The Swedish, French, American cook book

Filling. Three tablespoons dissolved Cox’s gelatine, three tablespoons milk, two tablespoons sugar, one tablespoon brandy, three tablespoons chopped almonds, Put the milk in a saucepan on ice; add the gelatine, sugar, brandy, and almonds; stir until thickened; carefully add one cup whipped cream and fill, leave on ice until ready to serve. Dip in warm water, turn out on puff paste or cake the size of the mould, put a green leaf in each. Serve with whipped cream in the centre and spun sugar all around. Pineapple Sponge a la Comte de Beaujeu Eponge à l'Ananas a la Comte de Beaujeu One small pineapple, one cup sugar, seven tablespoons dissolved Cox’s gelatine. Cut a slice from the pineapple, scoop out, cut the best part in small dices and sweeten it. Grate the rest, press all the juice out. Stir yolks of four eggs to a souffle, add the cup of juice, put in a double boiler with a small pinch of salt, beat well so as not to let it curl. When thickened, put on ice, add the gela¬ tine, then the pineapple and the whites of eggs — beaten up stiff. Fill the pineapple; decorate with whipped cream and maraschino cherries on the top, and a rosette of spun sugar in the centre and all around. If the filling in the pineapple is not sufficient for the number of persons to be served, spoonfuls of the prepared filling can be served around, in baskets of spun sugar decorated with whipped cream and maraschino cherries. Aspic of Grape Fruit ( Aspic de Pomelo ) a la Walde Cut the grape fruit in halves and scoop out; cut the best part in little dices and make juice of the rest; make a grape fruit aspic, see recipe: Lemon aspic, using grape fruit instead of lemon; divide the jelly in three — color part of it green, part of it pink, and leave the rest of it the natural color. Fill one with the pink, one with the green, and one with the natural color; then cut each half in halves. Serve in ring style on a paper doily with the bavarian of grape fruit in the centre. Bavarian. Half cup milk, seven tablespoons gelatine, one tablespoon brandy, four tablespoons sugar, half cup cut-up grape fruit. When thickened, add one and a half cups cream — slowly. Glazed Pears ( Poires glacees ) a la Sultana Peel pears, leaving the stem on, and scoop out from the largest end, leaving the outside as thin as a shell, cook in two cups water, one cup sugar, a little lemon juice, and brandy. When cooked, take up from the juice to get cold. Fill. Filling. For six pears take one cup sultana raisins, one table¬ spoon almond paste, one tablespoon powdered sugar; chop very fine, add one tablespoon brandy. Stuff pears. Tint with orange coloring one and a half cups of the juice that they cooked in, add one tablespoon brandy, thicken with one and a half tablespoons cornstarch; glaze the pears on a broiler. Put an artificial leaf in each pear. Arrange on a bavarian of pears or puff paste. Serve with whipped cream. Garnish with spun sugar. Stuffed Pears with Chocolate, a la Barnegat Poires farcies de Chocolat, a la Barnegat Select small pears; peel — leaving the stem on; cut a little slice from the side, scoop out carefully — leaving the outside as thin as a shell, cook in two cups water, one cup sugar, a little brandy and lemon juice; leave in the juice until cold. When cold, fill.