Pan-Pacific cook book

Beat the yolks of six eggs for fifteen minutes and pour to the depth of half an inch in an oiled baking pan. Place it in a larger pan half filled with hot water and bake until it has risen very well and is light and porous but not brown. When cold cut in diamonds, three inches by two. Make a syrup of two cups of sugar and half a cup of water ; boil for a few minutes and skim carefully. Slip the cakes in and simmer until saturated; then lift out and arrange on a platter. Add a wine glass of sherry to the syrup and reduce. Sprinkle the cakes with cinnamon and stick strips of blanched almonds, toasted a little, into each. Pour the syrup over and serve cold. 511. INDIAN DESSERT Slice four bananas lengthwise, spread each piece with strawberry jam and arrange on a pudding dish. Pour over a wine glass of sherry and cover with whipped cream. 512. KISSEL— RUSSIAN Put a pint of preserves, or a quart of fresh fruit, cut up, into a saucepan with three cups of water and simmer until soft enough to rub through a sieve. Return to the saucepan and add about half a cup of potato flour, dissolved in a little cold water and stir until it is as thick as custard. Sweeten well, the amount of sugar depending upon the fruit, and pour into a glass dish. Serve cold with sugar and cream. More thickening can be added and it can be poured into a fancy mould to stiffen, if preferred. Any jam can be substituted for the other fruit. 513. LECHE DE PINA— MEXICAN Chop very fine a quarter of a pound of blanched almonds ; then pound to a paste in a mortar, adding from time to time the yolks of four eggs and the juice from a pint can of grated pineapple. Scald and cool half a cup of sugar dissolved in a quart of milk. Add it to the pineapple pulp; then add the almond mixture ; turn all into a double boiler, and stir until it thickens well, and place in the refrigerator until ready to serve in champagne or large cocktail glasses. 514. LEMON PUDDING— DANISH Mix a cup of sugar with a cup of bread crumbs ; add juice and rind of a lemon, one-fourth cup of melted butter, the same of water and three well beaten eggs. Beat well together and bake. 515. MAHELEBI— TURKISH Wash and dry half a cup of rice ; turn it into a hot pan and cook until yellow, stirring to keep from burning. Pound it in a mortar until fine ; then sprinkle it into a quart of scalding hot milk. Sweeten well, flavor with either strong coffee or chocolate and cook in a double boiler until it thickens like custard. Pour over sponge cake and serve cold. 516. MALINA SMJETANA-— RUSSIAN Whip the whites of six eggs to a stiff froth. Beat into it, by degrees, a cup of chilled raspberry juice, fresh or preserved, and enough fine sugar to sweeten. Beat hard for ten minutes ; then pile on a platter and pour around it a cup of thick sour cream. Serve with powdered sugar for afternoon tea. 517. MANJAR BLANCO— CHILEAN Boil four cups of sugar with six of milk on a quick fire until it is as thick as jam, stirring constantly to keep from burning. Use as filling for layer cake, or to spread on toast or bread. It keeps indefinitely. This recipe makes a small amount. It requires several hours of boiling. 518. MARRONS ALLA ROMA