The Swedish, French, American cook book

Stir to a cream a small cup of butter with one and a half cups powdered sugar in a small saucepan or double boiler; add five tablespoons good brandy. When ready to serve stir over hot water on top of the tea kettle until it gets hot (take care not to let it boil). Serve with any kind of hot pudding or souffle. Fruit Sauce ( Sauce aux Fruits) a la Sultana Put one cup of fruit juice — raspberry or strawberry, etc. — in a saucepan on stove, add half cup washed and cleaned Sultana raisins, four tablespoons sugar, one tablespoon lemon juice, and two tablespoons good brandy; when boiling, thicken with a table¬ spoon cornstarch dissolved in half cup water, let it come to a boil, stir on ice very slowly until cold. When cold, add one cup whipped cream. ICE CREAMS ( Glaces ) Assorted Ice Creams ( Glaces assorties) a la Napoleon Four cups milk, two eggs, one and a half cups sugar, one pint cream, two tablespoons brandy. Put milk on stove with one half cup sugar, stir yolks and one half cup sugar to a souffle with one tablespoon cornstarch; add to the boiled milk; let stand to get cold. Add one half cup sugar, brandy, unbeaten whites of two eggs, a pint and a half of cream. Pack in a freezer with ice and salt; freeze until hard. Divide in small saucepans; put in a bowl where it has ice and salt, color different shades, flavor according to the color. Have ready assorted ice-cream moulds that should have been left on ice and very cold; fill — half white and half green (pink or chocolate), - S ‘.V.W, V.W.'.-.Wvv.v.vv.v.. . •* . ■. «« v.v„.. V.AV.-.V.V. w.vavA\n%\sv.^‘-^ 'sjz-ivtER Copyright, 1918, by Mrs. Ericsson Hammond according to shape of the mould. Put in a pail that has a tight cover, pack in salt and ice, leave to freeze from one to one and a half hours. When ready to serve, dip in warm water, turn out, put a green leaf in the fruit shapes. Decorate with flowers of candy and spun sugar. Strawberry Ice Cream ( Glace aux Fraises ,) a la Napoleon Make a rich Napoleon ice cream [see recipe: Assorted Ice Creams a la Napoleon], flavor with vanilla or brandy. Line a melon mould with white ice cream half an inch thick. Mash a cup and a half of ripe strawberries; mix with the rest of the ice cream (leaving a little for the top). If necessary, tint with some coloring until it is a pink shade. Sweeten the strawberries, before adding them, according to taste. Put the rest of the white ice cream on top, put the cover on, secure it with some lard, pack in ice and salt, let freeze for one and a half hours. When ready to serve, dip in warm water, turn out on a platter, pour over some juice of the strawberries. Garnish with spun sugar if at hand, and fresh strawberries around. Serve for luncheon, dinner, or supper with some cake. Vanilla Ice Cream with Chocolate Sauce Glace a. la Vanille, Sauce Chocolat Make ice cream [see recipe: Assorted Ice Creams a la Napo¬ leon], then pack in melon moulds, put in ice and salt, let freeze from thirty minutes to one hour. When ready to serve, dip in warm water and turn out on a glass dish or silver platter; pour part of a chocolate sauce over the ice cream and the rest of it pour in a sauceboat. Serve for luncheon or dinner with cake. Orange Ice Cream ( Glace a. V Orange,) a la Surprise