Semolino, 6 ounces
Sugar, 3 1/2 ounces
Pine seeds, 1 1/2 ounces
Butter, less than 1 ounce
Milk, 4/5 quart
Eggs, 4
Salt
Lemon rind flavoring

Cook the semolino in the milk, and when it begins to thicken, throw in the pine seeds which have been pounded in a mortar together with the sugar.

Add the butter and the rest of the ingredients except the eggs.

Add the eggs when the mixture is cold.

Take grooved individual baking cups, smear them with butter, spray with bread crumbs; fill them and bake in a country oven.

The ingredients are sufficient for 18 or 20 cakes.

This recipe (#357) was taken from "The Italian Cook Book" adapted from the Italian of Pellegrino Artusi by Olga Ragusa. It was published by S.F. Vanni in New York in 1945. For the complete copyright cook book see www.archive.org. Photo: Mary Melfi.

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