The Swedish, French, American cook book

Filling. One cup milk, six tablespoons dissolved Cox’s gelatine, four tablespoons sugar, two tablespoons brandy, three tablespoons almond paste, one cup of little dices of cooked apples, one and a half cups whipped cream. Stir gelatine, sugar, brandy, almond, and milk together; stir in apples, last add the whipped cream. Fill mould, put on ice until ready to serve. Dip in warm water, and serve with whipped cream. Cabinet of Apples with Chartreuse, a la Henrietta Pommes en Chartreuse, a la Henrietta Glaze a high mould with apple aspic and decorate with thin slices of colored apples. Glaze again with aspic. Fill with a chartreuse which is one and a half cups apple sauce, eight tablespoons dissolved Cox’s gelatine, two tablespoons brandy, sugar to taste, one and a half cups whipped cream. Stir apple sauce with gelatine until white; add brandy and sugar and, last, the whipped cream; fill mould; leave on ice until ready to serve. Dip in warm water, turn out on a paper doily, serve with whipped cream. Garnish with spun sugar. Meringue of Apples {Meringue de Pommes ) a la Portugaise Bake round pieces of pastry in the shape of a small vol-au-vent or patty. When baked, take off the cover and scoop out, fill with the compote of apples, spread pastry with the white frosting, serve on top of it a slice of glazed cooked apple, decorate with whipped cream. Arrange in the form of a ring on a platter on a pastry foundation with custard in the centre, cover with cream or meringue and decorate with colored apples. How to Make the Meringue. Beat the whites of two eggs to a stiff froth with two tablespoons powdered sugar; add one tablespoon brandy. Filling for the Apples. One cup apple sauce, one tablespoon brandy, sugar to taste, four tablespoons dissolved Cox’s gelatine. Apple ( Pomme ) a l’Anglaise Line a cup mould with puff paste, fill with beans or toasted corn flakes and bake; when baked, scoop out. Roll the pastry thin, cut in strips, twist around the lady locks and bake. Fill the cup with the apple chartreuse and fasten the lady locks on with caramel. Fill whipped cream in the lady locks and a slice of maraschino cherry on the top and decorate with a little dot of green cream. Garnish with spun sugar around. Apple Chartreuse. One cup apple sauce, seven tablespoons dissolved Cox’s gelatine, mix together, add two tablespoons brandy, last add one and a half to two cups whipped cream. Timbale of Apple a la Hornlet Timbales de Pommes a la Cornet Line the mould with stale sponge or quick sponge cake, fill with the compote of apple, put on ice until ready to serve. Dip in warm water, turn out on a paper doily on the platter on which it is going to be served. In the meantime, make some hornlets [see recipe: How to Make Hornlets], raise the hornlets all around the timbale of compote; fasten them with caramel. When ready to serve, fill the hornlets with whipped cream that has been sweetened and flavored with brandy, put a rosette of spun sugar on the top and a wreath of spun sugar all around. A maraschino cherry can be served on top of the whipped cream.