The Swedish, French, American cook book

Make the apple sauce; to one cup apple sauce four tablespoons dissolved Cox’s gelatine, color part green, part red, leaving part white. Glaze a ring mould with aspic, decorate with strips of apple sauce, green, red, and white in a rainbow style, glaze again with the aspic and fill with the apple chartreuse. Filling. One cup apple sauce, sugar to taste, two tablespoons brandy, seven tablespoons dissolved Cox’s gelatine, one and a half cups whipped cream. Stir apple sauce and gelatine, add brandy, then the whipped cream; leave on ice. Turn out on a paper doily; serve with whipped cream. Apple with Meringue ( Meringue aux Pommes ) a la Eldora To one cup apple sauce four tablespoons dissolved Cox’s gelatine, two tablespoons chopped almonds. Beat until light and creamy, put in a timbale mould that is round at the top. Beat up the whites of four eggs, add one tablespoon sugar to each egg, add two tablespoons brandy; beat until very stiff*. Put in a fancy tube, begin on the top making wreaths around in a point and larger at the bottom in the shape of a pineapple. Garnish with little rings of meringue all around, filled with little jelly in the centre, and on top with a rosette of angelica or spun sugar. Serve with whipped cream. Apple with Meringues, a la Sicilienne Meringues aux Pommes, a la Sicilienne Peel apples; cook in half sugar and half water, lemon juice and brandy; leave in the juice until cold. Put on a buttered baking sheet, decorate with the whites of eggs (beaten to a meringue with one tablespoon sugar to each white, flavored with brandy), and little pieces of maraschino cherries around with a piece in the centre. Put in oven until the meringue settles. Serve on a paper doily in ring style, with whipped cream in the centre, as dessert. Apple in Pastry ( Tourte aux Pommes ) a la Edna Cut apples in thin quarters; cook in two cups water, one cup sugar, lemon juice, and brandy; leave in the juice until cold. Line a pie plate with pie crust, press around the form with a fork, making a strip of twisted pastry around the edge. Put the apples in — one after the other — starting at the outside edge and going inward until the form is filled. Sprinkle with sugar and cinnamon, put in the oven and bake so that the crust will be well done; take out of oven, decorate with meringue around, dividing the rings of the apples around, and also around the edge of the pastry. Serve with whipped cream as dessert. Hornlet of Apples with Cream, a la Queen Maude Pommes a la Creme, en cornet, a la Reine Maude Two eggs, three tablespoons powdered sugar, three tablespoons flour, teaspoon brandy, little pinch Royal baking powder. Stir sugar with eggs, add flour, baking powder, brandy. Spread very thin, put in hot oven, bake golden brown; while hot roll around the finger in the shape of a hornlet; leave until cold, fill with an apple compote, put some whipped cream on the top, garnish with a maraschino cherry, fasten one in the centre on top of a pyramid of cake then some around until covered. The next row the same way — one close to the other with the point in and the lower part of the hornlet out. Garnish with apples and spun sugar around. Knack with Apples ( Chausson ) a la Bregitta