Page:Wood - Foods of the Foreign-Born.djvu/47

Rh then cut Into narrow strips. Thinly slice the onion and fry slowly in oil till yellowed. Add the tomatoes, cut in pieces, or thick canned tomatoes, and the green peppers. When the peppers are partly cooked, add the codfish and parsley. Cook slowly till the peppers are done. If the sauce is too thick, add a little water or tomato juice.

Neapolitan Sandwiches

Grind three tablespoons of blanched pistachio nuts to a paste, or chop very fine. Cut three tablespoons of cherries into tiny pieces and mix with a soft icing, honey or melted fondant, to make a consistency fit for spreading. Butter four good slices of bread. Spread the nuts over one slice, some jam on the next, and cherries on the third. Pile them up in the same order and place the remaining slice on top. With a sharp knife cut down through the center, making the slices one-quarter of an inch thick, each of which shows the layer of color. A sandwich similar to this may be made of brown and white bread, alternating the colors. Any filling to suit the taste may be used.

Risotto


 * 1 cup rice
 * 3 tablespoons butter
 * 2 cups tomatoes
 * 1 cup stock

This may be the means of using up any bits of meat that the housekeeper has on hand, or it may be made with cheese and tomato only. Wash one cup of rice and turn it into a frying pan containing two tablespoons of melted butter. Stir over a moderate heat until it begins to take on a golden tinge, and then add two cups of canned tomatoes, which have been pressed through a sieve, and one cup of strained stock. Cover and cook slowly until the rice is tender and has absorbed nearly all the liquid,