The Savannah morning news., 1901-12-15
DELICIOUS DEsEaTs FROM CUBA
Receipes for the Sweets Best Loved
by the Cubans.

Receipes for the Sweets Best Loved
by the Cubans.
The chief characteristics Of a Cuban
table is its abundance. Two or three
soups and a half dozen sweets are not
considered too much to choose from
daily. Plantation life, which brought
large number of people and a variety
of tastes under one roof, is without
doubt responsible for a custom that
altered circumstances has scarcely
changed. A Cuban gentleman Of the
old regime entertaining some of our
officers. considerably held up his hand
to the butler and arrested the dinner
midway, as he saw his guests succumb
before the professions of courses. Even
among the poorer classes what we
would consider a sufficient number of
courses Is the rule rather than the ex-
ception. and these are served with del
icacy and care.
Many of these sweetmeats can be
made here. Some of these furnished
by a notable Cuban housewife are
given below, and can testify to their
value to the table. One of the most
Yemas DobIes.
Take the yollks of six eggs. They
must be very fresh. Beat until very
light. Have ready a syrup made of
a cup of graduated sugar and a cup
and a half of water. Let the syrup
boil until thick. Pour the syrup into
a frying pan as for poaching eggs. Into
this, when boiling. drop the beaten
egg by the spoonful. Moisten the TOP
with the syrup and cook for five min
utes Fold each spoonful like an ONE
let, and remove with a skinner into
dish. Be careful not to cook too
long or the eggs will be tough. When
they begin to turn white, they are
done. When all are cooked pour over
the remainder of the syrup, into which
has been poured a wine glass and a
half of sherry. Sprinkle powdered Gin
namon on top.
1t seems more interesting to keep the
foreign names of dishes. Yemas is
here pronounced yeh-meh. The trans
lation is Doubled Eggs" The Gu
bans are very fond of spices, so in
using these recipes a lighter hand in
spices is needed to adapt them to
American tastes.
DuIce de Leche CdiIk sweetmeats. }
To a quart of milk add quart of
sugar. Throw in two or three sticks
of cinnamon. Stir constantly while
cooking. To tell when 1t is done, try
a little on the end Of a knife. If Ii does
not stick to the finger when touched.
1t is done. Just before removing from
the fire stir in the yolks Of three eggs.
Serve in paper boxes.
Creme de Pima pineapple Custard.)
Crate a pineapple, carefully remov-
ing all the eyes. Put the pulp into a
bag and extract the juice. Add pow
dered sugar to taste, and boil 1t for
about five minutes. When cool stir
into this pineapple syrup the pulp into
which three eggs have been stirred,
and put in the oven to bake. Serve
cold. This seems a simple dish. but 1t
must be carefully made.
CapiroIeto de Coco (Cocoanut Pud-
ding.)
Choose cocoanut which has the
milk in 1t. You can tell by shaking
it. Break the nut and remove the
meat. DO not leave on any OF the
brown skin. Crate the meat fine. Add
the milk. To three cups of this paste
add a cup and a half Of thick syrup
made as in the first recipe. Cook over
a slow fire for an hour, OF, until the
cocoanut begins 10 look transparent.
Then remove from the fire, and add a
wine glass of sherry and three yolks
of eggs, lightly beaten. Put in pud-
ding dish, garnish with blanched al
monds, and brown in the oven.
QuesO de AImendres almond
Cheese.)
Blanch a pound of almonds or CRATE
them. Add the yolks OF twelve eggs,
stirring them well together. Make a
syrup of sugar cooked to meringue
point, and add little by little to the
almonds and eggs. This makes a paste
which put into the kettle, where the
syrup was made. Set on the fire. and
stir until It leaves the side of the ket-
tie clear. II is then cooked. Pour into
tin boxes and sprinkle with powdered
cinnamon. This cheese will keep for any
length of time II covered.
AlIesras de Coco Cocoon Joys.)
a syrup and mix the cocoa with II.
Put & on the FIRE and cook until the
cocoa meat is thoroughly cooked. Fiji
teen minutes ought to be ample time.
Serve in paper boxes.
BoniateIIos QBo-ni-a-teI-yos.)
Boil half dozen sweet potatoes, peel
and put them through sieve. To two
parts of paste add one OF strong syr-
up. Return to the fire. Stir until the
mixture Is thoroughly united. Take
from the fire, and add three yolks OF
eggs TO quart of paste. Return to the
fire and cook fifteen minutes. Pour
into a preserve dish and serve in paper
boxes.
NaraBJas AbriiInntndos preserved
0rnnwes)
This recipe Is worthy the attention
Of the most accomplished cook. II
would be chef d'oeuvre for a cooking
school graduate. This is not because
the recipe is difficult 70 follow. but be-
cause Il requires the sort OF judgment
that cannot be set down in print. In
flavor. appearance and those artistic
results that are the browning touch OF