The Swedish, French, American cook book

Cook one cup rice in two cups water, two tablespoons brandy, and five tablespoons sugar, from ten to fifteen minutes. Cut six apples in thin slices, sprinkle with cinnamon. Butter a melon mould, fill with the rice and apples, steam in water about one hour. Turn out, arrange on a baking sheet in any shape desired, cover with meringue. Decorate with strips of meringue (tinted with a little red coloring) ; and little dots in between, also with small red apples all around with dots of meringue all around the apples. Serve with whipped cream. Apples with Rice ( Pommes au Riz ) a la Sultana Two cups hot milk, a pinch of salt, two tablespoons almond paste, one cup rice, one cup sugar, two cups cut-up apples, one cup sultana raisins. How to Make It. Peel apples, cut in dices. Wash and pick the sultana raisins; cook separately in water, sugar, brandy, and lemon juice; drain. Cook rice in two cups water; when soft add milk, sugar, and almond paste; cook until nice and creamy. Butter a melon mould, line with the rice, put the apples and sultana raisins in the centre, fill up with the rice, leave until cold, turn out, glaze with a red glaze, sprinkle with chopped almonds. Serve with whipped cream all around. Fig with Pastry, a la Chantilly Gateau feuillete aux Figues, a la Chantilly Roll puff paste about a half inch thick, cut in square pieces and bake. When baked, remove the top, scoop out the centre, fill, put the cover on, frost with the royal frosting. Put on each a fig that has been turned inside out, stuffed with almond paste, and glazed with caramel. Decorate with little pink or white frosting on the top in a circular style. Arrange on a paper doily with whipped cream. Garnish with spun sugar if at hand. Serve as a dessert for luncheon or dinner. „ Filling. One tablespoon almond paste, about five cooked figs (chopped). Flavor with brandy and sweeten to taste. Stuffed Figs with Almonds, a la Ericsson Hammond Figues farcies d’Amandes, a la Ericsson Hammond Cook figs in lemon and brandy with a little sugar and water. Leave in the juice until cold, cut the fig from the stem in four to five sections and spread them out in the shape of a water lily, leave on a platter until ready to fill. Filling. Two tablespoons milk, three tablespoons dissolved Cox’s gelatine, one cup whipped cream, two tablespoons powdered sugar, one tablespoon brandy, four tablespoons chopped almonds, five bitter almonds. Mix sugar, gelatine, milk, brandy, and almonds. Stir on ice; add the cream. Fill the figs, leaving them on a broiler, glaze with lemon aspic; decorate with whipped cream. Serve on puff paste with whipped cream in the centre, spun sugar all around, and a green leaf in each as a dessert for luncheon or dinner. Vanilla ice cream or orange ice can be served in the centre of this dish in place of whipped cream. Creamed Fig in Aspic, a la Pompadour Figues a la Creme, en Aspic, a la Pompadour One pound figs, half cup milk, six tablespoons dissolved Cox’s gelatine, one and a half cups whipped cream, four tablespoons sugar, one tablespoon brandy, one cup lemon aspic. Line mould with aspic, decorate with figs and whipped cream. Filling. Stir milk on ice; add gelatine, brandy, and sugar, then the figs (cooked and cut in small pieces); last add the whipped cream. Fill mould, leave on ice until ready to serve.