Close the moulds, leave on ice until ready to
serve; dip in warm water and raise the birds on a foundation of a
Five-minute Cake that has been split and spread with strawberry or
raspberry jam. With a small cutter puncture out little pieces
from the cake to give the bird the space to rest in. Decorate with
chopped aspic in between each bird; cut the center out of the cake
and fill it with sweetened flavored frozen whipped cream; garnish
with a wreath of spun sugar around and a rosette of it in the center.
This is a beautiful dessert for either lunch or dinner. Peaches may
be used in place of apples.
Stuffed Pears a la Uldina
Poires farcies a la Uldina
One cup of Sultana raisins, six small even-sized pears, two
tablespoonfuls of chopped almond paste, two tablespoonfuls of
brandy, some cake, and a cup of sugar.
139
140 MRS. ERICSSON HAMMOND’S COOK BOOK
How to Make It. Peel the pears carefully, leave the stem in;
scoop out from the inside all the hard part, leaving room for the
filling. Put the pears in sufficient water to cover them, about two
cups; one cup of sugar, juice of a half lemon✪ Stuffed Pears a la Uldina and the peel; let them
cook until they are tender [even if they are soft pears they should
be cooked]. Leave them in the juice until cold and then lift them
on a platter and fill; take one cup of the liquid the pears have
cooked in, color it with the orange color; put it on the stove and
when it is boiling thicken it with one tablespoonful of cornstarch
dissolved in a half cup of water. Glaze the pears and place them on a
foundation of cake with the stuffed side down, make a cake [see
recipe Peach Cake a la Octavious], when it is cold cut it out with a
patty cutter, size wanted; spread the individual ones with currant
jelly. Arrange them in the form of a ring on a platter; put a pear
on top of each and if green leaves are at hand put one in each pear.
If served as a dessert fill the center with whipped cream and
garnish them with spun sugar. They are also served as an hors-
d’oeuvre. Place them on round pieces of bread spread with cream
cheese.
Filling. Chop the Sultana raisins that have first been washed
and softened in a little hot water; mix the almond paste to the
raisins, sugar, and brandy; stir it to a smooth paste.
Apple Almond Pudding Cabinet a la Emma
Pouding de Pomme aux Amandes Cabinet a la Emma
One cup of apple aspic, four cups of white apple sauce, one cup
of chopped almond paste, sugar to taste, two spoons of brandy
if such is at hand, apples for decoration, and twelve spoons of
dissolved Cox’s gelatine✪ Apple Almond Pudding Cabinet a la Emma.
How to Make It. Peel and slice the apples very thin; cook
them in one cup of water with one cup of sugar; when they are
cooked, divide them in three; color part of them red, part of them
green, and leaving part their natural color. Leave on a board
until cold; glaze a high timbale form with the aspic and decorate
it with the apples in checkers, and on the bottom of the form make
a large rose with the apple cut in shape of a diamond ;glaze again and
fill. Leave on ice until ready to serve, then turn out on a platter,
garnish with sweetened whipped cream put through a fine tube
and in between each put a flower of almond paste. This is a
beautiful cold dessert for lunch or dinner.
Page 107 · 2 recipe records on this page
Presented as published in 1924. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
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Close the moulds, leave on ice until ready to
serve; dip in warm water and raise the birds on a foundation of a
Five-minute Cake that has been split and spread with strawberry or
raspberry jam. With a small cutter puncture out little pieces
from the cake to give the bird the space to rest in. Decorate with
chopped aspic in between each bird; cut the center out of the cake
and fill it with sweetened flavored frozen whipped cream; garnish
with a wreath of spun sugar around and a rosette of it in the center.
This is a beautiful dessert for either lunch or dinner. Peaches may
be used in place of apples.
Stuffed Pears a la Uldina
Poires farcies a la Uldina
One cup of Sultana raisins, six small even-sized pears, two
tablespoonfuls of chopped almond paste, two tablespoonfuls of
brandy, some cake, and a cup of sugar.
139
140 MRS. ERICSSON HAMMOND’S COOK BOOK
How to Make It. Peel the pears carefully, leave the stem in;
scoop out from the inside all the hard part, leaving room for the
filling. Put the pears in sufficient water to cover them, about two
cups; one cup of sugar, juice of a half lemon and the peel; let them
cook until they are tender [even if they are soft pears they should
be cooked]. Leave them in the juice until cold and then lift them
on a platter and fill; take one cup of the liquid the pears have
cooked in, color it with the orange color; put it on the stove and
when it is boiling thicken it with one tablespoonful of cornstarch
dissolved in a half cup of water. Glaze the pears and place them on a
foundation of cake with the stuffed side down, make a cake [see
recipe Peach Cake a la Octavious], when it is cold cut it out with a
patty cutter, size wanted; spread the individual ones with currant
jelly. Arrange them in the form of a ring on a platter; put a pear
on top of each and if green leaves are at hand put one in each pear.
If served as a dessert fill the center with whipped cream and
garnish them with spun sugar. They are also served as an hors-
d’oeuvre. Place them on round pieces of bread spread with cream
cheese.
Filling. Chop the Sultana raisins that have first been washed
and softened in a little hot water; mix the almond paste to the
raisins, sugar, and brandy; stir it to a smooth paste.
Apple Almond Pudding Cabinet a la Emma
Pouding de Pomme aux Amandes Cabinet a la Emma
One cup of apple aspic, four cups of white apple sauce, one cup
of chopped almond paste, sugar to taste, two spoons of brandy
if such is at hand, apples for decoration, and twelve spoons of
dissolved Cox’s gelatine.
How to Make It. Peel and slice the apples very thin; cook
them in one cup of water with one cup of sugar; when they are
cooked, divide them in three; color part of them red, part of them
green, and leaving part their natural color. Leave on a board
until cold; glaze a high timbale form with the aspic and decorate
it with the apples in checkers, and on the bottom of the form make
a large rose with the apple cut in shape of a diamond ;glaze again and
fill. Leave on ice until ready to serve, then turn out on a platter,
garnish with sweetened whipped cream put through a fine tube
and in between each put a flower of almond paste. This is a
beautiful cold dessert for lunch or dinner.