The Swedish, French, American cook book

Compote of Apple. Peel, core, and cut apples in thin slices, cook in two cups water and one cup sugar, on a quick fire with a tight cover. When ready, press through a fine sieve. To each cup apple sauce one tablespoon brandy, four tablespoons dissolved Cox’s gelatine, sugar to taste. Popovers with Apple and Cream ( Chaussons ) a la Elvira Break two eggs in a bowl, season with a little speck of salt, add half cup milk, six heaping tablespoons flour; beat until creamy, then add another half cup milk. These popovers must contain neither sugar nor baking powder. Butter deep muffin pans well, and half fill (if there is too much in each pan it will make the popovers heavy), put a little piece butter in the centre of each and bake in an oven that has an under heat for twenty-five to thirty minutes. When done, turn out upside down on a table and leave until cold; when cold, fill. Filling. For six popovers take two cups apple sauce, six tablespoons dissolved Cox’s gelatine, flavor with two tablespoons brandy, sweeten with sugar to taste. Beat in a saucepan on ice until it gets white and creamy, put in a paper tube, fill the popovers. Have ready some water icing, glaze on the top with the water icing, decorate with pink. Arrange on a platter with whipped cream in the centre. Serve very cold. A delicious dessert for luncheon, dinner, or supper. Apple ( Pomme ) a la Bavaroise Line mould with aspic, decorate with slices of cooked apples around the bottom of the'mould, fill with red aspic the height of the decoration, then fill with a bavarian. Filling. Half cup apple juice, six tablespoons dissolved Cox’s gelatine, one and a half cups whipped cream, one cup cut-up apples. Stir apple juice and gelatine on ice then the apples that have been cooked and cut up in dices, last the whipped cream. Fill the mould, leave on the ice until ready to serve. Dip in warm water, turn out on a paper doily. Garnish with spun sugar if at hand. Compote of Apple ( Compote de Pomme ) a la Charlotte Glaze charlotte moulds with apple aspic, line with compote of apple; to one cup apple sauce, sweetened and flavored with brandy, take four tablespoons dissolved Cox’s gelatine; color half of it red and leave the other half the natural color. If too white tint slightly with the green coloring. Line the mould from one end to the other — half with the red and half with the green. When the compote has settled and is stiff, fill with apple bavarian. Bavarian. Half cup apple juice, six tablespoons dissolved Cox’s gelatine, one cup cut-up apples, half cup whipped cream. Stir apple juice and gelatine on ice, then the apples that have been cooked; last add the whipped cream. Fill the mould, leave on the ice until ready to serve, dip in warm water, turn out on a compote of apple. Chartreuse of Apple with Pignolias Chartreuse de Pommes aux Noisettes de Pin