The European cookbook for American homes (from Italy, Spain, Portugal and France)

2 cups cooked spinach, chopped 2 tablespoons onion juice Yi cup bread crumbs % teaspoon pepper 1 hard-boiled egg Salt Butter Skin, bone and chop sardines. Mix with spinach, bread crumbs, egg white and Y/z yolk, minced, lemon juice, onion juice, seasonings and a little of the spinach liquor. Put in a buttered baking dish, grate remaining J4 egg yolk over top and dot with butter. Bake 15 minutes in a moderate oven (350°F.). (Sobre mesas) 6 egg yolks i cup granulated sugar i cup blanched almonds, ground i teaspoon grated orange rind ALMOND CAKE (Bolo com Amendoas) Juice of 4 oranges 6 egg whites XA pound potato flour Apricot jam Orange icing Beat egg yolks with sugar until light and creamy. Add ground almonds, orange rind and juice. Beat egg whites to a stiff froth and beat in alternately with potato flour. Pour mixture about 1 inch thick into a greased and floured baking sheet. Bake in moderate oven (350°F.). When cool, cover with a thin layer of apricot jam and ice with orange-flavored icing. CAKE TO EAT WITH WINE (Bolo para Vinho) Y2 cup butter 5 egg whites 1 cup granulated sugar 2 cups cake flour, sifted 4 times 9 egg yolks A pinch of cinnamon 1 teaspoon grated orange rind Cream butter and sugar; add egg yolks, and beat until all are light and creamy. Beat egg whites until stiff but not dry and add to batter, a little at a time, continually beating. Add flour gradually, also the cinnamon and orange rind. Butter a shallow baking tin, line bottom with oiled paper. But in batter and bake in moderate oven (350° F.). When cold, slice cake and toast slices on both sides. Serve cold. FRIED CREAM (Torrijas de Nata) 3 egg yolks Butter 1 cup whipping cream Powdered sugar 1 whole egg, beaten Cinnamon Beat egg yolks lightly and whip into cream. Spread not more than J/£ inch thick in a greased pan. Place over a very low flame and cook slowly. Cool and cut in small pieces. Take up with a spatula, brush lightly with beaten egg and fry in butter. Sprinkle with powdered sugar and cinnamon. Serve hot. ALMOND PIE (Tort a de Am en do a) 12 eggs il/2 cups almond meal 1Y2 cups granulated sugar 1 teaspoon cinnamon 2 tablespoons sherry Beat egg whites and yolks separately. Mix sugar with almond meal, which must be fine like flour, and add to egg yolks, beating continuously until well blended. Add cinnamon and sherry and fold in beaten egg whites last. Put into a round shallow pan lined with oiled paper. Cover pie with paper to prevent burning, and bake in a moderate oven (350° F.). Mixture may be put in small cups and steamed like custards. A Portuguese would exclaim "succo de uva" upon tasting this salubrious pie. "Succo de uva" means "juice of the grape" and is the highest phrase of praise in the whole Portuguese vocabulary. Everything extra good is "succo de uva" and the expression is accompanied by an appreciative squinting up of the eyes and tight pursing of the lips. The Italian goes a little farther than his Latin brother; in expressing gustatory delight he throws kisses to the dish and even hugs the chef. But the Oriental spoils it all by emitting an applauding burp. CHOCOLATE PUDDING (Pudim de Chocolate) % cup brown bread crumbs Yi cup port wine 2 tablespoons blanched almonds 2 squares (1 ounce) unsweetened chocolate