TX 715 .S96 Copy 1 TX 715 .S96 Copy 1 Cant Fail ook ook By Isatelle Clark Swezy v A ^ (K^ an: n::u::(3 MAP OF ITALY '/ITTUCq 'IRCIN OLIVE OIL :t FINEST ITALIAN rinr.tNnllVEOlL q: Published and Copyrighted by John Vittucci Company Seattle, Wash. Vancouver, B. C. Genoa, Italv APR I 1915 €)CI,A3993r>2 IN preparing the Can't Fail Cook Book, it has been my aim to include only recipes that are practical, easy to prepare and therefore the most helpful. There is nothing in this book with which even the amateur may not have success if the simple directions be followed. The majority of the recipes are very inexpensive, and the materials used are ordinarily to be found in every home. A tin of ViTTUcci Virgin Olive Oil in the pantry is a real economy — for with it many delicious, appetizing and nourishing dishes can be prepared at little expense — and it is invaluable in preparing a satisfactory meal from the portions which would not otherwise be utilized. Physicians recommend the generous use of pure Olive Oil. ViTTUCCi Virgin Olive Oil contains, with the exception of the phosphates, all the valuable properties of that justly famous tonic — cod liver oil — with none of its disagreeable taste or after effects — and the phosphates are obtained in many of the foods with which the olive oil is employed. There is probably no article of diet which contains so great a food value as olive oil, and for this reason a taste for it, if not already possessed, should be cultivated. For those of you who are not now fond of the flavor of olive oil, I especially recommend the following recipes : Lemon Butter Philadelphia Cream Pie Orange Custard Lemon Pudding Sauce Lemon Pie Filling Chocolate Blanc Mange Chocolate Eclairs All Meats Fish and Cooked Vegetables in which the flavor of the olive oil cannot be distinguished. By trying these dishes first, the benefit of the oil may be obtained and a liking for it soon acquired. Read the short articles preceding recipes for meats, salads and sandwiches, then glance through the index and I believe you will find some suggestion for the next meal, something which may be prepared from the materials you have at hand. Very sincerely, ^:JUl. (^■^^^^^^^2^ OLIVES are grown in many parts of southern Efurope, in Africa and in our own California, but admittedly the finest are produced in Northern Italy, where soil and climatic conditions unite to produce a fruit that is perfect and of re- markable richness. Oil produced from the olives of this area, is noted for its extraordinary richness and delicate flavor, and is considered the choicest production of olive groves the world over. Much greater care is exercised in the production of olives in this district than is given to the cultivation of our prize American apple orchards. The oil, which the first gentle pressing causes to flow, from these big sun-kissed olives, contains the highest nutritive elements and tonic qualities of the perfect fruit, and is aptly named Virgin Olive Oil. It has all the delicacy and virtue of the choicest olive. It is from the choicest olives produced in this section of Italy, and in one of the finest and most modern plants in all Italy, that Vittucci Virgin Olive Oil is extracted from the tree-ripened fruit. The olives are carefully hand picked to avoid bruising, and none but the choicest fruit is selected. From the time the olives are thoroughly washed in clear, cold spring water until the oil is hermetically sealed in the tins, it never at any stage comes in con- tact with human hands. The virgin olive oil from the first gentle pressing of the olives is several times washed in a spray of cold water until every particle of vegetable matter is re- moved. Then the oil is filtered first by a special filtering process and then through the finest cotton, until the purest oil it is possible to produce results. This is drawn into cans and hermetically sealed and comes to you direct from the olive groves. There is not the slightest chance of adulteration or contamina- tion. From the foregoing j^ou will readily appreciate that you may use Vittucci Virgin Olive Oil secure in the knowledge that every container holds the choic- est extract of one of the most nutritious fruits known to mankind. Do not assume that all olive oil is alike. There are as many varieties of olives as there are of apples, with as many differences in taste. The experienced eye can detect a great difference in the color of oil, usually indicating a like difference in quality. A clear golden color is evidence, under normal conditions of pure oil of fine quality. Some oils are rather green and others exhibit a tendency toward a brownish hue. These oils may be pure, but the olives may not have been of the best tasting va- riety, they may not have been picked at the proper time a^nd proper care may not have been exercised in the extraction of the oil. As there can be but one "first press" or Virgin Olive Oil extracted from a given quantity of olives, the term "Extra Virgin" is a misnomer. Equally misleading is the term "Lucca" when applied to olive oil to indicate quality; Lucca is merely the name of the town and district from which olive oil is shipped, and, obviously, many grades of high or low quahty may be known as "Lucca Olive Oil." It is always safest and undoubtedly insures the best results, to select an olive oil that you can always depend on being uniformly of the highest quality, and a double guarantee is to ask for Vittucci^s (pro- nounced "Ve-two'-che'"). In Europe olive oil has for centuries formed an im- portant part of the daily diet, and has and is being used extensively in cookery. European cooks are taught from their earliest days to use for frying, shortening, enriching and flavoring foods, those natural products which combine the highest degree of nutrition with the minimum of waste, and to the generous use of olive oil may be accredited in large measure the suc- cess of French and Italian cookery — and the freedom of Europeans from digestive and stomach troubles. Olive oil is very generally used for frying, be- cause it does not absorb odors from the food and may be used over and over again, simple straining after each use being all that is necessary. Fish are never so tasty, dainty and wholesome as when browned to a delicate, golden crispness in olive oil, and the same is true of doughnuts and many other standard house- hold articles of diet. However, to get the best results the highest quality of olive oil should be used, as the heavier oils are sometimes unpleasant in odor and taste, especially when heated. Not very many years ago olive oil was considered a luxury and its use was confined almost exclusively to medicinal purposes. But the American woman learns quickly — thousands of housewives throughout the land soon discovered that olive oil imparts to food flavored with it, a savor all its own. Within the last few years the consumption of olive oil in this country has doubled and trebled time and again. It did not take the astute American housewife long to discover that here was a means of enhancing her skill as a cook and at the same time an oppor- tunity to counteract to some extent, the rapidly in- creasing cost of living. She found that olive oil of high quality would keep longer than butter, had much greater utility in preparing a greater variety of ap- petizing dishes, and that its generous use promoted the health of her family. Hence, it has become a staple article of food in our homes and there is prob- ably no one other article of diet that contains more nutritive value, combined with adaptability and rea- sonableness of price. We take pardonable pride in our small part in this advance in American cookery, and it is to further this end that the "Can't Fail Cook Book" has been prepared. It is to protect you against imposition in the selection of olive oil that we have given our product its distinctive name, as guarantee of the absolute purity and elusive delicacy of Vittucci Virgin Olive Oil. Your dealer will refund your money if our oil is otherwise than as we represent it to be, the best and purest Virgin Olive Oil that human care and skill and the choicest olives in the world, can produce. ^ ^ A Few General Direftions IN order to avoid absorbing grease, all food which is to be fried or sauted must be put into fat hot enough to immediately form a crust. It is very difficult with all fats but Olive Oil to reach this de- gree of heat without burning the outside of the food before the center is cooked. Olive Oil can be heated to greater intensity without burning than any other known fat, it being possible to reach a point of over 600 degrees with Olive Oil, while 300 to 400 degrees is the limit of other fats. For this reason it is far superior to all others for frying purposes. Avoid frying too many articles at one time and always reheat between each frying. Use a wire frying basket for deep frying wherever possible. To test ViTTUCCi Virgin Olive Oil for frying, heat until it begins to smoke, then drop in a small cube taken from the "crumb" (soft center) of white bread. If this becomes golden brown in 40 seconds, the tempera- ture is right for previously cooked foods, such as croquettes, or for oysters or small fish, etc. For doughnuts, fritters, poultry, meats and thicker fish it should require 60 seconds for the bread to brown. Always put Vittucci Virgin Olive Oil in a cold kettle and bring slowly to the desired heat. Fish properly fried in Vittucci Virgin Olive Oil could not be improved upon. All good Olive Oil occasionally becomes thick and cloudy if left in too cool a place. While this does not in any way impair the quality of the oil, it makes it more difficult to work with — especially in the mak- ing of Mayonnaise. All that is necessary to do is to set it in a warm place until the oil clears. RECIPES MEASUREMENTS ARE ALL LEVEL Doughnuts, Biscuits, Shortcake CANT-FAIL DOUGHNUTS (Sweet Milk) RECIPE NO. 1 (This makes about 30) 4 cupfuls sifted flour 1 cupful sugar 2 level teaspoonfuls salt 2 tablcspoonfuls Vittucci 5 level teaspoonfuls baking Virgin Olive Oil powder % cupful SAveet milk 1 level teaspoonful nutmeg 2 beaten eggs Sift the flour before measuring. Then sift together the flour, salt, baking powder and nutmeg. Add sugar ; then Vittucci Virgin Olive Oil. Beat the eggs, stir in the milk and mix all together. Turn out on a well floured board, roll 14 ^^^^ thick, cut with doughnut cutter and fry in deep, hot Vittucci Virgin Olive Oil. CAN'T-FAIL DOUGHNUTS (Sour Milk) recipe no. 2 4 cupfuls sifted flour 1 tablespoonful Vittucci iy2 teaspoonfuls salt Virgin Olive Oil 4 teaspoonfuls baking 1 cupful thick sour milk powder 14 teaspoonful soda 1 teaspoonful nutmeg 2 beaten eggs 1 cupful sugar Measure flour after sifting; then sift again with salt, baking powder and nutmeg. Add sugar; then Vittucci Virgin Olive Oil. Stir soda mto sour milk. Beat eggs light, then add to them the milk. Pour into the dry ingredients; mix, toss on well floured board, roll about 14 inch thick, cut with doughnut cutter and fry in deep hot Vittucci Virgin Olive Oil. TEA BISCUIT (Baking Powder) RECIPE NO. 3 (Sufficient for 3 persons) 2 cupfuls flour . 