The Swedish, French, American cook book

Select large cucumber — one is sufficient for four to five persons. First peel, then peel with the fluted knife; cut a strip, about half inch wide, from the side; then scoop out carefully with the small potato scooper, leaving just the outside of the cucumber perfectly hollow. Then fill with the roquefort cheese. Filling. Quarter pound roquefort cheese, four tablespoons dissolved Cox’s gelatine, one tablespoon butter, three-quarters cup whipped cream, some green coloring to color it the shade of the roquefort cheese. How to Make It. Stir butter and cheese to a cream, add the gelatine, then the coloring, cayenne pepper and salt to taste, last add the whipped cream. Put in a paper bag with a fancy tube and fill the cucumber. Put the cover on, then sprinkle with very finely chopped parsley. Put in icebox until it becomes very cold. When ready to serve dip a knife in boiling water and cut the cucumber in thick slices, put in a glass dish or a silver platter, garnish with very white crispy lettuce leaves around. Serve with any kind of salad for lunch, dinner, or supper. Philadelphian Cream Cheese a la Bar-le-Duc Fromage a la Creme de Philadelphie, a la Bar-le-Duc Half pound Philadelphian cream cheese, two tablespoons butter, some pepper and salt to taste. Stir butter to a cream, add the cheese, pepper, and salt. Put in a pastry bag with a fancy tube, squeeze out rosettes in a pyramid shape about two inches high, put on a platter, in the icebox, until ready to serve. Then arrange in the centre of a platter in the form of a ring, leaving a small space between each rosette. Put a strip of red Bar-le-Duc jelly in between each and in the centre some white Bar-le-Duc jelly. Serve with the salad or with crackers for dinner or luncheon. GARNISHING FOR DIFFERENT DISHES Noodle Border {Bor dure de Nouilles) Yolks of three eggs, three tablespoons water, salt, and one and a half cups flour. How to Make It. Mix to a smooth batter. Roll out very thin, then take a small scalloped biscuit cutter, scallop the pastry at one side, take a fancy cutter and cut out according to your own design. Cut a strip of the embroidered pastry about three inches wide and of a length according to the form around which it is to be put. Take a form narrower at bottom than at top, butter well, put the pastry around on the outside, glaze with yolks of eggs, take care not to let it touch the mould or it will stick and be hard to get off. Put in a moderate oven; bake carefully, so as not to let it burn. When done, put on a platter and fill. Border of Fried Bread Rings {Bordure de Ronds de Pain frit) Cut out rings of bread first with a large cutter, then with a smaller one in the inside. Fry in very hot fat until brown; put on a broiler to drain. Then heat the platter that is to be used for serving by putting it on a broiler on top of the stove. Make paste from the yolk of an egg, two tablespoons water, and a little flour. Put some of the paste on the bread rings, raise them around the platter, one after the other, fastening them to the platter with the paste. When done, leave until ready to serve, then fill, following instructions given in different recipes. Pyramids of Fried Bread ( Pyramides de Pain frites)