490. Cajeta De Leche - Mexican

Make a syrup of four cups of brown sugar and one of water; bring to a boil, clarify with the white of an egg beaten with half a cup of cold water, and skim until clear. When reduced to a thick syrup add a tablespoon of flour dissolved in a quart of milk. Boil again, stirring constantly, and, as it thickens, add, little by little, another quart of milk and stir until it is of the consistency of thick custard. Remove from the fire and beat with a wooden spoon until lukewarm; then spread it a third of an inch thick, on a platter. When cold cut in diamonds and dust with powdered sugar.

491. Chestnuts And Cream - Italian

Boil two pounds of chestnuts in their skins until they can be easily peeled. Shell them and rub through a sieve with a little cream. Sweeten well, add a tiny pinch of salt, a tablespoon of butter and enough cream to make a thick light puree. Pile up on a serving platter and cover with well flavored whipped cream or with chocolate sauce (No. 479).

492. Chocolate Froth - Italian

Beat the yolks of six eggs until thick; then beat in slowly a cup of sugar and a quarter of a cup of grated chocolate, melted over hot water. When the sugar has dissolved add the whites, beaten stiff; then fold in very lightly a cup of sifted flour. Half fill little paper cases with the mixture and bake in a moderate oven.

493. Chocolate Surprise - Swiss

Remove the center carefully from a fresh round sponge cake, leaving an inch border. Fill with about a pint of double cream, sweetened and flavored with sherry or vanilla, and whipped until stiff, then chilled. Invert the cake very quickly on a platter and cover with hot chocolate sauce (No. 479).

494. Compota De Batatas - Uruguay

Boil six fine sweet potatoes in water until they can be easily pierced. Drain on a gridiron, peel and return to the saucepan. Cover with a very thin syrup of sugar and water; add a pod of vanilla and boil for half an hour. Repeat this for four days, adding each day ten per cent more of sugar to thicken the syrup. Pour into glass jars and keep tightly covered until used.

495. Cottage Cheese And Fruit - Bretonne

Turn two quarts of rich clabbered milk into a cheese cloth bag and hang it up to drip. When the whey has drained away stir the curds in a bowl until creamy. Beat the whites of four eggs to a stiff froth with enough sugar to sweeten well. Mix half a cup of thick cream with the curds and fold in the beaten eggs. Pile fresh raspberries or strawberries in the center of a glass dish, surround with the mixture and serve at once. Preserved or any fresh fruit can be used.

496. Creme Frite De Chocolat - French

Scald a pint of milk with a vanilla stick, half a cup of sugar and a pinch of salt. Stir in two tablespoons of cornstarch and one of flour, dissolved in cold milk, and half a cup of sweet grated chocolate melted in a double boiler. Cook for five minutes, stirring, then cool slightly and add a tablespoon of butter and the beaten yolks of three eggs. When well blended pour on an oiled platter half an inch thick. When cold cut into oblong strips, cover with egg and sifted bread crumbs and fry in deep fat. Drain and sprinkle with sugar.