Boil 8 ounces for 20 minutes in salted water, drain it, add i quart of consomme ; when cooked and absorbed, add i teaspoonful of French mus- tard mixed with i ounce of butter and }i pound grated cheese, s✪ Macaroni (Genoa)ome pepper, and a teaspoonful of onion juice. Stir well, add crumbs over the top, and bake until brown. SPAGHETTI. (Prevailing method all over Italy.) Wash and parboil % pound of spaghetti, drain it, add I pint of stewed tomatoes, mixed with a little stock or beef extract, some chopped onion and herbs, also a small piece of ham, cut up✪ Spaghetti (Prevailing method all over Italy). This must be cooked for 20 minutes, then strained and seasoned, before pouring it over the spaghetti. 144 With a Saucepan over the Sea Italians also use a clove of garlic in this sauce, but that can be left out. Stir the spaghetti well ; serve with a plateful of grated Parmesan cheese. SPAGHETTI. (Amalfi.) Parboil and drain }i pound of spaghetti, add ^ pint of veal broth and 2 tablespoonfuls of grated cheese✪ Spaghetti (Amalfi), preferably Parmesan, mix well, pour into a dish, arrange the yolks of 6 hard-boiled eggs, at intervals, and a thin layer of pufF paste, on the top. Bake it until brown. MACARONI, A LA PONTIFFE. (Rome.) This is also made of spaghetti. The original recipe, however, calls for 8 ounces of ribbon maca- roni, or lazagneSy cooked 15 minutes in boiling water, and drained. Line a buttered mould with this ; fill it with a forcemeat of bread, herbs, and chopped liver, thin slices of chicken and ham, with sliced hard-boiled eggs, and button mush- rooms. Add a cup of chicken stock✪ Macaroni, a la Pontiffe and bake ^ hour. Turn it out and serve with a sauce. MACARONI. (Palermo.) Mince i onion, and fry it in butter, add a little flour, and J^ can of tomatoes, salt, pepper, a spoonful of sugar, and cook 20 minutes. Strain 10 I4S With a Saucepan over the Sea it, add I cup each of cooked macaroni, chopped ham, and chicken, and 3 green peppers, cooked, and finely shredded, and free from seeds, the yolk of I egg, and ^ cup of boiling milk or broth✪ Macaroni (Palermo). Stir well, and serve hot. PHBASANT AND MACARONI. This also is a luxurious dish, prevalent in all of the Italian cities. It can be made of any kind of game. Chop the meat of duck or partridges, rabbits or guinea fowl, into dice, using the remains of roast birds, put the bones and trimmings, gravy and filling with water to cover, onion, parsley, a bay- leaf and a carro✪ Pheasant and Macaronit, and let it cook slowly. To each y^ pound of meat add 2 chopped shallots, salt, pepper, nutmeg, a tablespoonful of mushroom catchup and as much sherry, the sauce strained, flour, and butter. Add 6 ounces of macaroni, cooked in stock, put in a dish and bake it. GNOCCHI. (Italian savory fritters.) Chop y pound of the white meat of cold cooked chicken very fine, make an equal amount of paste, such as used for eclairs and cream pufi^s (no sugar), chopped parsley, salt, pepper, and onion juice, also a tablespoonful of grated cheese✪ Gnocchi. Take this, well 146 With a Saucepan over the Sea mixed, in large spoonfuls and poach them in boiling broth, drain them, arrange on a dish in a neat pile, cover with grated cheese, and bake until brown. Serve with tomato sauce. RAVIOL. (Italian forcemeat balls.) These are used in soups, to garnish roasts or entrees or as a separate course. Chop some lamb or chicken very fine, add to every 2 ounces, i ounce of bread-crumbs, i ounce grated ham, i onion, grated, yolks of 2 hard-boiled eggs, mashed with a tablespoonful of grated Parmesan cheese. Add, mixing well, salt, pepper, nutmeg, and the yolk of an egg. Roll out some good puff paste very thin, cut into rounds, fill with a spoonful of this, pressing 2 pieces together. Poach them in boiling stock and serve on a bed of asparagus or spinach. RAVIOLI✪ Ravioli. (Another recipe.)

