Pan-Pacific cook book

Peel, slice and core six large pears. Add a roll, sliced thin, toasted and powdered ; a pinch of cloves, a piece of ginger root, and a quart of water. Cover and simmer until soft enough to be rubbed through a sieve. Add the juice and zest of a lemon, a wine glass of sherry and enough sugar to sweeten. Cook fifteen minutes more ; then chill and serve with custard. 526. PIEPIELE— HAWAIIAN Peel and grate two large sweet potatoes; add the cream of a cocoanut (No. 118), two tablespoons of sugar and place in a pudding dish. Sprinkle a little of the cocoanut meat over the top and bake in a slow oven. 527. RODE GROEDE— NORTHERN EUROPE Clean a pint of currants or fresh berries and heat in a saucepan with a little water. When the juice runs freely, mash and strain through a sieve, adding enough hot water to make a quart of liquid. Sweeten well and scald, then thicken with either cornstarch, sago or arrowroot dissolved in a little cold water, and boil until as thick as custard, stirring occasionally. Serve very cold with cream. 528. ROTHESAY PUDDING— SCOTCH Rub six level tablespoons of butter into a cup of flour ; then add six tablespoons of bread crumbs, two of sugar, a cup of jam and a teaspoon of cream of tartar; dissolve half a teaspoon of bicarbonate of soda in a cup of milk ; add one beaten egg, then combine all ingredients. Pour into a well buttered mould sprinkled over with sugar, and steam for nearly three hours. Serve with sauce. 529. RUMSPEISE— GERMAN Scald three cups of milk with four tablespoons of sugar. Add a tablespoon of cornstarch dissolved in a cup of milk; also a tablespoon of gelatine, softened in a little cold water. Color a delicate pink with the tablet that comes with the gelatine. Boil for a few moments then cool and flavor to taste with rum. Pour into a wet mould, chill, turn out on a platter and garnish with whipped cream. 530. SALAMANDER PEARS— LAGUNITAS Place six firm pears, of medium size, in a steamer and cook until tender, but not soft. Remove the seeds, with an apple corer, from the blossom end, leaving the stem on ; then pare with a silver knife. Have ready a few pieces of preserved Canton ginger, chopped fine, and mixed with a few chopped nuts. Fill the cavities with this; roll the pears in sugar; then in finely chopped nuts. Place them in a chafing dish and pour over them some of the ginger syrup. When ready to serve pour a wine glass of kirsch or brandy over all, ignite it and send it to the table burning. 531. SOSPIROS (SIGHS)— SPANISH Beat the yolks of five eggs very light with a cup of powdered sugar ; then beat in a cup of blanched almonds toasted and pounded. When very thick and light pour into small paper boxes and bake in the oven. 532. SWEDISH PUDDING Mix two tablespoons of honey, one of softened butter, one of sugar, four of bread crumbs and the juice of half a lemon. Add a beaten egg, two tablespoons of flour, half a cup of milk and a tablespoon of kirsch, and beat hard. Fold in the whites of two more eggs, beaten stiff, and half fill a greased mould with the mixture. Cover, place in a pan of hot water and bake until firm. 533. SWISS BERRY PUDDING