The Swedish, French, American cook book

sugar, and brandy. Line the melon mould with cream. Mash the peaches through a sieve, add the half cup sugar, and the cup of cream, fill the mould in the centre, put cream on top. Pack in salt and ice and freeze from three to four hours. Serve with cut-up peaches (that have been sprinkled with sugar) all around. Pistachio Mousse ( Mousse de Pistache ) a la Erland About one pint cream, one cup powdered sugar, two tablespoons brandy, some pistachio extract, pistachio nuts, green coloring. Dip a melon mould in cold water, whip the cream, flavor with sugar and brandy, line the mould with part of the cream. Take one and a half cups cream, add some pistachio nuts, tint with green coloring, flavor with pistachio extract. Put this in the centre, put more cream on top, put the cover on, pack in ice and salt, let freeze three hours. Turn out on a paper doily, garnish with spun sugar; servo with whipped cream. Peach Mousse ( Mousse de Peche ) a la Hammond Line a melon mould with cream that has been sweetened and flavored with brandy. Take four soft peaches. Wash, cut in pieces, press through a fine sieve. Put on stove in half cup water and three tablespoons brandy, thicken with one tablespoon cornstarch dissolved in a little water. Then add the yolks of two eggs (stirred with five tablespoons sugar to a souffle). When it comes to a boil, take off stove, stir on ice until cold, add one cup whipped cream, fill the mould in the centre, put some cream on top, pack in salt and ice, let freeze from three to four hours. Serve with cut-up peaches (that have been sprinkled with sugar) around. Can also be made from canned or bottled peaches if fresh ones are not at hand. Frozen Chocolate Mousse a la Anna Cattrina Mousse de Chocolat glacee, a la Anna Cattrina Put half cup water on stove, add to that a small tablespoon cornstarch, six tablespoons sugar, three ounces cut-up chocolate, and two tablespoons brandy; stir on ice until cold. Whip one pint of cream, divide in halves, sweeten one half with four table¬ spoons sugar; flavor with brandy. Line a melon mould with cream, add the rest of the cream to the mousse, fill the centre of the mould, put more cream on top, pack in ice and salt, let freeze from three to four hours. Serve with a chocolate sauce. Macaroon Pudding a la Emma Charlotta Pouding aux Macarons, £ la Emma Charlotta Put one cup of milk on the stove to heat. Stir yolks of three eggs with four tablespoons sugar to a souffle, add one tablespoon cornstarch, flavor with two tablespoons brandy. Thicken the hot milk with the eggs, let stand until cold, put in a saucepan on ice. Add to the mixture two cups whipped cream and six brokenup macaroons, fill the paper cases, sprinkle with grated macaroons. Decorate around with whipped cream and little dots of mara¬ schino cherries, and, in the centre, a slice of maraschino cherry with a dot of green cream on top. Put in a pan — well covered — pack in ice and salt, and freeze from one to one and a half hours. Arrange on a paper doily. Serve for luncheon or dinner. Macaroon Biscuits ( Biscuits aux Macarons ) a la Hammond One and a half cups cream, two tablespoons chopped macaroons (or chopped almonds), three tablespoons sugar, two tablespoons brandy.