Cassell's dictionary of cookery

Italian Pork Cheese. — Season rather highly with salt, pepper, and herbs (sage, thyme, parsley, and sweet basil), about a pound of lean pork cut into small bits. Chop finely a pound and a half of the inside fat of the pig, and mix and press the ingredients together. Fill a shallow baking-tin, make the top quite smooth, and bake slowly in a very quiet oven. Serve cold in slices. Time, an hour or more. Probable cost, 2s. . Italian Potage (brown soup). — Take any young vegetables in season — turnips, carrots, celery, leeks, onions, &c. Slice three or four onions, and fry them in butter with two turnips, two carrots cut in ribbon-like strips, a head of celery, and the white part of a leek in inch pieces. Stew gently in the butter, letting them colour slightly. Add good rich veal gravy, salt to taste, and serve, when the vegetables are tender, on grilled crusts, previously moistened ^vith a little of the gravy. Asparagus tops, green peas, and young lettuces improve this potage. Time, fry until the vegetables are tender. Italian Pudding. — Soak three sliced French rolls in a pint of cream which has been boiled and sweetened with loaf sugar. Beat up eight eggs, and add them to the soaked rolls when cool. Line a well-buttered dish with puff paste, the bottom of which fill with sliced apples, leaving enough of the dish empty to hold the cream. Strew sugar and some sliced candied peel on the top of the apples, add a glass of red wine, and, lastly, the cream. Edge the dish with some of the puii paste, and bake in a rather quick oven. Time, about half an hour. Probable cost, 3s. Sufficient for five or six persons. Italian Pudding, Boiled.— Get two stale roUs, grate the crumb into a pint of milk, and boil it very carefully for ten minutes. Throw it into a basin to cool. Meanwhile, beat the yolks of three eggs, add them, with nearly half a pound of pounded sugar, a flavouring of vanilla, a few currants or Malaga raisins, and, lastly, the whites of the eggs whisked to a firm frotli. This pudding should be steamed. Pour the mixture into a well-buttered basin, tie it down, and set it in a saucepan with boilingwater reaching to half the height of the basin. Keep it boiling an hour, and serve with wine, brandy, or rum sauce poured over it. Probable cost. Is. 4d. Sufiicient for four or five persons. Italian Pyramid.— Cut from good puff paste, rolled out rather thick, as many circular pieces as will be required for the desired height of the pyramid. Tin cutters are best for the purpose, but almost any article of a circular form may be substituted for the tin cutter. The sizes, the largest of which is the base, decrease from it, gradually tapering to the top. Pile the pieces one on the other after they are baked, placing round the edges preserve, marmalade, or jelly of any kind, but they must be baked separately on buttered tins over which is laid a buttered paper. The paste should be made in the proportion of a pound of butter to a pound of flour, and nearly half a pint of water. Time, fifteen to twenty-five minutes.