Italian Tongue

Boil a beef tongue until tender; skin and slice thin. Heat 2
tablespoonfuls of butter. Add 1 chopped onion and 2 cloves of garlic
minced fine. Stir in 1 tablespoonful of flour until brown; add a
little water, 1 cup of tomato-sauce, 1/2 cup chopped mushrooms,
lemon-juice, salt and pepper to taste. Let boil. Add the sliced
tongue, and 1/2 glass of sherry wine. Simmer ten minutes. Serve with
baked macaroni.

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Italian Roast Beef

Cut several deep incisions in the upper round of beef and press into
them lardoons of salt pork. Stick 2 cloves of sliced garlic and 1
dozen cloves in the meat; season with salt and pepper and dredge with
flour. Put in the dripping-pan with some hot water and let roast until
tender. Serve with boiled macaroni.

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Spaghetti (ITALIAN)

Boil 1/2 pound of spaghetti until tender. Drain. Heat 1 tablespoonful
of butter, stir in 1/2 pound of grated cheese, salt and pepper. Then
add 1 cup of milk; let boil and pour over the spaghetti. Sprinkle with
salt, pepper and grated cheese and let bake in the oven until done.
Serve hot.

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Italian Sugar Cakes

Beat 1-1/2 pounds of sugar and 1/2 pound of butter to a cream; add 4
yolks of eggs, a pinch of salt and nutmeg. Stir in 1/2 pound of flour,
4 ounces of currants, 2 ounces of chopped almonds, 1 tablespoonful of
citron and candied orange peel chopped fine. Add the whites beaten
stiff and bake in small well-buttered cake-tins until done; then cover
with a thin icing.

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Rissotto (ITALIAN)

Boil 1 cup of rice in salted water until soft; drain. Then grate
Parmesan cheese and cover the rice with cheese. Let steam in the oven
a few minutes; then pour over some highly seasoned tomato-sauce, and
serve hot with fried veal chops.

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