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95
I
orang'e 1u1ce. Three eg'g' yolks for about
three cups of liquid .
. One tablespoon granulated gelatine
soaked in
72
cup of water. Mold and set
in ice.
SWEET POTATO DULCE. (Boniatillo)
Boil two pounds of sweet potatoes.
When cooked, weigh. Put the same
weight of sug'ar and half quantity of
water in a skillet with ,peel of a g"reen
lime and a small stick of cinnamon.
Make a syrup. Grate boiled sweet
potato or pass through the hne grade
of the meat chopper. Mix with syrup.
Place on stove and cook1 until a rather
thick paste is formed. stirring all the
time.
Then incorporate carefully. the yolks
of three eggs. Put on hre egain for a
few
~inutes
without ceasing to stir.
A glass of Sherry wine may be
added to advantage.
This is very sweet, but excellent.
Boniatillo may be used as a base for
other desserts.
SWEET POTATO IN CASES.
Make the above quantity of sweet
potato dulce (boniatillo). Instead of three