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water~
when it begins to thread, let cool.
Take ten spoonfuls of this cold syrup,
ot
one for each egg yolk. Mix, stirring
gently with a wooden spatula and let cook
on a moderate hre until eggs and syrup
- for-m a paste which separates from the
bottom of the pan or dish . When paste is
cold. form samll balls. like marbles, with
buttered hands. Take the rest of the
of the syrup, add the juice of a
lemon~
let it cook to the point of cracking–
that is. when a small amount in a cup
of water will snap like glass. Into this
hot candy put a ball of the egg paste.
take out at once and let cool on a buttered
pan.
I
I
SOFT YOLKS. (Yemitas).
This same paste of egg yolks and
syrup. made into little balls, as above.
are simply rolled in powdered sugar and
wrapped in, fancy paper.
ALMOND CHEESE
(Queso de almendras).
1 lb. peeled almonds
Yz
lb. sugar
12 egg yolks