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

Mix thoroughly peach pulp, orange juice and sugar, let stand 2-3 hours, stir well, put in freezer and freeze hard. Let ripen 2-3 hours packed in ice-salt mixture. There are many other excellent combinations; such as pineapple, orange and lemon; strawberry, raspberry and currant; grape, with cherry and plum. As these fruit sherbets are made without water, they are very rich in body and luscious in taste. PINEAPPLE SHERBET (Sorbetto di Ananas) i large ripe pineapple i quart water 2 cups granulated sugar 2 tablespoons lemon juice 2 tablespoons orange juice Peel, slice and pound pineapple to a pulp. Put through a strainer. Boil sugar and water to a syrup and let cool. Add fruit juices and pineapple. Strain through a muslin cloth and freeze. ROMAN PUNCH (Ponce alia Romano) 1 quart water 2 cups powdered sugar Juice of 3 large lemons 1 cup Jamaica rum Grated rind (yellow only) of 1 lemon Mix all ingredients in a bowl, except rum. Beat 5 minutes, add rum, beat 2 minutes, then strain into freezer, and freeze. TUTTI-FRUTTI 1 pint vanilla ice cream 2 ounces candied angelica, 4 ounces candied cherries, shredded halved 1 pint raspberry water ice 2 ounces candied orange, 1 pint pistachio ice cream shredded Maraschino sauce Line a chilled 3-pint mold with vanilla ice cream. Scatter over it 1/2 the fruit, thoroughly mixed. Spread water ice over fruit and fill in with pistachio ice cream. Cover tightly. Pack in ice and salt for 1V2 hours. Serve with Maraschino sauce. MARASCHINO SAUCE 1 cup whipping cream 2 tablespoons maraschino 1/4 cup powdered sugar Put cream in a bowl set in chopped ice. Add maraschino and beat, adding sugar gradually until it becomes a stiff froth. 1 tablespoon of rum may be used in place of the maraschino. NEAPOLITAN BISCUITS GLACES 1 cup granulated sugar Y2 teaspoon lemon extract 1/3 cup water 1 teaspoon vanilla or any 8 egg yolks desired liqueur 1 quart whipping cream Combine sugar and water and cook together 3 minutes. Add to beaten egg yolks, stirring constantly. Cook over hot water until mixture coats a spoon. Add flavorings and beat until cold. Whip cream until it begins to thicken and hold its shape, then fold in lightly. Fill molds and pack in ice and salt. BREADS AND CAKES CHESTNUT SWEET BREAD (Castagnaccio) Add to chestnut flour a little salt and sufficient water to make a firm dough. Knead in broken walnut meats, bits of blanched almonds, raisins, or currants, and form into a round loaf. Cover bottom of a frying pan (a copper one is used) with olive oil, put in dough, sprinkle top with oil and bake in moderate oven. This sweet bread is popular throughout Northern Italy, where chestnuts form a good part of the peasant's fare. ITALIAN SWEET BREAD i cup butter 2 cups flour, sifted 1 cup granulated sugar 1/4 pound candied fruit peel, 6 eggs shredded Cream butter in a warm bowl. Add sugar gradually and beat until mixture is light and creamy. Add eggs; 2 at a time, beating mixture well after each addition. Stir in flour. Butter a long narrow pan. Alternate in it a layer of batter and one of fruit until all are used. Bake in a hot oven (375° F.). Because Italy is a wine country the early development of bread making was through the use of eggs rather than brewer's yeast NEAPOLITAN BREAD