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1(}3
whites of 6 eggs stifly beaten. Add
toasted almonds or hazelnuts. (or
V2
lb. of each) some of which are left whole,
but the majority cut into bits. Put
mixture in a small copper preserving
kettle on moderate :6.re
~
stir occasionally
until very thick and almost candied.
Put into small molds lined with
wafer.
MILK JELLY. (Dulce de leche).
Take half as many cups of sugar
as of milk and stir until sugar is quite
disolved. Add pinch of salt, two inch
piece of vanilla bean
,~d
a piece of lime
or lemon peel.
Cook in copper
preserving kettle on moder·a te :6.re,
stirring continually with wooden spatula
until the dulce is thick and the color
of coffee with milk.
It
thickens considerably when cold.
One quart of milk will make a fair
quantity.
ARGENTINE MILK JELLY.
(Dulce de leche arg'entino).
6 egg yolks
3 cups milk