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

Put butter, % cup of sugar and 2 cups of hot water into a saucepan and bring to a boil. Quickly stir in enough flour to hold dough together. When dough leaves sides of pan, remove from fire and beat in eggs, 1 at a time. Roll out on a slightly floured board about Yz inch thick. Cut into small squares. Make a syrup with remaining sugar, water and lemon peel. Boil 2 or 3 minutes and cook squares a few at a time. Drain and serve on a hot plate with cinnamon and sugar. Or flavor the cooking syrup to taste with a sweet white wine. "Monks' Hoods," "Heavenly Bacon" and "Nun's Sighs" show the playful attitude of the Portuguese toward his religion. Monks and nuns, in spite of their supposed abstemiousness, are often great gluttons. The church, indeed, has fostered both fine food and drink through the heavy indulgence in it by its earthly vicars, among whom we find as many gourmands as we do in royal families — for it takes both wealth and leisure to indulge one's whims of appetite. SWEET SAUCES (Molhos Dolces) CHOCOLATE SAUCE (Molho de Chocolate) Y2 cup granulated sugar i-inch stick cinnamon, crushed i cup water 4 ounces unsweetened chocolate Boil sugar, water and cinnamon 5 minutes, then set aside to cool. Melt chocolate over hot water. When cool, strain, and mix syrup slowly with melted chocolate until smooth and creamy. Keep sauce warm over hot (not boiling) water. Good with puddings or ice creams. LEMON SAUCE (Molho de Limdo) 1V2 cups water i-inch stick cinnamon, crushed !/4 cup lemon juice 1 tablespoon butter 1 cup sherry or Madeira l/2 tablespoon flour Y2 cup granulated sugar Few gratings nutmeg Mix water, lemon, wine, sugar and cinnamon and bring to a boil. Melt butter in a saucepan, stir in flour, strain and add slowly to hot liquid, stirring constantly. Cook 10 minutes over hot water, stirring frequently. Grate in nutmeg and serve at once. RED WINE SAUCE (Molho de Vinho Tinto) 1 cup red wine Grated rind % lemon 1 cup water 6 tablespoons granulated sugar 3 egg yolks Put wine, water, and lemon rind on to boil. Beat sugar with egg yolks until light-colored and creamy. Strain hot liquid and pour slowly over egg mixture, constantly stirring. Cook over hot water until sauce coats spoon. • PRUNE OR PLUM SAUCE 1 tablespoon corn starch 1 thin peeling of lemon l/i cup granulated sugar i-inch stick cinnamon 1 cup strained juice and pulp Y2 cup Granja or sweet of cooked, unsweetened white wine prunes or plums Mix corn starch and sugar. Combine remaining ingredients, and bring to a boil, gradually adding cornstarch and sugar. Cook, stirring, over hot water for 10 minutes. Remove cinnamon and lemon. Serve with puddings and dumplings of all sorts. Boo\ Four Bon Appetit! Good Appetite! L'ART DU BIEN MANGER {The Art of Eating Well)