The Swedish, French, American cook book

Strawberry Short Cake a la Surprise Gateau croquant aux Fraises , a la Surprise Cut round pieces of sponge cake — two for each individual; spread with mashed strawberries (sweetened to taste), put one layer on top of another and some more mashed strawberries on top. Put in oven on a buttered baking sheet to bake from five to ten minutes. In the meantime, beat up the whites of two or three eggs to a stiff meringue, sweeten with sugar and flavor with brandy. Spread all over with the meringue and decorate on the top with meringue through a fancy tube; garnish with fresh strawberries, forming them in a ring on a platter. Serve with whipped cream. When fresh strawberries are not at hand, this dessert can be made with the preserved ones. Strawberry Pudding ( Pouding aux Fraises) a la Delmonico Make a lemon aspic, see recipe: lemon aspic, flavor with brandy. Put a fancy ring mould on ice and glaze, put about one and a half inches of the jelly at the bottom. When settled, and beginning to get stiff, press strawberries into it; cover with shredded cocoanut. When firm, cover with the rest of the aspic (that has been kept liquid) and make same as the first layer; put in a cold place to harden. Turn out on a paper doily. Serve with whipped cream in the centre and strawberries around. Strawberry Jelly with Cocoanut Cream, a la Hildur Alexandra Gelee de Fraises , Creme de Coco, a la Hildur Alexandra Glaze a fluted tube mould with lemon aspic and put one inch of strawberry jelly at the bottom, then a layer of cocoanut cream one and a half inches deep, then an inch of jelly, then the cocoanut cream, and so on until the mould is full; leave on ice until ready to serve. Dip in warm water and turn out on a paper doily; sprinkle with shredded cocoanut. Serve with custard or whipped cream. Cocoanut Cream. Half cup milk, four tablespoons cocoanut, three tablespoons sugar, one tablespoon brandy, five tablespoons dissolved Cox’s gelatine. Stir on ice until it begins to thicken, add gently one and a half cups whipped cream. Strawberry Chartreuse a la Maria Mathilda Chartreuse de Fraises a la Maria Mathilda One box strawberries, two cups whipped cream, half cup sugar, seven tablespoons dissolved Cox’s gelatine, one tablespoon brandy. How to Make It. Glaze a plain ring mould with lemon aspic; decorate with one strawberry then cream; to one cup of cream add two tablespoons gelatine, two tablespoons sugar, then straw¬ berry, then cream all around until the bottom of the mould is lined; then add cold aspic to the height of the strawberries, take care not to float the cream. Fill with the chartreuse of straw¬ berries. Filling. One cup mashed strawberries, six tablespoons dis¬ solved Cox’s gelatine, half cup sugar, one tablespoon brandy. Stir on ice until thick, add one and a half cups whipped cream — put it in carefully (if not pink enough, tint with red coloring). Leave on the ice until cold and ready to serve. Dip in warm water; turn out on a paper doily. Garnish with spun sugar if at hand. Serve with whipped cream. Strawberries with Cream, a la Clodia Fraises a la Creme, a la Clodia