The Swedish, French, American cook book

Cut round pieces of sponge cake [see recipe: Sponge Cake], two for each individual; spread with a thick compote of apple that has been flavored with brandy, put one layer on top of another, put some more apple sauce on top, put in oven on a buttered baking sheet to bake from five to ten minutes. In the meantime, beat up the whites of two to three eggs toa stiff meringue, sweeten with sugar, flavor with brandy, cover all over with the meringue and decorate with a fancy tube on the top. Garnish with maraschino cherries, arrange them in a ring on a platter. Serve with whipped cream in the centre. Glazed Apples ( Pommes glacees ) a la Charlotte Core and peel small apples; cut each apple in two slices, trimming them on one side so that the rings look even; cook in half sugar and half water; flavor with brandy and lemon juice. When cooked, leave in the juice until cold; then take out, put on a broiler, glaze with a red glaze, serve on a slice of cake or puff paste foundation, and when serving put on top a small charlotte russe. The charlotte russe is three tablespoons milk, three tablespoons dissolved Cox’s gelatine, one tablespoon brandy, three tablespoons sugar, one cup whipped cream. Stir milk, sugar, and brandy to¬ gether; then add gelatine, last add the whipped cream. Fill little moulds that have been glazed first with apple aspic, and decorated with maraschino cherries; leave on the ice until cold, then dip in warm water, turn out on the apples. Serve with whipped cream in the centre. Love Apples ( Pommes d’ Amour) a la Lydie Matilde Peel and core apples; cut in halves, cook in two cups water and two cups sugar, brandy, and lemon juice. When well done, leave until cold enough to handle, then press around the finger, shaping it round, leaving the hole after the finger. Leave until cold, then fill. Filling. Three tablespoons milk, three tablespoons chopped almond paste, one tablespoon raspberry jam if at hand, color with the red coloring, sugar to taste, two tablespoons brandy, stir on ice until cold, add one cup whipped cream. Fill apples, put on a broiler and chaud-froid with a white chaudfroid sauce. Color some apple aspic with the red coloring; glaze half of the apple red — carefully, so as not to spot the other half. The apple must be half red and half white. Put a green leaf in each. Serve on individual round pieces of puff paste with whipped cream in the centre. Bavarian of Apple, a la Ericsson Hammond Pomme Bavaroise, a la Ericsson Hammond Glaze a ring mould with apple aspic and fill about one inch thick with the compote; then fill with the bavarian; leave on ice until cold. When ready to serve, dip in warm water, turn out on a platter on a paper doily and serve with whipped cream. Compote of Apple. Take one cup of fine apple sauce, flavor with brandy, add to each cup of apple sauce four tablespoons of dissolved Cox’s gelatine; color a little with the pink coloring. Bavarian of Apple. 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; fill on top of the com¬ pote.