The Swedish, French, American cook book

Two tablespoons almond paste, two tablespoons sugar, half pound prunes that have been cooked in water, sugar, for ten minutes, left until cold, chop them, leaving some whole for decoration, add one tablespoon brandy. Make small round pieces of puff paste, bake and split, stuff with the mixture, frost with a water or fondant icing. Put on top a glazed prune that has been stuffed with the same mixture. Arrange on a platter. Serve with whipped cream in the centre. Prune in Vol-au-vent, a la Chantilly Vol-au-vent aux Pruneaux, a la Chantilly Make little patties by cutting them with the large fancy cutter and then just marking them with the small cutter (not cutting through) and bake. When baked, remove the cover, scoop out the soft part of the inside, and fill. Filling. One cup mashed prunes, add six tablespoons dis¬ solved Cox’s gelatine and three tablespoons brandy; beat on ice until it is cold and begins to thicken, then add one and a half cups whipped cream. Fill in the little patties, frost with fondant or water frosting, serve. Arrange on a paper doily. Garnish with spun sugar. Coffee Blanc-mange in Aspic, a la Teckla Blanc-manger au Cafe en Aspic, a la Teckla One cup strong coffee, one tablespoon brandy, one tablespoon cornstarch, five tablespoons sugar, one and a half cups whipped cream, six tablespoons dissolved Cox’s gelatine. Put coffee on the stove, thicken with one tablespoon cornstarch, adding sugar, brandy, and the pinch salt. When thickened, stir in a saucepan on ice, adding gelatine; stir until cold. When beginning to thicken, add the whipped cream. In the meantime, glaze a fancy ring mould with lemon aspic, decorate with different colored creams containing some gelatine, glaze with lemon aspic, drip about half inch coffee aspic on top, fill carefully, and then fill with coffee aspic around and on the top. Leave on the ice until ready to serve. Dip in warm water, turn out on a paper doily, garnish with balls of spun sugar around. Cream of Coffee ( Creme de Cafe) a la Charlotte One cup coffee, three tablespoons powdered sugar, seven table¬ spoons dissolved Cox’s gelatine, half teaspoon vanilla, one and a half cups whipped cream. How to Make It. Mix gelatine with the coffee, stir on ice, add sugar and vanilla. Beat until cold and light. Add the cream carefully. Put up in a glazed and decorated mould, leave on the ice until ready to serve. Dip in warm water and turn out on a paper doily. Charlotte Russe in Aspic of Coffee, a la Ebba Monk Charlotte Russe en Aspic de Cafe, a la Ebba Monk Glaze mould with aspic, decorate with different colored cream, put in about half inch coffee aspic. To one cup coffee four tablespoons dissolved Cox’s gelatine, three tablespoons sugar; put in the mould, fill with the charlotte russe. Filling. Half cup milk, half cup powdered sugar, two cups whipped cream, five tablespoons gelatine. Put gelatine, sugar, and milk together and add to the whipped cream with one table¬ spoon brandy. Fill the mould, leave on ice until ready to serve. Dip in warm water and turn out on a paper doily, garnish with spun sugar. Serve with whipped cream. Cream of Claret ( Creme de bordeaux ) a l’Anglaise