The Swedish, French, American cook book

one on top of the other, frost with a boiled frosting, decorate all around with rings of meringues one after the other on the lower cake. In the centre of the ring have a little pink meringue the shape of a small mushroom; then, on the top, stick little mush¬ rooms all around with little dots of meringue all made separately on a baking sheet and baked. When ready to serve, cut the centre out carefully, fill with vanilla ice cream or sweetened whipped cream. Garnish with spun sugar. The centre can be used as a cake the following meal. Rice Pudding in Aspic, a la Europeenne Pouding au Riz, en Aspic, a la Europeenne One cup currants, half cup rice, four tablespoons powdered sugar, six tablespoons dissolved Cox’s gelatine, two tablespoons brandy, two cups whipped cream. How to Make It. Glaze a fancy ring mould with aspic, deco¬ rate with the currants — two rings around the bottom of the mould. Glaze again and fill. Pilling. Put the rice on stove in two cups water; cook — covered — until tender, then add one cup milk; cook again another ten to fifteen minutes. Put in a saucepan on ice; add the gelatine, brandy, and sugar; stir until it gets cold and begins to thicken, then add the rest of the currants; last add the whipped cream. Fill mould, leave on the ice until cold. Dip in warm water, turn out on a paper doily, garnish with spun sugar if at hand. Serve with whipped cream or custard sauce. How to Cook the Currants. Clean and wash the currants well, put in a pan on stove with sufficient water to cover them, a little brandy and lemon juice; cook about five minutes, drain and let stand until cold. Rice Pudding in Aspic, a la Sultana Pouding au Riz, en Aspic, a la Sultana One and a half cups sultana raisins, two cups flaked rice, half cup milk, one and a half cups whipped cream, ten tablespoons dissolved Cox’s gelatine, four tablespoons brandy, five tablespoons sugar, juice of a half lemon. W ash the raisins well and put in a cup of water with two table¬ spoons brandy, lemon juice, and sugar; cook five minutes. Put four tablespoons gelatine to the raisins and let stand until cold. Glaze a ring mould, put into it about half inch thickness of the raisins, let stand on the ice until settled. In the meantime, put the milk on stove with the flaked rice; when it comes to a boil, stir on ice, adding six tablespoons gelatine, two tablespoons brandy, and four tablespoons sugar; when it commences to thicken add gently one and a half cups whipped cream. Put a layer of the rice on top of the raisins and, when stiff, put another layer of the raisins on top. When settled, fill the mould with the rice mixture that is left. Leave on ice until cold. Turn out and serve with whipped cream or fruit sauce in the centre. Stuffed Prunes with Rice, a la Sicilienne Riz aux Pruneaux farcis, a la Sicilienne Cook the rice until soft, sweeten and flavor it. Butter small / round individual moulds, line with the rice. Stone prunes, stuff with almond paste, put in the centre, fill the mould with the rice. Leave in the moulds until cold. Dip in warm water, turn out, glaze with a red glaze, stick a green leaf in each, place on puff paste that is spread with jam. Serve with whipped cream. Rice and Apples with Meringue, a la Digre Riz aux Pommes, garnis'de Meringue, a la Digre