The Swedish, French, American cook book

Apple Sponge {Pate molle aux Pommes ) a la Benoria Four eggs, half cup sugar, seven tablespoons dissolved Cox’s gelatine, half cup apple juice, juice of half lemon, one tablespoon brandy, two cups cooked apples. How to Make It. Stir the yolks and sugar to a souffle; add brandy, apple juice, lemon juice; cook until thickened, then add gelatine, stir on ice, beat the whites of eggs to a stiff froth and add carefully. Fill a mould that has been glazed with apple aspic, first one layer of apples, then one of sponge, etc., alternately, until full. This dessert can be decorated with apples at the bottom of the mould in aspic. Leave on ice until ready to serve. Dip in warm water; turn out on a nice paper doily. Apple Chartreuse {Chartreuse de Pommes ) a la Royale Glaze mould with apple aspic; decorate with little green, red, and white apples that have been scooped out from apples and cooked in half sugar and half water. Fill with aspic as high as the apples then make the chartreuse filling which is one cup apple sauce, seven tablespoons dissolved Cox’s gelatine, two tablespoons brandy, sugar to taste. Stir on ice until it thickens, then add one and a half cups whipped cream; fill 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 Chartreuse {Chartreuse de Pommes) a la Walde Peel and cut apples in halves and scoop out with the scooper until a thin shell; cook in half water and half sugar, lemon juice, and brandy; leave in the juice until cold. Aspic fancy ice cream moulds, put the half apple in and fill with the chartreuse, which is one cup apple sauce, seven tablespoons dissolved Cox’s gelatine, two tablespoons brandy, one and a half cups whipped cream. Stir apple sauce and gelatine, add brandy, last add (slowly) the whipped cream. Fill the apples, leave in the moulds on ice until ready to serve. Dip in warm water, turn out on puff paste or sponge cake. Serve with whipped cream. Apple ( Pomme ) a la Chantilly One and a half cups whipped cream, four tablespoons dissolved Cox’s gelatine, one tablespoon brandy, two tablespoons powdered sugar, two cups of apples cut in small pieces and cooked. Glaze little individual ice cream moulds or round moulds with apple aspic. Decorate with a daisy of compote of apples — a green stem and white centre. Mix the cream and brandy, gelatine and powdered sugar, then spread moulds with the cream, fill with apples that have been cut in little dices and cooked; add some more cream mixture on the top. Turn out on puff paste that is filled with apples and serve with whipped cream as a dessert for luncheon or dinner. Baskets of Spun Sugar ( Corbeilles de Sucre file ) a la Laconia Cut apples in quarters; cook in half water and half sugar with a little lemon juice. Trim the edges all around. Chaud-froid half pink and half white. Arrange in little spun sugar baskets with a small green leaf in each apple. Serve the baskets on a puff paste foundation with whipped cream in the centre. Compote of Apple with Chartreuse, a la Pompadour Compote de Pommes, Chartreuse a la Pompadour Two cups apple sauce, eleven tablespoons dissolved Cox’s gelatine, one and a half cups whipped cream, two tablespoons brandy, sugar to taste.