Chapter 7
Section 7 of 101 Mexican Dishes. This is a LibriVox recording. All LibriVox recordings are in the public domain. For more information or to volunteer, please visit LibriVox.org. Read by Betty B. 100 Mexican Dishes by Mae E. Southworth. Desserts. Camote y Piña. Boil a pound of sugar to the candy degree.
Remove from the fire and add a pound of sweet potatoes, boiled and pressed through a sieve. Return to the fire and cook until thick, stirring constantly. Then add half a pineapple, grated, and cook a few minutes more. Serve in sherbert glasses. Dolce. Pick the stems from each raisin and wash in boiling red wine. Then put them in an infusion of cognac, marsala wine, and slices of fresh lemon for three days.
Remove and heap them in bunches about the size of large goose eggs and wrap each bunch in large fig leaves, layer upon layer, and bake for half an hour in a light oven. When serving, turn the leaves back and send to the table hot. Montecado. Melt a cupful of granulated sugar in a smooth saucepan. Add a cupful of English walnut meats and pour into a shallow buttered pan to harden. When cold, grate or chop fine. Crumble 12 macaroons fine and toast in the oven a few moments.
Make a custard of the yolks of two eggs, a fourth of a cupful of sugar, and a cupful of milk. Then pour over the stiffly beaten whites of two eggs and let cool. To a pint of cream, add a third of a cupful of sugar and beat until thoroughly mixed. Add the custard and flavor with maraschino, then freeze. When half frozen, add the macaroons, crumbs, and half of the grated walnut mixture and finish freezing.
Sprinkle the remaining grated walnuts over cream at serving time. Postre de manzanas. Take a goodly portion of roquefort cheese and about one third as much butter and rub them together until they are thoroughly mixed. Then add about a dessert spoonful of French cognac or just enough to moisten the mixture well. Peel, core, and slice the round way rather thick russet apples and over each slice spread the cheese.
Serve with black coffee. Rielingo. Rub three quarters of a cupful of fresh fruit through a sieve, heat, and sweeten. Beat the whites of three eggs until stiff. Add gradually the hot fruit pulp, beating continually. Turn into a buttered mold, set in a pan of hot water, and bake in a slow oven until firm.
Remove and cover the top with whipped cream flavored with sugar and wine and decorated with preserved cherries, angelica, or citron. Torto frutas. Line the sides of a baking dish with a light puff paste. Cover the bottom with sliced pineapple. Next, a layer of peeled, sliced oranges, then sliced bananas, and then a few thin slices of lemon.
Sift a most generous supply of sugar between each layer. Repeat the layers until the dish is full and cover the top layer with chopped nuts. Lay over the top narrow strips of the pastry and bake slowly for an hour or more. End of section seven.
