The Swedish, French, American cook book

How to Make Them. Stir cream, sugar, and brandy on ice, add the chopped macaroons, fill well-papered cases, grate some macaroons and sprinkle on the top. Decorate with whipped cream and little dots of maraschino cherries all around and a slice of maraschino cherry in the centre. Put in a pan — well covered — and pack in ice and salt, let freeze for two hours. Arrange on a platter. Serve with cake for luncheon or supper. Frozen Macaroon Pudding a la Parisienne Ponding aux Macarons glace, a la Parisienne One pint whipped cream, five tablespoons sugar, two tablespoons brandy, two cups of broken-up macaroons, mix carefully, put in a melon mould, put some lard around the cover, pack in salt and ice and let freeze from three to four hours. When ready to serve, dip in warm water, turn out, sprinkle grated macaroons on the top. Decorate with spun sugar around and a rosette on the top. Serve with fruit sauce or frozen cream at the side. Frozen Macaroon Pudding a la Edna Dahlgren Pouding aux Macarons glace, a la Edna Dahlgren To one pint ice cream [see recipe: Assorted Ice Creams a la Napoleon] take one and a half dozen macaroons, cut them in small dices, mix with the ice cream, flavor with brandy, fill a ring mould that has a cover; pack in salt and ice and let freeze one and a half hours. Serve with a fruit sauce in the centre with whipped cream on top. Peach with Macaroon ( Peche aux Macarons ) a la Walde Peel peaches, cook fifteen minutes in half cup brandy, one cup water, four tablespoons sugar, juice of a half lemon, add the peels to give them a flavor. When done, let stand to get cold, remove the stone by cutting in halves, then fill. Filling. Three grated macaroons, three tablespoons sugar, three tablespoons dissolved Cox’s gelatine, last add one cup whipped cream; fill half the peaches, put the other halves on top, put on a broiler, glaze with an orange glaze. Stand peaches in a freezer, pack in ice and salt and let freeze for one hour. Arrange on a napkin, with spun sugar around. « . •‘9’ Peach Biscuits ( Biscuits aux Peches) a la Marie Mathilda To six paper cases take four nice soft peaches, wash and cut in pieces, press through a fine sieve. Put on stove in half cup water and three tablespoons brandy, thicken with one tablespoon cornstarch that has been stirred with two yolks and five tablespoons sugar to a souffle. When it comes to a boil, take off the stove, stir on ice until cold, add one cup whipped cream, fill the paper cases. Decorate with whipped cream on the top and maraschino cherries. Put in a freezer, pack in ice and salt, let freeze about two hours. Arrange on a paper doily. Garnish with a rosette of spun sugar in the centre. Peach Biscuits ( Biscuits aux Peches) a la Parisienne Mash the peaches through a sieve; to two cups whipped cream take one cup peaches, sugar to taste, fill the paper cases. Decorate with whipped cream on the top and maraschino cherries, put in a freezer, pack in salt and ice, let freeze for about two hours, arrange on a paper doily, garnish with a rosette of spun sugar in the centre. Almond Biscuits ( Biscuits aux Amandes) a la Walde One and a half cups milk, four tablespoons chopped almonds, one heaping tablespoon cornstarch, yolks of three eggs, four tablespoons sugar, one tablespoon brandy.