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

3 tablespoons granulated sugar 2 ounces currants % teaspoon cloves 4 egg y°lks 4 egg whites Chocolate sauce Soak crumbs 10 minutes in wine. Cut almonds in slivers, grate chocolate and combine with sugar, currants, cloves and well beaten egg yolks. Beat egg whites until stiff but not dry and fold into mixture. Fill a buttered mold 3/4 full, cover and place on a trivet with boiling water half way up around it. Keep at this point, adding boiling water as needed, and steam 2 hours. Serve with chocolate sauce poured around it or in a sauce boat. APPLE PUDDING {Pudim de Macas) 8 large cooking apples Yi cup citron, chopped fine 1Y2 cups granulated sugar Yi cup blanched pistachios, Yi cup seedless raisins shredded Yi cup seeded raisins Juice of % lemon Core, peel and slice 5 of the apples, add sugar, and no more water than is absolutely necessary. Cook until apples are tender, then add raisins, citron, and nuts and stir well. Core, peel and cut in round thin slices the remaining apples. Sprinkle lemon juice over them and spread Yi m the bottom of a buttered baking dish. Spread cooked apple over them, and place remaining raw slices on top. Bake 30 minutes in moderate oven (350°F.). Serve hot. RICE PUDDING (Pudim de Arroz) l/z cup butter 6 egg yolks, well beaten 3 tablespoons ground rice Yi cup granulated sugar iYi cups thin cream, scalded 4 egg whites Apricot jam Heat butter in saucepan over fire, stir in rice and add scalded cream gradually. Cook, stirring until mixture boils, then remove from fire. When cold, beat in egg yolks, sugar, and egg whites, the latter beaten to a froth, but not stiff. Pour mixture into a buttered pudding dish and bake 1 hour in a moderate oven (350°F.). When done, invert on a serving dish, spread a thick layer of apricot or any jam over top and serve with sauce. BREAD PUDDING (Pudim de Pao) % pound stale bread 4 egg yolks 2 cups hot milk Yi cup granulated sugar 2 tablespoons butter Y* cup currants 1 teaspoon cinnamon, cloves Yi cup seeded raisins and nutmeg, mixed 1 cup Madeira wine Yi teaspoon salt Sauce Remove bread crusts, crumble bread into a bowl, add milk and butter and let stand 20 minutes. Add spices and salt and beat to a smooth paste. Beat egg yolks to a cream with sugar and add slowly to the paste. Add currants, raisins and wine and mix thoroughly. Put into a buttered and floured pudding mold and bake 1 hour in a moderate oven (350°F.). Or mold may be placed in a kettle of boiling water, covered closely and boiled 2 hours. Serve with lemon, fruit or hard sauce. Portuguese desserts are seldom the feature of the meal, because sweets are not craved after copious wining and dining; so a plain pudding or caramel custard is the standard sobremesa; or fruits and cheese. MAIDEN'S KISSES (Beijinhos de Moca) iYi cups granulated sugar 3 egg yolks, well beaten % cup water 1 cup grated cheese Yi cocoanut freshly grated Flour Cook sugar with water until it forms a firm ball in cold water. Remove from fire, add coconut and cool. Mix in beaten yolks, return to fire and stir until mixture begins to boil. Turn into a bowl and leave until following day. Mix in grated cheese and sufficient flour to make a paste. Put in buttered patty pans or small forms and bake in moderately hot oven (375° F.). TINDER-BOXES (Petiscos)