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

country wine brought in by gypsies and their donkeys, great tuns on wheels, the wine frothing from the spiggot into generous tumblers at two cents a throw. TOWERS (Torres) These are unsweetened doughnuts made by the above recipe for Bunuelos, with the sugar and honey left out. When nicely fried they are drained, slit open down the side and filled with a cooked cream or whipped cream mixed with nuts. Towers are also served with a fruit or wine syrup poured over them. MADRID BISCUIT (Bizcochos de Madrid) Y2 cup butter, melted 7 egg yolks 1 ounce grated orange rind 3 cups flour 2 tablespoons brandy 1 teaspoon baking powder Pinch of salt Place butter, orange rind, brandy and 6 egg yolks together in a bowl and mix vigorously for 12 minutes, using a whisk. Sift flour with baking powder and salt, add to mixture and beat to a smooth paste. Take small pieces of dough and shape into twists. Arrange on a well-buttered baking sheet. Brush lightly with remaining egg yolk, beaten, and bake in a hot oven (400° F.). Serve hot or cold. FRIED BREAD IN SAUCE (Tarbinas) l/z cup blanched almonds !/4 cup Malaga wine or filberts 2 teaspoons flour 3 tablespoons olive oil 2 cups boiling water Several slices bread Pinch of salt Powdered sugar Fry almonds in the oil. Cut bread in finger widths and fry. When all are golden brown, drain on brown paper. Put i teaspoon of the olive oil with the Malaga wine in a saucepan. Stir in flour and simmer for 5 minutes. Gradually stir in the boiling water and salt, stirring continually until the sauce is smooth. Pour hot over bread and nuts, covering them well and powder thickly with sugar. BAKED APPLES (Compota de Manzanas) 8 apples 1 inch stick cinnamon 2% cups powdered sugar 1 cup sherry Core, and peel apples. Put 1 cup of the sugar in bottom of a baking dish and place apples on top. Put another cup of the sugar over apples. Crush cinnamon and strew over them, and pour the sherry over. Bake in moderate oven (3500 F.) . When tender take out, strew remaining sugar over apples and cool. PEARS IN ANIS JELLY {Per as de Mallorca) 6 preserved pears 1 cup granulated sugar 2 tablespoons gelatin Juice of 1 lemon l/2 cup cold water 3 egg whites 3 cups boiling water 1 cup anis liqueur Cut each pear into 6 pieces and drain. Soften gelatin in cold water, then dissolve in boiling water. Stir in sugar, lemon juice and egg whites which have been beaten until stiff but not dry. Cool and stir in anis. When jelly begins to thicken pour a layer into a mold which has been rinsed in cold water and packed in ice. When jelly is firm add a layer of pears. Fill mold with alternate layers of jelly and pears, being sure that each layer of jelly is firm before adding the pears. Chill 2 hours. This is a special dish of the Island of Mallorca. CHESTNUT SWEET (Dulce de Castahd) 2 cups granulated sugar Blanched chestnuts i cup water 2 egg yolks, well beaten Cinnamon Cook sugar and water, stirring until sugar is dissolved, then put in as many chestnuts as syrup will hold. Boil a few minutes, but remove from fire before syrup reaches the soft ball stage. Add beaten egg yolks and mix carefully. Turn into a serving dish, sprinkle with cinnamon and serve with cheese. FRIED ALMOND PASTE (Torrijas de Almendras) l/2 pound blanched almonds Cake flour 4 egg yolks Butter