The Swedish, French, American cook book

Chartreuse of Peaches. One cup of mashed peaches, six tablespoons dissolved Cox’s gelatine, two tablespoons brandy, sugar to taste; stir on ice until it gets nice and cold, then add gently 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. Aspic of Peach ( Aspic de Peche) a la Bavaroise Glaze mould with lemon aspic, decorate with peaches (cut in thin slices put one on top of another), and with pink cream around each peach in the mould; add aspic to the height of the peaches, then fill. Filling. Half cup milk, seven tablespoons dissolved Cox’s gelatine, two tablespoons brandy, one cup cut-up peaches, four tablespoons sugar, one and a half cups whipped cream. Add sugar, gelatine, and brandy to the milk; stir on ice and, wdien commencing to thicken, add the cut-up peaches and then 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. Peach Charlotte ( Charlotte aux Peches) a la Eldora Peel the peaches, split in halves, cook in two cups water, half cup sugar, and two tablespoons brandy. When soft, form around the finger, leave until cold; then fill, put on a broiler and glaze. Decorate with a strip of whipped cream lengthwise and a strip of red on the top, put on through a paper tube as fine as a thread, made from a little of the juice, thickened with cornstarch. Color a dark red. Arrange on a foundation of puff paste or a layer of sponge cake filled with a peach compote with vanilla ice cream or whipped cream in the centre. Garnish with spun sugar. Filling. Two tablespoons dissolved Cox’s gelatine, three tablespoons sugar, one tablespoon brandy, two tablespoons chopped almond paste, one cup whipped cream. Add gelatine, brandy, sugar, and almond paste to the whipped cream. Glaze. Put one cup of the juice that the peaches have cooked in on the stove with a little orange coloring, two tablespoons brandy, one tablespoon gelatine; let come to a boil. Thicken with one tablespoon cornstarch dissolved in half cup water, stir on ice a few minutes. Peach with Cream in Baskets of Spun Sugar Peche a la Creme, en Corbeilles de Sucre file Spin the sugar [see recipe: Spun Sugar]. Make little nests of the spun sugar by pressing it closely together and forming it in individual shapes about five inches around and two and a half inches deep. If the sugar is very brittle on a clear and cold day, form them over a warm stove. Make handles from the sugar by pressing it together and forming it in the shape of a horse¬ shoe. When ready to serve, arrange on a platter in the form of a ring, fill with peaches that have been cut in thin slices and sweet¬ ened with sugar with a tablespoon whipped cream on the top and a maraschino cherry in the centre. Put one of the handles in each, and a rosette of spun sugar in the centre of the platter. They can also be filled with individual peach ice cream. Dessert for luncheon or supper. Glazed Peaches ( Peches glacees) a la Princesse