The Swedish, French, American cook book

Filling. Two tablespoons milk, two tablespoons sugar, two tablespoons chopped almonds, two tablespoons caramel, two tablespoons dissolved Cox’s gelatine. Stir until it begins to thicken, then add one cup whipped cream. Make a small hole in the petits choux, put the mixture in a paper tube, and fill. Put on an oiled broiler, glaze with a very hot caramel frosting, sprinkle with chopped almonds. When ready to serve, arrange on a paper doily. Serve with whipped cream as a dessert for luncheon. 4 4 Eclairs ( Eclairs ) a l’Espagnole [See recipe: Eclairs.] Put the batter in a paper tube, make it the thickness and the length of a small finger, sprinkle with chopped almonds, put in a hot oven, and bake. When baked, open and — while hot — fill with a fruit filling and sprinkle with powdered sugar. Arrange on a platter. Can be served for afternoon tea as cakes with any kind of desserts. Can also be served as a dessert with whipped cream for luncheon or supper. Fruit Filling. Take half cup fruit syrup, add two tablespoons brandy, the juice of half lemon, and half cup water; put on stove. When it boils, thicken with one tablespoon dissolved cornstarch. Rings with Pistachio ( Ronds a la Pistache ) a la Maria Mathilda [See recipe: Eclairs.] Butter small individual ring moulds, put the mixture in a paper tube, half fill the rings. Put on a baking sheet, bake in a moderately hot oven until well done. Put on a broiler, glaze with a pink fruit water frosting, sprinkle with chopped pistachio nuts. Serve for afternoon tea with whipped cream or any kind of ice cream. 4 4 Eclairs with Lemon ( Eclairs au Citron ) a la Mecque Make batter in accordance with recipe: Cream Puffs; flavor with lemon juice. Butter an oval-shaped form well with sweet butter, put about half inch of the mixture in the form, sprinkle with chopped almonds and sugar, put on a baking sheet in a moderate oven and bake. When done, turn out; when cold, open the side and fill with whipped cream (sweetened and flavored with brandy). Serve as a dessert for luncheon or supper. Profiteroles ( Profiteroles ) a la Mildred Make batter in accordance with recipe: Cream Puffs. Butter small oval forms, half fill with the mixture. Put on a baking sheet in a moderate oven and bake. Then remove carefully from the form, put on a platter on a paper doily, sprinkle with confectionery or powdered sugar. Serve with a hot chocolate sauce. These can also be cooked in fat, like the Nigger Heads. Crullers ( Noeuds Gordiens ) a la Ericsson Hammond One and a half cups sugar, one cup milk, two eggs, a pinch of nutmeg, two tablespoons butter, one teaspoon vanilla (or one tablespoon brandy), a pinch of salt, one teaspoon Royal baking powder, four cups flour. How to Make Them. Stir sugar and butter to a cream, add the two eggs, vanilla, nutmeg, salt, and milk. Mix flour and baking powder and add. Work to a soft dough, roll out, cut in squares or with a fancy cutter, twist in any shape desired, cook in hot fat. Wonders ( Surprises ) a la Hammond Two eggs, two tablespoons sugar, two tablespoons melted butter, two teaspoons Royal baking powder, one and a half cups flour, three-quarters cup milk, four tablespoons whipped cream. How to Make Them. Mix well to a smooth and stiff dough.