Free Mediterranean Diet

Ingredients:  Onions, celery, carrots, butter, salt, stock,
tomatoes, mushrooms.

Cut up an onion, a stick of celery, and a carrot; fry them in
butter and salt; add a few bits of cooked ham and veal cut up, two
mushrooms, and the pulp of a tomato.  Cook for a quarter of an
hour, and add a little stock occasionally to keep it moist.  Pass
through a sieve, and use for seasoning minestre, macaroni, rice,
&c.  It should be added when the dish is nearly cooked.

Ingredients:  Onions, celery, carrots, butter, salt, stock,
tomatoes, mushrooms.

Cut up an onion, a stick of celery, and a carrot; fry them in
butter and salt; add a few bits of cooked ham and veal cut up, two
mushrooms, and the pulp of a tomato.  Cook for a quarter of an
hour, and add a little stock occasionally to keep it moist.  Pass
through a sieve, and use for seasoning minestre, macaroni, rice,
&c.  It should be added when the dish is nearly cooked.

Ingredients:  Onions, celery, carrots, butter, salt, stock,
tomatoes, mushrooms.

Cut up an onion, a stick of celery, and a carrot; fry them in
butter and salt; add a few bits of cooked ham and veal cut up, two
mushrooms, and the pulp of a tomato.  Cook for a quarter of an
hour, and add a little stock occasionally to keep it moist.  Pass
through a sieve, and use for seasoning minestre, macaroni, rice,
&c.  It should be added when the dish is nearly cooked.

Ingredients:   White stock, butter, onions, carrot, celery, tomato,
cauliflower, fat bacon, parsley, sage, Parmesan, salt, pepper.

Chop up half an onion, half a carrot, half a stick of celery, a
small bit of fat bacon, and fry them in two ounces of butter.  Then
cover them with good white stock, boil for a few minutes, pass
through a sieve, and add two tablespoonsful of tomato puree.  Then
blanch half a cauliflower in salted water, let it get cold, drain
all the water out of it, and break it up into little bunches and
put them into a stock pot with the stock, a small leaf of dried
sage, crumbled up, and a little chopped parsley, and let it all
boil; add a pinch of grated cheese and some pepper.  Serve with
grated Parmesan handed separately.

Ingredients:  Clear soup, savoury custard.

Make a savoury custard and divide it into three parts, one to be
left white, another coloured red with tomato, and the third green
with spinach.  Put a layer of each in a buttered saucepan and cook
for about ten minutes, cut it into dice, so that you have the three
Italian colours (red, white, and green) together, then put the
custard into a soup tureen and pour a good clear soup over it.