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PRACTICAL ITALIAN RECIPES FOR AMERICAN KITCHENS
SOLD TO AID THE FAMILIES OF ITALIAN SOLDIERS
VEGETABLE CHOWDER _Minestrone alla Milanese_
FRENCH ONION SOUP _Minestra di Cipolla alla Francese_
SOUP WITH LITTLE HATS _Cappelletti all' uso di Romagna_
RICE WITH CHICKEN GIBLETS _Risotto alla Milanese II_
STRING BEANS WITH EGG SAUCE _Fagiuolini in Salsa d'Uovo_
VEGETABLES ALLA NAPOLITANA _Giambotto alla Napolitana_
EGGPLANT WITH TOMATO SAUCE _Melanzana in Umido_
BAKED EGGPLANT WITH CHEESE _Tortino di Melanzana alla Parmigiana_
MOULD OF PEAS OR BEANS _Sformato di Fagiuolini o Piselli_
GNOCCHI OF FARINA OR CORNMEAL _Gnocchi alla Romana_
NOODLES OR HOME MADE PASTE _Tagliatelli o Pasta Fatta in Casa_
RAVIOLI WITH MEAT _Ravioli alla Genovese_
NOODLES WITH HAM _Tagliatelle col Presciutto_
BOLOGNESE SAUCE FOR MACARONI _Maccheroni alla Bolognese_
WHITE SAUCE FOR BOILED ASPARAGUS OR CAULIFLOWER _Salsa Bianca_
CODFISH CROQUETTES _Cotolette di Baccala_
SCALLOPED MEAT _Piatto di Carne Avanzata_
STEW OF BEEF OR VEAL WITH MACARONI _Stufato di Vitello con Maccheroni_
PIGEONS IN CORNMEAL _Piccioni con Polenta_
CHICKEN ALLA CACCIATORA _Pollo alla Cacciatora_
BOILED FOWL WITH RICE _Lesso di Pollo col Riso_
STUFFING FOR ROAST CHICKEN OR TURKEY _Ripieno_
MONT BLANC _Monte Bianco, Dolce di Castagne_
In this world war we are learning many lessons from our Allies beside those of the battle field. The housewives of the old world have much to teach us in thrift, especially in the kitchen. Italian cooking--not that of the large hotel or restaurant, but the _cucina casalinga_ of the little roadside hostelry and of the home where the mother, or some deft handmaid trained in the art from infancy, is priestess at the tiny charcoal stove--is at once so frugal and so delicious that we do well to study it with close attention.