The Swedish, French, American cook book

Shred the best part of a small pineapple, put in a bowl, sweeten with sugar, flavor with brandy. Make the cream [see recipe: Cherry Frappe], flavor it with grated pineapple. Serve in glasses in pyramid shape, with sweetened pineapple all around in the glass and a maraschino cherry on top. Arrange the glasses on a platter on a paper doily and the top of the pineapple in the centre. Serve as a dessert, with cake, for luncheon or supper. Chocolate Frappe ( Chocolat frappe) a la Lydie Matilde Two ounces chocolate, one cup rich milk, six tablespoons sugar, one pint cream. Take the chocolate, add a little hot milk, then some of the sugar, stir until smooth, add more of the milk, then more sugar, then the rest of the milk and sugar, let stand until cold, on ice. Whip the cream to a stiff froth, add gradually the chocolate. Put in a freezer, pack in salt and ice, stir once or twice with a spoon so that it freezes even. It should never be frozen Copyright, 1918, by Mrs. Ericsson Hammond stiff — should be more like snow. Serve in glasses, with a little of the chocolate sauce around. Coffee Frappe ( Cafe frappe ) a la Hildur Alexandra Make one cup very thick black coffee, or the essence of coffee. Whip a pint of cream, sweeten to taste, add the coffee carefully. Put in a freezer, pack in salt and ice, stir once or twice with a spoon so that it freezes even. It should never be frozen stiff — should be more like snow. Serve in glasses with a little of the coffee around and a maraschino cherry on the top of each. Strawberry Mousse ( Mousse de Fraises ) a la Parisienne One pint cream, one cup sugar, one box strawberries, one table¬ spoon brandy. How to Make It. Whip the cream quite stiff, divide in halves, and to one half add half cup sugar. Add half cup of sugar to the two cups of strawberries that have been pressed through a sieve. Line a melon mould with the cream, fill the centre with the straw¬ berries that have been mixed with the other part of the cream. Put some more of the white cream on top, put the cover on, put butter or lard all around the cover so that no salt water will get into the cream; let freeze from three to four hours. When ready to serve, dip in warm water and turn out on a nice paper doily; garnish with fresh strawberries all around with a rosette of spun sugar on the top. Serve as a dessert for luncheon, dinner, or supper, with cake. Grape Mousse ( Mousse de Raisins ) a la Digre Half cup powdered sugar, one glass grape jelly, some brandy, one pint whipped cream. How to Make It. Mix the grape jelly, sugar, and brandy together, press through a fine sieve, then last add the cream — carefully, that it be nice and light. Dip a melon mould in cold water, fill with the mixture, pack in ice and salt and freeze for four hours. Dip in warm water, turn out on a paper doily, decorate with some of the jelly, and garnish with spun sugar. Peach Mousse ( Mousse de Peches) a la Gilbert Ledly One pint cream, eight perfectly ripe peaches, one cup sugar, one tablespoon brandy. How to Make It. Whip the cream very stiff, add a half cup