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

How to Make It. Stir yolks and sugar to a souffle; add the butter and one spoon of almond paste that has been chopped; beat the whites of the eggs to a meringue; add part of the meringue, then the flour and baking powder, stir until smooth, last add the rest of the whites. Fill seven little well-buttered jam cups three quarters full, and the rest put in a cake tin for a foundation large enough to hold the seven cups. Put in a hot oven and bake, time about twelve minutes; when baked turn the small cakes out on a broiler and the other cake on the platter; spread the cake with strawberry preserve, and the little cakes dip in strawberry juice while hot; leave them on the broiler until cold, then frost them with a light fondant chocolate frosting [see my book, “The Swedish, French, American Cook Book”]. Decorate on each with five long silver beads and a round one in the center forming a daisy. Place them on top of the cake foundation and decorate around them with spun sugar in scallops; put the trifle of sugar between each small cake. Inside the ring fill with whipped cream and in the center with a rosette of spun sugar. Savarin of Apple a la Cornelia Savarin aux Pommes a la Cornelia Six apples, three eggs, four tablespoonfuls of sugar, four table¬ spoonfuls of flour, two tablespoonfuls of Royal Baking Powder, and four tablespoonfuls of melted butter. How to Make It. Peel and cut the apples in four if small, if large cut them in six; cut away all the hard part of the inside of the apple; put them in a saucepan with two cups of water, two cups of sugar, and with a cover let cook very quickly until they are soft; leave in the juice until they begin to get cold. Put them on a platter and form them round in the shape of an apple; when cold put them on a broiler and glaze with the red glaze; for a stem Copyright, 1924, by Mrs. Ericsson Hammond STRAWBERRY SAVARIN A LA HILDUR ALEXANDRA Copyright, 1924, by Mrs. Ericsson Hammond ORANGE SAVARIN A LA LYDIE MATILDE put a piece of angelica about an inch long; glaze with aspic. Make the savarin; separate the yolks from the eggs; add the sugar slowly to the yolks, beating it to a light souffle, then add the melted butter [which must not be hot]; beat the whites of eggs to a meringue; add part of the whites, flour, and baking powder; stir until smooth, last add the rest of the whites. Fill it in a well-buttered ring mould; put in a medium-hot oven to bake and when baked turn out on a buttered baking sheet and baste it with about a cup of the apple juice which the apples have cooked in. If there is such as brandy or wine at hand, flavor it with two spoons; cover it and put it in the oven for about ten minutes to steam. Lift it on a platter and decorate with roses from marshmallow on the top and all around raise the little apples with the stem up as the illustration shows. In the center fill with the marshmallow sauce [see recipe on Page 319 in my large book, “The Swedish, French, American Cook Book”]; sprinkle it with chopped maraschino cherries and in the center of each rose put a half maraschino cherry and between each apple put a dot of the marshmallow. This is a hot dessert for lunch or dinner. Orange Savarin a la Lydie Matilde Savarin aux Oranges a la Lydie Matilde