The Swedish, French, American cook book

Glaze mould with apple aspic and leave on ice until cold. Take one cup apple sauce, four tablespoons dissolved Cox’s gelatine, two tablespoons brandy, two tablespoons chopped almond paste, sugar to taste. (If the apple should be too sweet add some lemon juice.) Stir on ice until cold, light, and creamy; color with a little red coloring, making it pink, fill one layer of the pink in the mould. Then add all the same ingredients to the second cup of apple sauce, stir until white and creamy, fill on the top of the pink. Then the third layer — repeat the same way with the third cup of apple sauce coloring it a trifle with the pistachio green coloring and flavor with pistachio extract if at hand. To fill the mould, if pink is left, fill another layer of the pink, another layer of the white, another layer of the green according to the depth of the mould. Leave on ice until ready to serve. Dip in warm water, turn out on a paper doily, and serve with whipped cream. Apple ( Pomme ) a la Petit Chou One cup water, one tablespoon butter, one cup flour, one tablespoon brandy. How to Make It. Put the water on stove, add the butter; when boiling, add the flour, stir about three minutes until it becomes a glossy paste, then put in a cold place to get cold; when cold, add four eggs — one at a time — stirring five minutes between each addition. Then put fat on stove, take teaspoonfuls of the mixture and put to the fat when the fat gets warm (be careful not to have it too hot as then they would not puff), cook slowly in the fat until they get nice and brown, leaving space enough for them to turn around at any time — in a large fat kettle six at one time is enough. (Have fat deep enough to cover.) Take up, put on a broiler to drain and to get cold, then fill with thick apple sauce that has been pressed through a fine strainer, sweetened to taste, and flavored with brandy. Glaze with a pink water frosting and decorate with white frosting, put through a fine paper tube, circles around two or three times. Serve as a dessert for luncheon or dinner with whipped cream or ice cream in the centre. Apple Aspic ( Aspic de Pommes ) a la Bavaroise Cut apples in thin slices, cook in equal quantities of water and sugar, flavor with little brandy, color some with pistachio coloring and some with raspberry coloring. Put on a board to dry. Cut in thin strips. Decorate with the strips of apple in any design in a mould that has been glazed with apple aspic; glaze again and fill with the apple a la Bavaroise. Filling. Half cup apple juice, seven tablespoons dissolved Cox’s gelatine, two tablespoons brandy, three tablespoons powdered sugar, one cup cut-up apples that have been cooked, one and a half cups whipped cream. Add the sugar to the apple juice, brandy, and gelatine; stir until it becomes cold, add the little cut-up apples, last add the whipped cream; leave on ice until ready to serve. Dip in warm water, turn out on a paper doily, garnish with spun sugar. Serve with whipped cream. Compote of Apple ( Compote de Pommes ) a la Surprise