The Swedish, French, American cook book

Select nice red apples, cut (with the skin on) in slices about half inch thick — all the same size; stick from nine to thirteen toothpicks in. Cook the spaghetti; twist all around the toothpicks, in and out in a basket style, until all are covered; put on each end of every toothpick a piece of maraschino cherry and a piece of an¬ gelica; glaze with lemon aspic; fill with almond cream, stick in a handle of orange peel that has been left in water until stiff, tie a bow of white ribbon on. Arrange on a platter; garnish with spun sugar. Almond Cream. One cup whipped cream, two tablespoons dissolved Cox’s gelatine, three tablespoons chopped almonds, two tablespoons milk, three tablespoons sugar. Mix sugar, gela¬ tine, and almonds together; stir in the milk; flavor with brandy; last add the whipped cream. How to Cook the Spaghetti. Put spaghetti on stove with water to cover it and a little orange coloring, brandy, and lemon juice; cook until tender; add half cup sugar and cook again. When soft, take out of the water, put on a board; then it is ready to be made into the basket. Almond Cakes ( Gateaux aux Amandes) a la Parisienne One cup butter, one small cup sugar, one egg, two cups flour, one teaspoon Royal baking powder. Free butter from salt by putting it in cold water, dry it on a cloth, stir the butter in a bowl to a cream, add sugar, then the egg, brandy, flour, and baking powder. Line small cake tins very thin, and bake. When baked, do not turn out of the forms but fill. Filling. Whites of two eggs, two tablespoons chopped almond paste, two tablespoons powdered sugar, one tablespoon brandy. Stir almond paste, sugar, brandy; add the beaten whites of eggs; fill the cakes, put in oven and bake. Turn out of the forms when cold. Serve on a paper doily, decorate top of each with candied fruit or maraschino cherries; garnish with spun sugar. Almond Cream Pudding a la Pompadour Pouding a la Creme d’Amandes, a la Pompadour Glaze a ring mould with aspic, decorate with colored cream — pompadour style — one tablespoon dissolved gelatine to the cup of whipped cream. Glaze again with the aspic and fill. Filling. Half cup milk, six tablespoons dissolved Cox’s gela- tine, two cups cut-up sponge cake, four tablespoons sugar, three tablespoons chopped almonds, two tablespoons brandy, one and a half cups whipped cream. Put sugar and milk in a saucepan on ice; add the dissolved gelatine, chopped almonds, and brandy; stir on ice until thickened; add, carefully, the sponge cake; last add the whipped cream. Fill the mould, leave on ice until ready to serve. Dip in warm water; turn out. Serve with macedoine of fruit. Golden Cream with Fruit, a la Hammond Creme d’Or aux Fruits, a la Hammond One and a half cups milk, one heaping tablespoon cornstarch, four tablespoons chopped almonds, seven tablespoons dissolved Cox’s gelatine, yolks of three eggs, five tablespoons sugar, two tablespoons brandy, one cup cream.