534. Tortas De Frutas - Panama

Line the sides of a baking dish with puff paste. Spread a layer of sliced pineapple on the bottom. Sprinkle with sugar; add a layer of sliced orange, more sugar, then a layer of bananas and a few slices of lemon. Sprinkle with chopped nuts; lay over the top narrow strips of the pastry, at right angles, and bake in a slow oven.

535. Venetian Pudding

Chop six preserved chestnuts and mix with four stale macaroons, crushed, four tablespoons of cake crumbs, three of sugar, two eggs and the yolks of two more, beaten together; add a cup and a half of cream, two tablespoons of rum, four tablespoons each of chopped raisins and candied peel. Beat together for five minutes, then pour into a buttered pudding mould, sprinkled with cake crumbs. Cover tightly, immerse in enough water to nearly cover and cook inside the oven for three-quarters of an hour. Turn out and serve with pink whipped cream sauce, flavored with rum and colored pink.

536. Zambaione - Italian

Beat the yolks of six eggs with six rounded teaspoons of fine sugar until very light; add six half-eggshells of sherry, heated. After mixing well, turn into a double boiler and whisk constantly with an egg-beater until it thickens and becomes foamy. Serve in sherbet cups with lady-fingers or sponge cake.

537. Florentine Ice

Make a custard of six eggs, the grated rind of an orange and three-fourths of a pint of boiling syrup, made of sugar and water; beat with an egg-beater, taking care not to let it boil; add three-fourths of a pint of cream, mix well and strain. Freeze and let stand to get mellow for an hour or more before turning it out of the mould.

538. French Coffee Cream

Make a pint of hot strong coffee, strain and pour slowly-over the yolks of four eggs, beaten until creamy with a third of a cup of sugar and a small pinch of salt; return to a double-boiler and stir constantly until it thickens, taking care not to let it boil; cool and add a pint of cream and a teaspoon of vanilla; strain and freeze.

539. Italian Sherbet

Make a syrup of two cups of sugar and one of water; cool, add half a cup of lemon-juice, a cup of orange-juice and a quart of peach or any fruit pulp; pass through a sieve, pour into a mould and pack in ice and salt for about three hours.

540. Lemon And Cinnamon Ice - Chilean

Shave the peel from four lemons and place in a bowl with four sticks of cinnamon broken in bits; pour over a quart of boiling water, cover tightly and steep for ten minutes; add the juice of the lemons and strain; sweeten well and when cool freeze in the usual way.

541. Mandarin Sherbet

Mix the juice of three dozen Mandarin oranges with the zest of one dozen, the juice of two lemons and enough water to make a quart of liquid; sweeten well and partly freeze; then open the freezer and stir in the whites of two eggs, beaten to a froth; pack in salt and ice and let stand for an hour. Serve in sherbet glasses.