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IHIH8DATi FEBRUARY 9 1950omecmthen la crumbs. Fry In hot oil until brown. M»y be served with sauee.\PIZZAyeest cake squarecups flour teaspoon Aregano2 teaspoons salt, * ^1 can tomatoes 1 cup hot water.3 tablespoons lard, efl or baconMrs. William R. Fussell of Woodslde avenue, wife of the Transcript photographer, is a lady famed for her Italian dishes.From classics like spaghetti and meatballs ' * to exotic Chicken Cacciatore, her recepies are filled with little know-how hints, so that the newest housewife can make authentically Italian food.SPAGHETTI AND MEAT BALLSSAUCE — As a base, oil, lard, salt pork, or bacon drippings may be used. Do not use butter. Useenough to cover bottom of the ‘ 'dfoly.pan. Heat sldwly When warm, put in 2 eloves of garlic in half. Remove when brown.Add one can of tomatoes, one can of paste, 1 teaspoon salt and a speck of hot pepper (if desired). Simmer. 'For MEATBALLS use:1% pounds of beef and pork hamburgy» cup bread crumbs salt and pepper well H clove of finely chopped garlic ^teaspoon parsley 3 tablespoons grated Romano cheese 2 eggsMix well, shape and fry. Same fat as base may be used. If not, use olive oil. When brown on allci/loc r\ii+ in noncooking and cook for at least one hour more, as it thickens, add small quantities of water until desired thickness.Boil spaghetti in salted water and drain. Set in serving dish, sprinkle well with greated Romano cheese. Pour sauce over it. Stir in, add more cheese and sauce. Serve.Any of the sauce left over may be used in the next recipe.CHICKEN CACCIATORECut chicken (Veal may be used in place of chicken) in small pieces, salt and pepper well. Fry in oij. slowly. When browned, remove.In hot oil cook: 3 green peppers and 3 onions sliced.When browned, add either one can paste or one can tomatoes.When starting to simmer, add cooked chicken, % teaspoon salt, and pepper.Continue to simmer until tender.VEAL CUTLETS2 lbs cutlets2 eggsspeck salt and pepper3 tablespoons milk Vt dove garlic (chopped finely) grated cheesefine breadcrunfbs (or crackers) Whip eggs and milk together, add salt and pepper. In separate dish, mix bread crumbs, garlic,1 teaspoon sugar.Mix hot water, fat salt and sugar.In separate container, soften the yeast cake in 1 eup luke warm water. Add to other bowl.In large bowl, get the flour, slowly adding wet ingredients above. Knead slightly until mixed throughly. Set in greased bowl.. Cover with small blanket or toweLy Let stand until bulk doubles‘(approximately 4 hours). If you want to hurry it, set over a warm radiator.Cut pieces to desired size, stretch with hands (Do not Roll) to’H inch thickness. Set in well oiled pan (size of dough depending on size of pan). On this, set tomatoes, sprinkle cheese, garlic and aregano. (This spice makes it.,. do not eliminate it.) Anchioves may be added, too.Cook in oven 400 degrees for 8 lto 10 minutes. *Lecture On Recipes At Auxiliary MeetingMrs. Sally Maren lectured on old and new recipes at the February meeting of the Winthrop Hebrew . Ladies Auxilairy last Wednesday night at the Jewish Community Building.Cooks were Bertha Barnett, Rhoda Rosenberg, Ida Yorks, and Sarah Zelickmah.Frances Gnoman, the new president, presented her chairmen who outlined plans for the coming year. Refreshments were served.
Newspaper Details
Winthrop Transcript
Winthrop, Massachusetts, US
Thu, Feb 09, 1950
Page 7
Full Page
Clipped by
Stephen P.
NA 27 Apr 2025
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