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

1 cup grated hard cheese Yi cup granulated sugar 1 tablespoon butter 12 egg yolks Yi cup flour Juice of 1 lemon Mix all ingredients thoroughly together. When they are well blended put in small oblong forms, the size and shape of tinderboxes, from which this old reliable recipe gets its name. Bake about 10 minutes in hot oven (400° F.). DREAMS (Sonhos) 1 cup hot milk 1 cup flour Few grains salt 4 eggs 1 tablespoon granulated sugar Powdered sugar Cinnamon Bring milk, salt and sugar to a boil. Drop in flour all at once and stir vigorously until dough is a smooth ball in pan. Remove from fire and add eggs 1 at a time, beating thoroughly after each addition. Drop mixture by dessertspoonfuls into deep hot fat, a few at a time. Take out when a rich brown, drain and sprinkle with powdered sugar and cinnamon. These puffs are served with coffee. HEAVENLY "BACON" (Toucinho do Ceo) 11 egg yolks 2 tablespoons caramel 3 cups granulated sugar 1 inch stick cinnamon 2 cups water 2 or 3 strips lemon rind Beat egg yolks until thick and lemon-colored. Grease a pudding dish with sweet butter and pour in mixture. Place in steamer over hot water and cook gently until eggs are jelly-like, but firm. Remove, let cool, then cut in slices. Mix sugar, water, and caramel in saucepan, add cinnamon and lemon rind. Place over fire and boil 5 minutes. Put in egg slices, let simmer until slices are well soaked, then remove, and arrange them on a dessert plate. Remove cinnamon and lemon and pour syrup over. Serve cold. The pet name of this popular sweet, "Toucinho do Ceo," translates literally "Bacon of Heaven," and heavenly bacon means much to a Portuguese, for it is his favorite seasoning and goes into all stews. Bacon to him symbolizes good living, the fat of the land. The Spaniards dote on this cured pig-meat, too, but, alas, it is likely to be rancid. 6 egg yolks 6 egg whites 2 tablespoons cake flour 2 cups granulated sugar % cup water MONKS' HOODS (Capuchinos) % teaspoon vanilla or Y2 teaspoon cinnamon or 1 tablespoon rum 1 teaspoon milk 1 stick unsweetened chocolate Beat egg yolks and whites separately. Combine the two and fold in sifted flour lightly. Spread mixture in a shallow pan lined with oiled paper and Bake in a moderately slow oven (350°F.) until cakes are dry and a delicate brown. Cool and cut in domino shapes. Boil sugar and water until thick, but remove before syrup threads and pour over cakes. Soak 3 hours and drain. While in syrup, cakes should puff out like monks' hoods, hence their names. Flavor syrup to taste, return to fire and boil until it threads. Beat until it thickens and cover cakes. Lay them on oiled paper. Heat to a syrup 1 teaspoon water, milk and chocolate and brush over them. SIGHS OF A NUN (Suspiros de Freira) 6 tablespoons butter 3 eggs 3% cups granulated sugar 2 or 3 thin lemon peels 3V2 CUPS hot water Cinnamon Cake flour Powdered sugar