The European cookbook for American homes (from Italy, Spain, Portugal and France)

Cook macaroni in boiling salted water 6 to 8 minutes. Take from fire, drain and mix with tomato sauce (see recipe) until well covered. Beat separately the yolks and whites of 6 eggs. Combine and season. Place a layer of the macaroni in a baking dish and cover with some of the beaten eggs and grated Parmesan cheese. Continue the layers until the macaroni and beaten eggs are all used. Sprinkle cheese on the last layer. Cook a few moments in a moderate oven (350° F.) and serve. MACARONI PANCAKES {Tortilla con Macarrones) % pound macaroni Grated Parmesan cheese 1 quart boiling water 3 eggs, beaten Salt Cooking oil Break macaroni into i-inch pieces, cook in boiling salted water 15 minutes and drain. Then sprinkle well with cheese, add a pinch of salt and mix with eggs. Drop by spoonfuls on an oiled hot griddle and fry like pancakes. GAZPADEO 2 tablespoons vinegar Y2 onion, sliced 2 tablespoons cold water 1 garlic clove, minced 3 slices bread % cup olive oil 2 green peppers Salt and pepper Mix vinegar and water. Cut bread in finger slices and toast. Dip quickly in thinned vinegar and drain. Have peppers roasted and skinned, then sliced. Fry onion, garlic, and peppers in oil, season, and push to one side of pan. Fry toast fingers on both sides in remaining oil, pile vegetables on top of them, and serve as a garnish with meat. Butter may be substituted for the oil. GAZPACHO Gazpacho is prepared as above, except that the bread, instead of being toasted, is merely crumbled, and fried in the oil, then mixed with the vegetables and thinned vinegar. FRIED BREAD WITH GARLIC (Pan Fritura con A jo) 2 garlic cloves, minced 3 tablespoons vinegar 3 tablespoons olive oil 3 tablespoons water 8 bread fingers 1 tablespoon granulated sugar % teaspoon minced parsley Fry garlic lightly in oil; add bread fingers and fry. Mix vinegar and water with sugar and reduce to thin syrup; add parsley and pour over the fried bread. FRIED BREAD (Torrijas de Pan) 1 small loaf stale bread cut in 3 cups water slices 1 cup granulated sugar Milk Vz cup olive oil Salt 1 (3-inch) stick cinnamon l/2 as many eggs as bread slices l/z cup Malaga wine Dip slices one by one into milk to cover, remove at once and salt lightly. Beat eggs to a froth and put ]/2 of mixture on one side of bread slices, using a wooden spoon. Let stand 10 minutes, while they swell, then fry on egged side. When nicely browned, turn, put remainder of egg on uncooked side, and fry. Make a syrup with 5 last ingredients, remove cinnamon, and pour over bread. SALADS (Ensaladas) SPANISH DRESSING (Condimento Espanol) l/2 teaspoon salt 3 tablespoons olive oil 1 tablespoon vinegar l/2 teaspoon peppercorns, ground 1 garlic clove, finely minced Dissolve salt in the vinegar. Put the oil into a small bowl and gradually add the pepper and garlic. Then add the vinegar a few drops at a time, beating continually for about 2 minutes until thoroughly mixed. An old Spanish proverb says: "To make a perfect salad there should be a miser for vinegar, a spendthrift for oil, a wise man for salt, and a madcap to stir all these ingredients." LETTUCE SALAD (Ensalada de Lechuga Fino) 1 head lettuce 2 eggs, hard-boiled Spanish dressing 1 sweet red pepper