One-half cup of corn-meal
A piece of butter
A little grated cheese
A little cold water
Slice of Gruyere cheese

For coating
Egg
Breadcrumbs

Lard for frying

"Boil one-half cup of corn-meal rather hard, and before removing from the fire add a piece of butter and a little grated cheese and mix well. Take it then by spoonfuls and let it fall onto a marble-top table, or a bread-pan which has been wet a little with cold water. These spoonfuls should form little balls about the size of a hen's egg. ON each of these croquettes place a very thin slice of Gruyere cheese, so that the cheese will adhere to the corn-meal. Then allow them to cool, and when cold dip into egg, then into breadcrumbs, and fry in boiling lard."

This recipe was taken from "Simple Italian Cookery" written by Antonia Isola (pen name for Mabel Earl McGinnis). It was published in the United States by Harper and Brothers in 1912. It is believed to be the first American cookbook that contains Italian recipes. For the complete copyright-free cookbook see www.archive.org. A variety of recipes from this cookbook can also be found on this website.... Photo: Mary Melfi.

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