The Swedish, French, American cook book

Line cake tins with puff paste, fill with beans, bake. When baked, remove the beans. In the meantime, make little handles of puff paste by cutting the pastry in thin strips, twist like a cork¬ screw and lay on the pan in the shape of a horseshoe. Put one cup of water on stove; thicken with one tablespoon cornstarch dissolved in half cup water; add four ounces chocolate, four table¬ spoons sugar, a pinch of salt, and a teaspoon vanilla. When done, remove from the fire, stir in the saucepan on ice until cold; when cold, add one cup whipped cream. Fill the baskets, put some whipped cream on the top, stick the handles in. Arrange on a paper doily with whipped cream in the centre; garnish with spun sugar. Chocolate Cream in Glasses a la Europeenne Chocolat a la Creme en Verres, a la Europeenne Put one cup water on the stove, thicken with two tablespoons cornstarch dissolved in half cup water, two ounces chocolate, four tablespoons sugar. Stir on ice. When thickened and cold add one cup of whipped cream. Serve in little glasses with some sweetened cream and half of a maraschino cherry on top. Arrange on a paper doily on a platter, as a dessert for lunch or supper. Chocolate Blanc-mange a la Pompadour Blanc- manger au Chocolat, a la Pompadour Glaze a ring mould with lemon aspic flavored with brandy; decorate in pompadour style with chocolate layer cake cut in strips. Fill. Filling. One cup water, six tablespoons dissolved Cox’s gelatine, one tablespoon cornstarch, four ounces chocolate, four tablespoons sugar, one tablespoon brandy, one cup whipped cream. Put half cup water on stove, add the sugar, thicken with the cornstarch dissolved in the half cup water, add the cut-up choco¬ late, stir on ice, add the gelatine and brandy; when thick, add the whipped cream. Fill; leave on ice until ready to serve. Dip in warm water, turn out on a paper doily. Serve with whipped cream. Petits Choux with Chocolate and Cream, a la Edna Petits Choux a la Creme au Chocolat, a la Edna Half cup water, half cup flour, one tablespoon butter, two eggs, one tablespoon brandy. Put water, brandy, and butter on stove; when the water is boiling add the flour, stir for about two to three minutes, let stand until cold, add the eggs one by one — stirring five minutes after each. Put the fat on stove in a wide and deep fat kettle, take tablespoonfuls and put them in — very smooth — about six to seven at a time (be careful not to have the fat hot or the petits choux will not puff as they should — the fat must commence to get warm and then become hot during the time). When the petits choux are golden brown, put them on a broiler or paper to get cold, fill with heavily whipped cream flavored with brandy and sweetened to taste. Glaze with chocolate; decorate with circles of white frosting. Serve on a platter as a dessert with whipped cream in the centre for luncheon or dinner. Chocolate Ice Cream ( Glace au Chocolat) a l’Anglaise Line timbale mould with puff paste, fill with beans, bake. When baked, scoop out. Make lady locks and bake; put the timbale on a platter and stick the lady locks on with caramel. When ready to serve, fill the timbale with chocolate ice cream and the lady locks with whipped cream; garnish with spun sugar around. Chocolate Blanc-mange a la Walde Blanc-manger au Chocolat, a la Walde