One hundred & one Mexican dishes

by Unknown

CAMOTE Y PIÑA

Boil a pound of sugar to the candy degree, remove from the fire and add a pound of sweet potatoes, boiled and pressed through a sieve. Return to the fire and cook until thick, stirring constantly; then add half a pineapple grated and cook a few minutes more. Serve in sherbet glasses.

DULCE

Pick the stems from each raisin and wash in boiling red wine; then put them in an infusion of cognac, Marsala wine and slices of fresh lemon for three days. Remove and heap them in bunches about the size of large goose-eggs and wrap each bunch in large fig leaves, layer upon layer, and bake for a half-hour in a light oven. When serving turn the leaves back and send to the table hot.