Mrs. Ericsson Hammond's salad appetizer cook book...

Almond Roses. Make a dough from almond paste with a quarter pound of paste, two tablespoonfuls of confectioners sugar. Work it to a smooth paste; add about two drops of lemon juice, color it pink with the red fruit coloring. It would be necessary to have a lesson in how to make the almond roses. Candy Basket a la Ericsson Hammond Corbeilles de Sucrerie a la Ericsson Hammond Put three cups of granulated sugar on the stove with one and a half cups of water and a tiny pinch of cream of tartar; let it cook until it becomes an amber color. (During the time of cooking take care of the pan around the edges so the sugar does not stick as it is boiling down.) When the sugar becomes brittle when tried in ice-water take it off the fire; rub a table with Mazola oil and pour out sufficient of it to form a basket according to the size wanted. Form it over a dish that has been oiled with Mazola; take it off; make a handle, fasten it to the basket and decorate it all around with small pink roses of almonds; tie in the handle a ribbon to match the table. When ready to serve fill with fancy ice creams or meringues decorated with silver beads. Candied Strawberries Fraises candies See above recipe, Almond Roses. Color the almond paste the shade of strawberries; form them in the shape of strawberries and roll them in coarse granulated sugar. Color part of the paste green; cut it out with a small star cutter; put it at the end of the strawberry. Make a little hole with a toothpick through the green into the strawberry; dip a stem from parsley in caramel and stick it into the strawberry. Dip the strawberries in caramel; take them up with a fork and let the sugar run off; leave them on an oiled table. These are very pretty for decoration of desserts and candy baskets. Copyright, 1924, by Mrs. Ericsson Hammond CANDY BASKET A LA ERICSSON HAMMOND Copyright, 1924, by Mrs. Ericsson Hammond VANILLA STRAWBERRY ICE CREAM A LA WINIFRED . * . Hot and Cold Desserts Apple Chartreuse with Almonds a la Poularde Chartreuse de Pommes aux Amandes a la Poularde A cup and a half of whipped cream, four large tasty apples, three tablespoonfuls of chopped almond paste, six spoons of dissolved Cox’s gelatine, and a half cup of sugar. How to Make It. First make the apple sauce by peeling and cutting up the apples; cook them quickly in one cup of water and the sugar; when they are cooked, press them through a very fine strainer. In the meantime, put six little individual double moulds in the form of a chicken on ice; glaze them with some aspic; deco¬ rate them as follows: take a quarter of a cup of apple sauce; color.it with the orange color and add to it one and a half tablespoons of dissolved Cox’s gelatine. Fill the wings of the forms, make an eye from lemon peel and pressed-out currant, also cut a triangle from the currant for the bill; glaze again; line the breast part of the form and the head with the whipped cream. To a half cup of whipped cream add one spoon of the gelatine; fill with the apple almond chartreuse; put the rest of the apple sauce in a saucepan on ice; add the chopped almond paste, four spoons of gelatine, sweeten to taste, beat it until it gets white and frothy, then add the rest of the cream.