MUSHROOM SAUCE Put one ounce of dried mushrooms to soak in a
cupful of boiling water and let stand for an hour ; then take a frying-pan and place in it
about two ounces of onion chopped up with a little parsley and fry in four tablespoon-
fuls of olive oil for about two minutes. Having done this take the mushrooms and press
the water out of them, chop them with a knife, add them to the onion and fry for another
minute ; then add water in which the mushrooms were soaked, a little tomato sauce,
salt, pepper and spices, and let the whole boil slowly for half an hour.

RAVIOLI Make a paste of two cupfuls of flour, two eggs, one -half teaspoon-
ful of salt, and water enough to make a stiff dough. Knead well and roll out into
a sheet as thick as very thin cardboard. Cut it in half and proceed as follows : Place
one teaspoonful of farce in regular rows on the paste two inches apart. Moisten the
upper part of the paste and place carefully on top of the lower piece, pressing the two
together with the fingers or with a ravioli rolling-pin, forming small cushions between.
Cut through the rows down and across with a pastry knife in such a way as to leave
pieces about two inches square. Place the ravioli on a board covered with a clean piece
of muslin, near the stove, and dry thoroughly. When needed poach them, a few at a
time, in clear bouillon for ten minutes. When all are done place in a tureen and pour the
soup over the ravioli ; add a few spoonfuls of grated Parmesan cheese, and serve.