The Swedish, French, American cook book

How to Make it. Glaze a ring mould with lemon aspic; thicken one and a half cups of the claret with the cornstarch that has been dissolved in the other half cup claret. Stir one cup of the thickened claret on ice with two tablespoons gelatine. Decorate the mould with |-inch vertical strips, pompadour style — leaving spaces for the charlotte russe. To one cup of the cream add one tablespoon sugar and two tablespoons gelatine; fill each space with the cream, glaze with aspic. Stir the rest of the thickened claret in a saucepan on ice, add the claret that is left from the decoration, the gelatine, sugar, and brandy; stir until commencing to thicken, then add the 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. Lemon Foam a la Watermelon Ecu me de Citron, a la Pasteque Make a lemon aspic [see recipe: Lemon Aspic] and divide in three parts. Leave one part the natural color; flavor part with brandy and pistachio extract; color the remainder pink. Glaze mould with the aspic and leave on ice. Beat the green aspic on ice until it becomes frothy, line the mould when stiff; beat the uncolored aspic until frothy and put on top of the green. Beat the pink and put on top of the white. Have ready some almonds cut small, cooked in kitchen bouquet, sugar, and lemon juice; when brown, stick all over in the pink. Leave on ice until ready to serve. Dip in warm water and turn out; cut in halves, then each half in three clefts, and arrange on a platter in circular style. Garnish with spun sugar and serve with whipped cream, separately. If you wish the pudding to be richer, add two tablespoons whipped cream to each shade. Ribbon Pudding ( Pouding rubane ) a la Royale Glaze a fancy ring mould with aspic; decorate with maraschino cherries and white and green cream; put in lemon aspic about half inch thick. Beat up one cup of lemon aspic until frothy, add three tablespoons whipped cream (or whites of two eggs), put on top of the lemon aspic. Then beatone cupof raspberry aspic, add the same amount of cream (or whites of eggs), put on top of the white. Beat up a cup of lemon aspic, color with pistachio coloring, also add the same amount of cream (or white of eggs), put on top of the pink. Last add the aspic of cherry that has been beaten. Leave on the ice until ready to serve. Dip in warm water, turn out on a paper doily. Serve with whipped cream. Snow Pudding in Aspic of Cherry Pouding de Neige en Aspic de Cerise Make a cherry aspic, put in the bottom of a fancy ring mould. Make a lemon aspic, beat up until frothy. Add to each cup half cup whipped cream. Fill the mould, leave on ice until ready to serve. Dip in lukewarm water and turn out on a paper] doily. Serve with whipped cream. Meringue with Spun Sugar, a la Ruth Williams Meringue au Sucre file, a la Ruth Williams Whites of three eggs, three-quarters pound powdered sugar. Beat the whites of eggs very stiff. Sift the powdered sugar and add it gradually — beating it slowly with a whisk. Put on a buttered paper on a board in the shape of a large half egg, put in oven and bake slowly from fifteen to twenty-five minutes — leaving the oven door open. When taken from the oven they must at once be lifted with a thin knife and scooped out from underneath;