 &emsp; 102</li> <li>    stuffed, 139 &emsp; 100</li> <li>    stuffing, 64 &emsp; 51</li> <li>    with ham, 141 &emsp; 102</li> <li>    with egg sauce, 44 &emsp; 37</li> <li>    with sausages, 43 &emsp; 36</li> <li>    with sherry, 42 &emsp; 36</li> <li>    with tomatoes, 41 &emsp; 35</li> <li>    with sauce piquante, 140 &emsp; 101</li> <li>Cod fish, boiled, 122, 123 &emsp; 90-91</li> <li>    croquettes, 125 &emsp; 91</li> <li>    fried, 124 &emsp; 91</li> <li>Corn meal, cake, 190 &emsp; 130</li> <li>    pie, 37 &emsp; 31</li> <li>    with sausages, 36 &emsp; 30</li> <li>Crisp cake in double boiler, 206 &emsp; 144</li> <li>Croquettes, fried, 67 &emsp; 53</li> <li>Curly tart, 188 &emsp; 129</li> <li>Currant, syrup, 209 &emsp; 146</li> <li>Cutlets, chopped meat, 74 &emsp; 58</li> <li>    veal, 75 &emsp; 58</li> <li>    stewed, 73 &emsp; 57</li> <li>    stuffed, 76, 138 &emsp; 59-99 </li> <li>Dog fish, fried, 126 &emsp; 92</li> <li>    stewed, 127 &emsp; 92</li> <li>Duck, tame, 144 &emsp; 104</li> <li>    wild, 46 &emsp; 38 </li> <li>Eels, stewed, 118 &emsp; 88</li> <li>    with peas, 119 &emsp; 88</li> <li>Eggs, scrambled, 181 &emsp; 123</li> <li>    with ham, 179 &emsp; 122</li> <li>    with onion sauce, 178 &emsp; 122</li> <li>    with tomato sauce, 180 &emsp; 123</li> <li>Egg-plants, fried, 100 &emsp; 75</li> <li>    in the oven, 102 &emsp; 76</li> <li>    stewed, 101 &emsp; 76 </li> <li>Farina, cakes, 198 &emsp; 138</li> <li>    tart, 200 &emsp; 139</li> <li>Fish, with bread crumbs, 115 &emsp; 86</li> <li>    cutlets, stewed, 116 &emsp; 86</li> <li>Fry, Roman, 68, 69 &emsp; 54-55 </li> <li>Gnocchi, 4 &emsp; 7</li> <li>    milk, 207 &emsp; 145 </li> <li>Hare, roast, 135 &emsp; 97</li> <li>    stewed, 51 &emsp; 42 </li> <li>Ices, biscuits, 216 &emsp; 153</li> <li>    lemon, 217 &emsp; 153</li> <li>    orange, 219 &emsp; 154</li> <li>    pistache, 220 &emsp; 155</li> <li>    strawberry, 218 &emsp; 154</li> <li>    tutti frutti, 221 &emsp; 155 </li> <li>Kidney, broiled, 152 &emsp; 108</li> <li>    fried, 153 &emsp; 108</li> <li>    sauté, 71 &emsp; 56</li> <li>    sliced 151 &emsp; 107</li> <li>    with anchovy, 150 &emsp; 107</li> <li>    omelet, 61 &emsp; 48 </li> <li>Lamb, leg of, 147 &emsp; 105</li> <li>    omelet, 33 &emsp; 29</li> <li>    shoulder, 79 &emsp; 61</li> <li>    roast, 133 &emsp; 96</li> <li>    with peas, 78 &emsp; 61</li> <li>Lemon, ice, 217 &emsp; 153</li> <li>    pudding, 204 &emsp; 142</li> <li>    syrup, 211 &emsp; 148</li> <li>Lentils, soup, 9 &emsp; 10</li> <li>Liver, loaf, 89 &emsp; 68 </li> <li>Macaroni, Napolitaine, 20 &emsp; 20</li> <li>    fried with oil, 21 &emsp; 21</li> <li>    au gratin, 19 &emsp; 19</li> <li>    a la Corinna, 18 &emsp; 18</li> <li>    with anchovy sauce, 17 &emsp; 18</li> <li>    with butter and cheese, 15 &emsp; 17</li> <li>    with tomato sauce or brown stock, 16 &emsp; 18</li> <li>Macaroons, 197 &emsp; 136</li> <li>Madeleine cake, 192 &emsp; 132</li> <li>Mantona tart, 187 &emsp; 