The Swedish, French, American cook book

leave on a plate on top of oven to dry. The mixture that is scooped out can also be made into meringues. Fill. Filling. Four eggs, six tablespoons dissolved Cox’s gelatine, half cup sugar, juice and rind of a lemon. Stir sugar and yolks to a souffle, add lemon juice and rind. Cook in a double boiler on stove until thickened, then add gelatine, stir on ice until cold, then the whites of the eggs — beaten to a stiff meringue. Fill the meringues. Decorate with whipped cream. Garnish with spun sugar all around. Meringue Baskets with Spun Sugar, a la Macedoine Corbeilles de Meringue au Sucre file, a la Macedoine [See recipe: Meringue with Spun Sugar a la Ruth Williams.] Take a meringue, twist the spun sugar around like a nest; fill with macedoine of fruit with whipped cream on the top. Make a little handle of twisted sugar on each. Arrange on a paper doily with a rosette of spun sugar in the centre. Golden Cream in Baskets of Meringue with Spun Sugar Creme d’Or en Corbeilles de Meringue, au Sucre file [See recipe: Meringue of Spun Sugar a la Ruth Williams.] Take half of meringue and twist spun sugar all around-like a nest; fill with golden cream. Make little handles of spun sugar. Golden Cream. Yolks of four eggs with four tablespoons sugar — stirred to a souffle; add two tablespoons brandy, cook in a double boiler until thickened; when cold, stir on ice, adding four tablespoons dissolved Cox’s gelatine and one cup whipped cream. If the yolks are not yellow enough tint wTith a little orange coloring. Fill the baskets. Arrange on a platter with a rosette of sugar in the centre. Meringue a la Parisienne Whites of three eggs, three-quarters pound sugar, four tablespoons chopped almonds. Beat the whites to a stiff froth, add sugar carefully, put through a tube in rings on a baking sheet. Color some of the mixture pink and pipe around the edge; sprinkle with almonds. Fasten the rings together with caramel. Serve on a platter with whipped cream, ice cream, or fruit, in the centre. Cream Pudding with Port Wine a la Oskar Pouding a la Creme, au Vin d' Oporto, a la Oskar Glaze a mould with aspic, decorate with rings of maraschino cherries at the bottom and with cream colored green and pink that contains some gelatine. Put about one inch thickness of almond paste and cake crumbs at the bottom, then add aspic the height of the cake crumbs. Take one cup of good port wine, add six tablespoons dissolved Cox’s gelatine and three tablespoons sherry; stir on ice until it gets thick and frothy; color with some red fruit coloring, then add one and a half cups 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 in the centre. Delicious dessert for luncheon or dinner. Wine Jelly with Cream ( Gelee de Vin a la Creme ) a la Mabel Take one small package Cox’s gelatine, add one and a half cups cold water, let stand for about ten minutes to dissolve. Add the juice of a half lemon, five tablespoons sugar. Put on the stove, let come to a boil, skim, add one cup sherry. Put in a mould on ice until ready to serve. Dip in warm water and turn out on a paper doily. Serve with whipped cream. This can also be made fancy and decorated if so desired. Wine Jelly with Almonds, a la Charlotte