The Swedish, French, American cook book

Put milk on stove; when hot, thicken with the cornstarch dissolved in half cup milk; add yolks — stirred with the sugar to a souffle. When it begins to thicken, put the pan on ice; add brandy, gelatine, and almonds; stir until cold; add whipped cream. Glaze a ring mould with lemon aspic, decorate with cream, then put in about half inch of the compote of fruit — colored red; when settled, fill with the golden cream, leave on the ice till ready to serve. Turn out on a paper doily; serve with whipped cream in the centre and garnish with spun sugar. Almond Pudding ( Pouding aux Amandes ) a la Charlotte Make a small jelly roll from three eggs, three tablespoons sugar, one teaspoon Royal baking powder, four heaping tablespoons flour, one teaspoon brandy. Stir sugar and yolks to a souffle; add brandy, flour, baking powder, and, last, the whites of eggs — beaten up stiff. Spread on a baking sheet, bake in a hot oven for five minutes, then fill. To one cup currant juice add four tablespoons sugar; thicken with one tablespoon cornstarch, flavor with brandy, spread very thin and roll. When cold, cut in thin slices across. Glaze a mould, in the shape of a bee-hive, with aspic; line with the cake — making the rings smaller and smaller toward the top of the form; when completely lined, fill with almond a la Charlotte, and leave until cold. Dip in warm water, turn out on a paper doily, garnish with a rose made of almond paste or a rosette of spun sugar on the top. Serve with a fruit sauce. Almond a la Charlotte. Take three tablespoons milk, four tablespoons dissolved Cox’s gelatine; add one tablespoon brandy, two tablespoons chopped almonds (or almond paste), three table¬ spoons sugar; stir until it begins to thicken, then add one cup whipped cream. Almond Cream Pudding with Meringue, a la Walde Pouding a la Creme d' Amandes, garni de Meringue, a la Walde Three eggs, four tablespoons sugar, five tablespoons flour, three tablespoons melted butter, one tablespoon brandy, one teaspoon Royal baking powder. Stir sugar and yolks to a souffle; add butter, flour, baking powder, and the brandy. Make into layers — each successive layer smaller; spread between each layer about half inch of almond cream; arrange one on top of another, so as to form a steep pyramid; beat up the whites of four eggs to a stiff meringue, adding one tablespoon sugar to each. Put on through a fancy tube, beginning at the top and going downward, leaving each meringue in pyramid shape. Put in oven for a few minutes — until nice and dry; put a rosette on top from a large rose of almond paste or spun sugar; place on a platter on a paper doily with whipped cream and apples around. Cut apples in halves; cook in half sugar and half water, with a little lemon juice and brandy. Glaze with a red glaze; decorate all around them with the meringue through a paper bag. Almond Cream. Four tablespoons almond paste, one heaping tablespoon cornstarch dissolved in half cup milk, yolks of three eggs, four tablespoons sugar, one tablespoon brandy. Put the milk on stove, add almond paste, thicken with the cornstarch, add yolks and sugar that has been stirred to a souffle, and brandy. Chartreuse of Almond ( Chartreuse d’ Amandes) a la Maria Three cups lemon aspic, three tablespoons brandy, three table¬ spoons dissolved Cox’s gelatine, six tablespoons chopped almond paste, one cup whipped cream.