The Swedish, French, American cook book

Select a piece of ice according to the number of guests. Put a small mould, filled with hot water, in the centre of the ice. Take a clean cloth and keep wiping the water away, otherwise it will make lines in the ice. Continue this until the hole is sufficiently large to hold the required amount of caviar. Put an iron poker in the fire and scallop the ice all around according to taste. Leave in the icebox and when ready to serve, put the block of ice on a platter on a folded napkin. Put at the bottom in the hole a thin slice of toast, and on the top of that fill with the fresh caviar. Have ready buttered triangular pieces of toast, and serve on the napkin all around the ice. Garnish with parsley. Leave a spoon on the caviar for each person to help himself with. [Illustration: If individual ices are desired, they must be frozen in moulds according to the size wanted.] Serve before the soup. Caviar with Eggs a la Gimo, for Six Persons Caviar aux Œufs , a la Gimo Three hard-boiled eggs, one half pound caviar, two tablespoons butter, cayenne pepper, and salt. How to Make It. Add the yolks to one tablespoon butter that has been stirred to a cream; season with pepper and salt. Spread round slices of bread; decorate with small diamonds of truffles all . around and a strip of the stirred butter on the outside edge of the bread. Put the white of the half eggs on each slice; fill with the fresh caviar; decorate with butter and Spanish pepper. Caviar in Glasses with Toast (Caviar en Verre aux Roties ) Garni When the caviar is fresh, it is served in a fancy glass dish on a folded napkin with a spoon on the platter. Garnish with parsley. Serve with triangular pieces of buttered toast. Caviar in Tomato Aspic ( Caviar en Aspic de Tomate ) a la Eva Have tomato aspic, nicely colored, put in a fancy mould ac¬ cording to the number of people and the amount of caviar that is going to be used for the filling. When ready to serve, dip the ring in lukewarm water and turn out on a platter on a folded napkin. Serve the caviar in the centre and garnish all around with triangular pieces of toast and parsley. Serve before the soup. Caviar Sandwich with Pimentos Sandwich au Caviar et aux Piments Slice bread and trim in pieces about three inches square; spread with plain fresh caviar, and roll. Decorate with three bands of pimentos. Garnish with parsley. Arrange on a napkin or a paper doily. Serve before the soup. Caviar ( Caviar ) a la Fanchonette Make small fancy baskets from puff paste. Tie the handles with ribbon to match the table; arrange on a folded napkin. Have the fresh caviar very cold, and, when ready to serve, put the amount wanted in each basket; stick a handle in each. Garnish with a slice of hard-boiled egg in the centre. Serve before the soup. Caviar ( Caviar ) a la Croustade Make croustades one inch deep [see recipe for the croustades]. When ready to serve, fill the croustades with the caviar that has been left in the icebox until cold. Serve the croustades on a thin round slice of buttered toast and on top of each put a thin slice of hard-boiled egg. Garnish with parsley or watercress. Serve be¬ fore the soup. Caviar with Eggs ( Caviar aux CEufs ) a la Gimo One egg, two tablespoons cream, three tablespoons milk, pepper, salt, little pinch baking powder, one tablespoon flour.