The Swedish, French, American cook book

Chocolate Filling. Put one cup water on the stove, add a heaping tablespoon sugar to the water and a very small pinch of salt, thicken with a large tablespoon cornstarch that has been dissolved in half cup of cold water, add three ounces grated choco¬ late, one tablespoon brandy; leave until cold. When cold, fill. Fruit Cakes ( Gateaux aux Fruits) a la Lydie [See recipe: Puff Paste.] Roll very thin, cut in squares. Put on top of each a little marmalade, jam, a quarter of orange, quar¬ ter of cooked apple, or half a peach, etc. Double the pastry over, put on a baking sheet, sprinkle with sugar, bake in oven until well done. Serve on a platter with whipped cream in the centre as a dessert for luncheon or supper. Pastry (Gateaux) a la Polonaise [See recipe: Puff Paste.] Roll pastry about eighth of an inch in thickness, cut in triangles, put on a buttered baking sheet, bake in a moderately hot oven until golden brown. When done, open. Put a little currant jelly in each, spread with pink frosting (flavor with currant jelly), sprinkle with almonds. Serve with whipped cream as a dessert for luncheon or supper. Pastry with Apple (Chaussons) a la Mathilda [See recipe: Puff Paste.] Roll thin, cut with a cutter according to the size wanted, put on a baking sheet, and bake; spread with apple marmalade, sprinkle with chopped maraschino cherries. Cut strips from puff paste that has been rolled very thin, put on the top in checks. Put in the oven with a good top heat and bake until golden brown. Place on a paper doily. Serve cold with whipped cream as a dessert for luncheon or supper. Fancy Pastry ( Gateaux de fantasie) [See recipe: Puff Paste.] Roll quite thin, cut in very narrow strips about eight inches long, lay the pastry on a buttered baking sheet, form in a semi-circle, then draw the pastry at both ends in small circles. Put in oven until it spreads sufficiently, take out, sprinkle with granulated sugar, put in oven again until brown. Serve for afternoon tea. Pastry Lady Fingers ( Doigts de Dame) Roll puff paste thin, sprinkle with coarse granulated sugar and finely chopped almonds, roll down gently into the pastry. Cut thin strips in the shape of a finger, put on a buttered baking sheet, bake in an oven that has a good top heat. When ready, the sugar should melt on top, making them look as if they were glazed with caramel. Serve with ice cream, afternoon tea, and different desserts. Almond Rings ( Ronds aux Amandes) Roll puff pastry very thin, sprinkle with coarse granulated sugar and chopped almonds, roll down gently into the pastry. Take a cutter that has a ring in the centre, stamp out. Put them carefully on a buttered baking sheet, and bake in a hot oven. Serve for afternoon tea with ice creams, etc. Tarts ( Tartes ) Roll puff paste thin. Line little fluted cake tins with the pastry, cut even around theedge,fill with beans and bake. When done, scoop out the beans. Fill with any kind of jam or fruit, with whipped cream on the top. Serve as dessert for luncheon or supper. Apple Tarts ( Tartes au Pomme) a la Ericsson Hammond Mix one cup hot apple sauce with three tablespoons chopped almond paste, flavor with a little brandy. Let stand to get cold. Line cake tins with puff paste, put one tablespoon of apple sauce in each, twist a strip of pastry all around, put in oven and bake.