3 tablespoonfuls Vittucci 2 rounding teaspoonfuls bak- Virgin Olive Oil ing powder % cupful milk or water 1 level teaspoonful salt Sift together the flour, salt and baking powder: add the Vittucci Virgin Olive Oil and work in lightly with the fingers. Add milk, roll on floured board, cut and bake in a hot oven. Handle as little as possible. SHORTCAKE recipe no. 4 For shortcake dough, use Baking Powder Biscuit Recipe, only double the quantity of Vittucci Virgin Olive Oil. BREAD MAKING Using Vittucci Virgin Olive Oil in place of lard will make the bread sweeter and more tender. Use the same quantity of oil as you would lard. This saves time in mixing. Greasing the loaves with the olive oil before baking will greatly improve the crust. Eggs, Omelets and Cheese Dishes ITALIENNE SCRAMBLED EGGS RECIPE NO. 5 Break the required number of eggs in a bowl. To 6 eggs slightly beaten with a fork, add 1 cupful of canned tomatoes, salt, pepper and paprika to taste and a few drops of onion juice. Scramble the eggs in 4 tablespoonfuls hot Vittucci Virgin Olive Oil. CLAM OMELET RECIPE NO. 6 (This Omelet contains a great amount of nourishment) Make plain omelet (Recipe No. 7) . Have ready a sauce made as follows : 1 cupful milk 2 tablespoonfuls flour y^ cupful clams and liquor Salt and pepper to taste 2 tablespoonfuls Vittucci Virgin Olive Oil Heat the milk and clams. Mix together the Vittucci Virgin Olive Oil and flour and stir into the liquid when hot. Season to taste. Just before turning the omelet, spread half with some of this sauce, fold over, remove to hot platter and pour balance around. PLAIN OMELET RECIPE NO. 7 4 eggs 1/2 teaspoonful salt 4 tablespoonfuls water Dash pepper 2 tablespoonfuls Vittucci Virgin Olive Oil Add the Vittucci Virgin Olive Oil to the eggs and beat slightly ; then add the water, salt and pepper. Pour a little Vittucci Virgin Olive Oil in an omelet or frying pan and when hot, carefully pour in the eggs, and spread around evenly. Cook slowly until it rises and begins to brown on the under side. When fully risen and slightly brown underneath, place on center rack of oven to cook the top. When firm to a light pressure of the finger, it is done. Fold over, and serve on a hot platter. SPANISH OMELET RECIPE NO. 8 Make plain omelet (Recipe No. 7). Have ready a sauce made as follows: ll/o cupfuls canned or stewed Salt and pepper to taste tomatoes Sprig parsley, minced 1 teaspoonful onion juice 2 tablespoonfuls Vittucci 1 tablespoonful finely Virgin Olive Oil minced green pepper 2 tablespoonfuls flour Let tomatoes, peppers, onion juice and season- ing simmer about five minutes. Mix Vittucci Virgin Olive Oil with the flour and stir this in. Cook and stir until thick, then add parsley and remove from fire. Just before turning the omelet, spread some sauce on one half, fold over other half, remove to hot platter and pour around it the balance of the sauce. WELSH RAREBIT recipe no. 9 2 tablespoonfuls Vittucci 14 teaspoonful salt Virgin Olive Oil Dash paprika 1 cupful grated cheese 1 beaten egg yolk (strong) 1/2 cupful cream or milk Put the oil, cheese and seasonings in the top of double boiler over boiling water and stir until cheese is melted; then add the beaten egg yolk mixed v/ith the cream or milk and stir until thick and smooth, but do not allow to boil at any time. Pour immediately over ?^>es of hot toast or toasted wafers. 10 BAKED EGGS WITH CHEESE RECIPE NO. 10 Oil a shallow baking dish or enameled pie tin with ViTTUcci Virgin Olive Oil. Carefully drop in the required number of eggs. Sprinkle each with salt and pepper and pour over them % tablespoonful each of cream and Vittucci Virgin Olive Oil to each egg. Sprinkle with finely grated Parmesan cheese and bake in a moderate oven until the whites are set. I f 11 Fish Fish fried in Vittucci Virgin Olive Oil is "par excellence." The most perfect way to fry fish is to have the oil sufficiently deep to entirely cover, although this is not at all necessary. OYSTER, CLAM OR CRAB COCKTAIL RECIPE NO. 11 (Sufficient for 5 persons) Put 3 or 4 oysters, or the equivalent of crab meat or clams in individual glasses and over each pour a tablespoonful of sauce made as follows: 2 tablespoonfuls Vittucci 1 tablespoonful vinegar Virgin Olive Oil 2 teaspoonfuls lemon juice 1 tablespoonful grated Few drops tobasco sauce horseradish Salt and cayenne to taste 1 tablespoonful tomato catsup BAKED FISH NO. 1 RECIPE NO. 13 Rub the fish inside with a cut onion. Season with salt and pepper. Stuff with dressing made from Recipe No. 41. Sew up the opening. Rub Vittucci Virgin Olive Oil over the outside, sprinkle with salt and pepper and dredge with flour. Put one cupful boiling water in the roasting pan, pour a tablespoonful Vittucci Virgin Olive Oil over the top and bake, allowing about 15 minutes to the pound. BAKED FISH NO. 2 Rub the fish inside and out with Vittucci Virgin Olive Oil, season and stuff. Cover with a thick paste made of flour and water. Add 1 cupful boiling water 13 to the pan and bake in a moderate oven, allowing about 18 to 20 minutes per pound. When done, re- move the paste and serve the fish on a hot platter attractively garnished. SUPREME BOILED SALMON STEAKS RECIPE NO. 13 Have salmon sliced % inch thick. Rub each piece with ViTTucci Virgin Olive Oil, season with salt and pepper and grate over each a little lemon rind. Lay the pieces on top of each other, and put a sprig of parsley between each. Wrap in oiled paper. Tie securely. Boil, allowing 10 minutes to each slice. Arrange the slices on a hot platter, garnish with parsley and serve with Cheese Sauce, Recipe No. 59. BROILED FISH RECIPE NO. 14 Have the fish cut about % inch thick. Rub each side with Vittucci Virgin Olive Oil. Season with salt and pepper and let stand about half an hour or longer. Then roll in flour. Oil the broiler and broil quickly. Serve on a hot platter garnished with slices of lemon and sprigs of parsley and serve with Tartare Sauce. CODFISH BALLS RECIPE NO. 15 2 cupfuls cooked and Sweet cream to moisten shredded codfish Seasoning to taste 3 cupfuls mashed potatoes 1 rounding tablespoonful 1 beaten egg butter, melted 3 tablespoonfuls Vittucci Virgin Olive Oil Bring codfish very slowly to a boil ; drain off the water and cover with fresh cold water. When it comes to a boil drain again and cover with fresh 13 water. Let simmer very slowly until done. Care- fully remove all bones. Mix with the mashed potatoes and add the balance of the ingredients. Beat with a fork until very light. It should be as moist as can possibly be handled. When cold, form into balls, dip in flour, then beaten egg, then in fine dry crumbs and drop into hot Vittucci Virgin Olive Oil and fry to a golden brown. Drain on brown paper. These may be cooked in less oil in a sldllet, if preferred, but are more delicate when dropped into deep oil. FISH CROQUETTES recipe no. 16 2 cupfuls left-over cooked fish 1 egg % cupful fine dry bread Salt and pepper to taste crumbs One cupful thick white sauce made with 1 table- spoonful Vittucci Virgin Olive Oil, 2 tablespoon- fuls flour, 1 cupful milk. Heat the milk, mix the oil and flour together and add and cook till thick, stirring constantly. Add to the mixture, and when cool form into croquettes, roll in fine crumbs, then in egg, then crumbs and drop in deep hot Vittucci Virgin Olive Oil and fry to a delicate brown. FRENCHED HALIBUT STEAKS WITH FISH CREAME SAUCE RECIPE NO. 17 Cut slices of Halibut or other white meat fish into rounds with a large biscuit or cookie cutter, re- serving the scraps for the sauce. Season each round with salt and pepper, dip in flour, then in beaten egg, then a mixture of equal parts corn meal and flour and fry in hot Vittucci Virgin Olive Oil. In the meantime, take the scraps of fish, cover with boiling water and let simmer until done. Pre- 14 pare a white sauce, using, preferably, half cream and half milk, although all milk will answer. Heat and when hot thicken with Vittucci Virgin Olive Oil and flour. Make thicker than usual and dilute with some of the fish stock. Season with salt and cayenne. Add the fish scraps and simmer a few min- utes, stirring constantly. Just before taking up, add a piece of butter. Arrange the circles of fried fish on a hot platter and carefully pour this fish sauce around, but not over them. Garnish with parsley and slices of hard boiled egg. FRIED TROUT recipe no. 18 Clean and wipe dry. Dip in beaten egg, then in cornmeal and fry in hot Vittucci Virgin Olive Oil. FRIED FISH ROE recipe no. 19 Drop the roe into boiling salted water to which is added one tablespoonf ul of vinegar and simmer gently for about 15 minutes. Drain, wipe and chill. When ready to fry, roll in fine dry bread crumbs, then in beaten egg, then again in crumbs and fry in Vittucci Virgin Olive Oil. This is more delicate if dropped in deep V. V. O. O., but may be cooked