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

Cook chestnuts on a gridiron over a clear fire until the skins will come off easily. Peel and put them into a mortar with butter and a little whipped cream. Pound well, then rub through a wire sieve, being careful that the puree is not too wet. Put puree into a bowl and add sugar, then vanilla, and form mixture into small cakes. Put on a buttered baking sheet, make a slight incision on top of each, brush over with egg yolk and bake in hot oven (400°F.). MERINGUE 2 cups granulated sugar l/2 teaspoon vanilla or 1 tea- Yz cup water spoon any desired liqueur 6 egg whites Put sugar and water over fire in saucepan and stir until sugar is dissolved. With a damp cloth wipe away any drops of moisture that may form on sides of pan and cook without stirring until syrup will spin a long thread from tip of spoon. Remove, add flavor, and set pan in a bowl of cold water. Beat egg whites until stiff but not dry. Pour into syrup. Beat until mixture is a cold smooth paste. This is used in making meringue shells and fancy small cakes, also for decoration and to combine with whipped creams and ices; in fact, the Italian chef with pastry bag and tube, plus imagination and patience, performs magic with this paste, which is first cousin to our own boiled frosting. & ITALIAN MACAROONS (Biscotto di Mandorle) 6 egg yolks 1 Vz cups cake flour, sifted 2 cups powdered sugar 6 egg whites % teaspoon salt 1V2 cups blanched almonds, 1 teaspoon orange rind, grated shredded Combine egg yolks, sugar, salt and grated orange rind and beat until thick and creamy. Stir in l/i tne flour. Beat egg whites until stiff but not dry and fold in l/2 of them. Add re- maining flour and egg whites, alternately. Put mixture into a pastry bag and squeeze out in rounds and ovals about 3 inches in diameter on buttered and floured baking sheets. Sprinkle almonds on top and bake in a moderate oven, (350°F.) until they are delicately browned. ITALIAN ALMOND PASTE 1 cup blanched almonds 3% cups sifted cake flour 5 €gg yolks iVz cups butter 2 cups powdered sugar 1 egg Grated rind of 1 lemon Pound almonds with 4 egg yolks and 1 tablespoon sugar to a paste. Sift flour on to pastry board, and make a well in center. Put in butter, almond paste, remaining yolk, whole egg and lemon rind. Work this with hands to a stiflF dough and leave on ice 1 hour before using. DATE MERINGUES 3 egg whites 54 cup blanched almonds, 1% cup powdered sugar chopped fine Yz cup pitted dates, chopped fine 4 drops bitter almond extract Beat egg whites till stiff, but not dry. Add sugar gradually, then dates and almonds. Shape with spoon on a baking sheet covered with heavy paper. Flavor with almond. Bake 45 to 50 minutes in slow oven (250°F.). SWEET DUMPLINGS (Gnocchi Dolci) 5 egg yolks lA cup sifted bread crumbs 2 egg whites 1 cup milk 1 tablespoon granulated sugar 2 tablespoons butter 1 cup cake flour 1 tablespoon grated orange rind Pinch salt !4 cup powdered sugar % teaspoon cinnamon