Part 2 (1/2)

Take whatever meat is desired--chicken, turkey, or veal--this must always be cooked. (Left-over meat may be utilized this way.) Chop the meat very fine, add one tablespoon of grated Parmesan cheese, one egg, a dash of nutmeg, a dash of grated lemon-peel, one tablespoon of b.u.t.ter, cold. Mix these ingredients in a bowl. Take a teaspoon of the mixture and put it into the extended paste, about two inches from the edge. Take another spoonful and put it about two inches away from the first spoonful. Continue to do this until you have a row of teaspoonfuls across the paste. Then fold over the edge of the paste so as to cover the spoonfuls of mixture, and cut across the paste at the bottom of them. Then cut into squares with the meat in the middle of each square; press down the paste a little at the edges so the meat cannot fall out. Continue to do this until all the meat and the paste are used up.

Put the little squares of paste and meat into the boiling salted water a few at a time, and boil for ten minutes. Serve with tomato sauce, or b.u.t.ter and grated Parmesan cheese.

RAVIOLI WITH BRAINS

Take one lamb's brains and parboil in slightly salted water for five minutes. Put into a bowl with a small quant.i.ty of curds, one egg, salt and pepper, dash of nutmeg, and a little grated Parmesan cheese, and mix all together. Then put by teaspoonfuls on the paste as in preceding receipt. Cook for ten minutes in boiling salted water, and serve with tomato sauce.

RAVIOLI OF CURDS AND SPINACH

1 small bunch of spinach 1/2 pound of curds

Cook the spinach, drain, and chop up fine, add the curds, one egg, salt and pepper, dash of nutmeg, and a little grated cheese. Add to the paste, and boil as before.

SWEET RAVIOLI (_Ravioli Dolce_)

These ravioli can be used also as a dessert by preparing them as follows:

Take 1/2 pound of flour 1 tablespoon of b.u.t.ter 2 tablespoons of lard

Work this into a paste and roll out thin.

Take one-half pound of curds, add one egg, and the yolk of a second egg, two tablespoons of granulated sugar, a few drops of extract of vanilla. Mix well together and add to the paste as before. Then fry in lard until a golden brown. Serve with powdered sugar.

TIMBALE OF MACARONI

Take a small piece of ham fat, one-half of onion, piece of celery, parsley, small piece of carrot. Chop up fine together. Put into a saucepan, and when the vegetables are fried add two or three mushrooms which have been chopped fine; after five minutes add two tablespoons of tomato paste, thinned with five tablespoons of hot water (or equal quant.i.ty of tomato sauce without water). When the sauce is cooked take out the mushrooms and put them on one side.

Take one-half pound of macaroni. Boil in salted water for fifteen minutes, drain, and add the sauce described above. Add two tablespoons Parmesan cheese, grated, and one tablespoon of b.u.t.ter.

b.u.t.ter well a mold, then cover with a thin layer of bread crumbs the bottom and sides. Pour into the mold one-half the macaroni, then place on it a layer of mushrooms which you have taken out of the sauce. Now add the other half of the macaroni, and then another thin layer of bread crumbs. Put the mold into the oven without turning it over, and bake in a slow oven until well browned. Then turn out and serve.

To this timbale, if desired for variety, cold meat of any kind cut up fine may be added to the sauce; and one egg, hard boiled, and cut into four pieces. Add the egg, and the pieces of meat which you have removed from the sauce, to the timbale at the same time that you add the mushrooms.

RICE TIMBALE

This timbale is made in the same way as the preceding one, only subst.i.tuting rice for macaroni. One-half cup of rice.

TIMBALE OF RIBBON MACARONI

This is prepared as the two preceding ones, using Ribbon Macaroni instead of rice or ordinary macaroni.

RICE, ETC.

RICE WITH PEAS

1/2 cup of rice Grated Parmesan cheese 2 tablespoons of b.u.t.ter 1 small onion