very satisfactorily in a little V. V. O. O. in a skillet if preferred. STEAMED FISH RECIPE NO. 20 Spread over the fish, inside and out, a little Vittucci Virgin Olive Oil. Sprinkle with salt and pepper and a little lemon juice. Let stand about an hour to absorb the oil and seasonings. Arrange in a steamer (or in a colander over boiling water if there 15 is no steamer), cover closely and steam about 12 minutes to the pound. It is done when the flesh easily separates from the bones. Remove to a dry napkin and let stand a moment to absorb some of the moisture. Arrange on a hot platter, garnish with pieces of lemon and parsley and serve with Tartare Sauce. SALMON TURBOT RECIPE NO. 21 Use left-over cooked salmon or canned salmon. Remove all bones and skin; break the fish apart and sprinkle with salt and pepper. Make a white sauce of 4 tablespoonfuls of Vittucci Virgin Olive Oil, 4 tablespoonfuls flour, 2 cupfuls milk. Heat the milk, blend together the flour and oil and stir into the milk when hot. Cook slowly until thick, stirring constantly. Season to taste with salt and pepper and, if liked, add 1 tablespoonful minced parslej'^ and a few drops of onion juice. Oil a baking dish or casserole, cover with a layer of fish, then white sauce, fish and white sauce. Sprinkle the top with buttered crumbs and bake until brown. FISH TURBOT NO. 2 recipe no. 22 Any fish (preferably w^hite meat). For about 2 cupfuls left-over cooked fish freed from bone and skin, make a sauce of: 1/4 cupful Vittucci Virgin 2 cupfuls milk Olive Oil 1 cupful fish stock (this can 3 tablespoonfuls flour be made from trimmings 1 tablespoonful minced of the fish) parsley 2 egg yolks IVIake the fish stock by covering the skin or trim- mings of the fish with ll^ cupfuls cold water and simmering until well fiavored and reduced to about 16 1 cupful. Heat the milk and fish stock and when hot stir in the oil and flour mixed till smooth. Stir and cook until thick. Beat the egg yolks slightly and add to them very gradually some of the partially cooled sauce. Then stir this back into the balance of the sauce and cook a minute longer, stirring vigor- ously. Oil a baking dish, put in a layer of fish, cover with sauce, sprinkle over it a bit of the parsley, then more fish and sauce until all is used. Cover the top with fine buttered bread crumbs and bake about 20 minutes. SALMON LOAF RECIPE NO. 23 1 pound can salmon freed 2 tablespoonfuls Vittucci from bone and skin and Virgin Olive Oil drained 2 slightly beaten eggs % cupful fine cracker crumbs Salt and pepper to taste Make into a loaf and steam one hour. Serve hot, garnished with slices of lemon and sprigs of parsley. Serve with Bechamel Sauce, Recipe No. 58. T T 17 Meats Roasts^ rubbed all over with Vittucci Virgin Olive Oil and allowed to stand half an hour or more before putting in the oven will have a delicious flavor. Chops, or other meat to be fried, should be browned quickly on both sides in about three table- spoonfuls of hot Vittucci Virgin Olive Oil, then allowed to cook more slowly. Stews may be thickened more smoothly and with less trouble than in any other way by mixing Vit- tucci Virgin Olive Oil with an equal quantity of flour (the quantity, of course, depending upon the quantity of the stew) and stirring this into the stew while boiling-. Stir and cook until it thickens. "&• BREADED ROUND STEAK recipe no. 24 Pound both sides. Cut into sizes for serving, dip each piece in beaten egg, then in bread crumbs and fry in hot Vittucci Virgin Olive Oil. FRENCH ROAST BEEF recipe no. 2.5 Prepare a dressing of 4 tablespoonfuls Vittucci Virgin Olive Oil, 1 teaspoonful lemon juice, 1 slice onion, V; bayleaf, 1 tablespoonful chopped pars- ley. Rub the roast all over with Vittucci Virgin Olive Oil, spread on top this dressing and let stand an hour or more. Then roast in the usual way, bast- ing with this dressing and add 1/^ cupful boiling water to the pan. Bake in a hot oven, allowing about 15 minutes to the pound. 18 BRAISED HAMBURGER STEAK RECIPE NO. 26 Form hamburger steak into a large flat cake, mixing with it 1 tablespoonful Vittucci Virgin Olhte Oil for each pound of steak. Heat 2 table- spoonfuls Vittucci Virgin Olive Oil in a skillet and when hot, lay in the steak and brown quickly on both sides. Then pour over it just enough milk to come to the top. Let cook slowly until the liquid is almost entirely absorbed. Season with salt and pejjper, remove to a hot platter and garnish with i^arsley. Make gravy and pour over it. BEEF LOAF RECIPE NO. 27 2 pounds round steak ^ cupful cracker crumbs y2 pound salt pork 1 teaspoonful sage 1 egg slightly beaten 1/2 teaspoonful sweet 2 tablespoonfuls Vittucci marjoram Virgin Olive Oil 1^ teaspoonfuls salt 1/2 cupful fine dry bread I/2 teaspoonful pepper crumbs 1 cupful milk Have the meat chopped fine. Mix all together, form in a loaf. Put into a well oiled bread pan and bake in a moderate oven about forty minutes. Serve hot or cold. ECONOMICAL BEEF LOAF, WITH RICE A L' ITALIENNE recipe no. 28 1 pound Hamburg steak 1/^ teaspoonful pepper 1 cupful dry bread crumbs 2 tablespoonfuls Vittucci 1 tablespoonful minced onion Virgin Olive Oil 2 teaspoonfuls salt Mix all together, form into a loaf, place in a baking pan with l/o cupful boiling water and bake in a moderate oven 30 to 40 minutes, basting occasion- ally. Serve on a hot platter surrounded with Rice a r Italienne, Recipe No. 55. 19 o VEAL AND BEEF LOAF RECIPE NO. 29 (Makes 2 loaves) 1 pound fresh lean veal 1 teaspoonful pepper pounds beef 1/4 cupful Vittucci Virgin 1 small grated onion Olive Oil 1 tablespoonful allspice 1 cupful bread crumbs 1 tablespoonful salt 2 eggs slightly beaten Have the meat chopped fine and freed from gristle and fat. JMix all together, make into two loaves. Roll in fine bread crumbs and put together in the same pan. INIake three or four creases across the top of each and in the creases j3ut a little sweet or sour cream. Bake in a moderate oven about 2% hours. Excellent either hot or cold. CANNELON OF BEEF AND RICE RECIPE NO. 30 2 pounds chopped round steak ^ cupful cracker crumbs 2 teaspoonfuls salt 3 tablespoonfuls Vittucci 1/^ teaspoonful pepper Virgin Olive Oil 2 teaspoonfuls onion juice % cupful water or stock 1 slightly beaten egg Boil 2 cupfuls of rice until tender. Make a meat loaf of the above. Oil a roasting pan, set in the loaf and surround with the rice. Pour over all a cup- ful of boiling water, cover closely and bake in a mod- erate oven about 45 minutes. ROUND STEAK EN CASSEROLE RECIPE XO. 31 2 pounds or more round steak 1,4 bayleaf cut thick Sprig parsley, minced Yn pound macaroni boiled 3 tablespoonfuls Vittucci until tender Virgin Olive Oil 1 cupful boiling water Pound the steak and cut into pieces about an inch wide and two inches long. Oil a casserole or baking dish and lay in the boiled macaroni. Cover it with the 90 meat and pour over it the oil and hot water, and, if liked, 1/2 cupful tomato juice. Cover tightly and cook in a moderate oven 2^ to 3 hours, adding more boiling water if necessary. About half an hour be- fore done, season to taste with salt and pepper. When done, thicken the gravy with a little flour well mixed with an equal quantity of Vittucci Virgin Olive Oil and cook two or three minutes more. HAMBURG STEAK BALLS RECIPE NO. 32 1 pound chopped round steak 2 tablespoonfuls Vittucci 1/2 cupful cracker crumbs Virgin Olive Oil 1 teaspoonful salt 1 tablespoonful chopped y2 teaspoonful pepper parsley 4 drops onion juice Mix all together and form into flat cakes. Heat three tablespoonfuls Vittucci Virgin Olive Oil in the frying pan and when hot put in the balls and fry. Serve with Tomato Sauce, Recipes Nos. 64 or 65. VEAL PATTIES RECIPE NO. 33 1 pound raw finely chopped 2 tablespoonfuls Vittucci veal Virgin Olive Oil 1/2 cupful fine cracker crumbs Salt and Pepper to taste 1 egg Mix together, form into cutlets, dip in flour, then in beaten egg, then fine bread crumbs and fry in hot Vittucci Virgin Olive Oil. Put a small piece of uncooked macaroni in the end of each to resemble a bone. STUFFED PORK TENDERLOIN recipe no. 34 Have the tenderloins split lengthwise but not cut through, and pounded flat. Spread Vittucci Virgin Olive Oil over the inside, then stuff with dressing n made from Recipe No. 41. Tie securely and bake about 25 minutes in a moderate oven, basting with a little hot water and 1 tablespoonful of Vittucci Vir- gin Olive Oil. Poultry ROAST FOWL RECIPE NO. 35 Clean thoroughly. Rub inside and all over the outside with Vittucci Virgin Olive Oil. Stuff with Poultiy Dressing, Recipe No. 41 or Recipe No. 42. Sew up the openings. Sprinkle the outside with salt and pepper and dredge with flour. Put in roasting pan with 1 cupful of boiling water and 2 tablespoon- fuls Vittucci Virgin Olh^ Oil. Baste frequently, unless a self-basting pan be used. The oven for poul- try should be hot. Allow about 15 minutes to the pound. CREAMED CHICKEN recipe no. 36 (To serve in Patties or on Toast) 6 tablespoonfuls Vittucci 2^/2 teaspoonfuls salt Virgin Olive Oil l/o teaspoonfuls pepper 6 tablespoonfuls flour 2 cupfuls diced cooked 1 cupful milk chicken 1 cupful chicken stock Put four tablespoonfuls of the Vittucci Virgin Olive Oil in a frying pan and heat. When hot, draw aside from the fire and stir into it the flour until very smooth. Pour in a little of the milk and stir until smooth, then return to the fire and add very gradually the balance of the milk and the chicken stock (or use all milk if there is no chicken stock) . Stir constantly ; add the seasoning and cook until thick. Then add the chicken and the balance of the olive oil and cook a minute or two, until the chicken is thoroughly heated. Serve at once, either in hot patty shells or on hot, slightly buttered toast. 