The Swedish, French, American cook book

Aspic of Orange (Aspic d’ Orange) a la Charlotte Glaze a ring mould with aspic and decorate with little clefts of orange, one on top of another around the bottom of the mould, and fill with the orange charlotte. Orange Charlotte. One cup orange juice, seven tablespoons dissolved Cox’s gelatine, one tablespoon brandy, four tablespoons sugar, one and a half cups whipped cream. Add the gelatine to the juice of the oranges, brandy, and sugar; stir on ice until thick¬ ened, thickened, add whipped cream, color with orange coloring, fill the mould, leave on ice until ready to serve. Dip in warm water and turn out on a paper doily. Serve with whipped cream. Aspic of Orange ( Aspic d' Orange) a la Chartreuse Four large oranges, seven tablespoons dissolved Cox's gelatine, two tablespoons brandy, one and a half cups whipped cream, a little of the orange rind. How to Make It. Glaze mould with aspic. Peel oranges, cut in slices, cut the centre of each slice out. Put about six slices of orange in the mould — leaving a space between each — and then decorate with green, pink, and white cream that contains some gelatine. First put around the orange a fine strip of green cream, and, in the centre of the orange, a dot of the white cream. On the outside of the orange put a strip of white cream and, next to that, a strip of pink. Then glaze with the aspic again until the cream and oranges are well settled in the mould. Then fill with the orange chartreuse. Orange Chartreuse. Half cup orange aspic, six tablespoons dissolved Cox's gelatine, half cup orange juice, two tablespoons brandy; stir together in a saucepan on ice. When cold, add the cream gently to the mixture; fill. Serve with whipped cream in the centre. Garnish with spun sugar. Orange Snow Pudding, a la Mabel Pouding de Neige a l'Orange, a la Mabel Glaze a ring mould with aspic, decorate with little clefts of orange, one on top of another, around the bottom of the mould; fill. Filling. Two cups aspic, five tablespoons whipped cream, flavor with brandy, beat on ice until frothy, put on top of the decoration in the mould, leave on ice until ready to serve. Dip in warm water and turn out on a paper doily. Orange Bavarian ( Orange a la Bavaroise) Glaze mould with aspic, decorate with clefts of oranges, meeting one another, and slices of maraschino cherry around the bottom of the mould; fill. Filling. Three tablespoons orange juice, seven tablespoons dissolved Cox's gelatine, half cup milk, four tablespoons sugar, one cup cut-up oranges, one and a half cups whipped cream, one tablespoon brandy. Put milk in a saucepan on ice; add gelatine, brandy, orange juice, and sugar; when’hen thickened, add the cut-up oranges and then the whipped cream. Fill, leave on ice until ready to serve. Dip in warm water and turn out on a paper doily. Serve with whipped cream. Orange Charlotte in Aspic, a la Parisienne Charlotte a l’Orange en Aspic, a la Parisienne Glaze a fancy ring mould with strawberry aspic, put quarter inch of red jelly at the bottom, arrange the slices or clefts of orange at the bottom, according to taste. Decorate with green cream colored, cover with red jelly, then fill.