The Swedish, French, American cook book

Select small apples; core and peel, making all the same size (the daintier they are the nicer they look); put in a pan containing two cups water, two cups sugar, and the juice of one lemon; let cook until tender and clear; let stand until cold; take up; put on a broiler; glaze with a red glaze made from the juice they have cooked in; color with the fruit coloring; thicken with some cornstarch. When cold and ready to serve, place each apple on a slice of orange, and in the coring of the apple put a pointed piece of grape fruit. Put little dots of stirred butter, through a small paper tube, all over the apple, and circle the grape fruit on the top with some of the butter that has been colored pink. Serve on a paper doily, very cold, as an appetizer. S A N D W I C Tongue Sandwiches ( Sandwiches a la Langue) au Parmesan Cut bread in a heart shape according to the number of people — to six sandwiches take one half cup of chopped tongue with three tablespoons parmesan cheese and one tablespoon butter. Stir to a cream; season with pepper and salt; stir on ice; add two table¬ spoons whipped cream. Spread the bread, decorate with a small strip of Spanish pepper all around with a diamond in the centre. Serve with the salad or afternoon tea. Lettuce Sandwiches ( Sandwiches a la Laitue) Slice bread; spread with mayonnaise; put a leaf of lettuce on each, squeeze of lemon, pepper and salt; put another slice of bread on top that has also been spread with mayonnaise dressing, cut out with the diamond cutter, and serve. Egg Sandwiches ( Sandwiches aux CEufs ) For each sandwich cut two thin slices of bread; spread with mayonnaise dressing; fill in between with the hard-boiled eggs that have been chopped; sprinkle with pepper and salt; cut out with the Apples ( Pommes ) a la Parisienne Cook apples [see recipe: Pomme Glacee a l’Orange a la Ericsson]. When cold, serve on a slice of orange; encircle the apple with the butter, colored pink, and in the centre of the apple put a mar¬ aschino cherry. Serve in the form of a ring on a platter on a paper doily with the aurorian sauce in the centre. Leave in the ice¬ box until ready to serve. Macedoine Fruit in Glasses ( Macedoine de Fruits en Verres ) Cut in small dices, macedoine style, different kinds of fruits such as bananas, apples, oranges, pears, grapes, peaches, strawberries, and cherries; add sugar according to taste, and any kind of liqueur, such as rum, brandy, maraschino, sherry, etc. Put in an ice¬ cream freezer; pack with ice and a little salt so that it gets cold, but be careful not to let the fruit freeze. When ready to serve, serve in glasses before the soup [if fresh cherries are not at hand, mar¬ aschino cherries may be used instead]. H E S ( Sandwiches ) heart cutter; decorate with a strip of Spanish pepper all around, a slice of hard-boiled egg on the top; with a diamond of truffle in the centre of the yolk. Arrange nicely on a paper doily, garnish with parsley in the centre, and serve. [These sandwiches can also be used for picnics, etc., cut in triangles or any shape desired, but then leave the decoration out.] Rolled Almond Sandwiches ( Sandwiches aux Amandes, roules ) One cup mayonnaise dressing, one half cup peeled and finely chopped almonds.