SPANISH-AMERICAN COOKERY

batter is used up. Then either dip the cakes in a simple syrup of sugar and water, or powder with sugar.

RANFANOTE (PKRTJ).

Bring cane molasses to a boil, with a few orange peels and sticks of cinnamon. As it starts to boil, add plenty of Amer- ican cheese, crumbled fine, walnuts, peanuts and cocoanut all well broken up, very small pieces of dry bread, a few cloves, and a little butter. Let it come to a hot boil, cool on plates and sprinkle with cinnamon.

COCADA (PERU).

(Cocoanut Sweets) : Grate an ordinary cocoanut, grate a sweet potato and remove the starch. The fibre that is left mix with the grated nut thoroughly as possible. Put in a kettle a little water with three lbs. sugar and make a syrup. As soon as this begins to boil, clarify it with an egg. Then put into it the mixed cocoanut and sweet potato, and stir well with a wooden spoon. When it is about to boil, add the well-beaten yolks of six eggs ; stir, and let it come barely to a boil. Re- move and sprinkle well with cinnamon.

CAMOTES CON DULCE (PERU).

("Candied Sweet Potatos") : Parboil small, peeled sweet potatos, cut in quarters lengthwise. Let them merely come to a boil. Put them in cane molasses or brown cane sugar syrup, as if for candy. Add four cloves and a little pepper, well ground. Boil four hours over a slow fire. Before serving, sprinkle with powdered cinnamon.

CANDIED PEACHES (MEXICO).

Take twenty-five large peaches and let them lie in water for a little while ; then remove the down by rubbing with a cloth. Stone them and put them in a kettle with two lbs. granulated sugar — a layer of peaches and a layer of sugar — add one-half pint water and place on a moderate fire. When the syrup is thick, take off the fire, and put peaches and syrup together in a dish. Flatten the peaches with a wooden spoon and turn from time to time, putting them in a place where the sun will shine on them. When they are nearly dry roll in colored sugar. They will keep a long time.

12 LANDMARKS CLUB COOK BOOK.

ATOLE DE PINA (MEXICO).

(Pineapple Gruel) : The Mexicans prepare the corn for atole in much the same way as for tamales ; but it is very nice made as follows : Into five pints of fast-boiling water besprinkle eleven heaping tablespoons of Indian meal and one teaspoon of salt. Stir well and boil for an hour. Grate one-half of a large pineapple ; mix with it one pound of sugar, a small bit of cin- namon, one pint of boiling water, stir well and strain into the boiling meal. Stir the mixture well again, pour into a pitcher and serve hot or cold. If cold, it looks pretty in glass custard cups.

CAJETA DE CAMOTE Y PINA (MEXICO) .

Clarify one and one-half pounds of sugar, strain and place again on the fire, and let it boil until when you let it fall from the spoon it is clear and smooth as a mirror. Take it off the fire and add two pounds of camotc (sweet potatos) which have been boiled, mashed, and pressed through a sieve. Return to the fire, stir constantly so that it will not stick, and when you can see the bottom of the saucepan add one-quarter of a pine- apple which has been grated on a bread grater, and strained. Place again on the fire until you can see bottom once more, and it is clone. Serve in a preserve dish and eat with a fork or spoon. This makes a delicious dessert, and is well worth any trouble to make.

Instead of pineapples, apples may be used in this recipe with great success, and it is much easier made. Peel, slice and core one and one-half pounds of apples, stew very soft and add to the mixture in place of the pineapple.

CAJETA DE LECHE ( MEXICO).

Take six pints of milk, one and one-half pounds of brown sugar, and a tablespoon of flour. First clarify the sugar, that is, beat up the white of one egg thoroughly with a cup of cold water, and add this to the sugar dissolved with one of water. Heat the whole mixture until a scum appears. Remove from the fire and skim. Repeat until no scum arises. Then put three pints of the milk, the clarified sugar, and the flour (pre-