The Swedish, French, American cook book

Filling. One cup mashed prunes, seven tablespoons dis¬ solved Cox’s gelatine, three tablespoons brandy; beat on ice until it is very cold and begins to thicken, then add one cup whipped cream. 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. Garnish with meringues. Prunes ( Pruneaux ) a la Surprise Take prunes that have been well cooked in water and brandy sweetened with sugar, remove the stones, stuff with some almond paste flavored with brandy. Cook half cup rice in two cups water, add half cup milk, two tablespoons sugar, a small pinch of salt, and one tablespoon brandy; cook until thick, about twenty-five minutes; let stand to get cold. Put a tablespoon of rice in your hand, spread very thin, then put a stuffed prune on top, form the rice around the prune, put on a buttered baking sheet. Beat whites of two eggs to a meringue; add one tablespoon sugar and put a tablespoon of it on each ball of rice; sprinkle with almonds. Put a small stuffed prune on top of each. [illustration: If round forms are at hand, use them instead of the hands to form the rice as it is easier.] Put in oven and bake until the meringue is golden brown. When cold, serve in ring style on a platter with cold custard sauce or whipped cream in the centre and fruit sauce all around. Prune Blanc-mange in Aspic, a la Maria Mathilda Blanc-manger aux Pruneaux en Aspic, a la Maria Mathilda Glaze a ring mould with lemon aspic, decorate with a white and pink daisy from whipped cream that contains some gelatine; glaze again. Cut in small pieces some prunes that have been cooked in sugar, water, lemon, and brandy; put a layer of prunes then a layer of aspic — carefully, so as not to touch the edge, then another layer until it reaches the ring line of the mould. Fill with the second filling. Second Filling. Half cup prune juice, six tablespoons dis¬ solved Cox’s gelatine, juice of a half lemon, two tablespoons brandy, three tablespoons sugar. Stir prune juice and gelatine on ice until thickened, add one cup of cut-up prunes and last one cup whipped cream. Fill the mould and leave on ice until ready to serve. Dip in warm water and turn out on a nice paper doily. Serve with whipped cream. Prune Pudding with Cream, a la Gimo Pouding aux Pruneaux a la Creme, a la Gimo Glaze a ring mould with aspic, decorate with pink and white cream. Take half cup prune juice, six tablespoons dissolved Cox’s gelatine, juice of a half lemon, two tablespoons brandy, three tablespoons sugar; mix together and fill in the mould up to the ring line. Fill with the second filling. Second Filling. Half cup milk, three tablespoons sugar, five tablespoons gelatine, half cup cake crumbs, one cup whipped cream. Put milk, gelatine, and sugar in a saucepan, stir on ice, add cake, then the whipped cream. Fill, leave on ice until ready to serve. Dip in warm water, turn out on a paper doily. Serve with whipped cream. Prunes {Pruneaux) a la Chantilly