The Swedish, French, American cook book

How to Make the Nougat. Put two cups milk on stove. Beat up the whites of the three eggs, add one tablespoon sugar and one tablespoon very fine-chopped almonds. Drop teaspoons of the mixture in the milk and let simmer for about two minutes, first dividing the mixture in halves; color one half with little red coloring to make it the shade of pink, and leave the other half white, then take up. Cook the pink mixture the same way as the white, leave on a platter to drain all the milk from it and to get cold. In the meantime, stir to a souffle the yolks from the eggs with four tablespoons sugar, one tablespoon cornstarch, thicken the milk with the mixture to a thick custard. Then line the mould at the bottom with the nougat — first pink then white, then pink, then white, etc., one after the other, resting on top of one another. Then fill with the second filling. Second Filling. Put the custard in a saucepan in a bowl of ice, add the six tablespoons gelatine, four tablespoons chopped almonds; stir until it commences to get cold, then add the four tablespoons whipped cream and fill the mould; leave on the ice until ready to serve. Dip in warm water and turn out on a paper doily. Serve with fruit sauce. Cream of Almond in Croustades, a la Benoria Croustades de Creme d’Amande, a la Benoria The croustades are made from two yolks and one white of eggs, four tablespoons water, four tablespoons milk, four tablespoons flour, two tablespoons cream, some salt. Stir eggs and water together, add the flour, work to a smooth batter, then add the milk then the cream and salt. Have the croustade iron hot in the fat on the stove; wipe the iron dry, dip in the batter (be careful that it does not go over the top of the iron), dip twice then dip it in the boiling fat; cook until golden brown then take the croustades off the iron — turning it bottom up, to get dry. Other names for croustades are: Swedish Timbales and Foun¬ tain Cups. Filling for Croustades. Four tablespoons chopped almonds (or almond paste), one heaping tablespoon cornstarch dissolved in half cup milk, yolks of three eggs, four tablespoons sugar, one tablespoon brandy. How to Make It. Put the milk on stove, add the chopped almonds (or almond paste), thicken with the cornstarch, add yolks and sugar (stirred to a souffle), brandy, and a very small pinch of salt. Stir the yolks in very carefully; then, when cold, fill the croustades and twist spun sugar around and a rosette of the spun sugar in the centre. Decorate the top with whipped cream and maraschino cherries. Almond Pudding ( Pouding aux Amandes ) a la Jessina One cup butter, four eggs, one cup milk, two tablespoons brandy, two teaspoons Royal baking powder, two and a half cups flour, two cups sugar. Stir butter to a cream, add the yolks of eggs, then milk, brandy, flour, and Royal baking powder. Stir until very smooth, beat the whites well and add. Bake in a buttered and papered deep cake tin, leave stand until cold, cut a thin layer from the bottom for a cover, scoop out; fill. Filling. One cup milk, four tablespoons fine-chopped almonds (or five tablespoons almond paste), five tablespoons dissolved Cox’s gelatine, two tablespoons brandy, four tablespoons sugar, one and a half to two cups whipped cream, one cup cake crumbs (scooped out of the cake.)