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

Beat egg yolks until thick and lemon-colored. Gradually beat in sifted sugar and grated rind. Beat egg whites until stiff but not dry. Fold Yz of them into the mixture, then *^ of the sifted flour. Continue alternating until both are used. Pour into a greased shallow pan and bake in a moderately hot oven (375° F.) about 25 minutes. Sprinkle with cinnamon when done. Cool; spread with Spanish cream filling and roll as for jelly roll. Dust with powdered sugar. SPANISH CREAM FILLING (Crema Espahola) 1 cup milk 1 -inch stick cinnamon, crushed 1 teaspoon lemon rind, grated 2 tablespoons butter % cup granulated sugar 4 egg yolks Bring milk with cinnamon and lemon rind slowly to a boil and strain. Mix sugar with salt and flour and add strained milk gradually. Cook 15 minutes in double boiler, stirring constantly while mixture thickens, then occasionally. Add butter and egg yolks, well beaten, and cook 2 or 3 minutes longer. Cool and SPANISH CREAM PUFFS (Hinchares) 1 cup water 1% cups flour *4 cup butter 3 eggs, unbeaten 4 tablespoons granulated sugar Cooking fat Put water into a saucepan with butter and sugar. Bring to a boil and stir the flour in briskly until you make a smooth paste. Remove from fire and stir a few seconds longer until dough forms a ball and does not stick to pan. Let it stand 2 or 3 minutes, then stir in, with a wooden spoon, one egg at a time, until all are used. Have ready a kettle of hot oil or lard, when it is almost smoking hot drop the mixture in, by the spoonful. But only a few at a time, to allow for swelling. Fry, not too quickly, until they are brown all over and twice their original size. Take out with skimmer, drain on brown paper, open at one side and fill with sweetened whipped cream or any preferred filling. Sprinkle liberally with icing sugar. To bake. — Let dough stand J4 hour, stir a little, and drop by tablespoons on buttered pans, about 2 inches apart each way. Bake 15 to 20 minutes in a moderately hot oven (375° F.), being careful that they do not burn. SWEETS OF PARADISE (Dulce del Par also) l/2 cup almond and filbert nuts 4 eggs, well beaten 1 cup granulated sugar 12 lady fingers 2 tablespoons cornstarch Flower or fruit syrup 1 quart milk Powdered sugar Cinnamon Grind almonds and filberts to a fine meal, mix with sugar and cornstarch, and stir in the milk and eggs thoroughly. Cook over boiling water, stirring mixture continually, until a bubble forms on top. Have the lady fingers, previously soaked in a flower or fruit syrup, arranged in a serving dish. Pour cooked mixture over them. Powder with sugar and cinnamon on top and decorate with the fresh fruit or flowers the syrup is flavored with. ALMOND STRAWS (Pallilos de Almendras) 3 cups flour 2 tablespoons butter Y2 teaspoon salt 2 cups blanched almonds 1 teaspoon baking powder 6 eggs i!4 cups sugar 1 tablespoon anis liqueur Sift flour, salt, and baking powder together; add sugar, butter and eggs, and flavor, and work to a smooth dough. Roll out and cut in long, thin, straw-like shapes. Brush with egg yolk, saved out for that purpose, and sprinkle with chopped almonds. Bake in moderate oven (3500 F.). CHRISTMAS TARTS (Tortas Fin as de Navidad) 1 cup olive oil Cake flour y2 cup brandy Sifted powdered sugar