The Swedish, French, American cook book

Take green apples, peel and remove the core, cut in small thin slices, put on stove with two cups water, one and a half cups sugar, cook with a tight cover until the apples are well done. (The quicker they are cooked the whiter the sauce will be.) Press them through a fine strainer. Measure the apple sauce by the cup. To each cup of it take four tablespoons dissolved Cox’s gelatine. Then color the sauce in different shades. Leave part of it white — its natural shade; color part of it green, part orange, and part a fruit red. Flavor each cup with two tablespoons brandy. Put the red apple sauce in a mould that has been glazed with the apple aspic, leave on ice until cold; when cold, put one layer of the natural color sauce on the top, then leave until cold; then the orange and the green. This can be repeated until the mould is full. When cold, turn out and serve with rich whipped cream as a dessert. Cream of Apple ( Creme de Pommes ) a la Hammond Glaze mould with apple aspic, decorate with slices of apples colored green, red, and some left the natural color — one resting on another around the bottom of the mould. Drip more aspic on top to cover all the apples. Take one cup apple sauce, three tablespoons brandy, four tablespoons dissolved Cox's gelatine, sugar to taste, one tablespoon chopped almonds. Beat on ice until snowy and light, add four tablespoons whipped cream, fill a layer in the mould. Take another cup of apple sauce, make the same way as the other cup, color pink, put on top of the white. Take another cup of apple sauce, flavor like the others, color green, beat until frothy, put on top of the pink, leave on the ice until ready to serve. Dip in lukewarm water; turn out; serve with whipped cream. Apples with Cream of Manna, a la Sicilienne Pommes a la Creme de Marine, a la Sicilienne One cup milk, two tablespoons almond paste, four tablespoons manna, one tablespoon sugar, whites of three eggs, pinch salt, and apples. How to Make It. Wash the manna well in cold water, put in a pan on stove, add the milk then the sugar and chopped almond paste, stir until the manna is well cooked; add two tablespoons good brandy, add the salt. Beat the whites of the eggs to a stiff froth, add this carefully, let it boil from two to three minutes — do not stir it much as then it would not be light. Dip fancy timbale cups in apple aspic (if at hand; if not in cold water), half fill them with the manna. Have ready large quarters of apples that have been cooked in water, sugar, lemon juice, and brandy, and left in the juice until cold (which will make them nice and juicy); put a quarter of apple in centre of the cup and fill on top with the rest of the manna; leave until cold. When cold, turn out on a platter and glaze with a red glaze. When ready to serve, lift them carefully onto a platter on a paper doily. Arrange in a circular style with whipped cream in the centre. This can also be served with a fruit sauce. The red glaze is made from one cup apple juice colored red, thickened with one tablespoon cornstarch that is dissolved in a little water. Apples with Cream of Manna, a la Sultana Pommes a la Creme de Manne, a la Sultana