The Swedish, French, American cook book

Roll out puff paste, cut two layers, and bake. Then cut out some small individual ones with a biscuit cutter — say six or seven — and bake. When ready, put a little fruit in between the two layers and put together, sprinkle a little sugar on top. Arrange the small patties all around that have been frosted white, fasten them with a little boiled sugar. Then put a quarter of orange in between each piece of pastry and raise the rest of them from the inside to meet. Fasten a small maraschino cherry on each orange and garnish with spun sugar all around. Serve with whipped cream in the centre as a dessert for luncheon or dinner. Vanilla ice cream can be served in the centre of this dish instead of the whipped cream. Fruit Cake ( Gateau Feuillet aux Fruit ) a la Hildur Roll out puff paste, cut in two large layers, press a smaller cutter in the centre making a ring, but leave the centre in until it is baked. When baked, cut out centre, put one ring on top of another, stick together with a little jam, currant jelly, or marmalade. Glaze with sugar. Decorate with currant jelly; in the centre with whipped cream, or any kind of chartreuse of apple, stewed fruit, etc.; and with spun sugar all around. This is to be served immediately after it is made. Prune Pudding ( Pouding aux Pruneaux) a la Valois One pound prunes, half cup milk, six tablespoons dissolved Cox’s gelatine, three tablespoons brandy, two tablespoons chopped almonds (or nuts from the stones of the prunes), two cups whipped cream. How to Make It. Put the milk in a saucepan; add the gela¬ tine, brandy, sugar, and almonds; beat until it commences to get light and thick; add the whipped cream. Cook prunes in water, lemon juice, and sugar; leave in the juice until cold, remove the stones. Glaze a mould with aspic, decorate with half prunes stuck here and there all over the mould in the bottom and at the sides — the space between the prunes should be about quarter of an inch. Then fill every space with the cream, put one layer of cream in the bottom, then sprinkle with the rest of the prunes cut up, then alternately cream and prunes until the mould is completely full; leave on ice until ready to serve. Dip in warm water, turn out on a paper doily. Serve with whipped cream or cold custard. Garnish with spun sugar and a rosette on top of the pudding. Copyright, 1918, by Mrs. Ericsson Hammond Prune Pudding in Aspic, a la Lydie Pouding aux Pruneaux en Aspic, a la Lydie One pound cooked prunes, four tablespoons sugar, one table¬ spoon almond paste, three tablespoons brandy, one and a half cups whipped cream, seven tablespoons dissolved Cox’s gelatine. Line a ring mould with aspic, decorate with half cup whipped cream and one tablespoon gelatine. Stone eight to nine prunes, fill with almond paste, decorate mould with prunes and cream, add aspic until covered. Filling. One cup mashed prunes, add six tablespoons dis¬ solved Cox’s gelatine, three tablespoons brandy, beat on ice until it is cold and begins to thicken, then add one and a half cups 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. Garnish with spun sugar. Prune Pudding ( Pouding aux Pruneaux ) Glaze a high mould with lemon aspic, decorate with cake and cooked prunes; fill.