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

Grind almonds to a paste and mix with egg yolks. Then slowly work in a little flour to make a soft dough. Drop by spoonfuls and fry delicately in butter. Serve with a flower or fruit flavored syrup. ALMONDS AND RAISINS (Almendras con Pasas) Select fine bunches of Valencia raisins with purple bloom on the fruit. Arrange on service plate with pyramidal heaps of salted almonds and sugared almonds. FILBERT NOUGAT (Dulce de Avellanas) 1 cup granulated sugar Y2 pound blanched filberts, in 2 egg whites shreds 1 tablespoon orange flower water Put sugar, egg whites and orange-flower water into a round bottomed pan and set over a slow fire, beating constantly until mixture is the consistency of stiff batter. Remove, and mix in filberts, shred very finely. Stir well, and drop mixture in small ovals on sheets of paper spread over a baking tin. Put them into an almost cold oven to dry steadily, rather than to bake. When firm they are ready to use. Keep white as possible. ALMOND AND HONEY NOUGAT (Turrones con Miel) 14 ounces strained honey 2 egg whites *4 cup orange flower water y2 cup confectioner's sugar 2 pounds blanched almonds, finely chopped Put honey and flower water over fire and cook to soft ball stage. Mix egg whites, which have been beaten until stiff and quite dry, with sugar and almonds. Add honey, beat all together to a smooth paste. Put a sheet of thick paper on a board, spread the paste over it to J^ inch in depth and cover with another sheet of paper. Put another board on top with a weight on it. When cold, cut into shapes. GINGER SWEET (Alfajor Moreno) 4 pounds strained honey *4 teaspoon bay leaf iYz ounces ground almonds 1 tablespoon cinnamon 4 ounces sifted bread crumbs 1 clove, ground 1 tablespoon candied orange peel 1 tablespoon ginger 2 peppercorns, ground Boil honey, or an equal amount of sugar, until it hairs. Remove from fire and stir in almonds, bread crumbs, orange peel, chopped fine, and spices. Beat until mixture creams, then pour into a buttered tin. Cut, and use as a filling between wafers. SHERRY CREAM (Crema de Vino de Jerez) 24 blanched almonds, ground 5 egg yolks fine lA cup cream 1 cup milk Sugar to taste 4 drops bitter almond extract y2 cup sherry Stir ground almonds with milk and bring to a boil; add extract, and cool. When cold, add egg yolks, beaten well with the cream, sweeten to taste, and add sherry. Set mixture over the fire, heat, but do not allow to boil, stir one way until it thickens, then pour into cups or shallow glasses. Cool, and serve. SYRUP OF ORANGE (Jarabe de Naranja) Boil equal quantities of sugar and water to a thick syrup; clarify while boiling with the beaten white of an egg, and add fresh orange flowers or extract of orange. Violet, rose and various flower syrups are made in the same way. ALMOND ICE {Almendra Helado) Prepare almond milk same as in the recipe for almond refresher No. 1. Sugar to taste, add 1 or 2 tablespoons of orange flower water and freeze. ROSE SHERBET (Sorbete de Rosa) 1 pint rose petals 1 quart boiling water 2% cups granulated sugar 6 oranges Wash rose petals and pound them to a paste in a mortar, adding gradually J4 cup of sugar. Dissolve remaining sugar in boiling water and stir in the rose paste thoroughly. Then