The new century cookery book

Put half a pint of milk into a stewpan, add bay-leaf, mace, and celery. When boiling stir in the semolina or farina, work this over the fire until it thickens ; then add the grated cheese, half an ounce of butter, and half a gill of tomato pulp. Season to taste, stir, and cook gently for at least ten minutes. Take out the bay-leaf, mace, and celery ; let the mixture cool a little. Separate the yolks from the whites of eggs, stir the yolks into the mixture, beat the whites to a stiff froth and add also. Have ready one large or several small well-buttered timbale moulds. Blanch, peel, and slice the tomatoes. Three parts fill the mould or moulds with the mixture, add the sliced tomatoes in layers between the mixture. Put the moulds in a sautepan containing a little boiling water, cover them with a buttered paper, and cook in the oven for at least thirty minutes. Mix the remainder of the milk with the corn-flour, pour into a stewpan, add the remainder of tomato pulp, boil up while stirring, season to taste, and cook for five minutes. Unmould the pain on to a hot dish, strain over the prepared sauce, and serve. 1496. Raviolis a Vltalienne. — £ lb. flour, 2 or 3 yolks of eggs, salt and pepper, about 6 oz. fish or liver farce, 1J gill good tomato sauce, 2 oz. grated Parmesan cheese, % oz. butter. Sift the flour on to a paste-board, make a well in the centre of the flour, add a pinch of salt, mix in the yolks of eggs and a little water, and work it to a stiff paste ; this must be kneaded thoroughly for at least ten minutes ; it must be stiff and yet of an elastic texture. Roll out the paste as thinly as possible, stamp out some rounds about the size of half a crown piece, put about a teaspoonful of farce (liver FARINACEOUS DISHES or fish forcemeat richly seasoned and mixed with Parmesan) on the centre of a round, wet the edges of the paste, and cover with another round of paste, press the edges well together, and proceed thus until enough raviolis are obtained. Drop these into fast boiling and slightly salted water, and boil for about fifteen or twenty minutes. Take them up and drain on a sieve. Dress them on a dish in layers with tomato sauce and grated Parmesan cheese between the layers. Sauce over well with tomato sauce, sprinkle over with cheese, and place a few tiny bits of fresh butter here and there. Set the dish in a brisk oven for ten minutes and serve quickly. 1497. Risotto a Vltalienne. — ^ lb. Patna rice, 2 oz. butter, 1 small onion, 2 oz. grated Parmesan cheese, ^ pint tomato sauce, about 1 pint good stoclc, salt, pepper, nutmeg, ^ teaspoonful saffron. Wash the rice in several courses of water, drain and dry it. Peel and mince finely the onion. Melt the butter in a stewpan ; when hot add the onion, fry over a gentle fire until a light fawn colour, then add the rice ; shake the pan over the fire for a few minutes, so as to fry the rice a little. Next add the seasoning, salt, pepper, nutmeg, and saffron ; moisten with a little stock, and add more as the rice begins to swell. When the stock is used up gradually add the sauce. When the rice is tender mix in the grated cheese. It is then ready to serve. In preparing this dish remember that the rice should be well done, and should be neither too dry nor too moist.