The sun. [volume] (New York [N.Y.]) 1833-1916, 1897-12-05
RARE CONVENT SWEETS.
eco CONNECTIONS MADE BT NUNS
IN SOUTH AMERICA.

to Produce Deiicteus R~esulta-some Sweet
rneats MADE with Eggs AFTER the secret
Formulas OF VANS In Peruvian ConVents-
The traveller In South America cannot fail to
note that when any particularly nice sweet
meat Is offered to him he Is told that 1t comes
from the convent. Nowhere outside OF convent
walls are there made sweets so delicious. The
limitations made outside OF the converts arc but
poor. for tho nuns guard as convent secrets the
method OF preparing the different sweets, The
writer while in Peru was fortunate enough,
however. TO obtain. thanks TO tho efforts Of q
high prelate, some Of these coveted recipes.
The recipes given below are what the nuns
call egg recipes that is to say. eggs are
either the sole or the chief ingredient. In so
lecting those recipes care has been taken to give
for each one Of which tho principal part is the
yoke. another one which usos up the whites, so
that In preparing any one OF tho recipes the
housewife will not be puzzled to know what to
do with that part Of tho egg which she docs not
require, The Spanish names given are those by
which the recipes are known.
Bin Me Sdbe.-Beat the yolks OF six eggs very
light and mix with Ave spoonfuls OF corn starch
dissolved in half q pint OF milk. Whom
thoroughly mixed. add by degrees three half
pints OF milk. Place over q slow fire, or in q
bdin-nrdrie to thicken, without boiling. being
careful 10 stir always In one direction so that
the Eggs will not curdlc. Cover n dish with
sponge cake or ladies' fingers. pour the above
mixture over then, and cover with an icing
made as follows: To tho white of an egg beaten
to a froth add n syrup made Of half n pound Of
sugar boiled In a gill OF water until 1t threads.
This must be added to tho eggs by degrees as
soon as 1t is taken from tho fire. beating con.
stantly so that 1t will be well mixed and smooth.
Decorate with candied fruits.
Hueros BobiddoS.-Pass the yolks OF six eggs
through a hair sieve and beat very light as for
a sponge cake. Make a heavy syrup Of one pint
OF water and one pound Of sugar. withdraw
thr eSl.n the eo ire S AND sn IN 1h,s not s,Iow syt them put u the Tn,
main in 1t for ten minutes. Place these little ON.
elettes again over q slow fire and allow them to
Withdraw from the fire and leave in the syrup
for another ten minutes. Take them out with a
on one-half % the omeletto a teaspoonful Of
fruit jelly or lam. fold over and turn to dry the
SnSss Si on the Pl frs a sns i'y;f + Palmer. iG w9.G an thG TT were ere
omSlett ta, boil Up once In this; Take out; let the
wiro sieve. Tho last syrup may be favored with
orange.fowcr water. rose, or vanilla.
eggs MsS very iieht; nix With powdered S sugar =! until
i forms 2 paste which can be worked with the
Of sf'I paper. BAKE se'G In Sn a Very e slow I's ove m s When
cold dip them one by one In an icing favored
Hapesos de Boisfio.@Beeat the yolks of sixteen
eggs for half an hour. favoring with any ex.
when it feathers heat into the yoiks Of. the eggs.
Put over a slow fire or In a bdin-mdrie, stirring
constantly from side to side to prevent burning.
When the bottom OF the preserving kettle shows
take from the IRE and turn out to- cool: When
made as follows: Boil one pound Of sugar. and
half a pint of water until It feathers. Withdraw
again over the fire. and when it meits coat the
figures with y and roll IN grannlSted sugar;
eggs until light; mix with a quart Of milk sweet.
ened With half q pound Of sugar, Put oyer a
just just before afo or taxing from the IRE NAV favo ~ v WITH amy
syrup. put in the bottom Of a dish and pour the
Hueros MoiIes.-Make o heavy syrup Of one
pound of sugar. Beat the yolks Of a dozen eggs.
which half a teaspoonfui Of powdered cinnamon
has been added. and also an ounce of beniseed
i f1s esieeo aaa b sawss careful To to s SEsr il 'R Well as 50 a aRss
.4 Hs &: Z. S ssssss eass. i ps. . zs,as ,s Ct I s s sssss
and put it in a moderate oven. When done
sugar, to which add a small stick Of cinnamon;
transparent. Great care must be- taken not to
break this az 1t Is very delicate. Take it out
9th two FORKS and toll In graduated sugar.
Yemas Observation-Disclosures the yolks of six
eggs through hair sieve and mix them with six
flower water and g pinch of powdered cinnamon.
Put over g slow fire 70 cook or in q bdin-marie
as follows: Boil one pound Of sugar with a pint
this one by one and place on ~buttered tins to dry.
Huevos Suspfrddos.-Beat the yolks Of six
flower water. Mix with poWdered sugar Sa GfS until
II is stiff enough to be worked with the hands.
Shape and set aside for six, hours. Bake in a
sugar favored with orange-fower water, and
dip the cakes in one BY one. Sprinkle on them
Yemas en- Leche.-Beat the yolks of six eggs
very light and mix with a pint of milk. Make a
mix with the milk and eggs and strain. Place
over the fire to boil. adding ono pound of hazel
is visible. withdraw from the FIRE and beat until
smooth; then place again on the fre for ten min
powdered sugar, and when cold cut into squares.
Meren0ues .Senciiios.-Beat the whites OF six
half a pound OF sugar. to which add ! a few
aroI @ essence aSs Of Lemon eS or grated lemon
Beat Beating l until 0 stifr enough s'oM 9 To- k eea It's ssn shnpe
when dropped, Drop by tablespoonfuis on sheets
Of paper u d place In n slow oven. 1t Is always
better to put these sheets of paper on a thick
board, as it keeps the bottom Of the mereneues
from hardening and makes them easy to- Join.
r. make perfect merengues the heat should
Meren0ues de Mnnf.-Bcat the whites of six
eggs very stiff. and add n pound OF sifted pow
dered sugar. Place over a slow fire and con-
tinue beating until stiff enough to drop on
paper. Add to this four ounces Of roasted pea.
nuts. blanched and powdered. Mix thoroughly
and drop with a teaspoon on sheets OF paper.
Place In a slow oven. Care must be taken to
have them of uniform size and shape. 30 they
may be joined to form an egg.
herengucs R~cdte..-Prepare the egg as above,
favoring with a teaspoonful Of powdered CHINA.
mon and one of lemon juice. Place on sheets oil
paper as above. Before Joining, place in the
centre of each merengue n candied cherry,
MerrnGues Re~Henos.-Prepare the eggs as for
nerenDues ~senciVos and flavor with a teaspoon.
full OF strawberry juice. After taking from the
oven. scoop out some of the soft part of the
merenRue ana fill with strawberry jam; Join as
In previous recipes.
Merengues Secos.-Prepare the egg as fol-
merenDues sencifLOs. Flavor with an ounce OF
evaporated peaches grated. Proceed as In
former recipes.
Caricids dc Ddmds.-To the whites of ons
dozen eggs. beaten stiff. add one pound of sifted
powdered sugar and three tRblespoonfuls oil
orange flower water. Continue beating until
the heater will stand In the mass. Form pyra
mids, two inches high. on sheets of paper and
mn in n Quipk oven. so that tho OuiSi1a will