The Swedish, French, American cook book

Garnish with different colored apples cooked and cut up. Serve as a dessert. Aspic of Apples ( Aspic de Pommes) a la Walde Half cup apples (that have been cut in dices and cooked in half sugar and half water), half cup milk, one and a half cups cake crumbs, one tablespoon almond paste, six tablespoons dissolved Cox’s gelatine, whites of two eggs. How to Make It. Mix milk and gelatine together; add the almond paste, cake crumbs, apples, and last the whites beaten to a stiff froth. Glaze a ring mould with apple aspic, decorate with the cut-up apples up to the ring line and fill with the mixture; leave on the ice until ready to serve. Dip in lukewarm water, turn out on a paper doily,Serve with whipped cream. Aspic of Apples ( Aspic de Pommes) a la Emma Charlotte Four cups dices of apples — color part with the orange coloring for the decoration, three tablespoons chopped almonds, four cups cake (cut in small dices). How to Make It. Glaze a ring mould, or any kind of individual moulds, with apple aspic, see recipe, decorate on a bias with strips of white and colored apples, add aspic that is flavored with brandy to cover the fruit. Put a layer of the cake, sprinkle with almonds, fill aspic to cover the cake, then a layer of apples; fill on top with the aspic and so on until the mould is full; leave on the ice until ready to serve. Dip in lukewarm water, turn out on a paper doily. Garnish with spun sugar. Serve with whipped cream. Apples with Rice ( Pommes au Riz) a la Russe One and a half cups milk, one and a half cups flaked rice, five tablespoons sugar, one tablespoon brandy or a teaspoon vanilla, one and a half cups whipped cream, ten tablespoons dissolved Cox’s gelatine, one cup apple sauce, some red coloring and green leaves. How to Make It. Put milk on stove, add the flaked rice; when boiling, take off stove, put on ice, add six tablespoons gela¬ tine, brandy, sugar; stir until commencing to thicken, add the whipped cream. Divide in halves, color half the mixture pink and leave the other half the natural color. Take deep individual moulds, glaze with a little aspic, line half of the mould with the white and half with the pink, fill with the apple filling (which is the sweetened apple sauce), flavor with brandy, add four table¬ spoons gelatine, leave on ice until thickened. Fill each mould with the apple sauce, put some of the rice mixture on top, form it round. When ready to serve, serve with a green leaf in each on pieces of pastry with whipped cream. Cream of Apple with Almond, a la Hildur Alexandra Creme de Pomme a l’Amande, a la Hildur Alexandra Two cups apple sauce, nine tablespoons dissolved Cox’s gelatine, five tablespoons almond paste, sugar to taste, three tablespoons brandy, one cup wThipped cream. How to Make It. Take half cup of the apple sauce, sweeten and flavor, color with the red coloring. Glaze a ring mould with aspic, put in half inch of the thick red compote. Put the rest of the apple sauce in a pan on ice, add sugar, brandy, almond paste, gelatine; last add the whipped cream. Color in different shades, put in layers on top of the compote, leave on the ice until ready to serve. Dip in warm water, turn out on a paper doily. Garnish with spun sugar. Serve with w’hipped cream.