The Swedish, French, American cook book

First make the apple sauce; to one cup apple sauce, four tablespoons gelatine. Color half of the apple sauce pink or red, leave the other half the natural color. Glaze mould with apple aspic and decorate with strips — first the plain apple sauce then the pink; fill with apple a la chartreuse. Chartreuse. One cup apple sauce, sugar to taste, two table¬ spoons brandy, seven tablespoons gelatine, one and a half cups whipped cream. Stir apple sauce and gelatine, add brandy, last add the whipped cream, fill the mould, leave on ice until ready to serve. Dip in warm water, turn out on a paper doily, serve with whipped cream. Cream of Apples with Almonds, a la Prussienne Creme de Pommes aux Amandes, a la Prussienne One cup apple aspic for six persons, eight lady fingers or strips of sponge cake, jelly from apples (colored red). Glaze mould with aspic, decorate with strips of lady fingers and jelly, alternately, and fill. Filling. One cup apple sauce, six tablespoons dissolved Cox’s gelatine, Four tablespoons almond paste; stir on ice until cold. When cold, add one and a half to two cups whipped cream. Leave the mould on ice until ready to serve. Dip in warm water, turn out on a paper doily. Serve with whipped cream. Apple (Pomme) a la Eldora — for Eight Persons Eight apples, two cups sugar, two cups water, two tablespoons brandy, two tablespoons sherry, the rind of a lemon. Cook apples in water and sugar until very soft. When hot, cut a piece out and shape over the finger two inches long and one and a half inches thick; fill. Filling. Three tablespoons milk, four tablespoons chopped almonds, two tablespoons powdered sugar, four tablespoons dissolved Cox's gelatineatine, one cup whipped cream. Show the filling on the top half inch wide. Glaze the apples (not the filling) with one cup of the juice that the apples cooked in, color with orange coloring, add one tablespoon cornstarch that has been dissolved, one tablespoon gelatine, two tablespoons brandy. Decorate with whipped cream on top of the filling, and a narrow strip of red glaze on the cream. Serve on puff paste with whipped cream in the centre. Chaud-froid of Apples (Chaud-froid de Pommes) a la Clodia One quart apples. Cut four in halves, core and peel, cook in two cups sugar, two cups water; add one tablespoon brandy and lemon juice — carefully, so as not to let them break. When cold, put on a broiler and chaud-froid with a white chaud-froid sauce; decorate with a slice of maraschino cherry in the centre of the apple with whipped cream, and serve on the apple compote. Compote of Apples. To each cup of apples take four tablespoons dissolved Cox's gelatinee, color any shade with the fruit coloring, arrange the chaud-froid apples on the compote and serve with whipped cream. Garnish with spun sugar. Apples ( Pommes ) a la Portugaise Make puff paste in small round pieces and bake, then split. Fill with apple marmalade or thick apple sauce flavored with brandy. Serve chaud-froid apples on the top; decorate and serve with whipped cream. Garnish with spun sugar. Apples with Almond in Aspic, a la Camille Pommes aux Amandes en Aspic, a la Camille Slice and cut apples, color some green and some red. Glaze mould with apple aspic and decorate with a rose made from the red, white, and green apples; fill.