The Swedish, French, American cook book

Put half cup water on stove, add three tablespoons sugar and one tablespoon brandy, thicken with one tablespoon cornstarch that has been dissolved in half cup water, add two ounces choco¬ late; when all is well mixed, put on ice, add three tablespoons dis¬ solved Cox’s gelatine and three tablespoons whipped cream. This is the decoration for the mould. First put a dot of chocolate (as big as a small chestnut), then one of whipped cream (containing some gelatine), then of chocolate, then of cream, etc., around the bottom of the mould; drip aspic on the top. Fill with the choco¬ late blanc-mange. Filling. One cup water, one tablespoon cornstarch, four ounces chocolate, seven tablespoons dissolved Cox’s gelatine, five table¬ spoons sugar, one and a half cups whipped cream. Put water on stove, add the dissolved cornstarch, sugar, and chocolate; stir on ice until cold; last 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 in the centre. Chocolate Blanc-mange with Cocoanut, a la Emma Charlotte Blanc-manger au Coco, a la Emma Charlotte 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, one cup cocoanut. How to Make It. Put half cup water on stove, add the sugar, thicken with the cornstarch dissolved in the half cup water, add the cut-up chocolate and cocoanut, stir on ice, add gelatine and brandy; when thick, add the whipped cream. Fill a ring mould (that has been glazed with lemon aspic), leave on ice until ready to serve. Dip in warm water, turn out on a paper doily, sprinkle with cocoanut. Serve with whipped cream in the centre. Chocolate Cream (Creme au Chocolat ) a la Pompadour Glaze a ring mould with lemon aspic, decorate with cream and chocolate. To one cup cream take two tablespoons dissolved Cox’s gelatine. Thicken half cup water with one small tablespoon cornstarch; add three tablespoons sugar and two ounces chocolate. Stir on ice until it begins to get cold. Decorate with alternate strips (about half inch wide) — first of cream, then of chocolate, and so on until the mould is lined. Then glaze again. Fill. Filling. Two ounces chocolate, five tablespoons sugar, six tablespoons dissolved Cox’s gelatine, one tablespoon cornstarch, one cup milk, two cups whipped cream. How to Make the Filling. Put the milk on the stove, thicken with the cornstarch, add the cut-up chocolate and sugar, stir on ice, add the gelatine, last add the whipped cream. Fill the mould; leave on ice until ready to serve. Dip in warm water; turn out on a paper doily. Serve with whipped cream in the centre; garnish with spun sugar. Timbales with Chocolate and Charlotte Russe, a la Brigitta Timbales de Charlotte Russe au Chocolat , a la Brigitta Glaze a large timbale cup with lemon aspic, make a chocolate roll [illustration: see recipe: Chocolate Roll], cut in thin slices, cover the tim¬ bale all around, fill with the charlotte russe. Filling. Half cup milk, half cup powdered sugar, half pint cream, five tablespoons dissolved Cox’s gelatine. Put gelatine, brandy, sugar, and milk together; stir on ice until thickened; add the whipped cream. Fill the cup, leave on ice until ready to serve.