33 CREAMED CHICKEN AND CELERY RECIPE NO. 37 Use about I/4 diced celery to % diced cooked chicken. Cover the celery with cold water and let simmer gently until nearly soft. Drain off the water, saving 1/2 cupful to use in the White Sauce. Make the sauce as follows: 3 tablespoonfuls Vittucci ^ cupful celery water Virgin Olive Oil Salt and paprika to taste 3 tablespoonfuls flour 1 rounding tablespoonful 1 cupful chicken stock butter 1 cupful milk or cream Heat the liquid. Mix the oil and flour and stir in, add the seasonings and cook, stirring constantly until it thickens. Add the celery and chicken and cook until thoroughly heated. Just before removing from the fire add the butter. FRIED CHICKEN RECIPE NO. 38 If an old bird, parboil in boiling salted water (just enough to cover) until almost done. If a young chicken it is better not to parboil. Rub each piece with Vittucci Virgin Olive Oil, sprinkle with salt and pepper and roll in flour. Have plenty of Vittucci Virgin Olive Oil in the skillet and when hot lay in the chicken. Brown quickly on both sides, then reduce the heat, cover and cook more slowly. If chicken has not been parboiled, it will require considerably longer. SMOTHERED CHICKEN recipe no. 39 Clean thoroughly and cut up one medium sized chicken. Roll each piece in Vittucci Virgin Olive Oil, season with salt and pepper and dredge with 24 flour. Put into a large casserole or covered bean pot and nearly cover with boiling water. Cover closely and bake slowly about four or five hours. If desired, then add some medium sized or small potatoes, an- other cupful of water and cook until the potatoes are done. When all is done, thicken the gravy with a paste made of flour and Vittucci Virgin Olive Oil and cook a few minutes more. Dumplings are good with this dish. IMPERIAL CHICKEN RECIPE NO. 40 1 chicken weighing 3 to 4 4 tablespoonfuls Vittucci pounds Virgin Olive Oil 2 sweetbreads 5 tablespoonfuls flour (more 1/2 can mushrooms if needed) 1 cupful cream 1/2 teaspoonful celery salt 1 cupful milk 1 cupful chicken stock Salt and pepper to taste Blanch the sweetbreads by covering with boiling water and allowing to stand a few minutes. Pull apart and remove the skin. Cut up the chicken, nearly cover with boiling water and cook very slowly until tender. Add the sweetbreads half an hour before done. When done, cut into small pieces. Make a cream sauce by heating the cream, milk and chicken stock and when hot stirring in the flour well mixed with Vittucci Virgin Olive Oil. Stir constantly and cook until thick. Add the chicken, sweetbreads and mushrooms, season to taste with salt and pepper and a dash of caj^enne, and let simmer slowly for 12 to 15 minutes. Watch very closely, stirring almost con- stantly to avoid scorching, unless a double boiler is used. This is especially fine for Chicken Patties. S5 FISH OR POULTRY DRESSING RECIPE NO. 41 2 level teaspoonfuls salt Ys cupful ViTTUcci Virgin Olive Oil 1^ cupfuls fine dry homemade bread crumbs with 1^/2 cupfuls cracker crumbs or 2^ cupfuls fine dry bakers' bread crumbs with 1/2 cupful cracker crumbs Mix together the crumbs and seasonings. Pour over them the oil, then the boihng water. Mix well. ^ level teaspoonfuls pepper 1 level teaspoonful sage Pinch of thyme Pinch of savory 1 teaspoonful onion juice OYSTER DRESSING FOR POULTRY RECIPE NO. 42 The quantity given is sufficient for an ordinary roasting chicken. For turkey, triple or quadruple the quantity. 1^ cupfuls dry bread crumbs A few celery seed y2 cupful cracker crumbs I/2 pi"t oysters 14 cupful ViTTucci Virgin Salt, pepper, thyme and Olive Oil sage to taste I teaspoonful onion juice 1 cupful boiling water 1 tablespoonful minced parsley Mix all together and stuff. T T 36 Vegetables FRENCH BAKED CABBAGE RECIPE NO. 43 Select a firm, white cabbage. Boil 15 minutes, then drain off the water. Add fresh boiling water, salt, and cook until tender. Drain and set aside to cool. Chop fine. Add salt and pepper to taste, 3 tablespoonfuls Vittucci Virgin Olive Oil, 1 well beaten egg, 4 tablespoonfuls cream and a lump of butter. Mix together, put into an oiled baking dish, cover the top with fine buttered bread crumbs and bake to a delicate brown. ITALIENNE MACARONI RECIPE NO. 44 1 pound macaroni 4 tablespoonfuls flour 1 can tomatoes 4 tablespoonfuls Vittucci 1 small onion, sliced Virgin Olive Oil Pinch of soda 1/2 cupful grated Parmesan or 1 teaspoonful sugar other desired cheese ^ clove garlic Salt and pepper to taste Boil the macaroni in boiling salted water until tender. While it is cooking, prepare the following : Put the tomatoes, sliced onion and garlic on the fire and when boiling add the sugar and pinch of soda. Let boil about 10 minutes very slowly. Then strain through a coarse sieve. Return to the fire. Mix together the flour and Vittucci Virgin Olive Oil and add to the hot tomatoes. Stir and cook until thick. Season to taste. Put the cooked macaroni in a vegetable dish or platter and pour over it the sauce. Sprinlde the top with the cheese and serve. 27 CORN FRITTERS RECIPE NO. 45 1 can corn ll/2 teaspoonful baking powder 1 cupful flour 2 eggs Seasoning to taste Season the corn to taste with salt and pepper, then add the eggs slightly beaten. Sift together the flour and baking powder and beat all to a smooth batter. Drop from a tablespoon into hot Vittucci Virgin Olive Oil and fry to a golden brown. Drain on brown paper and serve very hot. ESCALLOPED ONIONS recipe no. 46 Boil dry onions until tender. Make sufficient sauce to cover when sliced, allowing the following proportions for each cupful of sauce desired. 2 tablespoonfuls Vittucci 14 cupful water in which Virgin Olive Oil onions were boiled 1 tablespoonful flour Salt, pepper and cayenne % cupful milk to taste Oil a baking dish, cover with a layer of onions, pour over some of the sauce, then onions and sauce until all is used. Sprinkle top with fine dry bread crumbs buttered and bake half an hour. STUFFED ONIONS recipe no. 47 Parboil medium sized onions in boiling salted water until almost tender. Remove part of the cen- ters, leaving rather a thin shell. Mix the portion re- moved with any left-over meat (preferably beef or mutton) minced fine. Season to taste and add to it 1 tablespoonful Vittucci Virgin Olive Oil for each onion, and any gravy there may be. If no gravy, moisten with a little water. Sprinkle the inside of the onion shells with salt, fill with the mixture, cover the tops with buttered crumbs and bake for about half an hour. 28 FRENCH FRIED POTATOES RECIPE NO. 48 Pare and cut medium sized potatoes into eighths and drop into cold water. When all are ready, wipe dry. Heat sufficient Vittucci Virgin Olive Oil to thoroughly cover, put the potatoes in a frying basket and set in the hot oil (see General Directions) . When almost tender, remove from the oil for two or three minutes while reheating the oil until very hot. Return potatoes to hot oil and finish cooking for three or four minutes. When done, remove, sprinkle well with salt and serve in a hot dish in which is a folded napkin. Potatoes French Fried in this manner will be a beautiful golden brown with a crisp crust on the outside, and almost creamy inside. LYONNAISE POTATOES RECIPE NO. 49 1 pint cold boiled potatoes Vittucci Virgin Olive Oil 1 tablespoonful minced onion Seasoning to taste 1 tablespoonful minced parsley Cut the potatoes into dice. Fry the minced onion in hot Vittucci Virgin Olive Oil until light brown. Stir in the potatoes, season to taste and fry brown. Just before removing from the fire add the minced parsley. ESCALLOPED TOMATOES RECIPE NO. 50 Canned or stewed tomatoes Vittucci Virgin Olive Oil Seasoning Onion Bread crumbs Rub the tomatoes through a colander or mash with a fork. Have about equal quantity coarse, dry bread crumbs. Season tomatoes to taste with salt, pepper and onion juice or minced onion. To 1 cup- ful bread crumbs allow about 4 tablespoonfuls Vit- tucci Virgin Olive Oil. Mix the oil with the 29 crumbs. Put a layer of tomatoes in a baking dish or casserole, sprinkle with crumbs, and add tomatoes and crumbs until all are used. Cover the top with small squares of buttered dry bread and bake in a moderate oven about half an hour uncovered. FRIED TOMATOES RECIPE NO. 51 Slice fresh tomatoes 1/3 inch thick, without peel- ing, and season each side with plenty of salt and pepper. Make a batter for 6 tomatoes as follows : % cupful flour 1/2 cupful milk y<2^ teaspoonful baking powder 1 beaten egg 14 teaspoonful salt Dash cayenne Mix and sift the dry ingredients. Beat the ^^^^ mix it with the milk and then beat all to a smooth batter. Dip each slice in the batter and fry in 4 table- spoonfuls ViTTucci Virgin Olive Oil. FRIED TOMATOES NO. 2 RECIPE NO. 53 Slice tomatoes 1/3 to % inch thick. Season with salt and pepper. Dip in flour and fry in Vit- Tucci Virgin Oli\^ Oil. Serve on a hot chop platter. Mince parsley and sprinkle over the top. STUFFED TOMATOES NO. 1 RECIPE NO. 53 Cut a thin slice from the top of fresh tomatoes and carefully scoop out the center. Sprinkle the in- side of the tomato shell with salt and pepper and season the part removed to taste. To each tomato allow 1 tablespoonful Vittucci Virgin Olive Oil and 1 teaspoonful finely minced onion. Take an equal quantity of dry bread crumbs, mix together, refill the shells, put on the tops and bake in a moderate oven about 40 minutes. 30 STUFFED TOMATOES NO. 2 RECIPE NO. 54 Cut a thin slice from top of fresh tomatoes and scoop out the center. Season with salt and pepper to taste. To each tomato allow 2 teaspoonfuls Vittucci Virgin Olive Oil, 1 rounding tablespoonful grated Parmesan cheese, 1 rounding tablespoonful minced green pepper (or this may be omitted) and a table- spoonful of bread crumbs. Mix together, refill the tomatoes, sprinkle the top with grated cheese and bake about half an hour. RICE A L' ITALIENNE recipe no. 55 1 cupful well washed rice 2 teaspoonfuls salt 4 cupfuls cold water 1/4 cupful Vittucci Virgin 1 large green pepper, minced Olive Oil 1 small onion, minced 2 cupfuls stewed or canned 14 clove garlic tomatoes Put the water, pepper, onion, garlic and salt on the fire, and when boiling, remove the garlic and sift in the rice. Boil until almost tender, then add the tomatoes and Vittucci Virgin Olive Oil and simmer until the rice is done and tomato almost absorbed. STUFFED GREEN PEPPERS recipe no. 56 Wash the peppers, cut in half lengthwise and re- move the seeds. To six halves, allow one extra pepper, to be chopped and mixed with the filling. Season % a can of corn (or less) with salt and pepper. Add a tablespoonful minced onion, 1 chopped green pepper, I/2 cupful fine dry bread crumbs and 3 tablespoonfuls Vittucci Virgin Olive Oil. Mix thoroughly, stuff the pepper shells, moisten with a very little milk and bake in a moderate oven until the peppers are tender (about half an hour) . 