The Swedish, French, American cook book

Compote of Apple ( Compote de Pommes) a la Valois One cup thick apple sauce, ten tablespoons dissolved Cox’s gelatine, two tablespoons brandy, one and a half cups cut-up small dices of apple, one cup cake crumbs, some sponge cake for garnish¬ ing, two cups whipped cream, half cup milk, sugar to taste. How to Make It. Glaze a timbale mould with apple aspic; cut thin slices of sponge cake, spread each slice with an apple com¬ pote colored with a little red coloring. Put another thin slice of cake on top, cut in small pieces, line the mould, join one next to the other — showing the red and the cake on the outside; glaze again and fill. Filling. Half cup milk, sugar to taste, two tablespoons brandy, add the six tablespoons dissolved Cox’s gelatine, stir until commenc¬ ing to thicken, add the whipped cream. Put in the decorated form, first a layer of cream then of cut-up apples, then cake, etc., until the mould is full; leave on ice until ready to serve. Dip in warm water, turn out on a paper doily. Serve with a rich custard sauce, whipped cream, or any kind of a sherbet with spun sugar or any kind of a sugar or meringue border, as a luncheon or dinner dessert. Baked Apples ( Pommes cuites au four ) Peel the apples a little on the top; core, fill the hole with sugar, sprinkle with a little cinnamon, put a piece of butter in each, put on a buttered baking pan with some water, bake in the oven until soft; baste occasionally. Arrange on a platter, with the juice from the pan strained around. Compote of Apple with Chartreuse, a la Royale Compote de Pommes et de Chartreuse, a la Royale Glaze a mould with apple aspic. Take one and a half cups of apple sauce, divide in two parts, to each part add three tablespoons dissolved Cox’s gelatine, color one part green and the other part pink. Put in a paper tube, decorate the mould every other dot, pink and green; add more aspic the height of the decoration and fill with the chartreuse. Chartreuse. One cup apple sauce, seven tablespoons dis¬ solved 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 the ice until ready to serve, dip in luke¬ warm water, turn out on a paper doily. Serve with whipped cream. Apple Chartreuse a la Hedgehog Chartreuse de Pommes, a la Herisson Glaze a ring mould with apple aspic, fill with thechartreuseof apple [see recipe. Compote of Apple aux Chartreuse a la Royale], leave on ice until ready to serve, dip in warm water, turn out on a paper doily, hedgehog with almonds that have been cut in strips, length¬ wise, and colored red, green, and some left the natural color. Serve with whipped cream or custard sauce in the centre. Apple Omelet ( Omelette aux Pommes) a la Surprise Two eggs, two tablespoons milk, two tablespoons cream, one tablespoon butter. Mix well, put the butter in a pan, put the mixture of egg in; leave for two seconds, draw away with the omelet knife from one side to the other then back again. Put in the centre some apples that have been cooked in half sugar and half water, flavored with brandy and lemon juice, and cut in slices; with the omelet knife double carefully over the apples; when turning out on a platter, double again; cover with meringue, put in the oven and brown.