The Swedish, French, American cook book

Filling. Three tablespoons dissolved Cox’s gelatine, one cup whipped cream sweetened and flavored with brandy. When filled, turn upside down on a broiler, glaze with a chocolate glaze. When ready to serve, arrange on round pieces of puff paste and in the centre serve whipped cream or vanilla ice cream. Garnish with spun sugar and a rosette in the centre with a wreath of spun sugar all around. Dessert for luncheon or dinner with cake. Stuffed Pears ( Poires farcies ) a la Surprise Peel and core pears, cook in sherry, sugar, and water. When cooked, fill, then cover with meringue, decorate and put in oven to get brown. Place on pieces of puff paste or sponge cake with a green leaf in each. Garnish with spun sugar. Filling. For six pears take whites of two eggs, one and a half cups chopped almonds, one tablespoon sugar, and one tablespoon sherry or brandy. Beat the whites of eggs to a stiff meringue, add the sugar then the almonds and brandy; stuff the pears. Pears Stuffed with Sultanas, a la Eva Poires farcies de Raisins de Damas, a la Eva Secure small tender pears, peel and cut a little slice at the side, scoop out carefully. Put six pears in two cups water, one cup su¬ gar, juice of half lemon, four tablespoons brandy, cook until tender, leave until cold. When cold, take out and fill, put on a broiler, glaze with an orange glaze. Beat up the whites of two eggs, add two tablespoons sugar, put in a fancy paper bag, decorate on the top in circular style. Stand the pears on a baking sheet, put in oven until the meringue is settled. Serve on round pieces of sponge cake or puff paste with whipped cream or custard sauce in the centre. Canned or bottled pears can be substituted for the fresh ones. A little pink or white ribbon can be tied on the stem of the pear. Filling. One cup sultana raisins, one tablespoon almond paste, two tablespoons sugar. Wash and pick the raisins well, put in a pan with a little brandy and hot water until softened, chop the raisins with the almond paste, add sugar, flavor with brandy. Orange Glaze. Color one cup of the juice the pears have cooked in with a little orange coloring; when hot, thicken with one tablespoon cornstarch dissolved in half cup water. Stuffed Glazed Pears with Cream of Almonds, a la Gimo Poires glacees et farcies de Creme d’Amande, a la Gimo Peel the pears, cook in half sugar and half water with a little lemon juice and brandy. (If fresh pears are not at hand, preserved ones will do.) Take the pears, cut a little hole on the top, scoop out — carefully, so as not to let them break, fill with an almond cream. To one cup of whipped cream two tablespoons dissolved Cox’s gelatine, two tablespoons chopped almonds, two tablespoons sugar, one tablespoon brandy. Glaze the pears half white and half orange. Tie a white ribbon on the stem; serve on a foundation of puff paste, cake, or bavarian. Garnish with spun sugar all around and whipped cream in the centre. Pears with Port Wine, a la Charlotte Poires au Vin d’Oporto, a la Charlotte