31 Sauces ANCHOVY SAUCE FOR MACARONI OR SPHAGETTI RECIPE NO. 57 Small can of Italian Salt A little parsley Anchovies 2 sections of garlic Small bunch of celery 2 small onions Wash anchovies and remove bone. Chop ever}^- thing together fine. Place in a pan with half a cup of ViTTucci Virgin Olive Oil, stir continually and cook until brown. Then add one can of tomatoes; salt and pepper to taste and cook very slowly for about two hours. (Sufficient to serve eight people) BECHAMEL SAUCE RECIPE NO. 58 3 tablespoonfuls Vittucci % cupful chicken stock Virgin Olive Oil Yo cupful cream 3 tablespoonfuls flour 1 tgg yolk Yo teaspoonful (scant) salt Dash paprika ]\Iix the flour and Vittucci Virgin Olive Oil very smooth, then add the beaten egg yolk; stir well, and add the cream and chicken stock gradually. Season and let stand over boiling w^ater for five or six minutes. CHEESE SAUCE RECIPE NO. 59 2 tablespoonfuls Vittucci % cupful strong cheese. Virgin Olive Oil grated fine 2 tablespoonfuls flour 1 tablespoonful minced 1 egg yolk parsley 1 cupful milk Beat the egg yolk slightly and add to the milk. Put the oil and flour in a saucepan over the fire and 32 stir in the liquid gradually. Cook, stirring constantly until thick. Season to taste with salt and pepper and a dash of cayenne. Beat in the grated cheese, remove at once from the fire and add the minced parsley. Serve hot. Especially good with fish, asparagus or cauliflower. TARTARE SAUCE NO. 1 RECIPE NO. 60 1 cupful Mayonnaise 1 tablespoonful finely minced Yn tablespoonful finely minced olives capers 2 tablespoonfuls finely minced sweet gherkins Prepare the Mayonnaise, then add the minced capers, olives and pickles. Serve with fish. TARTARE SAUCE NO. 2 RECIPE NO. 61 1 cupful Mayonnaise 2 tablespoonfuls minced dill 2 tablespoonfuls minced or sour pickle canned pimento Prepare the INIayonnaise, then add the finely minced pimento and pickle. TARTARE SAUCE NO. 3 RECIPE NO. 63 1 cupful Mayonnaise 1 small dill pickle, minced 1/2 cupful finely chopped cabbage Prepare the Mayonnaise, Recipe No. 94, then add the chopped cabbage and minced pickle. MINT SAUCE RECIPE NO. 63 ^ cupful finely minced mint I/2 teaspoonful salt leaves 2 tablespoonfuls Vittucci 1 tablespoonful powdered Virgin Olive Oil sugar 1/2 cupful mild vinegar Mix all together. Serve with lamb or mutton. 33 TOMATO SAUCE RECIPE NO. 64 1 can tomatoes I/4 bayleaf 1 medium sized onion^ sliced Salt and pepper to taste 1 clove 3 tablespoonfuls Vittucci 1 sprig parsley Virgin Olive Oil 3 tablespoonfuls flour Put all together excepting the oil and flour and simmer gently for 10 to 15 minutes. Strain through a sieve. Mix the Vittucci Virgin Olive Oil and flour to a smooth paste and stir in. Return to the fire and cook slowly three or four minutes. This is an excellent sauce for use with fish or meat, or added to rice or macaroni. TOMATO SAUCE NO. 2 recipe no. 65 1 tablespoonful Vittucci % pint strained tomatoes Virgin Olive Oil 1 bay leaf 1 tablespoonful flour 1/2 teaspoonful salt 1 tablespoonful onion juice Strain the tomatoes, add onion juice, bay leaf and salt. Rub oil and flour together in a saucepan; add the tomato and stir until boiling; stand in hot water for 10 minutes, strain and it is ready for use. PARSLEY SAUCE recipe no. 66 3 tablespoonfuls Vittucci 1 tablespoonful minced Virgin Olive Oil parsley 1 tablespoonful lemon juice V^ teaspoonful salt Cayenne pepper to taste Mix together and serve with steak or fish. f f 34 Salads There is probably no dish which adds more to a luncheon, tea, or dinner than an attractively prepared salad, and no dish in which there is greater possibility for the display of originality. In making a salad, do not attempt to exactly follow proportions given in a recipe. Use your own judgment and combine what you may have on hand which will combine attrac- tively. While definite proportions are given herein, it is merely intended that they serve as ideas, which may be changed to appeal to the taste and conven- ience of the family. One thing should be borne in mind : a salad which is to be the principal dish at a meal should be sub- stantial. Such combinations as diced cold meat, first marinated in French Dressing, then drained, mixed with diced potatoes, celery, etc., and mixed with Mayonnaise or Boiled Salad Dressing, or fish with hard boiled egg are appropriate, or a combination of substantial vegetables, mixed with the heavier dress- ings. Where a salad is to be used merely as an "appe- tizer" or as an accompaniment to a hearty meal, it should be light and dainty — such as a green salad or fruit salad, served with French or any preferred dressing. When preparing a French Dressing, a very agreeable flavor may be obtained by rubbing the bowl with a clove of bruised garlic or a cut onion, or leave the garlic in the bowl while mixing the French Dress- ing, removing it when mixed. Almost any combination of vegetables, such as a spoonful of peas, a few cooked string beans, a little cucumber or cauliflower, mixed together and allowed 35 to marinate, then drained and mixed with Mayon- naise or Boiled Dressing, are deHcious. There is an endless possibility for converting left- overs into delicious salads, if mixed with any of the salad dressings found in this book. APPLE SALAD RECIPE NO. 67 Select medium sized, attractive red apples. Do not pare, but cut a thin slice from the top. Carefully scoop out the inside. Chop and mix with equal quantity of celery and some chopped walnut meats. To each two apples allow 1 tablespoonful Vittucci Virgin Olive Oil and % teaspoonful lemon juice. Pour over the mixed apples, celery and nuts and toss lightly with a fork. Refill the apple shells and serve with a spoonful of Mayonnaise on top. ASPARAGUS SALAD RECIPE NO. 68 Drain water from a can of asparagus. Split the stalks lengthwise, being careful not to cut clear through. Make a paste of cream cheese and pimento, mixed with Vittucci Virgin Olive Oil. Work to- gether until smooth, then stuff the asparagus stalks. Serve with Mayonnaise. BEET SALAD WITH PEAS RECIPE NO. 69 Cut the tops off boiled beets and scoop out the centers. Cut tops and centers into small pieces and mix with half the quantity of peas and a little shredded lettuce. Season with salt and pepper and mix with either Boiled, French or JNIayonnaise Dress- ing. Fill the beet shells with the mixture and put a spoonful of salad dressing on top. 36 BANANA SALAD RECIPE NO. 70 Peel bananas and cut in half crosswise, or if very- long, cut in thirds. Roll in Map of Italy Mayonnaise (Recipe No. 96) , then in chopped walnuts or peanuts and serve on lettuce leaves. CARROT SALAD RECIPE NO. 71 Scrape raw carrots and dice or put through the food chopper, using a coarse cutter. Mix with bits of lettuce and a little onion if desired. Serve on lettuce leaves with French Dressing, Recipe No. 92. CHERRY SALAD RECIPE NO. 72 Remove stones from Royal Anne cherries and fill centers with filberts or peanuts. Arrange several on a lettuce leaf on each plate and put a spoonful of Boiled Salad Dressing on top. CABBAGE SALAD RECIPE NO. 73 Chop raw cabbage and mix with half the quantity of chopped celery and fourth the quantity of blanched almonds cut in strips lengthwise. Mix with Boiled Salad Dressing, Recipes Nos. 88 or 89, diluted with whipped or plain cream. CHEESE AND PIMENTO SALAD RECIPE NO. 74 Use about 1/3 canned pimento to 2/3 soft cream cheese. Mash together with a fork and add a few finely chopped olives. Season to taste with salt and cayenne or paprika. Work together into an oblong roll, then slice off thin slices. Serve two or three on individual plates on lettuce leaves with Mayonnaise. ST COTTAGE CHEESE SALAD RECIPE NO. 75 Add chopped stuffed olives and bits of lettuce to cottage cheese. Season with salt and paprika, mix with JNIap of Italy Mayonnaise, Recipe No. 97. CUCUMBER SALAD RECIPE NO. 76 Peel cucumbers and cut in half lengthwise and remove the seed. Put the cucumber shells thus made in cold salted water and let stand a few minutes. Wipe dry. To every two cucumbers, allow one additional cucumber, l/o red and l/o green pepper and 1 small green onion. Chop fine. JMix either with Boiled Salad Dressing or with French Dressing. Refill the cucumber shells and serve on lettuce leaves. FRUIT SALAD WITH MAYONNAISE RECIPE NO. 77 Use apples, bananas, cherries, oranges and wal- nuts (or any fruit desired) . Nuts to be chopped fine. Fruit to be cut in small pieces ; place on lettuce leaves and serve with Mayonnaise. LOBSTERS OR SHRIMPS WITH CELERY RECIPE NO. 78 Put celery in very cold water for about an hour; then cut in small pieces with equal amount of lobster ; mix all together with JMayonnaise. If too thick, add lemon juice or vinegar. When mixed serve on let- tuce leaves. MOCK CHICKEN SALAD RECIPE NO. 79 Use cold cooked veal. Remove every particle of gristle and fat. Cut into small dice and marinate an hour or so in French Dressing. Just before serving, mix with an equal quantity of diced celery and a little hard boiled egg cut into small pieces, and serve on lettuce leaves with Mayonnaise. 