The Italian Cook Book or The Art of Eating Well E-Book

Maria Gentile

• Herausgeber: Youcanprint
• Kategorie: Lebensstil
• Sprache: Englisch
• Veröffentlichungsjahr: 2018

Beschreibung

Featured in this book are authentic Italian recipes selected for taste and economy. Originally published after the Great War (World War I), its purpose was to provide directions for preparation of quality Italian meals during those times when keeping costs down and nutrition high are primary concerns. As stated in the 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." Modern nutritionists have made us aware of the health benefits of traditional Mediterranean cuisine. This volume provides easy-to-follow directions for over 200 delicious menu items.

Leseprobe

Table of Contents

PREFACE

PASTE

PASTRY, SWEETS, FROZEN DELICACIES, SYRUPS

PRESERVES

ICES

 

The Italian Cook Book

Maria Gentile

PREFACE

One of the beneficial results of the Great War has been the teaching of thrift to the American housewife. Forpatriotic reasons and for reasons of economy, more attention hasbeen bestowed upon the preparing and cooking of food that is to be at once palatable, nourishing and economical.

In the Italiancuisinewe find in the highest degree these three qualities. That it is palatable, all those who have partaken of food in an Italiantrattoriaor 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 thethriftiness 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 havebeen made as clear and simple as possible. Some of the dishes described are not peculiar to Italy. All, however, are representative of theCucina Casalingaof the peninsular Kingdom, which is not the least product of a lovable and simple people, among whomthe art of living well and getting the most out of life at a moderate expense has been attained to a veryhigh degree.

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 themeat 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.