t of tasty paste, may be had in any Little Italy macaroni shop.
These may be stuffed sensationally in four different flavors
with only two cheeses.

Brown slices of chicken and ham separately, in butter. Mince each
very fine and divide in half, to make four mixtures in equal
amounts. Season these with salt, pepper and nutmeg and a binding
of 2 parts egg yolk to I part egg white.

With these meat mixtures you can make four different-flavored
fillings:

Ham and Mozzarella Chicken and Mozzarella Ham and Ricotta Chicken
and Ricotta

Fill the little hats alternately, so you'll have the same number
of each different kind. Pinch edges tight together to keep the
stuffings in while boiling fast for 5 minutes in chicken broth
(or salted water, if you must).

Since these Cappelletti are only a pleasing form and shape of
ravioli, they are served in the same way on hot plates, with
plain tomato sauce and Parmesan or reasonable substitute. If we
count this final seasoning as an ingredient, this makes three
cheeses, so that each of half a dozen taste buds can be getting
individual sensations without letting the others know what it's
doing.

Dauphiny Ravioli

This French variant of the famous Italian pockets of pastry
follows the Cappelletti pattern, with any fresh goat cheese and
Gruyere melted with butter and minced parsley and boiled in
chicken broth.

Italian Fritters

1/4 cup flour
2 tablespoons sugar
1/4 pound fresh Ricotta
2 eggs, beaten
1/2 cup shredded Mozzarella
Rind of 1/2 lemon, grated
3 tablespoons brandy
Salt

Stir and mix well together in the order given and let stand 1
hour or more to thicken the batter so it will hold its shape
while cooking.

Shape batter like walnuts and hold one at a time in the bowl of a
long-handled spoon dipped for 10 seconds in boiling hot oil.
Fritter the "walnuts" so, and serve at once with powdered sugar.

To make fascinating cheese croquettes, mix several contrasting
cheeses in this batter.

Italian Asparagus and Cheese

This gives great scope for contrasting cheeses in one and the
same dish. In a shallow baking pan put a foundation layer of
grated Cheddar and a little butter. Cover with a layer of tender
parts of asparagus, lightly salted; next a layer of grated
Gruyere