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Title page
THE ITALIAN COOK BOOK: THE ART OF EATING WELL, PRACTICAL RECIPES OF THE ITALIAN CUISINE : PASTRIES SWEETS, FROZEN DELICACIES AND SYRUPS COMPILED BY MRS. MARIA GENTILE
PREFACE
1 BROTH OR SOUP STOCK
2 SOUP OF "CAPPELLETTI"
3 BREAD SOUP
4 GNOCCHI
5 VEGETABLE SOUP
6 QUEEN'S SOUP
7 BEAN SOUP
8 LENTIL SOUP
9 VEGETABLE CHOWDER
10 RAVIOLI
11 PAVESE SOUP
PASTE
SPAGHETTI, MACARONI ETC.
12 TOMATO SAUCE
13 BROWN STOCK
14 ANCHOVY SAUCE
15 SPAGHETTI OR MACARONI WITH BUTTER AND CHEESE
16 MACARONI WITH SAUCE
17 MACARONI WITH ANCHOVY SAUCE
18 MACARONI A LA CORINNA
19 MACARONI "AU GRATIN"
20 MACARONI NAPOLITAINE
21 MACARONI FRIED WITH OIL
22 RISOTTO MILANAISE
23 RISOTTO WITH CHICKEN GIBLETS
24 (Risotto con piselli)
25 RISOTTO WITH LOBSTER
26 RICE WITH SAFFRON
27 RICE CAKES
28 FRIED ARTICHOKE
29 STEAMED ARTICHOKES
30 STEWED ARTICHOKES
31 ARTICHOKES WITH BUTTER
32 FRIED SQUASH
33 LAMB OMELET
34 FRIED CHICKEN
35 CHICKEN ALLA CACCIATORA
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