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Table of Contents "Around the World Making Cookies" should end in San Francisco, after the journey from China, but a whim takes the author to Mexico. Mexico City, the city literally in the clouds, has an Old World charm that is not in keeping with the national corn cake of the land. But tortillas are pleasing to the palate because of their plainness. True tortillas are made from dried corn soaked in lye. The lye is washed off and the husks removed from the corn. It is then dried and ground in a metate. The meal is coarse and of a pleasing flavor. (Corn Cakes) 1 cup corn meal 1 cup boiling water 1 tsp. salt Mix the ingredients together into a smooth paste. Al low to cool. Shape into small flat cakes with the hands and bake slowly on an ungreased griddle until crisp and brown. (Fried Cakes) Mix and bring to a boil. Sift together Remove from the fire 1 cup water 1 cup flour 1 tsp. butter 1 tsp. baking powder Gradually add the flour to the boiling water. Beat until cold. Knead into a smooth dough, using a little flour to keep from sticking. Make into small balls and fry in hot fat. Drain on unglazed paper and sprinkle with sugar. (Cocoanut Squares) These delicious cakes are apparently known by no other name, which seemed so strange to the author that she inquired of several people. "No," the answer came, "we call them, Bien Me Sabe." Meat of 1 large cocoanut 1 cup milk grated Mix the milk and cocoanut and heat slowly to boiling. Cool and squeeze through a cheese cloth bag. Use the milk to make a custard. To make the custard: cocoanut milk 4 egg yolks well beaten 4 tbsp. sugar Mix the sugar with the egg yolks. Add the milk and cook over simmering water until it thickens. The custard should be stirred constantly. Allow to cool. Coat small squares of sponge cake with the custard, ice and cover with grated cocoanut. To make the icing: 4 egg whites beaten stiff 8 tbsp. sugar Gradually add the sugar to the egg whites, beating all the time. Let stand three minutes before spreading the cakes. To make the sponge cake: Mix together and beat seven minutes 6 egg yolks 1 cup sugar sifted 11/2 tbsp. water 1 cup cake flour sifted five times 1 tsp. lemon extract 6 egg whites beaten seven minutes Add half the sugar to the egg yolks and beat three minutes. Add the rest of the sugar to the egg whites and beat three minutes. Fold the egg whites into "the egg yolks. Fold in the flour as lightly as possible and add the flavoring. Turn the batter into a shallow ungreased pan and bake at 325° F. for thirty minutes. Allow to cool before cutting into small squares. |
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