Ingredients:
2 pound of Calamari
2 cups flour

Preparation:

1. Clean calamari and cut into rings .
2. Heat oil to 375 degrees.
3. Toss calamari with flour, shake off excess.
4. Fry for 3 or 4 minutes or until golden brown. Remove and drain on paper towels.
5. Serve immediately with lemon wedges, garlic mayo, and marinara sauce.

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Ingredients:
4 cups all-purpose flour
2 teaspoon active dry yeast
2 eggs
1 1/2 cup water
1 teaspoon salt
1 tablespoon raisins (optional)

Preparation:

1. Combine all ingredients. Cover and let stand in a warm place until doubled in bulk. Beat down, and let rise until doubled again.
2. Take dough and shape as you like. Drop into the hot oil (190 C; 375 F) a few at a time. Fry until golden brown, about 3 or 4 minutes. Place onto a baking pan lined with paper towels to absorb excess oil. Sprinkle with confectioners’ sugar.

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Ingredients:
2 chickens
salt
pepper
1 lb bacon
flour
beaten egg
GRAVY:
flour
1 cup cream
salt
pepper
minced celery
a little onion juice
lumps of butter

Preparation:

1. Cut into joints two tender young chickens, wipe the pieces dry, season with salt and pepper, red and black, then set on ice.
2. Fry a pound of streaky bacon in a deep skillet, take out when crisp, roll chicken in flour, dip in beaten egg, then roll again, and lay in the fat, which must be bubbling hot, but not scorching. Cook, turning often, to a rich brown, take out, then pile in a pan, set the pan over another with boiling water in the bottom, and put all in a very hot oven for fifteen minutes. This cooks the chicken through and through without making it hard. The pieces must not touch in frying so there will be two skilletfuls.
3. When all the chicken is fried, and in the oven, dredge in more flour, stir it well through the fat, then add a cup of cream, stirring hard all the time, and letting it barely simmer–boiling curdles it. Or if you want a full-cream gravy, pour off the fat, stir the cream in double quantity in the skillet to take up the flavors, then pour it in a double boiler, add pepper, salt, minced celery, a little onion juice, and one at a time, lumps of butter, rolled well in flour. Cook until thick and rich, and serve in a gravy boat.

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Ingredients:
beef liver
12 slices of fat bacon
butter
1 tablespoonful of flour
1 cup of sweet milk or water
salt, pepper

Preparation:

1. Have beef liver cut in slices about one inch thick; quickly rinse and wipe dry. Remove the thin skin on the edge and cut out all the small, tough fibres.
2. Fry bacon in a pan until crisp and brown. Take from the pan on a warm platter and place in oven.
3. Put the pieces of liver, well dredged with flour, into the pan containing the hot bacon fat, also a little butter, and fry slowly until well done, but not hard and dry. Turn frequently and season with salt and pepper.
4. Take the liver from the pan, add one tablespoonful of flour to the fat remaining in the pan, stir until smooth and brown, then add milk or water, stir a few minutes until it thickens and season with salt and pepper.
5. Should the liver be a little overdone, put it in the pan with the gravy, cover and let stand where it will just simmer a few minutes, then turn all on a hot platter and serve the bacon on a separate dish.

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The squashes used by Italians for frying and other purposes are very small, and for this reason they are called “Zucchine” or small squashes.

1. Select the squashes that are long and thin: wash them cut them in little strips less than half an inch thick. Take away the softer part of the interior and salt moderately. Leave them aside for an hour or two, then drain them but don’t dry them.
2. Put them in flour and rub gently in a sieve to take away the superfluous flour: immediately after put them in a saucepan where there is already oil, fat or butter boiling. At the beginning don’t touch them to avoid breaking, and only when they have become a little hardened stir them and remove when they begin to be browned.

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Ingredients:
DOUGH:
2 cups all purpose flour
1 Tbsp. baking powder
1/2 tsp. salt
5 Tbsp. unsalted butter, chilled
3 Tbsp. solid vegetable shortening, chilled
3/4 cup cold milk

FILLING:
4 apples, peeled, cored, and sliced
2 tablespoons butter
1/2 cup sugar
cinnamon
1 teaspoon lemon juice Preparation:

1. In large bowl, combine flour, baking powder and salt and mix well. Cut in the cold butter and shortening until the mixture resembles cornmeal. Stir in the cold milk and mix just until dry ingredients are moistened. Gather the dough into a ball and place on a lightly floured work surface. Roll the dough into a rectangle. Fold the short ends of the dough in so they meet in the center, then fold the dough in half again to form four layers.

 

2. Melt butter in a large saute pan. Add the apples, sugar, cinnamon, and lemon juice and cook over medium heat about 15 minutes or until the apples are soft. . Remove from heat and let cool, mashing slightly if pieces are large.

 

3. Roll out to about 1/8 inch thick on a floured board. Cut with a large cookie cutter (4 inches in diameter). In each round, place 2 heaping tablespoons fruit. Moisten edges with cold water, fold and press edge with a fork.

 

4. Heat oil in a large pot. Fry pies in hot oil (370°), a few at a time, 2 to 3 minutes on each side; cook until golden brown.

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