Cassell's dictionary of cookery

Italian Roll, — Mix together half a pound of fine flour and from four to five ounces of sifted sugar. Put into a clean saucepan half a pint of new milk and a quarter of a pound of fresh butter ; bring it to the boiling point, and stir in gradually the flour and sugar. Beat well four fresh eggs, add them with the grated rind of a lemon, stirring until the mixture is thick like dough. Put it out on a pasteboard, and when cold roU to the desired thickness, about a quarter of an inch. Lay any kind of jam over the paste, roU it into a bolsterlike form and bake. Serve cold whole or in slices of nearly an inch thick. Time, twenty to twenty-five minutes to bake. Probable cost, Is. 2d., exclusive of jam. Italian Rusks. — Slice a stale Savoy biscuit and divide the slices into two pieces, wliich bake in a slow oven until they are crisp and hard. Let them cool, and put them in a diy place, and in a close tin canister, to preserve their crispness. They should be a nice brown ITA ( uoO ) IVO when baked. Probable cost. 3d. per dozen. Three cakes are enough for one dozen rusks. Italian Salad. — Italian salads comprise every variety of vegetables, cooked or raw, and meat or fish, though it must not be supposed that the diJBterent ingredients arc heaped together without due regard to harmony. We give here one of the best salads : — Slice a couple of cold potatoes and the half of a beetroot, and mix them with some boiled celery and brussels sprouts. Season with vinegar or Tartare sauce. Add any cold meat in small pieces, and serve as soon as mixed. Place the meat lightly in the bowl, and throw the salad mixture over. If stirred, a fork should be used. Italian Salad (another way).— Pile the white meat of a chicken, picked from a cold one roasted, boiled, or fricasseed, in the centre of a dish, and shred a little lean ham to distribute equally amongst it. Veal also may be used cut in very thm slices about the size of a shiUing. Surround the meat with a wall of young crisp lettuces, small cress, or any salad vegetables in season. Boil some eggs hard, remove the yolks, and cut the whites into thin rings, which arrange in chains over the top. Pour over the centre any salad sauce, in which cream should predominate, and serve at once, that the salad may not get sodden. Italian Sandwiches. — Beat up the yolk of an egg with nearly a quarter of a pint of cold water, and make with it into a stifr paste a quarter of a pound of baked flour, into which two ounces of good butter have been rubbed, an ounce and a half of sifted sugar, and as much cinnamon as will lie on a shilling. Put this paste on a board and roU it out very thin (it should not be quite a quarter of an inch), divide it into strips of an incli in width, and from three to four inches in length. These strips must be first hardened. Put them in a cool, well-ventilated place. In the meantime prepare the following mixture : — Beat the whites of three eggs to a froth, with two ounces of powdered loaf sugar. Blanch and poimd two ounces of sweet and twelve bitter almonds, mix them with the egg-froth until it is a soft smooth paste, when spread half the strips of paste with the mixture, and cover with the other haK. Bake a pale brown. Time, four or five hours to harden, sixteen to eighteen minutes to bake. Probable cost. Is. 4d.