The Swedish, French, American cook book

Small bottle capers, quarter pound Parmesan cheese, three tablespoons butter, teaspoon anchovy paste, some aspic and pimentos, pepper, salt, two hard-boiled eggs, three tablespoons dissolved Cox’s gelatine, one cup whipped cream. Glaze a ring mould with aspic; decorate with slices of egg at the bottom, and all around the egg a small strip of Spanish pepper, and all around the Spanish pepper put small capers in a ring. (When the capers are too large, cut in halves and turn the uncut side down.) Then glaze on top of the decoration and fill. Filling. Stir butter to a cream; add the grated Parmesan cheese, pepper, salt, anchovy paste, gelatine, and last the whipped cream; leave the mould on ice until ready to serve. Dip in warm water, turn out on a paper doily, garnish with lettuce leaves. Serve with the salad for dinner, luncheon, or supper. Cream Cheese ( Fromage a la Creme ) a la Parisienne Quarter pound American cheese, one cup of lightly whipped cream, cayenne pepper and salt, and four tablespoons of dissolved Cox’s gelatine. Put the cheese in a saucepan, stir until creamy, season with cayenne pepper and salt, add the gelatine, then add half of the whipped cream; stir until smooth, then add the rest of the whipped cream lightly — let it remain nice and light. Leave on ice until cold. When cold, dip a tablespoon in warm water, scoop out spoonful by spoonful, serve on an aspic border, decorate with a strip of truffles lengthwise on the cheese and with a fine strip of Spanish pepper on each side of the truffle; garnish with lettuce leaves. Serve with Bar-le-Duc jelly, in the centre, as a cold cheese entree or with the salad for lunch, dinner, or supper. Stuffed Pears with Cheese, a la Maria Mathilda Poires farcies de Fromage, a la Maria Mathilda Peel pears, cut a slice from the side, scoop out, cook in two cups water, four tablespoons sugar, juice of one lemon; leave in the juice until cold. When cold, take up and fill with the American cheese; leave the stem in the pears or put in artificial stems or green leaves; decorate with a strip of Spanish pepper around on the edge, be¬ tween the cheese and the pear, and a strip of truffle lengthwise across. Then arrange on a paper doily and garnish with lettuce leaves in the centre. Serve with the salad or as a cold cheese dish. Filling. Quarter pound American cheese grated and worked to a fine paste; add one large tablespoon good butter, stir again until very smooth, then add two tablespoons Cox’s gelatine that has been dissolved and is beginning to get cold; last add one cup whipped cream, gently — be careful not to let it curl. Cheese with Spanish Pepper ( Fromage aux Piments ) Quarter pound cream cheese; stir with one tablespoon butter to a cream. Cut bread very thin, spread with the cheese and roll. Decorate with three bands of Spanish pepper around. Serve with the salad for dinner or luncheon. Cheese ( Fromage ) a la Celestine Three tablespoons milk, three tablespoons dissolved Cox’s gelatine, three tablespoons mayonnaise dressing, four tablespoons chopped almonds, pepper, salt, four tablespoons whipped cream, quarter pound American cheese; mix gelatine and milk, add pepper, salt, almonds, stir on ice, add mayonnaise, last the whipped cream.