Boston Cooking-School cook book

Italian Sauce. 3 pork chops _ 4 cups tomatoes, cooked or canned 1 small onion, peeled and sliced Y teaspoon salt Y% teaspoon paprika Remove fat and meat from chops and cut in pieces. Cook with onion, stirring frequently until well browned. Add tomatoes, salt, and paprika. Bring to boiling point and simmer very slowly 2144 hours. Force through purée strainer. Napoli Sauce. 4 slices bacon Y% teaspoon pepper 1 sliced onion ' VY teaspoon allspice 2 cups tomatoes . 4% teaspoon mace 1% box Italian tomato paste Few grains cayenne Y% teaspoon salt Bit of bay leaf Cut bacon in small pieces and try out. Add remaining ingredients, bring gradually to the boiling point, and let simmer 50 minutes. GNOCCHI A LA ROMANA V4 cup butter ¥% teaspoon salt 14 cup flour 2 cups scalded milk Y{ cup cornstarch 2 egg yolks 34 cup grated cheese Melt butter, and when bubbling, add flour, cornstarch, salt, and milk, gradually. Cook 3 minutes, stirring constantly. Add egg yolks and 4% cup cheese. Pour into a buttered shallow pan and cool. Turn ona board, cut in squares, diamonds, or strips. Place on an oven-proof platter, sprinkle with remaining cheese, and brown in oven. RAVIOLI 11% cups flour 14 cup chopped cooked spinach 1 egg yolk 1 egg Warm water Chicken stock 14 cup cracker crumbs Salt and pepper Y% cup grated Parmesan cheese Italian Tomato Sauce (p. 198) Sift flour on board, make depression in center, drop in egg yolk, and moisten with warm water to a stiff dough. Knead until smooth, cover, and let stand 10 minutes. Roll paper-thin with rolling pin. Cut with pastry jagger into strips 3 inches wide, and as long as paste. Mix cracker crumbs, spinach, and egg; moisten with stock and season with salt and pepper. Put mixture by teaspoonfuls on lower half of strips, 2 inches apart. Fold upper part of strip over lower part. Press along edges and between mixture with tips of thumbs, then cut apart with pastry jagger. Cook 10 minutes in stock, take up with skimmer, arrange in layers on hot serving dish. Sprinkle each layer generously with grated Parmesan cheese, and cover with Tomato Sauce. KNOFLI 2 eggs, slightly beaten 1 cup sifted flour Y cup milk V4 teaspoon salt Grated cheese Add milk, flour, and salt to eggs. Place colander over a kettle of boiling water, turn in 14 of the mixture, and force through colander into water, using a potato masher. As soon as buttons come to top of water, remove with skimmer to hot vegetable dish and sprinkle with salt and grated cheese. Repeat until mixture is used. Let stand in oven 5 minutes, then serve. NOODLES 1 egg V teaspoon salt ’ Flour Beat egg slightly, add salt, and flour enough to make very stiff dough. Knead, toss on slightly floured board, and roll paper-thin. Cover with towel and set aside 20 minutes. To use for soup, cut in 3-inch strips, pile strips on each other, and cut in fine shreds. For broad noodles, cut in strips of any desired width. Separate well. Dry. Store in covered jar until needed. BOILED NOODLES Cook commercial or homemade noodles 20 minutes in large quantity of boiling, salted water. Drain in colander. Rinse with cold water. Sautéed Noodles. Cook 14 pound noodles. Drain and rinse. Dry thoroughly on towel. Melt 4 tablespoons butter. Add noodles and brown delicately. Serve sprinkled with croitons. Serves 6. Noodle Ring. Arrange sautéed noodles in ring on platter. Fill center with creamed chicken or sweetbreads, or other creamed dish. Alfredo’s Noodles. Cook 14 pound noodles, drain, rinse, and dry. Melt 44 pound unsalted butter and add noodles. Turn noodles over and over with fork and spoon until well coated and very hot. Arrange on hot serving dish. Sprinkle thickly with \4 pound grated Parmesan cheese. Toss together with spoon and fork until cheese melts. Serves 6.