The Swedish, French, American cook book

Roll puff paste out about half inch thick; cut with the patty cutter the size required. With a cutter one size smaller press down in the centre but do not cut it through; this will form a cover when the petit is baked. Bake in a moderately hot oven. When done, remove the cover; scoop out, leaving them until ready to fill. Fill with whipped cream, sweetened to taste and flavored with brandy and chopped almonds; spread with raspberry jam, put the cover on, sprinkle chopped almonds all around. Arrange on a paper doily in a form of a ring. Garnish with spun sugar. Golden Cream ( Creme d’Or) a la Hammond One and a half cups milk, one heaping tablespoon cornstarch, four tablespoons chopped almonds (or one cup almond paste), seven tablespoons dissolved Cox’s gelatine, yolks of three eggs, four to five tablespoons sugar, two tablespoons brandy, one cup whipped cream. Put one cup milk on stove; when hot, thicken with the cornstarch — dissolved in half cup of the milk; add the yolks — stirred with the sugar to a souffle. When thickened, put the saucepan on ice, add brandy, gelatine, and almonds; stir until thickened; add the whipped cream. Glaze a ring mould with lemon aspic, decorate with dots of white and pink cream that contains a little gelatine; glaze again; fill mould, leave on the ice until ready to serve. Dip in lukewarm water, turn out on a paper doily. Serve with whipped cream. Macaroon in Aspic ( Macaron en Aspic ) a la Charlotte Half cup milk, four tablespoons sugar, one tablespoon sherry (or vanilla), two dozen macaroons, five tablespoons dissolved Cox’s gelatine, one and a half cups whipped cream, some lemon aspic. How to Make It. Glaze a ring mould with the lemon aspic, cut the macaroons with the biscuit cutter, line mould with the macaroons and around each put, first a ring of cream colored pink, then a ring of green, and a ring of white. Fill. Filling. Mix gelatine, milk, sherry (or vanilla), and sugar to¬ gether; stir on ice when thickened. Break the macaroons in small pieces, add them to the mixture, last add the whipped cream. Fill the mould. Leave on ice until ready to serve. Dip in warm water (take care not to have the water too hot as that would spoil the decoration). Turn out on a paper doily on a platter and garnish with spun sugar, if at hand. Serve with whipped cream. Macaroon Pudding a la Walde Pouding aux Macarons, a la Walde Glaze a ring mould with lemon aspic, put the fancy roses of macaroons at the bottom, close to one another, cover with the aspic (flavored with brandy). Leave to get settled, put a layer of strawberry aspic on top, leave until stiff. Make the cream of macaroon. Put half cup milk, six tablespoons dissolved Cox’s gelatine, two tablespoons brandy, four tablespoons sugar in a saucepan. Stir on ice until commencing to thicken, add one cup cut-up macaroons, then half cup whipped cream; fill the mould, leave on ice. Dip in warm water, turn out on a paper doily. Serve with orange ice or whipped cream in the centre. Grapes ( Raisins ) a la Bavaroise Glaze a fancy ring mould with lemon aspic; put a row of chopped maraschino cherries all around and fill the centre with grapes that have been peeled and stoned and cut in very small dices. Then glaze again and fill.