The Swedish, French, American cook book

Select muskmelon of uniform size; cut across — allowing one piece for each person; remove the seeds carefully. Scallop from the outside by cutting out little pieces with a sharp knife. Put in the centre one maraschino cherry, decorate with white and pink colored cream from the cherry up to the edge. Serve on individual plates on a paper doily. Cantaloupe with Ice Cream ( Cantaloup a la Glace) Select cantaloupes of uniform size, cut in halves, remove seeds carefully; scallop from the outside by cutting out little pieces with a sharp knife. Serve with any kind of ice cream in the centre as a dessert for luncheon or supper. This dish is named according to the particular kind of ice cream that is served in it. Muskmelon can be prepared in the same way. Cream of Huckleberries ( Creme de Myrtille ) a la Europeenne Put one and a half cups of juice from huckleberries on the stove, sweeten to taste, thicken with one heaping tablespoon cornstarch dissolved in a little water, flavor with brandy; add one tablespoon lemon juice, stir on ice until cold, add one and a half cups whipped cream. Put in a glass dish; decorate the top with sweetened whipped cream waved through a fancy paper tube — strips of cream first one way then across the other way. Put three or four huckleberries in each empty space. Leave in icebox until very cold. Serve with cake for luncheon or dinner. Fruit Salad ( Salade de Fruits ) a la St. Louis Glaze a melon mould with lemon aspic that has been flavored with brandy. Decorate with different kinds of fruit — apples, bananas, oranges, pears, plums, maraschino cherries, strawberries, and grapes — all cut in thin slices and different shapes. Fill with the fruit salad. Fruit Salad. Mix three tablespoons dissolved Cox’s gelatine to each cup of the fruit that has been sweetened to taste and flavored with brandy. Fill the mould and leave on ice until cold. Serve with whipped cream. Garnish with spun sugar and put a rosette of it on top. Macedoine Fruit a la Bavarian Macedoine de Fruits a la Bavaroise Glaze mould with aspic and decorate it by putting different kinds of macedoine fruits in the mould. Then cover with the lemon aspic and fill. Filling. Two cups whipped cream, three tablespoons powdered sugar, two tablespoons brandy, one cup macedoine fruit, six table¬ spoons dissolved Cox’s gelatine. Put saucepan on ice; add gel¬ atine, sugar, and brandy; thicken; stir in the macedoine fruit; last add the whipped cream, carefully. Leave on ice until ready to serve. Turn out on a paper doily. Serve with whipped cream. Fruit Pastries ( Tourtes ) a la Fanchonette Roll puff paste very thin, line cake tins, fill with beans or pieces of stale bread, bake. When baked, scoop out. Put the fruit of different kinds on a broiler and glaze. Glaze. Half cup water, two tablespoons dissolved Cox’s gelatine, one small tablespoon cornstarch, one tablespoon sugar, juice of half lemon; thicken water with the cornstarch dissolved in half cup water, add sugar, lemon juice, and gelatine, stir slowly on stove; when cooked, stir on ice. Color according to the fruit; if oranges, color orange; if strawberry, color red. Glaze. Put a green leaf in each, fill the basket with the fruit. Ar¬ range on a platter with whipped cream in the centre. St. Honore Cake ( Gateau St. Honore) a la Hammond