The Swedish, French, American cook book

Take four cups cooked ham that has gone through the machine five or six times, one cup pate de foie gras, twelve tablespoons of dissolved Cox’s gelatine, four tablespoons sherry, pepper, salt, three cups cream, one cup milk, and one tablespoon flour. How to Make It. Put the ham in a saucepan with the pate de foie gras that has been pressed through a sieve; flavor with the sherry, pepper, and salt; stir on the ice. When it gets cold, add eight tablespoons gelatine; beat until it becomes very smooth, then add two cups whipped cream. Form on a bacon sheet in the shape of a ham; put at the end of the ham a leg bone of a chicken if no ham bone be at hand. Chaud-froid with a white chaud-froid sauce; decorate with truffles, Spanish pepper, green cream, etc., according to taste. Put a frill at the end of the ham. Make a nice foundation from four cups spinach, six tablespoons gelatine, four table¬ spoons mayonnaise dressing, and four tablespoons whipped cream. Glaze the foundation with aspic; decorate with roses of radishes all around; place on a nice paper doily on a platter; lift the ham carefully on top of the spinach foundation so that the foundation shows about two inches all around; garnish with aspic and lettuce leaves around. Serve for supper dish. It can also be served with the salad for dinner. Mousse of Ham in Aspic a la Charlotte Mousse de Jambon en Aspic, a la Charlotte Three-quarters of a pound raw ham, half breast of a chicken. Put through the machine about six times with whites of two eggs; press through a fine sieve; put in a saucepan and stir on ice; add two table¬ spoons sherry, some cream and milk, some pepper; try in hot water on the stove, add more cream and milk. Color with kitchen bouquet and red coloring the shade of ham. Butter and decorate small charlotte moulds with truffles, any design desired; fill with the ham mousse; put in oven in hot water; cook six to eight minutes — well covered; leave until cold. When cold, dip in warm water and turn out; wipe the moulds wrell; glaze with a nice rich aspic and put the mousse back; fill all around the edges with the aspic; leave on the ice until cold. When cold, turn out on a foundation of Aspic a la Macedonienne. Garnish wfith lettuce. Serve with a cold aurorian sauce in the centre, as a complete salad. How to Fry Sausage Select nice sausages; prick with a fork, put in a pan with some fat and butter and fry until golden brown; turn over. Take care not to have the pan too hot or to fry them too quickly, as they are apt to split in two. The more slowly sausages are fried, the better they keep in shape. If the sausages are for luncheon, serve curled bacon all around and green peas in the centre. Frankfurter Sausages ( Sancissons de Francfort) Are fried the same as all other sausages. Take care not to fry them too quickly. They can also be boiled, broiled, and roasted. Serve with green vegetables, such as peas, string beans, and aspara gus tips, and a nice rich supreme or cream sauce. Pig’s Tongue ( Langue de Pore) a la Jardiniere