SPANISH HEDGEHOG Thoroughly saturate a round sponge cake with
sweet Spanish wine. Stick all over the surface blanched almonds cut in strips. Just
before serving pour around it a cold, rich Spanish cream which is made of six eggs, one
pint of milk, one teacupful of sugar, and one stick of cinnamon, boiled until thick.

CREME SAMBA YON Separate the whites from the yolks of six fresh eggs.
Put the yolks in a saucepan with half a cupful of powdered sugar and one cupful
of rum. Beat well together, put on a quick fire, and stir rapidly one way with a
wooden spoon until it begins to thicken. Then remove at once, or it will
curdle. Fold in the whites of the eggs beaten to a froth, pour into glasses
and serve hot. A pint of champagne or sherry can be substituted for
the rum, and the cream partly frozen before served.

PIEPIELE (Hawaiian) Peel and grate four large, raw, sweet potatoes and
add the cream of a cocoanut, one tablespoonful of sugar, with a little of the grated
cocoanut from which the cream has been squeezed, sprinkled on top. Bake in a pudding-
dish in a slow oven.