128</li> <li>Margherita cake, 186 &emsp; 127</li> <li>Marmelade, apricot, 214 &emsp; 151</li> <li>Meat, Genovese, 86 &emsp; 65</li> <li>    Omelet, 77 &emsp; 60</li> <li>    stuffing, 65 &emsp; 52</li> <li>Milk gnocchi, 207 &emsp; 145</li> <li>Minestrone, 9 &emsp; 11</li> <li>Mushrooms, dried, 99 &emsp; 74</li> <li>    fried, 97 &emsp; 73</li> <li>    stewed, 98 &emsp; 74</li> <li>Mussels, with egg sauce, 120 &emsp; 89</li> <li>    with tomato sauce, 121 &emsp; 89</li> <li>Mutton, cutlets, 84 &emsp; 54</li> <li>    leg of, 72, 134 &emsp; 57-96 </li> <li>Omelet, curled, 60 &emsp; 47</li> <li>    lamb, 33 &emsp; 29</li> <li>    veal kidney, 61 &emsp; 48</li> <li>Onions, stewed, 160 &emsp; 112</li> <li>    stuffed, 159 &emsp; 112</li> <li>Orange, ice, 219 &emsp; 154</li> <li>Orgeat, syrup, 213 &emsp; 150 </li> <li>Panata, 3 &emsp; 7</li> <li>Paste for frying, 63 &emsp; 50</li> <li>Pavese soup, 10 &emsp; 11</li> <li>Peaches, stuffed, 206 &emsp; 144</li> <li>Peas, with corned beef, 109 &emsp; 82</li> <li>    with ham, 108 &emsp; 81</li> <li>    with onion sauce, 117 &emsp; 80</li> <li>Pigeon, surprise, 137 &emsp; 98</li> <li>    broiled, 148 &emsp; 106</li> <li>    (See Squabs)</li> <li>Pistache, ice, 220 &emsp; 155</li> <li>Polenta pie, 37 &emsp; 31</li> <li>    with sausages, 36, 163 &emsp; 30-113</li> <li>Polpettone, 77 &emsp; 60</li> <li>Pork liver fried, 66 &emsp; 53</li> <li>    roast, 146 &emsp; 105</li> <li>Portuguese cake, 196 &emsp; 136</li> <li>Pot-roast, 130 &emsp; 94</li> <li>    with garlic, 131 &emsp; 95</li> <li>    larded, 136 &emsp; 98</li> <li>Potato pudding, 203 &emsp; 141</li> <li>Preserve, quince, 215 &emsp; 151</li> <li>Pudding, bread, 202 &emsp; 141</li> <li>    Genovese, 88 &emsp; 67</li> <li>    hazelnuts, 182 &emsp; 124</li> <li>    lemon, 204 &emsp; 142</li> <li>    potato, 203 &emsp; 141</li> <li>    rice meal, 201 &emsp; 140</li> <li>    roasted almonds, 205 &emsp; 143</li> <li>Puff Paste, 62 &emsp; 48 </li> <li>Quince, cake, 195 &emsp; 135</li> <li>    preserve, 215 &emsp; 151 </li> <li>Rabbit, stewed, 52 &emsp; 42</li> <li>Raspberry syrup, 210 &emsp; 148</li> <li>Ravioli, 10 &emsp; 11</li> <li>Rice, cakes, 27 &emsp; 25</li> <li>    meal pudding, 201 &emsp; 140</li> <li>    pancakes, 70 &emsp; 55</li> <li>    pudding with giblets, 87 &emsp; 66</li> <li>    tart, 199 &emsp; 139</li> <li>    with saffron, 26 &emsp; 24</li> <li>Risotto Milanaise, 22 &emsp; 22</li> <li>    with chicken giblets, 23 &emsp; 22</li> <li>    with lobster, 25 &emsp; 23</li> <li>    with peas, 24 &emsp; 23</li> <li>    with saffron, 26 &emsp; 24</li> <li>Roast-beef, 128 &emsp; 93</li> <li>Rolls, stuffed, 38 &emsp; 32</li> <li>Roman fry, 68, 69 &emsp; 54-55 </li> <li>Sabayon, 208 &emsp; 146</li> <li>Salmi of game, 50 &emsp; 41</li> <li>Sauce, anchovy, 13 &emsp; 15</li> <li>    balsamella, 59 &emsp; 46</li> <li>    brown stock, 12 &emsp; 14</li> <li>    caper, 57 &emsp; 45</li> <li>    for broiled fish, 56 &emsp; 45</li> <li>    green, 53 &emsp; 