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Ingredients For dough
Directions Beat eggs.
Notes The "frappe" shown in this entry were made by Mrs. Caterina Sceppatieci who was selling them at a Montreal church bake sale. Mrs. Sceppatieci indicated that when she was growing up in her home town of Casino in the early 1930s, homemakers only used flour and eggs to make this treat (No sugar or flavoring of any kind was added to the dough). She also indicated that back then "frappe" were not associated with Carnival or Christmas festivities but were done any old time. Photo: Mary Melfi. |