38 NOVELTY SALAD RECIPE NO. 80 2 tablespoon fuls granulated Vg teaspoonful pepper gelatine Dash of cayenne 1/2 cupful cold water % cupful celery cut in small 3 cupfuls stewed or canned pieces tomatoes 4 or 5 small green onions 2 teaspoonfuls salt Dissolve the gelatine by soaking in the cold water for five minutes. Bring the tomatoes to a boil and add the seasoning, then the dissolved gelatine and stir till well mixed, then strain through a sieve. Add the celery and onions cut into small i3ieces and pour into a mold which has been rinsed in cold water. When firm, dip quickly in and out of warm water to loosen it, and turn out on salad plate. Serve with Map of Italy ^layonnaise. PINEAPPLE SALAD NO. 1 RECIPE NO. 81 Use canned sliced pineapple. Put one slice on a lettuce leaf on each individual plate. To each whole slice add l/o banana and about V^ orange cut in pieces. Add a spoonful of Boiled Salad Dressing diluted with whipped cream and on top put 1/2 an English walnut. Lay halved and seeded California grapes around the plate. PINEAPPLE SALAD NO. 2 RECIPE NO. 82 Cut pineapple into cubes and mix with half the quantity of diced celery. Serve with Fruit French Dressing, Recipe No. 92. SPINACH SALAD NO. 1 RECIPE NO. 83 To each cupful cold cooked spinach, drained, add 2 green onions cut fine and 1 hard boiled egg cut into small pieces. Mix with French Dressing. S9 SPINACH SALAD NO. 2 RECIPE NO. 84 To 2 cupfuls cold cooked spinach add 2 hard boiled egg yolks and some soft cream cheese. Add salt and cayenne to taste. Make into small round balls, and serve 3 or 4 to each person on a nest of lettuce leaves, with a spoonful of Mayonnaise. SALMON SALAD RECIPE NO. 85 Remove bones from a pound can of salmon and drain off all oil. Chop 1 large dill pickle, 2 or 3 green onions, add 1 cupful chopped celery and 2 tablespoon- fuls minced parsley. Mix all with either Boiled Salad Dressing or Mayonnaise and serve in a salad bowl lined with lettuce leaves. TOMATO AND CUCUMBER SALAD RECIPE NO. 86 Select sm.all, attractive tomatoes, cut off a slice from the top and scoop out the center. Turn upside down and set in a cool place to drain. Cut the solid part of the tomato, which has been removed, and mix Vv'ith it some small pieces of cucumber and green onion. To 4 tomatoes, allow 1 cucumber and 2 or 3 green onions. Mix with 2 tablespoonfuls Vittucci Virgin Olive Oil, add salt to taste. Refill the tomato shells and put a spoonful of Map of Italy Mayonnaise (Recipe No. 96) on top. VEGETABLE SALAD RECIPE NO. 87 Cut into thin slices, tomatoes, cucumbers, onions and a little green pepper. Add lettuce leaves torn into small pieces. Put into a salad bowl lined with lettuce leaves and over all pour a French Dressing. 40 Salad Dressings BOILED SALAD DRESSING (Sweet Milk) RECIPE NO. 88 y2 tablespoonful salt 2 egg yolks slightly beaten Few grains cayenne % cupful sweet milk 1^ tablespoonfuls sugar 1/4 cupful vinegar 2 tablespoonfuls flour V2 cupful ViTTucci Virgin 1 teaspoonful mustard Olive Oil Mix the dry ingredients and add the eggs slightly- beaten. Stir well, then add the milk gradually. Put on the fire in a double boiler and stir till hot, then pour in the vinegar very slowly and cook until thick. When thick, remove from the fire and add the oil very slowly. When cold, and just before serving, dilute, if desired, with whipped cream. Plain cream may be substituted if preferred. BOILED SALAD DRESSING (Sour Milk) RECIPE NO. 89 1/^ tablespoonful salt 1 cupful sour milk 11/2 tablespoonfuls sugar ^ teaspoonful soda 2y2 tablespoonfuls flour % cupful vinegar 1 teaspoonful mustard % cupful Vittucci Virgin Few grains cayenne Olive Oil I egg yolk Mix the dry ingredients (except the soda) and add the egg. Stir till well mixed. Dissolve the soda in the sour milk and add. Put on the fire in a double boiler and stir frequently until hot, then add the vine- gar very slowly and cook until thick, stirring almost constantly. When thick, remove from the fire and pour in the oil very slowly. Just before serving, dilute with plain or whipped cream. 41 PLAIN FRENCH DRESSING RECIPE NO. 90 1 tablespoonful vinegar Salt, pepper and paprika to 4 tablespoonfuls Vittucci suit taste Virgin Olive Oil Put salt, pepper, paprika, vinegar and olive oil in a small bowl and mix well, then pour over salad when ready to serve. Lemon juice can be used instead of vinegar. FRENCH DRESSING (With Tomato Catsup) RECIPE NO. 91 3 tablespoonfuls Vittucci % teaspoonful salt Virgin Olive Oil % teaspoonful pepper 1 tablespoonful vinegar Dash cayenne or paprika 2 teaspoonfuls tomato catsup Mix all together and pour over a green salad. PERFECTION FRENCH DRESSING RECIPE NO. 93 1/4 cupful Vittucci Virgin Yg teaspoonful pepper Olive Oil Few grains paprika 1 tablespoonful tarragon 4 drops onion juice vinegar Garlic Yo teaspoonful salt Roquefort cheese Rub the mixing bowl with a bruised clove of garlic. Remove the garlic and mix together all in- gredients but the cheese. When well mixed, break in bits of roquefort cheese and beat till creamy. Excel- lent served with cauliflower, asparagus, spinach or fish salads. FRUIT FRENCH DRESSING RECIPE NO. 93 % teaspoonful salt % tablespoonful powdered ^ teaspoonful paprika sugar ^ cupful orange juice % cupful Vittucci Virgin 1 tablespoonful lemon juice Olive Oil Mix all together and serve with fruit salads. Excellent on a salad of oranges, celery and nuts. 42 VITTUCCI MAYONNAISE RECIPE NO. 94 4 egg yolks 1 pint Vittucci Virgin Salt, white pepper, mustard Olive Oil Few grains cayenne or 4 teaspoonfuls lemon juice paprika Put all ingredients except lemon juice and olive oil in bowl and mix well with egg beater, then add olive oil, drop by drop. When the mixture is of good consistency the oil may be added faster. When it is too thick to beat well add a little lemon juice, then add more oil, and so on alternately until both lemon juice and olive oil are used. Utensils should be cold. Stir all one way. This recipe is very simple and makes the most delicious Mayonnaise for all kinds of salads — fruit, vegetable, fish, etc. (Above sufficient for eight persons.) EGOLESS MAYONNAISE RECIPE NO. 95 1 teaspoonful dry mustard % cupful vinegar or lemon 1 teaspoonful cold water juice 1 cupful Vittucci Virgin Salt, cayenne and paprika Olive Oil to taste Put mustard in bottom of mixing bowl and stir in the water till smooth. Add oil very slowly, at first drop by drop, stirring vigorously. As it thickens, dilute with part of the vinegar, then add oil and vine- gar alternately, stirring constantly. Season to taste with salt, cayenne and paprika. In making this Mayonnaise, be sure the water and mustard are mixed until very smooth before add- ing oil, or it will not be successful. 43 MAP OF ITALY MAYONNAISE RECIPE NO. 96 2 egg yolks ( 1 will answer) 1 cupful Vittucci Virgin ^ teaspoonful dry mustard Olive Oil 1 teaspoonful salt 1 tablespoon ful vinegar Yg teaspoonful paprika I/2 tablespoonful lemon juice Few grains cayenne Put egg yolks and seasonings in bowl and mix. Then add oil, at first drop by drop, mixing in thoroughly, then a little faster, beating constantly. When too thick to beat well, add the vinegar, then more oil, then lemon and oil until all is used. Two egg yolks make a richer Mayonnaise, but one will answer if preferred. T f 44 Cakes, Pies and Fillings WHITE LAYER CAKE RECIPE NO. 97 Ys cupful butter 2 rounding teaspoonfuls 1^ cupfuls sugar baking powder Y2 cupful milk 3 egg whites 1% cupful flour (measured 1 teaspoonful vanilla after sifting) Cream the butter, add sugar gradually, and work together until very creamy. Sift the flour and baking powder together and add, alternately with the milk, to the butter and sugar. Beat the whites very stiff and dry and fold in; add vanilla and bake. The oven should be very slow until batter rises to its full capacity (about double its bulk), then increase the heat and bake until the cake shrinks from sides of pan. When cool spread with either the Chocolate Cake Filling or Lemon Cake Filling, Recipes Nos. 101 and 102. CHOCOLATE ECLAIRS RECIPE NO. 98 (These Eclairs are very easy to make and are perfect. No flavor of oil can be detected.) 1 cupful hot water 1 cupful unsifted flour Ys cupful ViTTUcci Virgin 14 teaspoonful salt Olive Oil 3 unbeaten eggs Put the water and Vittucci Virgin Olive Oil together and when boiling, stir in the flour and salt. Remove from the fire at once. Cool. When cool drop in the unbeaten eggs. Beat all together vigorously for 5 or 6 minutes or until very smooth. Drop from a tablespoon onto buttered pans in oblong shape, about an inch wide and four inches long. Allow about four inches between each to permit of spreading. Bake in a moderately hot oven for 30 minutes. 45 Immediately upon removing from the oven, spread upon the top of each a httle melted chocolate sweetened with a little pulverized sugar. When cold split open one side and put in a sjDoonful of the fol- lowing custard: CUSTARD FOR ECLAIR FILLING 1 cupful sugar 2 tablespoonfuls Vittucci 14 cupful unsifted flour Virgin Olive Oil Pinch salt 1 pint milk 2 eggs slightly beaten 1^ teaspoonfuls vanilla Mix sugar and flour, add eggs slightly beaten and salt. Mix well, then add Vittucci Virgin Olive Oil, then the milk gradually. Cook in a double boiler until very thick, stirring almost constantly. When partially cool, add vanilla. When cold, fill the eclairs. PHILADELPHIA CREAM PIE recipe no. 99 2 eggs % teaspoonful baking powder 1 cupful sugar 14 teaspoonful salt 1 cupful flour (measured I/2 cupful boiling water after sifting) II/2 teaspoonfuls vanilla Beat eggs together and stir in sugar. Add boiling water. Mix and sift flour, baking powder and salt and sift in; then add vanilla and beat smooth. Pour into two well greased cake pans and bake in rather a slow oven until it shrinks from sides of pan. When cool spread the following filling between the two layers and on top : CHOCOLATE CUSTARD FILLING 2 eggs 1% cupfuls milk 1/^ cupful flour 2 squares unsweetened 1 cupful sugar chocolate, melted y^ teaspoonful salt 1 teaspoonful vanilla 3 tablespoonfuls Vittucci Virgin Olive Oil Beat eggs slightly and stir in sugar, flour, salt and then the oil. Bring milk to a boil in double boiler, and when boiling stir this in. Add melted chocolate 46 and stir and cook until thick. Remove from fire and beat very smooth. When partially cool, add vanilla and spread