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Ingredients One pint of milk
Directions "Put the milk on, and when it boils add salt. Take a wooden spoon and, stirring constantly, add the farina little by little. Cook for 10 minutes, stirring constantly.
Notes This recipe was taken from "Allied Cookery, British, French, Italian, Beligian, Rusian" arranged by Mrs. Grace Clergue Harrison and Gertrude Clergue to aid the war sufferers in the devastated districts of France with an introduction by Hon. Raoul Dandurand Commandeur de la Legion d'Honneur, with a preface by Stephen Leacock and Ella Wheeler Wilcox; it was published in G. P. Putnam's Sons (New York and London) in 1916. For the entire cookbook see www.archive.org.... P.S. I tried this recipe using semolina as a base, and found the end result quite awful. I suspect the recipe would have turned out much better tasting if I would have used "farina" -- white flour???...... Photo and notes: Mary Melfi. |