The Swedish, French, American cook book

Mix all together in a bowl. Butter large timbale cups and fill. Put in a pan of hot water, cook in oven — uncovered, from fifteen to twenty minutes. When cold, turn out on a platter and decorate in a circular style all around with some raspberry glaze put through a fine paper bag. Serve on puff paste with fruit sauce. Chocolate Mountain Custard Flan an Chocolat, a la Montagne Two cups milk, six tablespoons sugar, three eggs, one table¬ spoon brandy, two tablespoons chocolate, a pinch of salt, one teaspoon cornstarch. Put two cups milk on stove. Beat whites of eggs, two table¬ spoons sugar, then cook; put spoonfuls at a time in the milk, let it come to a boil, take up, put on a platter to drain. Stir yolks, the four tablespoons sugar, cornstarch, pinch of salt, and brandy to a souffle, then add to the milk that will form a light, soft custard; add the chocolate. Put the meringues in a glass or silver dish. Pour the custard over. Sprinkle with nutmeg or chopped almonds and sugar. Serve hot or cold. Floating Island (Ile Flottante) Put one and a half cups milk on stove. While it is coming to a boil, stir the yolks of two or three eggs (with one tablespoon sugar to each egg) to a souffle, then add an even tablespoon corn¬ starch; mix well, thicken the milk, add a little pinch of salt, flavor with a tablespoon brandy. Pour up in a dish (glass or silver). Beat the whites of two eggs, add two tablespoons sugar to the meringue, flavor with a few drops of vanilla, put tablespoonfuls of the meringue here and there on the custard while hot. Serve hot or cold. Custard (Flan) a la St. James Three eggs, six tablespoons sugar, two tablespoons brandy, six tablespoons milk, two tablespoons cream, three tablespoons chopped maraschino cherries. How to Make It. Separate the whites and the yolks of the eggs. Add to each three tablespoons sugar, one tablespoon brandy, three tablespoons milk, and one tablespoon cream; mix well. Butter large timbale cups, put about a half inch of the white mixture in the bottom of each, stand them in hot water in oven until settled, then put a layer of the chopped cherries on top, then a layer of the yolk mixture; put in oven again; put alternately a layer of the cherries, then white mixture then yolk mixture until full — putting it in the oven after each addition of the mixture to settle; leave stand until cold. Dip in hot water, turn out on a paper doily. Serve with whipped cream or custard sauce. Farina Custard with Meringue Meringue au Flan a la Farine Two cups milk, four tablespoons farina, three eggs, seven table¬ spoons sugar, two tablespoons brandy. How to Make It. Put the milk in a saucepan on the stove, add the farina, stir until it becomes thick, let cook slowly (stirring all the time) — about five minutes. In the meantime, stir the yolks to a souffle with four tablespoons sugar, flavor with the brandy, add a pinch of salt, then the yolks, and sugar — carefully; let come to a boil. Pour it into the souffle dish. Beat the whites of the eggs to a stiff meringue, sweeten with three tablespoons sugar, arrange on the top, put in hot water in the oven — uncovered — until the meringue becomes golden brown. This pudding can be served hot or cold with fruit sauce. Baked Caramel Custard Flan au Caramel, cuit au four