Cake “Sans Rival”
8 egg whites
1 cup sugar
1-1/2 cups cashew nuts, finely chopped
filling
8 egg yolks
1 cup sugar
1/2 cup water
1 teaspoon corn syrup
1/3 pound fresh butter
1/2 cup chopped cashew nuts
Procedure:
Beat egg whites until stiff and foamy. Gradually add 1 cup sugar, beating constinously, until soft peaks are formed. Add finely choppwd cashew nuts. Grease four 9″ x 14″ cookie sheets and dustlightly with flour. Pour mixture into four sheets and spread thin. Bake in preheated oven
(300 degrees F.) until golden brown (about 30 minutes). Remove from cookie sheets. Set aside to cool. Put 1 cup sugar, 1/2 cup water and 1 teaspoon corn syrup in saucepan and set to boil without stirring. When thick enough to form a soft ball when dropped in a saucer of water, remove from heat and cool. Beat egg yolks until lemon-colored. Add syrup little by little, beaten well. Cream butter and when syrup mixture is ufficiently cool, add little by little while continuing to cream. Spread layer with butter mixture and put together, one on top of the other, sandwich fashion. Spread top layer and sides with more butter mixture and sprinkle with chopped cashew nuts. Wrap in wax paper and chill before serving.
Cake “Sans Roval”
8 egg whites
1 cup sugar
1-1/2 cups cashew nuts, finely chopped
Filling
8 egg yolks
1 cup sugar
1/2 cup water
1 teaspoon corn syrup
1/3 pound fresh butter
1/2 cup chopped cashew nuts
Procedure:
Beat egg whites until stiff and foamy. Gradually add 1 cup sugar, beating constinously, until soft peaks are formed. Add finely choppwd cashew nuts. Grease four 9″ x 14″ cookie sheets and dustlightly with flour. Pour mixture into four sheets and spread thin. Bake in preheated oven
(300 degrees F.) until golden brown (about 30 minutes). Remove from cookie sheets. Set aside to cool.
Put 1 cup sugar, 1/2 cup water and 1 teaspoon corn syrup in saucepan and set to boil without stirring. When thick enough to form a soft ball when dropped in a saucer of water, remove from heat and cool.
Beat egg yolks until lemon-colored. Add syrup little by little, beaten well. Cream butter and when syrup mixture is sufficiently cool, add little by little while continuing to cream. Spread layer with butter mixture and put together, one on top of the other, sandwich fashion. Spread top layer
and sides with more butter mixture and sprinkle with chopped cashew nuts. Wrap in wax paper and chill before serving.
Mango Preserve
1 kilo sweet mango
1 cup white sugar
Select only the fairly ripe but firm mangoes. Slice the mangoes and scoop out the pulp with a staninless spoon or pare the mangoes whole and slice. Trim the sides and drop in water. Drain. Pack in jars and pour enough boiled syrup (one cup sugar to one cup water) to fill jars. Half seal and sterilize quart jars for 20 minutes. Seal completely after sterilization to cool.
Bukayo
6 cups grated coconut, chopped fine
3 cups sugar
12 tablespoons glucose
Procedure:
Mix coconut, sugar, and glucose. Cook in a copper vat, stirring constantly to avoid burning until it reaches a temperature of 95 C; or when it no longer sticks to t he finger when touched. Place on a greased board. Roll into sheet 12 cm. long, and 4 cm. thick. Set aside to cool. Cut with a very sharp knife crosswise to produce bars of about 12 cm. long, 4 cm. wide, and 1-1/2 cm. thick. Wrap each bar in a piece of wax paper and keep in well covered boxes.
Banana Chips
20 ripe bananas, pared sliced fine
1 cup sugar and 1/3 tsp. salt
cooking oil (enough for deep frying)
Procedure:
To 3 cups aliced bananas add 3 tablespoons of the sugar and salt mixture. Mix well and fry in deep hot fat until golden brown. Cool and separate sticking pieces. Or fry banana chips first then drop briefly in thick syrup.