The Swedish, French, American cook book

Glaze small ring moulds with aspic and decorate with diamond of truffles and cooked carrots alternately, glaze again and fill. Stir a tablespoon butter to a cream; add half cup grated American cheese, two tablespoons dissolved Cox’s gelatine, three tablespoons mayonnaise dressing, three tablespoons whipped cream, pepper and salt. Fill moulds, leave on ice until cold; when cold, dip in warm water, turn out on round pieces of buttered bread or toast, with mayonnaise dressing in the centre of the ring and some parsley in the centre of the platter. Serve with the salad or as a cold cheese dish for dinner or luncheon. This can also be made in a large ring mould. Philadelphian Cream Cheese a la Victoria Fromage a la Creme de Philadelphie, a la Victoria One tablespoon butter, three-quarters pound package of cream cheese, three tablespoons dissolved Cox’s gelatine, half cup whipped cream, cayenne pepper and salt. Stir on ice, add gelatine, then the whipped cream — gently. Fill little individual ring moulds — that have been glazed with aspic and decorated with diamonds of truffles and cooked carrots on a bias — and glazed again (be careful not to disturb the decoration when filling). Leave on ice until ready to serve. Dip in warm water and turn out on round slices of buttered toast or bread. Put in the centre of each ring red Bar-le-Duc jelly; garnish with parsley in the centre of the platter. Serve as a cold cheese dish, or with the salad, for luncheon, dinner, or supper. Cheese with Pecan Nuts, a la Prince Carl Fromage aux Pecanas, a la Prince Carl Quarter pound cheese, three tablespoons dissolved Cox’s gela¬ tine, pepper and salt, three tablespoons chopped nuts (one nut to each individual piece for decoration), three tablespoons whipped cream, two tablespoons butter. Grate cheese and stir it with the butter till it becomes creamy. Add the three tablespoons gelatine, pepper and salt, then add the nuts; stir on ice until cold; when cold, add gently the whipped cream. Roll it up in an oiled paper about three inches around, leave on the ice until cold; when cold, remove the paper, dip the knife in hot water, and cut the cheese half inch thick. Serve the slices of cheese on round pieces of puff paste; garnish the centre with the pecan nuts that have been glazed with gelatine, and deco¬ rate all around with butter (colored orange) or whipped cream. Garnish with parsley in the centre. Serve with the salad for lunch, dinner, or supper. Cheese in Aspic ( Fromage en Aspic ) a l’ltalienne Half cup American cheese, cayenne pepper and salt, teaspoon anchovy paste, half cup whipped cream, three tablespoons dissolved Cox’s gelatine. Stir and grate American cheese until creamy, add anchovy paste, gelatine, cayenne pepper, and salt; stir on ice; add, gently, the whipped cream. Glaze small individual moulds with aspic, and fill. Leave on ice until ready to serve. Dip in lukewarm water, turn out on slices of tomato, decorate with a strip of whipped cream (that has some gelatine in it) around the cheese, and with a large diamond of truffles in the centre; garnish around with aspic and lettuce leaves. Serve with the salad. Parmesan Cheese (Fromage Parmesan ) a la Bengale