Evening star., 1901-12-14
RELIGIOUS DESSERTS
RECIPES FOR THE SWEETS BEST
LOVED BY THE CUBANS.
May Be Imported With Success for
American Tables Where Nov
city is Wanted.
Written for The Evening Star.


BILE is it's abundance. Two or three soups
and a half dozen sweets are not consid-
cred too much to choose from daily. Plan
tation life, which brought large number
of people and a variety Of tastes under one
roof Is without doubt responsible for a GUS
tom that altered circumstances has scarce
ly changed. A Cuban gentleman of the old
regime entertaining some of our officers,
CONSIDERABLY held up his hand to the but
Ter and arrested the dinner midway, as he
saw his guests succumb before the pro-
cession Of courses. Even among the poorer
classes what we would consider suffi-
cient number of courses is the rule rather
than the exception; and these are served
with delicacy and care.
Many of these sweetmeats can be made
here. Some of these furnished by notable
Cuban housewife are given below, and 1
can testify to their value to the table. One
Of the most curious OF these desserts Is
Yemas Dobles.
Take the yolks Of six eggs. They must
be very fresh. Beat until very light Have
ready a syrup made Of a cup of granulated
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 minutes. Fold
with a skinner into a dish. Be careful
not to cook too long 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 half
| of sherry. Sprinkle powdered cinnamon on
| top.
1t seems more interesting to keen the for
| eign names of dishes. Yemas is here pro-
nounced yeh-mah. The translation is
Doubled Eggs" The Cubans are very fond
! of Spices so in using these recipes lighter
hand in spices is needed to adapt them to
American tastes.
DuIce de Leche OIiIk Sweetmeats).
| To quart of milk add quart of sugar
| Throw in two or three sticks of cinnamon
Stir constantly while cooking. To tell when
| it is done, try little on the end of a knife
| II it 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 pine apple, carefully removing all
the eyes. Put the pulp into a bag and ex-
| tract the juice. Add powdered 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 it must
| be carefully made.
CapirOieto De Coco Cocoanut pud-
| ding).
| Choose a cocoanut which has the milk in
| it.. You can tell by shaking 1t. 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 cup and half of thick syrup.
made as in the first recipe. Cook over a
slow fire for an hour or until the cocoa
| begins
| move from the fire, and add wine glass Of
| sherry and three yolks Of eggs lightly
| beaten. Put In pudding dish. garnish
| with blanched almonds, and brown in the
| oven.
| Queso de Almendres (AImond Chee.e,.
Bianch a pound Of almonds or CRATE
| them. Add the yolks Of twelve eggs. STIR
| ring them well together Make a svrnr, oY
| sugar cooked to meringue point and add
| little by little to the almonds and eggs.
| This makes paste. which put into the ket-
| tie where the syrup was made. Set on the
| fire and stir until 1t leaves the side of the
| Kettle clear. 1t is then cooked. Pour into
| TN boxes and sprinkle with powdered Gin
| namon. This cheese will keep for anv
length of time if covered.
Allegrais de Coco Cocoa Joys>.
Crate the meat Of a cocoanut Make a
! syrup and mix the cocoa with it. Put It on
| the fire and cook until the cocoa meat ia
| thoroughly cooked. Fifteen minutes ought
to be ample time. Serve in paper boxes
Boniatellos C3o-ni-a-teI-yos).
Boil half dozen sweet potatoes, peel and
| put them through a sieve. To two parts of
paste add one of strong syrup. Return to
| the fire. Stir until the mixture is thor
oughly united. Take from the fire and add
three yolks of eggs to a quart Of paste
Return to the fire and cook fifteen minutes.
Pour into preserve dish and serve In
paper boxes.
Naran3as Abrilfantndos preserved
Orange).
This recipe is worthy the attention OF the
most accomplished cook. It would be a
chef doeuvre for cooking school graduate,
This is not because the recipe is difficult to
follow, but because it requires the sort of
judgment that cannot be set down in print.
In flavor. appearance and those artistic
results that are the crowning touch Of the
| finest accomplishments in cookery. there are
few things that surpass It. The name which
ADDS to the impressiveness OF this confec-
| ton Is pronounced snar-ang-has abre-yan-
tah-das. The last word comes from the
Spanish abrillo-to cut like the facets OF
diamond-and its signifcation is discerned
in the crystals which sparkle through it.
| Now for the recipe
Take half dozen ripe oranges, not too
large. Crate off carefully the yellow rind, |
but leave the white covering. Pierce each
Gnu Will lIio uuBer, Auo eAlraCt IL possible
all the seeds. Put the oranges in boiling
water and cook until soft and spongy. Then
remove and set aside over night. The next
morning make syrup as described in |
the first recipe. Put the oranges in and let
them boil until the inside Of the orange is |
almost like Jelly. You can find this out
by inserting a fork into one Of the open
ends. In boiling the syrup may enter the |
| fruit so freely that 1t will have to be re-
plenished. Sufficient should be made SO |
that it can be added. In cooking the color
of the orange returns, and the fruit appears
to have Its original yellow skin. When done |
take out the oranges and pour the syrup.
to which some orange Juice has been added. !
over them. Serve cold, having cut the
oranges into quarters. as they are very
rich. Oranges NAV ha rresarYAd In this