The Swedish, French, American cook book

Take the juice of two lemons; add one cup water, five tablespoons granulated sugar, and seven tablespoons dissolved Cox’s gelatine; stir on ice until thickened. Beat the whites of four eggs, stir the lemon mixture carefully into them. Pour up in a melon mould that has one and a half inches of thick red raspberry jelly, leave on ice until ready to serve. Dip in warm water and turn out on a paper doily. Serve with whipped cream. Lemon Sponge ( Eponge au Citron) a l’Anglaise Line a large timbale mould with puff paste, fill with beans, bake. Scoop out the beans. Roll out puff paste, cut in strips one inch wide, twist around lady locks, bake. Put the cup in the centre, stick the lady locks on with little caramel, fill the cup with lemon sponge and the lady locks with whipped cream. Place on a paper doily. Garnish with spun sugar. Lemon Sponge. 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 and whites of the eggs beaten to a stiff froth. Lemon Snow in Aspic ( Citron frappe, en Aspic) a la Irene One cup water, juice of two lemons, six tablespoons sugar, seven tablespoons dissolved Cox’s gelatine, two cups whipped cream, and four bananas. Howto Make It. Glaze a fancy ring mould with lemon aspic, decorate with small dots of cream white and green; drip a little of the raspberry aspic on top, put slices of banana (one on top of another), drop on aspic again — about half inch. Fill with lemon snow. Lemon Snow. Mix the gelatine, water, lemon juice, sugar together; stir on ice until commencing to thicken, add the whipped cream, fill the glazed and decorated mould, leave on ice until ready to serve. Dip in warm water; turn out. Serve with custard sauce or whipped cream in the centre. Lemon Sponge in Aspic of Raspberry, a la Camille Eponge au Citron, en Aspic de Framboises, a la Camille Line mould with lemon aspic, decorate with daisies of whipped cream which contain some gelatine, put on more of the lemon aspic, put about half inch of red aspic on top. When stiff fill with the sponge. Lemon Sponge. Two eggs, five tablespoons dissolved Cox’s gelatine, four tablespoons 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 put on ice; add gelatine and the whites of the eggs — beaten to a stiff meringue. Fill the mould, leave on the ice until ready to serve. Dip in warm water, turn out on a paper doily, serve inside a meringue border. Chartreuse of Peach ( Chartreuse de Peche ) a la Thyra Glaze a fancy ring mould with lemon aspic, decorate with thin slices of maraschino cherries (with a dot of white cream in the centre of each) and a strip of green cream around each slice; glaze again. Make a compote of peaches: boil peaches soft, press them through a fine sieve — enough to make two cupfuls. To one cup of peaches add three tablespoons dissolved Cox’s gelatine, one tablespoon brandy, and sugar to taste. Mix well, leave on ice until it commences to thicken. Then pour it into the mould up to where it is joined — about three-quarters inch in thickness; then fill with the chartreuse of peaches.