broth until the
paste is tender, and served with this broth as a soup.

3

BREAD SOUP

(Panata)

This excellent and nutritious soup is a godsend for using the stale
bread that must never again be thrown away. It is composed of bread
crumbs and grated bread, eggs, grated cheese, nutmeg (in very small
quantity) and salt, all mixed together and put in broth previously
prepared, which must be warm at the moment of the immersion, but not at
the boiling point. Then place it on a low fire and stir gently. Any
vegetable left over may be added.

4

GNOCCHI

This is an excellent soup, but as it requires boiled or roast breast of
chicken or turkey it is well to make it only when these ingredients are
handy.

Prepare a certain quantity of boiled potatoes, the mealy kind being
preferred. Mash the potatoes and mix them with chicken or turkey breast
well ground, grated cheese (Parmesan or Swiss), two or more yolks of
eggs, salt and a small quantity of nutmeg. Pour the compound on the
bread board with a quantity of flour sufficient to make a paste and roll
it in little sticks as thick as the small finger. Cut the sticks in
little pieces about half an inch long and put them in boiling water.
Five or six minutes' cooking will be sufficient.

5

VEGETABLE SOUP

(Zuppa Sante)

Any kind of vegetables may be used for this soup: carrots, celery,
cabbage, turnips, onions, potatoes, spinach, the outside leaves of
lettuce or greens of any variety.

Select three or four kind of vegetables, shred or chop coarsely cabbage
or greens, and slice or cut in cubes the root vegetables. Put them over
the fire with a small quantity of cooking oil or butter substitute, and
let them fry until they have absorbed the fat. Then add broth and cook
until the vegetables are very tender. Fry croutons of stale bread in oil
and serve them in the soup.

6

QUEEN'S SOUP

(Zuppa Regina)

This is made with the white meat of chicken, which is to be ground in a
meat grinder together with blanched almonds (5 or 6) for one quart of
chicken stock. To the meat and almond add some bread crumbs, first
soaked in milk or broth, in the proportion of about one fifth of the
quantity of the meat. All these ingredients are to be rubbed to a very
smooth paste and hot broth is to be added to them. If you wish the soup
to be richer and have a more milky consistency, use the yolk of an egg,
which should be beaten, and have a few tablespoonfuls of hot broth