The Swedish, French, American cook book

Dip in lukewarm water and turn out. Serve with whipped cream. Can be decorated with spun sugar if at hand. Charlotte Russe with Figs, a la Chantilly Charlotte Russe aux Figues, a la Chantilly Cook figs in little water, lemon juice, brandy, and sugar until very soft. Leave in the juice until cold. When cold, glaze little round plain moulds with aspic and when the aspic is cold, line with the figs — the inside turned to the aspic. Decorate around on the top with green cream that contains some gelatine, and fill with the charlotte russe. Filling. Three tablespoons milk, three tablespoons sugar, three tablespoons dissolved Cox’s gelatine, one tablespoon brandy, one cup whipped cream. Stir milk, sugar, gelatine, and brandy together on ice. When cold, mix the cream gently to it. Fill moulds, leave on ice until cold. Dip in warm water and turn out on pastry or on a fig a la Bavaroise. Fig a la Bavaroise. One cup fig juice, half cup figs, two table¬ spoons brandy, six tablespoons dissolved Cox’s gelatine, whites of two eggs. Stir fig juice, brandy, and gelatine together; add the cut-up figs. When commencing to thicken, add the whites of eggs beaten to a stiff froth with one tablespoon sugar. Pudding of Figs in Aspic, a la Cabinet Pouding aux Figues en Aspic, a la Cabinet One pound figs, half cup milk, six tablespoons dissolved Cox’s gelatine, one tablespoon brandy, four tablespoons sugar, one cup lemon aspic, one cup whipped cream. Glaze mould with aspic, line with cooked figs and one cup whipped cream that contains some gelatine. Glaze again and fill. 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. Dip in warm water and turn out on a paper doily. Serve with whipped cream. Chartreuse of Fig in Aspic, a la Ethel Chartreuse de Figues en Aspic, a la Ethel Take half pound figs that have been cooked in brandy, sugar, lemon, and water; let stand until cold. Glaze a ring mould with lemon aspic, press the figs out, cut in strips about half inch wide, turn the inside of the fig down to the mould. Decorate any de¬ sign desired with white and pink cream (that contains some gela¬ tine) on each side of the figs. Glaze again with the aspic, and fill with the chartreuse of fig. Chartreuse of Fig. Chop figs very fine and pass through the machine; add to them three tablespoons brandy, juice of a lemon, seven tablespoons dissolved Cox’s gelatine, half cup fig juice, and two tablespoons sugar; stir on ice until thickened. When cold, carefully add one and a half cups whipped cream. Fill the mould, leave on ice until ready to serve. Turn out on a paper doily. Serve with whipped cream. Gar¬ nish with spun sugar. Compote of Fig with Almond, a la Charlotte Compote de Figues et d’Amande, a la Charlotte Put half pound of figs on stove with some lemon juice, water, sugar, and about two tablespoons brandy; cook until very soft, chop very fine, press through a sieve. Add to each cup of fig three tablespoons dissolved Cox’s gelatine, one tablespoon brandy, part of the juice that the figs cooked in. Glaze individual ice cream or small individual moulds with aspic, line with the figs, fill.