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

This broth serves for any soup in which pastes are to be cooked. If the meat has been larded with the pork, it may be browned with the onions and served with a sauce the next day, as is done in Italy. LITTLE COCKED HATS (Cappelletti alia Romagna) *4 pound chicken or veal, 1 dash allspice cooked 1 grating nutmeg 2 tablespoons butter 1 egg, well beaten *4 pound raviggiolo or cream 1 egg yolk, well beaten or cottage cheese 1 standard recipe noodle dough 3 tablespoons Parmesan cheese, 2 quarts chicken broth grated Slightly brown the meat in the butter, and grind. Mix with both cheeses, the spices, egg and egg yolk and work all together thoroughly. Roll out noodle dough to about Y$ inch in thickness. Cut in 2V2 inch rounds. Place a small amount of the filling in the center of each and fold, sealing edges securely. Cook from 5 to 7 minutes in the chicken broth which has been heated to boiling and serve hot with the broth in soup plates. This is a special Christmas and holiday dish. * Press edges together, moistening with a little water if necessary. TORTELLINI, BOLOGNA STYLE (Tortellini alia Bolognese) 2 ounces bacon 2 eggs 1V2 ounces mortadello Dash of nutmeg (Bologna sausage) Ravioli paste (see recipe) 4 ounces beef marrow 2 quarts clear soup Finely grind bacon and mortadello together; work marrow to a cream; mix together and work to a paste. Add egg and nutmeg, (use no other seasonings) and mix well. Roll paste thin; cut in i^-inch circles. Spread some of paste on one disk and cover with another, pressing edges together with fingers until all are used. (Edges of disks may be slightly dampened with water.) Let stand at least 15 minutes. Drop into boiling, rich, well-flavored clear soup; cook 8 minutes. Serve at once. The filling of Bologna is rich and nourishing; so Professor Artusi attributes to its goodness, and to the influence of the healthful climate, the fact that so many of the inhabitants of the Bologna district live to see eighty and even ninety years. The excellent mortadella, or Bologna sausage, is often credited to the Germans, who prepare it nicely. But the true Bologna is made in the Italian city which gives it its name. It is exported to America in tins, already sliced and ready for the antipasto platter. r PLAIN SPAGHETTI 4 quarts rapidly boiling water 2 tablespoons salt 1 pound spaghetti Hold the ends of a handful of spaghetti in the salted water and as it softens let the entire lengths slide in. Repeat until all is in the pot. While doing this the water must continue its rapid boiling. The time of cooking depends on the quality of the flour from which it is made, also the thickness of the spaghetti, and personal taste. The poorer the spaghetti, the more quickly it cooks. The test of pinching a strand with the fingers should be applied; if it feels firm but still pinches in two easily, it is done alia denti. If it is soft and separates almost without pressure, it is ready as many Americans like it. The time will vary from 12 to 1 8 minutes. Drain in a colander, and dash through it a cup or more of cold water to firm it. Serve in any of the following manners: SPAGHETTI WITH BUTTER {Spaghetti al Burro)