The Swedish, French, American cook book

Take a large timbale cup — not individual ones, butter and line with pastry, fill with beans, bake. When baked, scoop out and turn the cup (bottom up) on the platter. Roll the pastry thin, butter lady locks, twist around pastry that has been cut in strips about one and a half inches wide, put on a pan and bake. When cold, mix yolk of one egg, two tablespoons water, and two tablespoons flour to a paste. Fasten the lady locks to the cup, with the wide part up, all around the timbale. Put in oven a few minutes to get settled. [This can be done any time during the day.] When ready to serve heat and fill. Filling for Eight Large Lady Locks. One and a half cups hot milk, one tablespoon butter, two tablespoons flour; dissolve butter and flour in a pan, add the hot milk, beat well till it becomes creamy, add one cup grated cheese, cayenne pepper, and salt. Fill the lady locks; garnish with little truffle or chopped parsley. Decorate top of the large timbale with whites of two eggs beaten stiff and poached in milk. Sprinkle cheese on top of the meringue. Serve hot for dinner or luncheon as an entree. Parmesan Cheese Puffs in Birds’ Nests Gateau feuilette au Parmesan, en Nids Cut round pieces of buttered toast, spread with cheese, put a tablespoon of cheese in the centre, birdsnest it with a ring of meringue around — putting it through a paper bag; sprinkle with Parmesan cheese; put in a very hot oven from four to five minutes. Serve very hot with the salad. COLD CHEESE DISHES Cheese with Pimento, a la Ericsson Hammond Fromage aux Piments, a la Ericsson Hammond Quarter pound American cheese, one pimento, four olives, pepper and salt, and one tablespoon butter. Grate the cheese, chop the pimento and olives together and put through a fine sieve. Mix the pimento olives and cheese to the stirred butter. Glaze charlotte moulds with aspic and line with whipped cream. To half cup cream take two tablespoons dissolved Cox’s gelatine, pepper, and salt. Fill with the cheese. Put two moulds together, leave on ice, and when ready to serve, dip into warm water, turn out on a paper doily, leave whole, slice, or cut in quarters. Garnish with lettuce leaves or parsley. Serve with the salad. Cheese ( Fromage ) a la Milanaise One cup American cheese, two tablespoons butter, pepper and salt. Stir butter to a cream, add cheese, pepper, and salt to taste, stir until smooth, scoop out a green pepper and pack it with the cheese and put on ice; when cold, dip a knife in hot water and slice the pepper about half inch thick; put on a thin slice of tomato on a lettuce leaf, decorate with truffles, some cheese colored with orange coloring, and Spanish pepper. Garnish with lettuce leaves. Serve with the salad. American Cheese ( Fromage Americaine ) a la Victoria