mewhat the
cavity where they were with the point of a knife. Mix the peach pulp
that you extract with the almonds, already skinned, and grind the pulp
and almonds very fine together with two ounces of the sugar. To this
mixture add the lady-fingers crumbed and the candied fruits. Cut in very
small cubes. This will be the stuffing with which you will fill the
cavities of the twelve halves of peach. These you will place in a row in
a baking tin, with the stuffing above. Add the remaining ounce of sugar
and bake in oven with a moderate fire.

207

MILK GNOCCHI

(Gnocchi di latte)

One quart of milk.
Sugar, nine ounces.
Starch in powder, four ounces.
Eight yolks of eggs.
A taste of vanilla.

Mix everything together as you would do for a cream and put on the fire
in a saucepan, continually stirring with a ladle. When the mixture has
become hard keep it a few moments more on the fire and then pour it in a
plate to make it about half an inch thick and cut it into diamonds when
it is cold. Put these diamonds one over the other with symmetry in a
baking tin or in a fireproof glass plate, with some little pieces of
butter in between and brown them a little in the oven. Serve hot.

208

SABAYON

(Zabaione)

Yolks of three eggs.
Granulated sugar, two ounces.
Marsala or sherry wine, five tablespoonfuls.
A dash of cinnamon.

First stir with the ladle the yolks and the sugar until they become
almost white, then add the wine. When ready to serve, place the saucepan
in another one containing hot water and beat until the sugar is melted
and the egg begins to thicken.

SYRUPS

(Sciroppi)

The syrups of acidulated fruits, diluted with ice water are refreshing
and pleasant beverages, greatly appreciated during the summer months. It
is well, however, not to drink them until the digestion is completed,
because they may disturb it, on account of the sugar that they contain.

209

RED CURRANT OR GOOSEBERRY SYRUP

(Sciroppo di ribes)

Remove the stems from the bunches of gooseberry and place them in an
earthen vase, to be kept in a cool place. When it has begun to ferment
(which may happen after three or four days) sink the surface film and
stir with a ladle twice a day, continuing this operation until it has
stopped raising. Then put in a cheese cloth, letting the juice come out
through pressing with the hands or in a machine. Pass the juice through
a filter, two or three times if necessar