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

Combine 3 egg yolks, 2 egg whites, sugar, flour, salt and milk in a bowl and stir together thoroughly. Strain into a double boiler. Add butter and cook until mixture begins to thicken, stirring constantly. Cook 5 minutes longer, stirring vigorously. Remove from heat, pour into a bowl and add 2 remaining egg yolks and orange rind. Put mixture on to a well-floured board, shape into small balls and flatten slightly. Drop into boiling water and cook for 2 minutes, remove pan to side of stove and allow to stand 5 minutes. Remove dumplings, drain and arrange in layers on a hot dish. Sprinkle with the combined powdered sugar, cinnamon and bread crumbs, brush with butter and serve. FARINA SOUFFLE *4 cup farina lA teaspoon salt 2l/i cups milk l/i cup blanched almonds, cut 2 tablespoons butter fine 6 eggs 4 drops almond extract }4 cup granulated sugar 2 ounces seedless raisins Cook farina with milk in double boiler until thick, add butter and cool. Beat egg yolks with sugar and salt and mix into farina when cold; add almonds, extract and raisins, and mix well. Beat egg whites until stiff but not dry and fold in. Put in a buttered pudding dish and bake 40 to 45 minutes in a moderate oven (35o°F.). Dust with powdered sugar and serve with cream of wine sauce. CORN MEAL SOUFFLE (Soufflet di Farina) 3 cups milk lA cup granulated sugar l/2 cup butter Grated rind of 1 lemon 14 teaspoon salt 8 egg yolks 1 cup corn meal 8 egg whites Marmalade Scald milk with tablespoon of the butter and the salt. Stir in corn meal very slowly and cook to a smooth thick paste. Remove from heat and cool. Cream remaining butter with sugar, add grated lemon rind. Beat in egg yolks thoroughly, add cooled paste. Beat egg whites until stiff but not dry and fold into mixture. Put a 2-inch layer of the mixture into a buttered pudding dish, spread marmalade over it and continue to alternate, having top layer of mixture. Serve with Marsala wine sauce. SWEET PASTIES (Dolce Ravioli) i% cups pastry flour i egg white 1Y2 tablespoons butter 2 egg yolks \l/z tablespoons lard 2 tablespoons granulated sugar Water l/2 teaspoon vanilla l/z pound cottage cheese or milk Powdered sugar curd Mix first 4 ingredients to a stiff dough and roll out thin. Combine remaining ingredients and put by teaspoonfuls on 1 side of pastry, about 2 inches from edge and 2 inches apart. Fold over edge to cover piles. Cut into squares with mixture in the center of each square. Seal edges securely. Fry in hot fat to a golden brown. Serve with powdered sugar. CHESTNUT FRITTERS (Fritella di Castagnd) 1 cup chestnuts, shelled and 1 tablespoon granulated sugar peeled % teaspoon vanilla 1 cup milk 3 egg yolks J4 teaspoon salt l/2 cup sifted bread crumbs 1 tablespoon butter Powdered sugar Add chestnuts to salted milk and simmer until tender. Drain and mash through a sieve. Add butter, sugar, vanilla and 2 of the egg yolks. Mix well and cool. Take a spoonful at a time, roll into balls and dip in remaining egg yolk which has been beaten. Dip in crumbs and fry in hot fat. Drain, sprinkle with powdered sugar and serve hot. CORNMEAL FRITTERS (Fritelle di Polenta) i cup milk i tablespoon butter i tablespoon granulated sugar i egg yolk Few grains salt i teaspoon grated lemon rind