The Swedish, French, American cook book

Two cups milk, one tablespoon cornstarch, quarter pound maple sugar, three yolks and four whites of eggs, two tablespoons brandy, some caramel for coloring, four tablespoons whipped cream, juice of a half lemon. Put one and a half cups milk on stove, dissolve the cornstarch in the other half cup milk, thicken the milk with the cornstarch. In the meantime, stir yolks and maple sugar to a souffle, add to the thickened milk, flavor with brandy and lemon. Color with caramel and add a pinch of salt; leave until cold. When cold, add the whites of the eggs — beaten stiff; last add the whipped cream. Put in a mould that has been dipped in cold water, pack in salt and ice and let freeze from three to four hours. Dip in warm water, turn out on a paper doily, garnish with spun sugar. Serve with whipped cream. Frozen Chestnut Pudding a la Gustaf Pouding aux Marrons glace, A la Gustaf Make a rich Napoleon ice cream [see recipe: Assorted Ice Creams a la Napoleon]. W hen frozen, add chestnuts (preserved or fresh) that have been cooked in brandy, sugar, and lemon juice — one cup of chestnuts to each pint of cream. Put in a ring mould and cover, secure with butter or fat, let freeze from one to two hours. Turn out, serve with a rich fruit sauce made from any kind of fruit syrup. Baked Chestnut Pudding a l’Alaska (Pouding aux Marrons, au four, H V Alaska) Put chestnuts in hot water, cook ten minutes. When done, remove the skin, put in a pan with one and a half cups water, three tablespoons brandy, four tablespoons sugar, and the juice of a half lemon; cook until tender, leave until cold. Cut chest¬ nuts in small pieces, chop part of them very fine. Make a rich custard from one and a half cups milk, yolks of three eggs, four tablespoons sugar, one tablespoon cornstarch; flavor with brandy. When ready, add the chopped chestnuts, leave until cold, add two cups whipped cream. Put in a freezer, pack in ice and salt, and freeze. Take the turner out, mix carefully the cut-up marrows, pack in a melon mould and freeze from thirty minutes to an hour. Turn out on a pie plate or pan, pack in ice, cover with meringue — to each white of egg add one tablespoon sugar. Put in a hot oven for a few minutes to get brown. Garnish with spun sugar and a rosette of the sugar on top. Serve on a platter with a fruit sauce all around, or frozen whipped cream. Tutti Frutti Pudding ( Pouding Tutti Frutti ) a l’Alaska One and a half cups milk, one heaping tablespoon cornstarch dissolved in half cup milk, two tablespoons brandy, three-quarters cup sugar, two or three eggs, half cup candied fruit, two cups whipped cream. Put milk on stove; when it boils, add dissolved cornstarch. In the meantime, stir the yolks and sugar to a souffle, and add care¬ fully — making a light custard ; leave on ice until cold. Add brandy, whipped cream, then candied fruit; put in a melon mould, secure the cover with lard or butter to prevent salt water from getting in, pack in ice and salt, let freeze from three to four hours. Turn out on a pie plate (packed in chopped ice), cover with the whites beaten to a meringue. Decorate with maraschino cherries, put underneath a hot fire, leave until golden brown. Dish up on a paper doily, garnish with spun sugar all around. Serve with frozen whipped cream. Tutti Frutti Ice Cream ( Glace Tutti Frutti) a la Ericsson