43</li> <li>    Genovese, 58 &emsp; 46</li> <li>    tomato, 12 &emsp; 14</li> <li>    white, 54 &emsp; 43</li> <li>    yellow, 55 &emsp; 44</li> <li>Sausages with corn meal, 163 &emsp; 113</li> <li>    with onions, 164 &emsp; 114</li> <li>Soup, bean, 7 &emsp; 9</li> <li>    bread, 7 &emsp; 9</li> <li>    cappelletti, 2 &emsp; 6</li> <li>    lentils, 8 &emsp; 10</li> <li>    Pavese, 11 &emsp; 12</li> <li>    Queen, 6 &emsp; 9</li> <li>    stock, 1 &emsp; 5</li> <li>    vegetables, 5 &emsp; 8</li> <li>Spaghetti, 11-15 &emsp; 13-17</li> <li>    (see _Macaroni_)</li> <li>Spinach, side-dish, 113 &emsp; 84</li> <li>Squabs, ragout, 48 &emsp; 39</li> <li>    stewed, 47 &emsp; 39</li> <li>    timbale, 49 &emsp; 40</li> <li>    (See =Pigeons=)</li> <li>Squash, fried, 32 &emsp; 28</li> <li>    stuffed, 91 &emsp; 69</li> <li>Steak in the saucepan, 149 &emsp; 106</li> <li>Stewed cutlets, 73 &emsp; 57</li> <li>Strawberry, ice, 218 &emsp; 154</li> <li>String beans in mold, 94 &emsp; 71</li> <li>    sauté, 92 &emsp; 70</li> <li>    with egg sauce, 93 &emsp; 71</li> <li>Stufato, 170 &emsp; 117</li> <li>    French, 173 &emsp; 119</li> <li>    Milanaise, 172 &emsp; 118</li> <li>    Southern, 171 &emsp; 118</li> <li>Stuffing, chicken, 64 &emsp; 51</li> <li>    meat, 65 &emsp; 52</li> <li>Sugo di carne, 13 &emsp; 15</li> <li>Sweet-breads, 157 &emsp; 110</li> <li>Syrup, hard blackberry, 212 &emsp; 149</li> <li>    lemon, 211 &emsp; 148</li> <li>    orgeat, 213 &emsp; 150</li> <li>    raspberry, 210 &emsp; 148</li> <li>    red currant, 209 &emsp; 146 </li> <li>Tart, curly, 188 &emsp; 129</li> <li>    farina, 200 &emsp; 139</li> <li>    Mantona, 187 &emsp; 128</li> <li>    rice, 199 &emsp; 139</li> <li>Tenderloin, with Marsala, 85 &emsp; 65</li> <li>    with spices, 158 &emsp; 111</li> <li>Tomato sauce, 12 &emsp; 14</li> <li>    stuffed, 110 &emsp; 82</li> <li>Tongue, boiled, 154 &emsp; 108</li> <li>    stewed, 156 &emsp; 109</li> <li>    with olives, 155 &emsp; 109</li> <li>Tripe with gravy, 82 &emsp; 63</li> <li>Trout, Alpine, 174 &emsp; 120</li> <li>    fried, 176 &emsp; 121</li> <li>    Lombard, 175 &emsp; 121</li> <li>    with anchovies, 177 &emsp; 121</li> <li>Turkey, 145 &emsp; 104</li> <li>Tutti frutti, ice, 221 &emsp; 155 </li> <li>Veal, breast, 80 &emsp; 62</li> <li>    cutlets, 75 &emsp; 58</li> <li>    kidney with anchovy, 150 &emsp; 107</li> <li>    liver, 161 &emsp; 113</li> <li>    fried, 162 &emsp; 113</li> <li>    in gravy, 83 &emsp; 63</li> <li>    kidney sliced, 151 &emsp; 107</li> <li>Veal, roast, 129 &emsp; 94</li> <li>    stewed, 39 &emsp; 32</li> <li>    with gravy, 81 &emsp; 62</li> <li>    with tunny, 90 &emsp; 68</li> <li>Vegetable chowder, 10 &emsp; 11</li> <li>    soup, 7 &emsp; 8 </li> <li>Wafer biscuits, 194 &emsp; 134</li> <li>Whiting with anchovy sauce, 117 &emsp; 87 </li> <li>Zabaione, 208 &emsp; 146</li> <li>Zucchine, 32 &emsp; 28</li> </ul> <div style="break-after:column;"></div>

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