Pan-Pacific cook book

Line an oiled mould thickly with chestnut puree prepared as in recipe No. 491 ; then cover with a layer of rich thick apple sauce, mixed with a little melted currant or other jelly. Repeat until the dish is full with the chestnut on top. Bake twenty minutes in a moderate oven, turn out on a platter and serve with whipped cream, colored and flavored with some of the melted jelly. 519. MEXICAN SOUFFLE Scald a cup of clear black coffee and stir into it three tablespoons of butter creamed with three of cornstarch and two of grated chocolate. Remove from the fire and stir it slowly into the yolks of three eggs beaten well with a third of a cup of butter. Fold in the whites, beaten stiff, and bake it in a pudding dish, in a pan of hot water for twenty-five minutes. 520. NEGRE EN CHEMISE— FRENCH Weigh three large eggs and equal amounts of sugar, chocolate and butter. Melt the chocolate in a double boiler with very little water, but do not boil. Add the butter and sugar and, when well blended, cool ; then add the beaten yolks and fold in the whites beaten stiff. Pour into an oiled mould, cover, and steam for an hour and a half or more. Chill and turn out on a platter and garnish with sweetened whipped cream. 521. ORANGES CHANTILLY— FRENCH Strain the whites of two eggs into a pint of double cream and beat until stiff, adding by degrees a cup of orange pulp, the pulp of two lemons and half a cup of powdered sugar. Pile on a glass dish and garnish with any kind of candied fruit or chopped jelly. Chill all ingredients before combining. Fresh berries can be substituted for the orange, crushing a little first. 522. ORANGE FOOL Whisk three eggs until creamy ; then beat in slowly half a cup of sugar and, when dissolved, the juice and grated rind of four oranges. Add a pint of cream and cook in a double boiler, stirring constantly, until it thickens, taking care not to let it boil. Serve on a glass dish very cold. 523. PASHA SERINYA— RUSSIAN Rub a pound of fresh cottage cheese through a sieve ; add a cup of sugar, the yolks of three unbeaten eggs, a teaspoon of vanilla; then, little by little, half a cup of melted butter. When well blended add a cup of double cream and, if liked, half a cup of seeded raisins. Line a plain mould or bowl with a square of cheese cloth. Press the mixture firmly in, cover it with a plate and place on it a heavy weight. Let it stand for twenty-four hours ; then turn out on a platter and serve with sugar and cream. 524. PASTEL DE PLATANO (BANANA PIE)— GUATEMALA Remove the skins from six bananas and cut in halves lengthwise. Chop a cup of seeded raisins very fine, add a teaspoon of powdered cinnamon and the pulp of a chile pepper. Steam the bananas until soft enough to rub through a sieve ; add the raisins, half a cup of blanched almonds, chopped, a tablespoon of melted butter, sugar enough to sweeten and a wine glass of sherry. When all are well blended mix with four beaten eggs. Line a pie dish with a rich crust. Fill with the mixture, wet the edges, cover with more crust, pinch together and bake for half an hour. 525. PEARS— ROUMANIAN