1931 Cuban Cookery by Blanche Z de Baralt

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