A small piece of ham fat, 1 stalk of celery Parsley, 1 onion, 2 mushrooms canned, or 1 fresh mushroom, 1/3 pound of lean beef

Chop these ingredients together and put them into a large saucepan with a small piece of butter. Cook until the meat is well browned. Then add one tablespoon of red or white wine. Cook for a few minutes, then add one tablespoon of tomato paste dissolved in a little hot water, or two and one−half tablespoons of the other tomato
sauce. Cook well, adding from time to time a little water−−one−half cup in all. Wash the rice (a little less than a cupful), add it to the other ingredients in the saucepan, and cook for about twenty minutes, until the rice is soft, adding more water from time to time. Then add two tablespoons of grated Parmesan cheese, mix well,and serve, with more cheese if desired.


Take one−half cup of rice. Boil in salted water. After twenty minutes of boiling take off the fire and drain.
Then put the rice back into a saucepan with three tablespoons of grated cheese (Parmesan) and three
tablespoons of butter. Mix well and serve as an entree, or around a plate of meat..


1/2 cup of rice Grated Parmesan cheese 2 tablespoons of butter 1 small onion

Chop the onion up fine and put it into the saucepan with one−half the butter (one tablespoon). Cook until the onion is brown, then pour on the rice (raw) and fry until the rice is dry. Then add hot water, a ladleful at a time, taking care not to let the rice boil too hard, as it will then become hard in the middle and floury around the edges. When the rice is cooked, put the saucepan at the back of the stove, and add the rest of the butter. Before taking off the stove add a little grated Parmesan cheese and the peas, which have been prepared as

Take a small piece of ham fat, one−half small onion, and some parsley. Chop together fine, add three tablespoons of olive−oil, salt and pepper, and put into a saucepan on the fire. When the onion is colored add one can of green peas (or fresh peas, according to season). When the peas have absorbed all the olive−oil add a sufficient quantity of broth to cover them (or water) and cook until peas are soft. Then mix the peas with the rice, add one tablespoon of Parmesan cheese, and serve.


While three−quarters of a pound of macaroni are boiling in salted water prepare the following: Chop up fine two ounces of ham fat with a little parsley. Peel six medium−sized tomatoes, cut them open, remove the seeds, and any hard or unripe parts, and put them on one side.
Take a frying−pan and put into it one scant tablespoon of butter and the chopped ham fat. When the grease is colored put in the sliced tomatoes with salt and pepper.
When the tomatoes are cooked and begin to sputter put the macaroni into the pan with them, mix well, add grated Parmesan cheese, and serve.


Slice one eggplant and put it under a weighted plate to extract the bitter juices. Then fry the slices delicately in lard. Make a ragout of chickens' hearts and livers as follows:

Put two tablespoons of butter into a saucepan,fry the hearts and livers, and when cooked add two tablespoons of tomato paste, thinned with hot water (or a
corresponding amount of tomato sauce). Cook for fifteen minutes.

Prepare three−quarters of a pound of macaroni, boiled and drained, then put it into the saucepan with the hearts and livers, add the eggplant and three tablespoons of grated Parmesan cheese. Mix well together and serve


Take one−half pound of beef without fat. Prepare the ham fat as in the preceding receipt, chopped up with onion, celery, and parsley. Cut the meat into several pieces, put it with the fat, etc., into a frying−pan. Add salt and pepper. Cook until the meat is colored, then add two tablespoons of wine, white or red. When the wine is absorbed add two tablespoons of tomato paste dissolved in hot water. (Or tomato sauce as in preceding.) Boil all together for five minutes, with cover on the saucepan, then add one cup of boiling water, and allow it to simmer until the meat is thoroughly cooked−−about one−half an hour. Boil and strain the macaroni as before,
and pour over it the sauce from the meat. Mix well, and serve with the meat in the middle and the macaroni around it,if u want u can add cheese (grated Parmesan) sprinkled over it.

This dish can be made with veal or mutton instead of the beef.


Take some cabbage, carrots, celery, onions, turnips, lettuce, squash, potatoes, beans, and peas. Chop each into very small pieces, wash and drain. Take a saucepan, put in a heaping tablespoon of butter; chop up another small piece of onion and add to butter and fry until onion is golden; then add all the vegetables, salt, and pepper, and cover the saucepan. When the vegetables are half cooked, and their juice has become absorbed, dissolve one tablespoon of tomato paste in one−third of a cup of hot water, and add. Instead of the tomato paste there may be added to the onion, before putting in the vegetables, one tomato, peeled and cut into small pieces. When the tomato is cooked add the vegetables. Then add water, a little at a time, until you have sufficient quantity for two persons. Take a slice of bread and cut into small squares or diamonds−−toast or fry as desired−−put these into the soup plates, and pour the soup (without straining) over them.


3 tablespoons of dried lentils ,1/2 tablespoon of butter ,2 tablespoons of cream Meat stock.

Cover the lentils with water and boil until they are quite soft. Pass them through a colander or a sieve. Melt the butter in a saucepan, add the lentils and cream, mixing well, then add a ladleful of the stock, and boil for a few minutes; then add the rest of the desired amount of stock, a ladleful at a time.


1/2 quart of stock ,2 slices of lean pork, or a ham bone 2 tomatoes, fresh or canned 1 cup of rice, 2 tablespoons of dried beans, 1 tablespoon of peas, fresh or canned 2 onions.

Put into the stock the slices of pork, cut into small pieces; or, if desired, a ham bone may be substituted for the pork. Add the tomatoes, cut into small pieces also, the onions, in small pieces, and the rice. Boil all together until the rice is cooked. Then add the beans and the peas and cook a little longer. The soup is ready when it is thick. If desired, this chowder can be made with fish broth instead of the stock, and with the addition of shrimps which have been taken from their shells.
This dish can be served hot or cold.


1 pound of round of beef, 2 quarts of water, 2 small new carrots or 1/2 of an old carrot, 1/2 pound of beef bones, 2 small potatoes ,1 onion, 1 tomato fresh or canned Parsley

Boil the beef, bones, and vegetables in two quarts of water over a slow fire−−adding pepper and salt. Skim
occasionally, and after two hours add two tablespoons of sherry; then strain through fine soup−strainer or cheese−cloth. This is the basis of all the following soups, except when otherwise stated.

To make this stock richer, add a turkey leg to above receipt; boil one and a half hours, then add one−half a pound of finely chopped beef. Cook for half an hour longer, then strain.
To make meat jelly, add a little gelatine to the soup stock five minutes before straining.

To give a good dark color to the stock, add a few drops of "caramel," which is prepared in the following

Put three tablespoons of granulated sugar into a saucepan with a little water, and until the sugar has become dark and reddish; then add a little more water and boil again until the sugar is melted. Strain and pour into a bottle when the caramel will keep perfectly for several weeks.