The Swedish, French, American cook book

One cup apple sauce, four tablespoons chopped pignolias, two tablespoons brandy, sweeten to taste, seven tablespoons dissolved Cox’s gelatine, stir on ice until commencing to thicken, add two cups whipped cream. Glaze a melon mould with apple aspic, line with the mixture, put in the centre two cups of the dices of apples that have been cooked in half sugar and half water, add one table¬ spoon gelatine to each cup of apples, fill on top with the cream mix¬ ture, put on ice until ready to serve. Turn out on a paper doily, decorate with pignolia nuts made into daisies and a currant in the centre with stems of angelica and spun sugar all around. Compote of Apple, a la Watermelon Compote de Pommes, a la Pasteque Glaze melon mould with apple aspic, take to one cup apple sauce four tablespoons dissolved Cox’s gelatine, two tablespoons cream, two tablespoons chopped pignolia nuts, color with green coloring and line the mould. Take another cup of sauce, add the same ingredients, leave the natural color and put on top of the green. Take another cup of the apple sauce, color pink, put on top of the white. Stick some pignolia nuts (that have been cooked in sugar) in the pink; leave on ice until ready to serve. Dip in warm water, turn out on a paper doily, decorate on the top with pignolia nuts made into daisies with a currant in the centre; serve with whipped cream. Chartreuse of Apple ( Chartreuse de Pomme) a la Chantilly Take to one cup apple sauce four tablespoons dissolved Cox’s gelatine, sweeten and flavor with brandy, color half with green fruit coloring and the other half leave the natural color; put in small plain moulds that have been glazed with apple aspic; first a strip of green then a strip of white; add aspic and fill with the apple chartreuse. Apple Chartreuse. Mix together one cup apple sauce, seven tablespoons dissolved Cox’s gelatine, two tablespoons brandy, sugar to taste, last add one and a half cups whipped cream and fill the moulds. Leave on ice until ready to serve, dip in warm water, turn out on individual foundations of puff paste with whipped cream in the centre and spun sugar around. Apple (Pomme) a la Chantilly Roll puff paste very thin, cut in the shape of a half moon, bake and open, fill with quarters of apples that have been cooked in half sugar and half water, flavored with brandy and lemon juice. Put on a broiler, glaze with water or fondant frosting. Arrange on a paper doily. Serve with whipped cream. Cream of Apples (Creme de Pommes ) a l’Anglaise Take a large timbale cup, butter and line with pastry, fill with beans and bake. When baked, scoop out the beans, put on a platter with the open part up. Butter lady locks, roll pastry out and cut in strips about one and a half inches wide. Twist around the lady locks and bake. Fasten the lady locks on the cup withcaramel. Placeon a platter. Fill them with cut-up apples, put little whipped cream on top, fill the cup with a bavarian of apples. Filling. Half cup milk, six tablespoons dissolved Cox’s gela¬ tine, four tablespoons sugar, two tablespoons brandy, one cup of little dices of apples (cooked), one cup whipped cream. Stir gelatine, sugar, brandy, and milk together; add the apples; last add the whipped cream. Fill in the pastry cup, sprinkle cut-up apples on top; garnish with spun sugar.