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

il/2 cups light brown sugar % teaspoon salt \l/i cups blanched almonds, 6 egg whites chopped Put sugar into a saucepan and as soon as it begins to color, stir in almonds and salt. Turn into slightly buttered dish to cool; then pound to a powder and put through a sieve. Beat egg whites until stiff but not dry, fold in powdered almonds, and place mixture in a buttered mold. Cover, put on a trivet in a pan of boiling water and poach gently. Serve cold. CHOCOLATE PUDDING 3 cups milk i cup honey 2 tablespoons grated lemon peel % teaspoon mace 4 squares unsweetened chocolate 3 ounces bread crumbs Y2 cup blanched almonds, ground Puff paste 2 ounces candied orange peel, chopped fine Scald milk with grated lemon peel, gradually add to grated chocolate and stir until smooth. Cool, mix in almonds, orange peel, honey, spice, and bread crumbs. Cook in double boiler until well thickened. Line a buttered cake tin with a thin puff paste and spread mixture in it. Bake in moderate oven (3500 F.). LITTLE CREAM PUDDINGS 4 egg yolks Powdered macaroons or 54 cup granulated sugar Grated cheese or Y2 teaspoon vanilla Nutmeg or grated lemon 3 cups light cream rind Beat egg yolks with sugar and vanilla and stir in cream. Pour into buttered custard cups. Set in a pan of hot water on top of stove, cover with paper and boil until custards are firm. Remove cups from water and chill. Before serving, sprinkle with powdered macaroons, grated cheese, nutmeg or grated lemon rind. MILK OF ALMOND RICE PUDDING % cup rice 4 drops almond extract 2 cups boiling water 1 cup blanched almonds 1 teaspoon salt 2 tablespoons cream Rind of 14 lemon % cup powdered sugar Wash rice and pour into boiling water with salt, lemon rind and almond extract. Cook in double boiler 12 minutes. Pound almonds with cream in a mortar. Strain through a cheese cloth, rubbing all liquid through. Remove rice from fire, take out lemon rind, stir in powdered sugar and add almond milk. Return to heat and cook 12 minutes longer, stirring frequently. Pour into a hot dish and serve. TAPIOCA PUDDING 4 ounces pearl tapioca 4 eggs 1 quart scalded milk 1 teaspoon vanilla 1 cup powdered sugar l/i teaspoon salt Soak tapioca one hour in cold water to cover, and drain. Add to hot milk and cook 30 minutes in a double boiler. Take from fire, cool, add sugar and stir 1 minute. Beat eggs, add vanilla and salt to them and combine with tapioca, beating 2 minutes longer. Butter and sugar six cup molds, fill with mixture and set in baking pan filled to half the height of molds with warm water. Bake 35 minutes in moderately slow oven (325°F.). Serve with sago wine sauce. VERMICELLI PUDDING Make as for tapioca pudding, substituting 4 ounces of vermicelli for tapioca. Serve with brandy sauce. MARSALA WINE SAUCE 1 tablespoon flour 1V2 tablespoons butter 3 tablespoons cold water Vi cup granulated sugar 1 cup boiling water 1 cup Marsala Mix flour with cold water. When smooth add boiling water, stirring constantly. Heat; add butter in small pieces, and cook 5 minutes, stirring constantly. Add sugar and wine, and serve. SAGO WINE SAUCE 2 ounces sago 1 cup claret 1 cup water Juice of 1 orange Yi cup granulated sugar 2 tablespoons rum