stirred into it before adding to the soup. Do not let the soup boil
after the egg is added or it will curdle.

One slice of stale bread may be cut into cubes, fried in deep fat, and
the croutons put in the soup. Send it to the table with a dish of grated
cheese.

7

BEAN SOUP

(Zuppa di fagiuoli)

One cup of dried beans, kidney, navy or lima is to be soaked over night.
Then boil until tender. It is preferable to put the beans to cook in
cold water with a pinch of soda. When they come to boil, pour off this
water and add fresh.

Chop fine 1/4 onion, one clove of garlic, one sprig of parsley and one
piece of celery and put them to fry in 1/4 cup of oil with salt and a
generous amount of pepper. When the vegetables are a delicate brown add
to them two cups of the broth from the beans and 1 cup of tomatoes
(canned or fresh). Let all come to a boil and pour the mixture into the
kettle of beans from which some of the water has been drained, if they
are very liquid. This soup may be served as it is or rubbed through a
sieve before serving. Croutons or triangles of dry toast make an
excellent addition.

The bean soup is made without meat or chicken broth, and it belongs
consequently to that class of soup called by the Italians "=Minestra di
Magro=" or "lean soup," to be served preferably on Friday and other days
in which the Roman Catholic Church prohibits the use of meats.

8

LENTIL SOUP

(Zuppa di lenticchie)

The lentil soup is prepared in the same way as the bean soup, only
substituting lentils for beans. A good combination is that of lentils
and rice. The nutritive qualities of the lentils are not sufficiently
known in this country, but all books on dietetics speak very highly of
them.

9

VEGETABLE CHOWDER

(Minestrone alla Milanese)

Cut off the rind of 1/2 lb. salt pork and put it into two quarts of
water to boil. Cut off a small slice of the pork and beat it to a paste
with two or three sprigs of parsley, a little celery and one kernel of
garlic. Add this paste to the pork and water. Slice two carrots, cut the
rib out of the leaves of 1/4 medium sized cabbage. Add the carrots,
cabbage leaves, other vegetables, seasoning and butter to the soup, and
let it boil slowly for 2-1/2 hours. The last 1/2 hour add one small
handful of rice for each person.

When the pork is very soft, remove and slice in little ribbons and put
it back.

The minestrone is equally good eaten cold.

10

RAVI