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

Put a low timbale cup on ice; glaze with jelly and decorate with whipped cream in checkers; to a half cup of whipped cream add one tablespoonful of dissolved Cox’s gelatine. In each checker put a dot of cream that has been colored pink and all around the checkers put every other dot of cream colored pink and green; glaze with aspic on the top and fill with the compote about an inch and a half, then fill with charlotte russe. Leave on ice until ready to serve, then turn out on a platter on a paper doily and garnish with meringues and with little marbles of scooped-out peaches cooked and glazed as the illustration will show. Serve with marshmallow sauce [see my large book]. Compote. Take one cup of cooked peaches that has been pressed through a fine strainer, color a trifle with the peach orange coloring; add to it three tablespoonfuls of dissolved Cox’s gela¬ tine, sweeten, and flavor with brandy if such is at hand. Charlotte Russe. Put a half cup of lukewarm milk in a sauce¬ pan on ice; add to it five tablespoonfuls of dissolved Cox’s gelatine, a teaspoonful of vanilla, and four spoons of powdered sugar; stir until it commences to thicken, then pour in two cups of whipped cream and mix it carefully. Love Peaches a la Blossom Poches d’ amour a la blossom Secure even-sized peaches, one for each portion; peel them and put them in sufficient water to cover them, some sugar, and flavor them with brandy if such is at hand. Cook until soft, then leave in the juice to get cold, and when cold take them out; cut a quarter out of the peach, remove the stone and stuff them. Put them on a broiler and chaudfroid them with white chaudfroid sauce; glaze them on one side with some of the peach juice; to one cup of the juice that the peaches have cooked in add three spoons of dis¬ solved Cox’s gelatine; color it with the orange and red coloring the shade of peach, and then glaze with some aspic. With a fluted patty cutter cut out Five-minute Cakes [see recipe on Page 396 in my large book, ‘‘The Swedish, French, American Cook Book”]; spread them with raspberry jam and place the peaches on them; put a stem in each from angelica about an inch in length. Arrange them in the form of a ring and in the center serve sweetened whipped cream flavored with vanilla; sprinkle some maraschino cherries on the top and in the center put a whole maraschino cherry as the illustration shows. Filling. Put two tablespoonfuls of chopped almond paste in a saucepan on ice; add two spoons of powdered sugar, two spoons of dissolved Cox’s gelatine, and a half cup of cream, flavor with a teaspoon of vanilla. Stir until it commences to thicken, then add four spoons of whipped cream. Caramel Farina Pudding a la Pettra Pouding de Bouillie au Caramel a la Pettra Two cups of milk, three tablespoonfuls of farina, two tablespoonfuls of chopped almond paste, two eggs, and caramel.