which will take about forty minutes. When half done add salt and paprika to taste. If necessary to stir, use a fork, so as not to break the grains. Just before removing from the fire add a tablespoon of butter, cut in bits, and half a cup of grated cheese. Half a cup of any minced meat or poultry can be substituted for the cheese, both ham and sausage being particularly good.
Spaghetti—Italian Style
First, put one-quarter pound salt pork, sliced, in a small pan; try out, and then strain it. Put fat back in pan, cut some garlic; if you like, one onion, too; stir a little and then put in two pork chops. Cook for about ten minutes, then add one cup strained tomato and cook for about half an hour to an hour, according to meat.
Second, put enough water in a good-sized pan and let come to a boil; then put in one-half pound spaghetti and cook. Strain spaghetti in a colander, and spread in a platter; over spaghetti spread grated cheese and sauce. Put meat in a dish, separate.
Italian Prupetti (Meat Balls)
- 1 pound chopped meat
- ½ cup bread crumbs
- ¼ cup grated cheese
- 1 teaspn. black pepper
- 1 teaspoon paprika
- 1 teaspoon salt
- 2 eggs
- Parsley
Mix together well; if a little too dry, add a little water. Roll in small balls and fry in olive oil.
Minestra del Paradise (Paradise Soup)
- 4 tablespns. sifted breadcrumbs
- 4 tablespns. grated cheese
- 3 eggs
- Nutmeg
- Salt, pepper
- 1 quart white soup stock or clear broth
