Casserole Ramekin

Here is the Americanization of a French original:  In a deep casserole lay alternate slices of white bread and Swiss cheese, with the cheese slices a bit bigger all around.  Beat 2 eggs with 2 cups of milk, season with salt and—­of all things—­nutmeg!  Proceed to bake like individual Ramekins.

[Illustration]

Chapter Eight

Pizzas, Blintzes, Pastes, Cheese Cakes, etc.

No matter how big or hungry your family, you can always appease them with pizza.

 Pizza—­The Tomato Pie of Sicily

DOUGH

1 package yeast, dissolved in warm water 2 cups sifted flour 1 teaspoon salt 2 tablespoons olive oil

     Make dough of this.  Knead 12 to 20 minutes.  Pat into a ball,
     cover it tight and let stand 3 hours in warm place until twice
     the size.

TOMATO PASTE

3 tablespoons olive oil 2 large onions, sliced thin 1 can Italian tomato paste 8 to 10 anchovy filets, cut small 1/2 teaspoon oregano Salt Crushed chili pepper 2-1/2 cups water

In the oil fry onion tender but not too brown, stir in tomato paste and keep stirring 3 or 4 minutes.  Season, pour water over and simmer slowly 25 to 30 minutes.  Add anchovies when sauce is done.

CHEESE

1/2 cup grated Italian, Parmesan, Romano or Pecorino, depending on your pocketbook

Procure a low, wide and handsome tin pizza pan, or reasonable substitute, and grease well before spreading the well-raised dough 1/2 to 3/4 inch thick.  Poke your finger tips haphazardly into the dough to make marks that will catch the sauce when you pour it on generously.  Shake on Parmesan or Parmesan-type cheese and bake in hot oven 1/2 hour, then 1/4 hour more at lower heat until the pizza is golden-brown.  Cut in wedges like any other pie and serve.

The proper pans come all tin and a yard wide, down to regular apple-pie size, but twelve-inch pans are the most popular.

 Miniature Pizzas

Miniature pizzas are split English muffins rubbed with garlic or onion and brushed with olive oil.  Cover with tomato sauce and a slice of Mozzarella cheese, anchovy, oregano and grated Parmesan, and heat 8 minutes.

 Italian-Swiss Scallopini

1 pound paper-thin veal cutlets 1/2 cup flour 1/2 cup grated Swiss and Parmesan, mixed 1 egg yolk, lightly beaten with water Butter Salt Paprika

     Moisten veal with egg and roll in flour mixed with cheese,
     quickly brown, lower flame and cook 4 to 5 minutes till tender. 
     Dust with paprika and salt.

 Neapolitan Baked Lasagne, or Stuffed Noodles

1 pound lasagne, or other wide noodles 1-1/2 cups cooked thick tomato sauce with meat 1/2 pound Ricotta or cottage cheese 1 pound Mozzarella or American Cheddar 1/4 pound grated Parmesan, Romano or Pecorino Salt Pepper, preferably crushed red pods A shaker filled with grated Parmesan, or reasonable substitute