AI-modernized reading of the original text

Boil 8 ounces for 20 minutes in salted water, drain it, add i quart of consomme ; when cooked and absorbed, add i teaspoonful of French mustard mixed with i ounce of butter and }i pound grated cheese, some pepper, and a teaspoonful of onion juice. Stir well, add crumbs over the top, and bake until brown. SPAGHETTI. (Prevailing method all over Italy.) Wash and parboil % pound of spaghetti, drain it, add I pint of stewed tomatoes, mixed with a little stock or beef extract, some chopped onion and herbs, also a small piece of ham, cut up. This must be cooked for 20 minutes, then strained and seasoned, before pouring it over the spaghetti. With a Saucepan over the Sea Italians also use a clove of garlic in this sauce, but that can be left out. Stir the spaghetti well ; serve with a plateful of grated Parmesan cheese. SPAGHETTI. (Amalfi.) Parboil and drain }i pound of spaghetti, add ^ pint of veal broth and 2 tablespoonfuls of grated cheese, preferably Parmesan, mix well, pour into a dish, arrange the yolks of 6 hard-boiled eggs, at intervals, and a thin layer of pufF paste, on the top. Bake it until brown. MACARONI, A LA PONTIFFE. (Rome.) This is also made of spaghetti. The original recipe, however, calls for 8 ounces of ribbon macaroni, or lazagneSy cooked 15 minutes in boiling water, and drained. Line a buttered mould with this ; fill it with a forcemeat of bread, herbs, and chopped liver, thin slices of chicken and ham, with sliced hard-boiled eggs, and button mushrooms. Add a cup of chicken stock and bake ^ hour. Turn it out and serve with a sauce. MACARONI. (Palermo.) Mince i onion, and fry it in butter, add a little flour, and J^ can of tomatoes, salt, pepper, a spoonful of sugar, and cook 20 minutes. Strain 10 I4S With a Saucepan over the Sea it, add I cup each of cooked macaroni, chopped ham, and chicken, and 3 green peppers, cooked, and finely shredded, and free from seeds, the yolk of I egg, and ^ cup of boiling milk or broth. Stir well, and serve hot. PHEASANT AND MACARONI. This also is a luxurious dish, prevalent in all of the Italian cities. It can be made of any kind of game. Chop the meat of duck or partridges, rabbits or guinea fowl, into dice, using the remains of roast birds, put the bones and trimmings, gravy and filling with water to cover, onion, parsley, a bayleaf and a carrot, and let it cook slowly. To each y^ pound of meat add 2 chopped shallots, salt, pepper, nutmeg, a tablespoonful of mushroom catchup and as much sherry, the sauce strained, flour, and butter. Add 6 ounces of macaroni, cooked in stock, put in a dish and bake it. GNOCCHI. (Italian savory fritters.) Chop y pound of the white meat of cold cooked chicken very fine, make an equal amount of paste, such as used for eclairs and cream pufi^s (no sugar), chopped parsley, salt, pepper, and onion juice, also a tablespoonful of grated cheese. Take this, well With a Saucepan over the Sea mixed, in large spoonfuls and poach them in boiling broth, drain them, arrange on a dish in a neat pile, cover with grated cheese, and bake until brown. Serve with tomato sauce. RAVIOL. (Italian forcemeat balls.) These are used in soups, to garnish roasts or entrees or as a separate course. Chop some lamb or chicken very fine, add to every 2 ounces, i ounce of bread-crumbs, i ounce grated ham, i onion, grated, yolks of 2 hard-boiled eggs, mashed with a tablespoonful of grated Parmesan cheese. Add, mixing well, salt, pepper, nutmeg, and the yolk of an egg. Roll out some good puff paste very thin, cut into rounds, fill with a spoonful of this, pressing 2 pieces together. Poach them in boiling stock and serve on a bed of asparagus or spinach. RAVIOLI. (Another recipe.)

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Macaroni (Genoa)Spaghetti (Prevailing method all over Italy)Spaghetti (Amalfi)Macaroni, a la PontiffeMacaroni (Palermo)Pheasant and MacaroniGnocchiRavioliRavioli (Another recipe)

With a saucepan over the sea