The Swedish, French, American cook book

Chop the almond paste with half cup powdered sugar, add to the milk, leave on the stove until it boils. Stir yolks of three eggs with half cup sugar to a souffle, add to this a teaspoon corn¬ starch, thicken the milk, let come to a boil, leave on the ice, stir carefully (so as not to let it get hard) until it is cold. When cold, add three cups cream — half whipped and half unwhipped — and the white of an egg (unbeaten). Flavor with vanilla, put in a freezer, pack in ice and salt and freeze until hard. Put in any kind of a mould, secure the cover with lard or butter, and let freeze until ready to serve; turn out on a platter, garnish with spun sugar. Bomb ( Bombe ) a la Printaniere Four cups currant juice, one and a half cups sugar, white of one egg, one and a half cups water, and one tablespoon brandy. Cook the sugar with the water and add to the currant juice; if the shade is not dark enough, it can be made so with some fruit coloring; pack in rice and salt and freeze. Line a melon mould writh the ice. Have some light whipped cream, sweeten with sugar, flavor with brandy, fill the centre of the mould, put some of the ice on top, put cover on, secure with lard, or butter (take care that no salt water gets in), let freeze about two hours. Turn out, garnish with some sugar or meringues all around. Serve with cake for luncheon or dinner. Ice (Glace) a la Fanchonette Line small cake tins with puff pastry, fill with beans and bale. Make little handles of puff paste. When done, remove the bears, fill with currant ice, put some whipped cream on top, put a mara¬ schino cherry on each, stick in the handles, put in a freezer. Pack in ice and salt and freeze. Garnish with spun sugar in the centre. Serve on a folded napkin or paper doily as a dessert for luncheon or dinner. Roman Punch (Punch Romain) a la Gimo Six cups water, three or four lemons, one cup sugar, one pint rum, whites of two eggs. How to Make It. Put the water in a saucepan, add juice of the lemons and the sugar. Put on stove and boil to a syrup, then skim. When cold, add the rum and the whites of the eggs — un¬ beaten. Put in a freezer, pack in ice and salt, freeze until done. Open the freezer, remove crank and wheel, pack the punch down to the bottom of the freezer, put cover on and put a cork in the cover, pack in ice and salt, let stand until ready to serve. Then have ready some glasses or cups — Japanese cups are very attractive for this punch — and fill them in pyramid shape; put a maraschino cherry on the top. Serve at the dinner between the roast and the birds. Different fruit sherbets are made in the same way as the Roman Punch — using fruit juice instead of the rum. Sauteme Punch (Punch au Sauterne) a la Octavious Half pound loaf sugar, juice of one and a half lemons and two oranges, two quarts sauterne, one pint brandy, some sliced pine¬ apple, bananas, and oranges, and one quart carbonate water. How to Make It. Put a piece of ice in the punch bowl, add the sugar, lemon, and orange juice, pour the wine and brandy over the sugar, stir until dissolved then add the sliced fruit; when ready to serve add the carbonated water. A liquid punch to be served as refreshment at receptions and late suppers. Claret punch is made in the same way, substituting claret for sauterne.