MANTECADO
Melt a cupful of granulated sugar in a smooth saucepan; add a cupful of English walnut meats and pour into a shallow buttered pan to harden. When cold grate or chop fine. Crumble twelve macaroons fine and toast in the oven a few moments. Make a custard of the yolks of two eggs, a fourth of a cupful of sugar and a cupful of milk, then pour over the stiffly beaten whites of two eggs and let cool. To a pint of cream add a third of a cupful of sugar and beat until thoroughly mixed, add the custard and flavor with maraschino, then freeze. When half frozen add the macaroon-crumbs and half of the grated walnut mixture and finish freezing. Sprinkle the remaining grated walnuts over cream at serving time.
POSTRE DE MANZANAS
Take a goodly portion of Roquefort cheese and about one-third as much butter and rub them together until they are thoroughly mixed, then add about a dessert-spoonful of French cognac or just enough to moisten the mixture well. Peel, core and slice the round way, rather thick, russet apples, and over each slice spread the cheese. Serve with black coffee.
REALENGO
Rub three-quarters of a cupful of fresh fruit through a sieve; heat and sweeten. Beat the whites of three eggs until stiff; add gradually the hot fruit pulp, beating continually; turn into a buttered mold, set in a pan of hot water and bake in a slow oven until firm. Remove and cover the top with whipped cream, flavored with sugar and wine and decorated with preserved cherries, angelica or citron.