The Swedish, French, American cook book

Filling. Half cup milk, three tablespoons cocoanut, three tablespoons sugar, one tablespoon brandy, four tablespoons dissolved Cox’s gelatine, one cup of cake finely crumbed, mix well; add one cup whipped cream; put the cover on, spread raspberry jam (or apple glaze) on the outside then sprinkle with cocoanut. Serve on a paper doily as a dessert for luncheon or dinner. Cakes with Cream of Cocoanut, a la Fanchonette Gateaux a la Creme de Coco, a la Fanchonette Bake a quick sponge cake on a baking sheet. Cut out with the small ring cutter — two pieces for a portion. Split one of the pieces in halves and cut the centre out of one of them with the smaller ring cutter. Also cut the centre out of the whole piece. Put at the bottom a piece of cake that has not had the centre cut out, and on top the other two pieces. Spread all around with jam and sprinkle with cocoanut; fill in the centre with whipped cream. Stick in a handle of angelica. Serve with a fruit sauce. Croustades with Almond Cream, a la Ericsson Hammond Croustades de Creme d’ Amandes, a la Ericsson Hammond Two yolks and one white of egg, four tablespoons milk, four tablespoons flour, three tablespoons water, two tablespoons cream, pinch of salt. How to Make It. Mix eggs with the milk, flour, water, salt, and cream. Get the croustade iron hot in deep fat. Dip the end of the iron in the batter. Cook in hot fat until brown — do not have it too hot or they will cook too quickly — it takes about five minutes for each one to cook. Fill with custard, form spun sugar round and decorate with whipped cream and maraschino cherries. Custard. Put one and a half cups milk on stove, when hot thicken with one tablespoon cornstarch dissolved in half cup milk, add three tablespoons chopped almond paste and one tablespoon brandy. Add yolks of two eggs and four tablespoons sugar that have been stirred to a souffle. Fruit with Cream in Croustades, a la Macedoine Croustades a la Macedoine, Creme fouettee Make croustades [see recipe: Croustades of Spun Sugar], and fill. Filling. Half cup milk, six tablespoons dissolved Cox’s gelatine, one cup macedoine of fruit, one tablespoon brandy, three tablespoons sugar, one cup whipped cream. Stir sugar, milk, gelatine, and brandy on ice; add fruit, then the whipped cream, leave on ice until cold, fill each cup. Decorate with spun sugar all around. Serve with whipped cream on top a slice of maraschino cherry with a rosette of spun sugar in the centre of the platter. Mountain Custard ( Monceau de Flan ) Two cups milk, six tablespoons sugar, three eggs, one tablespoon brandy, a pinch of salt, one tablespoon cornstarch. How to Make It. Put the milk on stove. Beat whites of eggs, t\yo tablespoons sugar, then cook; put spoonfuls at a time in the milk, let it come to a boil, take them up, put on a platter to drain. Stir yolks, the sugar, cornstarch, pinch of salt, and brandy to a souffle; then add to the milk that will form a light, soft custard. Put the meringues in a glass or silver dish. Pour the custard over. Sprinkle with nutmeg or grated chocolate and sugar. Serve hot or cold. Custard (Flan) a la Victoria One and a half cups milk, three tablespoons sugar, three eggs, a pinch of salt, one tablespoon brandy, sherry, or vanilla.