High living

LECHE CREME — Make a thin custard of the yolks of three eggs. Butter a pudding-dish and line with lady fingers or stale cake. Place a layer of cake on the bottom, cover it with the custard, sprinkle with brandy, cinnamon and grated rind of lemon. Repeat the layers having the custard last. Beat the whites of the eggs stiff, ■add some finely chopped blanched almonds, and a little cinnamon. Spread this on top and bake in a slow oven for ten minutes. Serve cold. SPANISH HEDGEHOG — Thoroughly saturate a round sponge cake with sweet Spanish wine. Stick all over the surface blanched almonds cut in strips. Just before serving pour around it a cold, rich Spanish cream which is made of six eggs, one pint of milk, one teacupful of sugar, and one stick of cinnamon, boiled until thick. CREME SAMBAYON — Separate the whites from the yolks of six fresh eggs. Put the yolks in a saucepan with half a cupful of powdered sugar and one cupful of rum. Beat well together, put on a quick fire, and stir rapidly one way with a wooden spoon until it begins to thicken. Then remove at once, or it will curdle. Fold in the whites of the eggs beaten to a froth, pour into glasses and serve hot. A pint of champagne or sherry can be substituted for the rum, and the cream partly frozen before served. BANANA PUDDING (Hawaiian) — Grate a cocoanut and pour over it one cupful of sweet milk and bring to a boil very slowly. Drain carefully and squeeze the meat in a piece of cheese-cloth until every bit of the cream has been expressed and the meat is dry. Mix with the cream two tablespoonfuls of pia or arrowroot, and pour it over half a dozen chopped bananas. Bake in a pudding-dish for twenty minutes. Serve hot or cold. PIEPIELE (Hawaiian) — Peel and grate four large, raw, sweet potatoes and add the cream of a cocoanut (see recipe above), one tablespoonful of sugar, with a little of the grated cocoanut from which the cream has been squeezed, sprinkled on top. Bake in a pudding-dish in a slow oven. HAUPIA (Hawaiian) — Mix one-quarter of a cupful of pia or arrowroot with the cream squeezed from a grated cocoanut. (See recipe for Banana Pudding). Put in saucepan with a little sugar and stir until cooked. KULOLO (Hawaiian) — Mix with three cupfuls of Tarcena (prepared taro flower), two cupfuls of cocoanut cream (see recipe for Banana Pudding), two tablespoonfuls of sugar, and the grated meat of one cocoanut which has not been squeezed. When well mixed pour into a well-buttered pudding-dish and bake nearly an hour in a moderate oven. Serve either hot or cold. BANANA COMPOTE — Remove the skins from eight bananas and stew gently in a glass of melted currant jelly for twenty minutes. Take out the bananas, cut lengthwise, and lay them in a glass dish. Pour the syrup over them and serve cold. A variation of this dish is to make the syrup of claret or port and sugar. SOUTH CAROLINA CURDS — Heat one quart of rich milk until lukewarm ; stir into it one large spoonful of liquid rennet, and let it set. Drain off the whey and pour the curds into a perforated milk-pan or a clean basket to drip for twenty-four hours. Turn out on a platter and serve with powdered sugar, cinnamon, and very thick cream. Strawberry jam may be used instead of the cinnamon. If too dry, a little of the cream may be beaten into the curds.