Simple Italian Cookery

little water, and until the sugar has become dark and reddish; then add a little more water and boil again until the sugar is melted. Strain and pour into a bottle when the caramel will keep perfectly for several weeks. CHICKEN BROTH (_Brodo di Capone_) This is made like the meat stock, substituting a fowl in place of the beef and bones. RICE SOUP (_Minestra di Riso_) Meat stock 2 tablespoons of rice Cover the rice with water and boil for ten minutes; then drain and add to the stock (after it has been strained), and boil for five or ten minutes more. STRACCIATELLA SOUP (_Minestra di Stracciatella_) 1 egg 1/2 tablespoon of Parmesan cheese 1 tablespoon bread crumbs Beat the egg, yolk and white together; add salt and the cheese, grated, and the bread crumbs; mix well together and add to the boiling stock (strained). Stir well with a fork to prevent the egg from setting, and boil for four or five minutes. VEGETABLE CHOWDER (_Minestrone alla Milanese_) 1/2 quart of stock 2 slices of lean pork, or a ham bone 2 tomatoes, fresh or canned 1 cup of rice 2 tablespoons of dried beans 1 tablespoon of peas, fresh or canned 2 onions Put into the stock the slices of pork, cut into small pieces; or, if desired, a ham bone may be substituted for the pork. Add the tomatoes, cut into small pieces also, the onions, in small pieces, and the rice. Boil all together until the rice is cooked. Then add the beans and the peas and cook a little longer. The soup is ready when it is thick. If desired, this chowder can be made with fish broth instead of the stock, and with the addition of shrimps which have been taken from their shells. This dish can be served hot or cold. FISH BROTH (_Brodo di Pesce_) 1 liberal pound of fresh codfish, or any other lean fish for boiling 1 quart of water 1 onion Parsley Salt and pepper Boil until fish is thoroughly cooked; strain and serve. CODFISH SOUP (_Zuppa di Merluzzo_)