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ABOUT THE COOKBOOK
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Title: Practical Italian Recipes for American Kitchens
Sold to aid the Families of Italian Soldiers
Author: Julia Lovejoy Cuniberti
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4 tablespoons sifted bread crumbs
4 tablespoons grated cheese
1 quart white soup stock or clear broth
3 eggs
Nutmeg
Salt, pepper
Beat the whites of the eggs, then beat in the yolks. Add the
breadcrumbs gradually, then the grated cheese, a pinch of salt and a
grating of nutmeg. These ingredients should form a thin batter.
Have the broth boiling and drop the batter into it by spoonfuls. Let
it boil three or four minutes and serve immediately. The batter will
poach in soft, curdled lumps in the clear soup.
This soup is much used as a delicacy for invalids. In this case the
cheese may be scanted or omitted entirely. By way of variety a
a tablespoonful of finely chopped parsley may be added to the batter, or
a half a cup of spinach drained and rubbed through a sieve maybe
substituted for half of the breadcrumbs.
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