The Swedish, French, American cook book

One cup milk, pinch salt, two tablespoons almond paste, four tablespoons manna, one tablespoon sugar, whites of three eggs, two cups cut-up apples, one cup sultana raisins. How to Make It. Peel apples, cut in dices, wash and pick the sultana raisins and cook in water, sugar, brandy, and lemon juice; drain. Cook milk with sugar and almond paste, add the four tablespoons manna and cook for ten minutes (be careful not to burn); add brandy, and, last, the whites well beaten. Dip a melon mould in cold water, line with the manna, put the apples and sultana raisins in the centre, fill up with manna. Turn out and decorate in any way desired. Serve with fruit sauce. Rings of Apples ( Ronds de Pommes ) a la Gimo Take four apples; peel and core, cut a slice off each end and cut the apple in halves, to make two rings of each apple. Make a syrup from two cups water, two cups sugar, cook about ten minutes, add four rings of the apples; when ready, take up, color the syrup pink and put the other four rings in. Take a fancy glass dish, put the slices in — one after another — pink and white. Serve in the centre with whipped cream sweetened and flavored with brandy and put a little of the pink syrup all around. Prussienne of Apple ( Prussienne de Pommes ) a la Walde Glaze mould with apple aspic; decorate with strips of cake about half inch wide, and, in between each strip, with apple sauce that is mixed with dissolved Cox’s gelatine — two tablespoons to the half cup; fill. Filling. One cup apple sauce, one cup cake crumbs, seven tablespoons dissolved Cox’s gelatine, two tablespoons brandy, sugar to taste, one and a half cups whipped cream. Add the gela¬ tine to the apple sauce, sweeten to taste, stir on ice until thickened, then add the cake crumbs, and, last, the whipped cream. Leave on ice until ready to serve. Dip in warm water, turn out on a paper doily. Glazed Apples ( Pommes glacees) a la Princesse Cut apples in halves, shape in nice round pieces. Cook until very soft in half sugar and half water, brandy and lemon juice. Put on a broiler, color the juice red, thicken with the cornstarch and glaze. Serve on puff paste with whipped cream in the centre and spun sugar all around if at hand. Hedgehog of Apple a la Surprise Pommes, en facon de Herisson, a la Surprise Select small red apples; core well so that no hard part is left on the inside of them, and have all same size; put in two cups water, two cups granulated sugar, some lemon peel, lemon juice, and a little brandy; cook until quite tender, leave in the juice until half cold, then take out and put on a buttered baking pan; beat the whites from two or three eggs, add a tablespoon sugar to each; cover the apples with the meringue, stick a little hole in the centre with your finger so as not to cover the hole of the coring. Hedge¬ hog the apples with colored almonds. Leave in the oven until the meringue settles — say from three to four minutes. Take out; serve in a ring style on a platter with whipped cream in the centre, or custard sauce. Ribbon Apple Pudding a la Hammond Pouding aux Pommes, rubane, a la Hammond