on cake. PINEAPPLE FRITTERS RECIPE NO. 100 ^ cupful flour 1 beaten egg y^ teaspoonful baking powder Sliced canned pineapple 14 teaspoonful salt 1/4 cupful pineapple juice 2 tablespoonfuls granulated Vittucci Virgin Olive Oil sugar Mix and sift the flour, baking powder, sugar and salt; add the slightly beaten ^^^^^^ then the pineapple juice. Beat to a smooth batter. Dip into the batter slices of canned pineapple and drop gently into deep, hot Vittucci Virgin Olive Oil, and fry to a golden brown. Drain on brown paper; roll in powdered sugar and serve hot. LEMON CAKE FILLING RECIPE NO. 101 3 beaten egg yolks ^ cupful cold water 2 tablespoonfuls Vittucci 2 slightly rounding table- ViRGiN Olive Oil spoonfuls corn starch 1 cupful sugar Juice and rind of 1 large or 1^ small lemons Mix the Vittucci Virgin Olive Oil with the beaten ^^^^ yolks; add the sugar, juice and rind of lemon and half of the water. Let come to a boil, then stir in the cornstarch thoroughly dissolved in the other half of the water. Cook until thick, stirring almost constant^. When cool, spread. CHOCOLATE CAKE FILLING RECIPE NO. 103 2 tablespoonfuls Vittucci 1 cupful sugar Virgin Olive Oil 3 egg yolks 1^ squares unsweetened ^2 cupful milk chocolate % teaspoonful vanilla Put the Vittucci Virgin Olive Oil and choco- 47 late in a skillet and stir until chocolate is melted. Set aside from fire. Beat the egg yolks, add the milk and sugar and mix thoroughly; then pour gradually into the melted chocolate and oik Return to fire and cook, stirring constantly, until very thick. When cool, sjjread between and on top of cake. LEMON PIE FILLING RECIPE NO. 103 (Sufficient for 1 pie) 14 cupful unsifted flour l^/^ large or 2 small lemons 2 tablespoonfuls corn starch 1 cupful cold water % cupful sugar 2 tablespoonfuls Vittucci 1/2 teaspoonful salt Virgin Olive Oil 2 eggs Mix thoroughly the sugar, flour, cornstarch, salt and the grated rind of the lemons. Add the 3'^olks of the eggs well beaten, stirring in thoroughly; then the lemon juice. Mix well, then add the water and Vittucci Virgin Olive Oil. Cook until thick, in the top of a double boiler, stirring frequently. When cold, spread in a pie shell which has been previously baked and cooled. Beat the whites of the eggs to a stiff froth, add to them two tablespoonfuls of sugar and spread irregularly over the top. Set in a hot oven or under the gas flame to brown, watching closely so it will not scorch. f T 48 Pudding and Pudding Sauces CHOCOLATE BLANC MANGE RECIPE NO. 104 ^2 cupful sugar 1 square unsweetened 1/4 cupful flour chocolate, melted 1 egg slightly beaten 1 cupful milk 2 tablespoonfuls Vittucci Y2 teaspoonful vanilla Virgin Olive Oil Mix sugar and flour. Stir in the egg, then the Vittucci Virgin Olive Oil. Melt chocolate and add; then the milk. Cook in double boiler until thick, stirring almost constantly. Serve either hot or cold with sugar and cream. LEMON PUDDING RECIPE NO. 105 1 cupful fine dry bread 1 beaten egg crumbs ^ cupful sugar Grated rind of 1 lemon 1 pint milk 2 tablespoonfuls Vittucci Virgin Olive Oil Mix and bake slowly for about 40 minutes. Serve with Lemon Pudding Sauce, Recipe No. 109. PEACH PUDDING WITH WHIPPED CREAM RECIPE NO. 106 2 cupfuls peaches (mashed) 4 tablespoonfuls Vittucci and juice Virgin Olive Oil % cupfuls sugar 1^ teaspoonful salt 2 tablespoonfuls flour (level) 1 tablespoonful lemon juice Yz cupful cold water Grated rind of % lemon 2 tgg yolks 1/^ pint heavy cream, whipped Mix sugar, flour and salt and add slightly beaten egg yolks. Mix thoroughly, then add Vittucci Virgin Olive Oil, then the water and peaches. Cook, 49 stirring constantly until very thick. When very cold fold in half of the whipped cream, using other half on top. ORANGE CUSTARD RECIPE NO. 107 (Will serve six) 1 cupful sugar ^4 teaspoonful salt 4 eggs slightly beaten ^ cupful Vittucci Virgin Grated rind of 4 oranges Olive Oil 1 cupful orange juice 1/4 cupful flour (unsifted) Juice of 1 lemon Sliced oranges Mix together the sugar, flour, salt and orange rind ; add the eggs, then the Vittucci Virgin Olive Oil and orange juice. Cook until very thick, stirring constantly. Serve very cold, poured over sliced oranges. LEMON BUTTER (Very Fine) RECIPE NO. 108 1^ cupful Vittucci Virgin 4 lemons, juice and grated Olive Oil rind 1^ cupfuls sugar 1 rounding tablespoonful 6 well beaten eggs butter Beat the eggs without separating. Mix all to- gether with exception of the butter and cook in double boiler until thick, stirring constantly. Just before removing from the fire, add butter. To be served cold, either on tarts or as a jelly. Excellent to spread on bread for children. Those who do not care for the flavor of oil, can obtain the nourishment without the flavor in this Lemon Butter, as the flavor of the oil is not noticeable. 50 LEMON PUDDING SAUCE (Excellent) RECIPE NO. 109 2 tablespoonfuls corn starch Grated rind and juice of 1 1 cupful sugar lemon 14 teaspoonful salt 2 tablespoonfuls Vittucci 1 egg yolk slightly beaten Virgin Olive Oil 1 cupful cold water Mix together the cornstarch, sugar, salt and lemon rind. Add the slightly beaten egg and mix thoroughly. Then add the lemon juice and oil. Stir well and add the water. Boil, stirring constantly, until it thickens. 51 Sandwiches SANDWICH MAKING Bread for sandwiches should be not less than two days old, and each slice should be spread before re- moving from the loaf. There will be no danger of crumbling and breaking if spread with Salad Dress- ing instead of butter. A lettuce leaf laid between all sandwiches is not only a pleasing addition, but will keep the sandwiches fresh longer. It should be wiped carefully, however. Unless the sandwiches are to be used at once, they should be wrapped, each variety separately, in paraffine paper. Any kind of meat can be made into dainty sand- wiches if all fat and gristle be removed, the meat minced fine and mixed with Mayonnaise or Boiled Salad Dressing. Any left-over vegetable, if carefully drained of all juice, and then allowed to marinate (stand in French Dressing) an hour, will make excellent sandwiches. One of the most delicious of all sandwiches is that made from our Lemon Butter recipe. BEET SALAD SANDWICHES RECIPE NO. 110 Chop cold boiled beets fine and let stand an hour in a little French Dressing. Drain. Mix with them some chopped pickle and very little minced onion. Spread both slices of bread with Mayonnaise instead of butter and put this filling between. 62 CLUB SANDWICHES RECIPE NO. Ill Spread three slices of hot toast with Map of Italy Mayonnaise. Lay on one slice a piece of lettuce and cover with hot broiled bacon. Then cover with another slice of toast (Mayonnaise side up) and on this put slices of cold turkey or chicken seasoned, and, if liked, a little thinly sliced pickle. Cover with the third piece of toast. Press together slightly and put each sandwich, as soon as made, in a hot pan with a tight cover, as they cool quickly. CUCUMBER SANDWICHES RECIPE NO. 112 Slice cucumbers thin and let stand in French Dressing half an hour or more. Drain and put between slices of bread spread with Mayonnaise, with a leaf of lettuce between. FIG SANDWICHES RECIPE NO. 113 Stew % pound figs, 1 tablespoonful sugar and % cupful water until very soft. Mash to a paste and cool. Mix with 1 cupful chopped nuts, add 1 tea- spoonful lemon juice and spread between slices of bread spread with Mayonnaise or Boiled Salad Dressing. RAISIN SANDWICHES RECIPE NO. 114 Put seedless raisins and half the quantity of nut meats through the food chopper. To 1 cupful of raisins allow 1 tablespoonful Vittucci Virgin Olive Oil and ^2 teaspoonful lemon juice. Add 2 table- spoonfuls of either Mayonnaise or Boiled Salad Dressing, and spread between thin slices of buttered bread. 53 CUCUMBER AND ONION SANDWICHES RECIPE NO. 115 Pare cucumbers and mince fine with about equal quantity of onion. Mix with Maj^onnaise or Boiled Salad Dressing, add bits of shredded lettuce and spread between thin slices of bread. FISH SANDWICHES RECIPE NO. 116 Cold cooked fish, hard boiled eggs and sweet gherkins. Remove the bones and skin of fish and mash with a fork. Mash the egg and mix, then add the chopped sweet gherkin. Mix all with Mayonnaise or Boiled Salad Dressing and spread. LEMON BUTTER SANDWICHES RECIPE NO. 117 Spread slices of bread generously with Lemon Butter (Recipe No. 108) . This makes nourishing and delicious sandwiches and is especially desirable for children's luncheons. MOCK CHICKEN SANDWICHES RECIPE NO. 118 Boil any lean part of pork or veal until tender and when cold put through the meat chopper. Mix with a little hard boiled egg (or the egg may be omitted) and with Boiled Salad Dressing or Mayon- naise. Spread between slices of bread with a lettuce leaf between. SALMON SALAD SANDWICHES RECIPE NO. 119 To a pound can of salmon allow about 2 hard boiled eggs, 1 medium sized sour pickle, 3 or 4 lettuce leaves and 1 medium sized cucumber. Remove every bone, skin, and drain off oil. Chop the eggs, pickle and cucumber, shred the lettuce and mix all together with Boiled Salad Dressing. Spread between thin slices of buttered bread. 54 Pickles and Relishes INDIA RELISH RECIPE NO. 130 2 large or 3 small heads 1 dozen large onions cabbage 8 green Bell peppers 8 pounds green tomatoes 6 red Bell peppers 2 pounds ripe tomatoes Chop all fine. Sprinkle well with salt and let stand over night. In the morning drain and put on the stove with 3 pounds of brown sugar and enough cider vinegar to cover. Boil slowly one hour; then add 1 cupful horseradish mixed with 1 cupful Vit- Tucci Virgin Olive Oil. Pack in stone crocks or glass jars and cover. CAULIFLOWER PICKLES OR CHOW CHOW RECIPE NO. 121 3 large heads cauliflower 1 cupful flour 2 pounds string beans ^ pound box dry mustard 2 quarts small onions 2 green peppers 5 quarts vinegar ^ teaspoon ful cayenne 1 quart Vittucci Virgin % ounce tumeric Olive Oil % cup black pepper 5 cupfuls sugar Salt to taste 5 eggs Five heads cauliflower may be used, omitting the string beans if preferred. Boil the cauliflower and beans separately in boil- ing water until tender, after first separating the flow- erettes and cutting the beans in thirds. Mix together the dry ingredients, beat the eggs and add, then stir in the Olive Oil. Add the vinegar and boil until it thickens and is smooth, stirring constantly. Drain the water from the cauliflower and beans and add with the chopped peppers and boil five minutes longer. Pour into sterilized crocks or jars and cover. 