Lemon Pudding

Ingredients:

One big lemon.


Sugar, six ounces.


Sweet almonds with 3 bitter ones, six ounces.


Six eggs.

Directions:

Cook the lemon in water, for which two hours will be enough. Remove dry and rub through a sieve. Before rubbing, however, taste it, because if it has a bitter taste it must be kept in cold water until it has lost that unpleasant taste.

Add the sugar, the almonds skinned and ground very fine and the six yolks of the eggs. Beat the whites of the eggs and add them to the mixture that will then be put in a mold and baked like all other puddings.

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Potato Pudding

Ingredients:

Potatoes, big and mealy, one and a half lb.


Sugar, five and a half ounces.


Butter, one and a half ounces.


Flour, a tablespoonful.


Milk, half a pint.


Six eggs.


A pinch of salt.


Paste of cinnamon or lemon peel.

Directions:

Boil or steam the potatoes, skin and rub through a sieve. Place them back again on the fire with the butter, the flour and the milk, all poured little by little, stirring well with the ladle, then add the sugar, the salt and the cinnamon or lemon peel (just a taste) and mix everything together well.

Remove from the fire and, when the mixture is lukewarm or cold add the eggs, first the yolks, then the whites beaten.

Bake like all other puddings and serve hot.

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Bread Pudding

Ingredients:

Soft bread crumb, five ounces.


Butter, three and a half ounces.


Four eggs.


Taste of lemon peel.


A pinch of salt.

Directions:

Cut the bread crumb into pieces and soak in cold milk. Then rub though a sieve. Melt the butter in a double boiler (in a vessel immersed in boiling water) and mix with the eggs until butter and eggs are incorporated to each other.

Add the bread crumb and the sugar and mix well.

Pour the mixture in a mold greased with butter and sprinkled with bread crumb ground fine and bake like other puddings.

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Rice Meal Pudding

Ingredients:

Milk, one quart.


Rice meal, seven ounces.


Sugar, four and a half ounces.


Six eggs.


A pinch of salt.


Taste of vanilla.

Directions:

First dissolve the rice meal in half a pint of the milk when cold, and pour it in the rest of the milk when it is boiling. This is done to prevent the formation of lumps.

When the meal is cooked add the sugar, the butter and the salt. Remove from the fire and when it is lukewarm mix the eggs (beaten) and the taste of vanilla. Then bake the pudding like all the others and serve warm.

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Rice Tart

Ingredients:

Milk, one quart.


Rice, seven ounces.


Sugar, five and a half ounces.


Sweet almonds with four bitter ones, three and a half ounces.


Candied cedar (angelica), one ounce.


Three whole eggs.


Five egg-yolks.


Taste of lemon peel.


A pinch of salt.

Directions:

Skin the almonds and grind or pound them with two tablespoonfuls of the sugar.

Cut the candied cedar in very small cubes. Cook the rice in the milk until it is quite firm, put in all the ingredients except the eggs, which are added when the mixture is cold.

Put the entire mixture in a baking tin greased with butter and sprinkled with bread crumbs ground fine, harden in the oven and after 24 hours cut the tart into diamonds. When serving dust with powdered sugar.

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Farina Cakes

Ingredients:

Farina, six and a half ounces.


Sugar, three and a half ounces.


Pine-seeds, two ounces.


Butter, a small piece.


Milk, one quart.


Four eggs.


A pinch of salt.


Taste of lemon peel.

Baking directions:

Cook the farina in the milk and when it begins to thicken pour the pine-seeds, previously chopped fine and pounded with the sugar, then the butter and the rest, less the eggs which must be put in last when the mixture has completely cooled. T

hen place the whole well mixed in little molds, greased evenly with butter and sprinkled with bread crumbs ground fine, and bake.

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Macaroons (Amaretti)

These are the ingredients you will need:

Granulated sugar, nine ounces.


Sweet almonds, three and a half ounces.


Bitter almonds, half of the above quantity.


Whites of egg, two.

Directions:

Skin and dry the almonds, then chop them very fine. Mix the sugar and the whites of egg and stir for about half an hour, then add the almonds to form a rather hard paste.

Of this make little balls, as large as a small walnut. If the paste is too soft add a little butter, if too hard add a little white of egg, this time beaten. Were it desired to give the macaroons a brownish color, mix with the paste a little burnt sugar.

As you form the little ball, that you will flatten to the thickness of one third of an inch, put them over wafers or on pieces of paper or in a baking tin greased with butter and sprinkled with half flour and half powdered sugar. Dispose them at a certain distance from one another as they will enlarge and swell, remaining empty inside.

Bake in an oven moderately hot.

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Portuguese Cake

Here are the ingredients you will need:

Sweet almonds, five ounces.


Granulated sugar, five ounces.


Potato meal, one and a half ounce.


Three eggs.


One big orange or two small.

Directions:

First mix the yolks of the eggs with the sugar, then add the flour, then the almonds skinned and chopped fine, then the orange juice (through a colander) then a taste of orange peel.

Finally add to the mixture the whites of the eggs well beaten. Put in a paper mold greased evenly with butter, with a thickness of about an inch and bake in a very moderately hot oven.

After baked, cover with a white glaze or frost, made with powdered sugar, lemon juice and the white of eggs.

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Madeleine Cake

Here are the ingredients you need:

Sugar, four and a half ounces,


Flour, three ounces,


Butter, one ounce,


Egg-yolks, four,


Whites of eggs, three,


A pinch of bi-carbonate of soda,


A taste of lemon peel.

Then follow these steps:

First mix and stir the yolks with the sugar and when they have become whitish, add the flour and stir for fifteen minutes more.

Mix with the butter, melting or softening it fine if it is hard and finally add the whites when they are well beaten. The flour must be previously dried in the sun or on the fire.

This cake may be given different shapes, but keep it always thin and in little volume.

It can be put in little molds greased with butter and sprinkled with flour, or else in a baking tin, keeping it not more than half an inch thick, and cutting it after baking in the shape of diamonds and dusting with powdered sugar.

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Plain Biscuit

Here are the ingredients you will need:

Six eggs,


Granulated sugar, nine ounces,


Flour, four ounces,


Potato meal, two ounces,


Taste of lemon peel.

Follow these simple steps:

Stir for at least half an hour the yolks of the eggs with the sugar and a tablespoonful only of the flour and meal, using a ladle. Beat the whites of the eggs until they are quite firm, mix slowly with the first mixture and when they are well incorporated pour over from a sieve the flour and the potato meal, previously dried in the sun or on the fire.

Bake in a tin where the mixture comes about one inch and a half thick, previously greasing the tin with cold butter and sprinkle with powdered sugar mixed with flour.

In these cakes with beaten whites the following method can also be followed: mix and stir first the yolks with the sugar, then put the flour then, after a good kneading, beat the whites until they are firm, pour two tablespoonfuls to soften the mixture, then the rest little by little.

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