55 BEET RELISH RECIPE NO. 122 1 quart raw cabbage chopped 1 tablespoonful or more salt fine 1 teaspoonful pepper 1 quart boiled beets chopped 1 cupful grated horseradish fine Mix together and cover with cold vinegar and ViTTUcci Virgin Olive Oil in the proportion of 1/4 of the oil to % vinegar. MUSTARD PICKLES recipe no. 123 1 quart small cucumbers 6 large cucumbers peeled 1 quart small onions and sliced 2 large cauliflower 1 red pepper 1 quart celery 2 green peppers iy2 quarts string beans Separate the flowerettes of the cauliflower, cut the celery into l/o inch lengths, string the beans and cut into thirds and chop the peppers coarsely. Mix all together, cover with salted water (1 cupful of salt to 1 gallon cold water), let stand 24 hours, then scald. Drain off the water and pack the pickles into jars or crocks and pour over them the following paste : 1^ cupfuls ViTTUcci Virgin 3 tablespoon fuls celery seed Olive Oil 2 cupfuls granulated sugar 3 quarts cider vinegar II/4 cupfuls flour y2 cupful dry mustard Additional salt to taste 2 tablespoonfuls tumeric Mix the dry ingredients; stir in the oil, then the vinegar. Boil, stirring constantly until it thickens. PICKLED NASTURTIUM SEEDS RECIPE NO. 124 As seeds are gathered, wash and drain and put into enough cold vinegar (to which should be added 1 teaspoonful salt to each pint of vinegar) to well cover. Add seeds as gathered from time to time. 56 When all are gathered, drain off this vinegar. Pour over the seeds Vittucci Virgin Olive Oil, allowing about 1/4 cupful of oil to each cupful seeds. Take fresh vinegar, enough to cover, add to it the same pro- portion of salt and heat to boiling. Pour over the seeds and oil and bottle while hot. PICKLED ONIONS recipe no. 125 Peel small onions and put in a large jar. Make a brine of salt and water, adding salt until strong enough to bear up an egg. Heat, and when boiling, pour over the onions. Let stand three days. Drain in a colander and let the cold water run over them. Take enough vinegar and water (half each) to cover the onions and boil them five minutes, then let stand till the next day. Drain again, pouring off all the vinegar. Stuff one large onion full of cloves and put in the center. Take enough fresh vinegar and Vit- tucci Virgin Olive Oil (using 1 cupful Vittucci Virgin Olive Oil to each quart of vinegar) to cover and to each quart of the liquid add 12 pepper corns. Pour over the onions and cover. PEPPER HASH recipe no. 126 2 medium sized heads cabbage 1 ounce each celery seed, 12 small dry onions white and black mustard 3 green peppers seed 2 red peppers 2 cupfuls Vittucci Virgin 8 bunches celery Olive Oil 1 tablespoonful whole cloves Cold vinegar (about ll^ quarts Chop cabbage fine and sprinkle well with salt. Let stand an hour or more then drain off water and mix with rest of chopped ingredients and the spices. Cover with the cold vinegar and olive oil. Stir all well and put in a stone crock. Keep covered. Always stir before taking any out to serve. 57 VITTUCCI OIL PICKLES RECIPE NO. 127 200 small whole cucumbers, or 2 tablespoon fuls juniper 150 medium sliced cucumbers berries 3 pounds granulated sugar 5 green bell peppers 2 ounces celery seed chopped 3 tablespoonfuls white 2 cupfuls white onions mustard (small) 3 tablespoonfuls black 1 quart Vittucci Virgin pepper Olive Oil Vinegar Let cucumbers stand over night in water to which is added enough salt to bear up an egg. In the morn- ing drain. Heat enough fresh vinegar to cover the pickles and scald them but do not boil. Drain off this vinegar. Put the pickles in a stone crock together with the chopped peppers and small onions. Mix the Vittucci Virgin Olive Oil with the mustard and pepper, then pour over the pickles and add the celery seed and juniper berries. Take enough fresh vinegar to cover, add the sugar and let come to a boil, then pour over. INIix all well. Cut up fine pieces of horse- radish root and add to each jar of pickles. Cover with young horseradish leaves. I f 58 Medicinal Helps FOR BRONCHIAL COLDS OR SORE THROAT RECIPE NO. 128 Mix y^ ViTTucci Virgin Olive Oil with 3/3 Turpentine. Shake well. Rub well into the chest or throat and cover with a piece of flannel saturated in the mixture. FOR A FINE, SOFT COMPLEXION Take internally by using generously in foods, or take one dessert spoonful before each meal. FOR APPENDICITIS, INDIGESTION, ETC. For the prevention and cure of appendicitis, indi- gestion, constipation, piles, and gall stones, many physicians recommend Vittucci Virgin Olive Oil. SHAVING For use after shaving, Vittucci Virgin Olive Oil will be found excellent. I I 59 Miscellaneous SALTED ALMONDS RECIPE NO. 129 Blanch almonds by allowing to stand a few min- utes in boiling water, then break the skin at the point and slip out. To one cupful of nuts allow 2 tablespoonfuls ViTTucci Virgin Olive Oil. Heat the oil in a frying pan and stir in the nuts. Stir constantly until light brown. Put in a sieve, shake off the superfluous oil, sprinkle well with salt and cool. SALTED PEANUTS Remove the brown skin, then prepare in the oil as above. FURNITURE AND FLOOR POLISH RECIPE NO. 130 1 cupful ViTTUcci Virgin 1 cupful turpentine Olive Oil 1 cupful vinegar Put all in a large bottle and shake vigorously. Moisten a cheese cloth evenly and wring out as dry as possible. Hang in the wind a few minutes, then use. T T 60 INDEX MEASUREMENTS ARE ALL LEVEL Page No. CAKES, PIES AND FILLINGS Chocolate Cake Filling....47 Chocolate Eclairs 45 Filling for Lemon Pie.. ..48 Lemon Cake Filling 47 Philadelphia Cream Pie. .46 Pineapple Fritters 47 White Layer Cake 45 DOUGHNUTS, BISCUITS AND SHORTCAKE Bread 8 Can't Fail Doughnuts (Sweet Milk) 7 Can't Fail Doughnuts (Sour Milk) 7 Short Cake 8 Tea Biscuit (Baking Powder) 8 EGGS, OMELETS AND CHEESE DISHES Baked Eggs with Cheese. 11 Clam Omelet 9 Italienne Scrambled Eggs 9 Plain Omelet 9 Spanish Omelet 10 Welsh Rarebit 10 FISH Baked Fish No. 1 12 Baked Fish No. 2 12 Page No. Broiled Fish 13 Codfish Balls 13 Fish Croquettes 14 French Halibut Steaks... 14 Fried Fish Roe 15 Fried Trout 16 Fish Turbot No. 2 16 Oyster, Clam and Crab Cocktail 12 Salmon Turbot 16 Salmon Loaf 17 Steamed Fish 15 Supreme Boiled Salmon Steaks 13 with Fish Cream Sauce... 14 MEATS General Directions 6 General Directions for Roasts, Chops and Stews 18 Beef Loaf 19 Braised Hamburger Steak 19 Breaded Round Steak 18 Cannelon of Beef and Rice 20 Economical Beef Loaf, with Rice a ritalienne.l9 French Roast Beef 18 Hamburg Steak Balls 21 Round Steak en Cas- serole 20 Stuffed Pork Tenderloin.21 Veal and Beef Loaf 20 Veal Patties 21 61 Page No. MEDICINAL HELPS For Bronchial Colds, Sore Throat, etc 59 For a Fine Soft Com- plexion 59 MISCELLANEOUS Furniture and Floor Polish 60 Salted Almonds 60 Salted Peanuts 60 POULTRY General Directions for Preparing 23 Creamed Chicken 23 Creamed Chicken and Celery 24 Fish or Poultry Dressing.26 Fried Chicken 24. Imperial Chicken 25 Oyster Dressing for 'Poultry 26 Roast Fowl 23 Smothered Chicken 24 PICKLES AND RELISHES Beet Relish 56 Cauliflower Pickles or Chow Chow 65 India Relish 55 Mustard Pickles 56 Pepper Hash 57 Pickled Nasturtium Seeds 56 Pickled Onions 57 ViTTUCci Oil Pickles 58 PUDDING AND PUDDING SAUCES Chocolate Blanc Mange..49 Page No. Lemon Pudding 49 Peach Pudding with Whipped Cream 49 Orange Custard 50 Lemon Butter 50 Lemon Pudding Sauce... .51 SALADS Salad Making 35 Apple Salad 36 Asparagus Salad 36 Banana Salad 37 Beet Salad with Peas 36 Cabbage Salad 37 Carrot Salad 37 Cheese and Pimento Salad 37 Cherry Salad 37 Cottage Cheese Salad 38 Cucumber Salad 38 Fruit Salad with Mayonnaise 38 Lobsters or Shrimps with Celery 38 Mock Chicken Salad 38 Novelty Salad 39 Pineapple Salad No. 1....39 Pineapple Salad No. 2....39 Spinach Salad No. 1 39 Spinach Salad No. 2 40 Salmon Salad 40 Tomato and Cucumber Salad 40 Vegetable Salad 40 SALAD DRESSINGS Boiled Salad Dressing (Sweet Milk) -...41 Boiled Salad Dressing (Sour Milk) 41 Eggless Mayonnaise 43 French Dressing (with Tomato Catsup) 42 69 Page No. Fruit French Dressing.. ..42 Map of Italy Mayon- naise 44 Plain French Dressing.. ..42 Perfection French Dressing 42 Vittucci Mayonnaise 43 SANDWICHES Sandwich Making 62 Beet Salad Sandwiches... 52 Club Sandwiches 63 Cucumber Sandwiches 63 Cucumber and Onion Sandwiches 64 Fig Sandwiches 63 Fish Sandwiches 64 Lemon Butter Sand- wiches 64 Map of Italy Mayon- naise 44 Mock Chicken Sand- wiches 54 Raisin Sandwiches 53 Salmon Salad Sand- wiches 54 Page No. SAUCES Anchovy Sauce for Mac- aroni or Spaghetti 32 Bechamel Sauce 32 Cheese Sauce 32 Mint Sauce 33 Parsley Sauce 34 Tartare Sauce No. 1 33 Tartare Sauce No. 2 33 Tartare Sauce No. 3 33 Tomato Sauce 34 Tomato Sauce No. 2 34 VEGETABLES Corn Fritters 28 Escalloped Onions 28 Escalloped Tomatoes 29 French Baked Cabbage.. .27 French Fried Potatoes. ...29 Fried Tomatoes 30 Fried Tomatoes No. 2 30 Italienne Macaroni 27 Lyonnaise Potatoes 29 Rice a I'ltalienne 31 Stuflfed Green Peppers... .31 Stuffed Onions 28 Stuffed Tomatoes No. 1..30 Stuffed Tomatoes No. 2. .31 T T (i3 Memoranda 64 YOUR copy of the Can't Fail Cook Book can be secured from your grocer with the purchase of a pint tin of ViTTucci Virgin Oliae Oii,. Because of the expense of preparing this book it is desired to hniit this free offer to one copy to a family. Additional copies for yourself or your friends will be mailed on receipt of fifty cents in stamps and the name of vour g-rocer. )-> John Vittucci Company 919 Western Avenue Seattle, Wash. The IzzarJ Company, Seattle LIBRARY OF CONGRESS 014 481 332 7