The Swedish, French, American cook book

[See recipe: Hornlet of Apples with Cream, a la Queen Maude.] Spread very thin on a buttered baking sheet about four inches in length and two and a half inches in width, when baked roll around the finger all the same thickness. Raise one next to the other, fasten with some caramel, decorate on the top around the edge with pink whipped cream that contains some gelatine, fill in the centre with the compote of apple, with whipped cream on the top. Garnish with spun sugar. Apples ( Pommes ) a la Parisienne Make the cake [see recipe of dessert, Almond Cakes a la Pari¬ sienne]. Fill with an apple cream; to one cup whipped cream two tablespoons apple sauce, flavor with brandy, sweeten to taste, decorate all around with little scooped-out apples (that have been cooked and colored in different shades — such as green, pink, and some left white — dipped in boiling sugar and left on an oiled marble table to get cold), and in the centre with whipped cream. Serve one on top of another — the higher it is the more attractive the dessert will be. Garnish with spun sugar around. Apples ( Pommes ) a la Cornucopia Cut apples in large quarters; cook in half sugar and half water, lemon juice, and brandy; take out of the juice. When cold, leave on a broiler to drain. Roll pastry very thin, put a piece of apple into each, fold over, cut in the shape of a cornucopia (be careful not to touch the edge), rub over with some egg, sprinkle with a little sugar, put into the oven and bake. Serve on a paper doily with whipped cream as dessert for lunch¬ eon or dinner. Can also be served hot with a hard sauce. Charlotte Russe with Almond, a la Pompadour Charlotte Russe aux Amandes, a la Pompadour Half cup milk, half cup strawberry (or raspberry) jam, two and a half cups whipped cream, nine tablespoons dissolved Cox’s gela¬ tine, four tablespoons sugar, five tablespoons chopped almonds, two tablespoons brandy. How to Make It. Glaze a ring mould with lemon aspic, deco¬ rate with strips of whipped cream (mixed with a little gelatine). In between each strip fill with strawberry or raspberry jam, to the half cup add two tablespoons gelatine. When the mould is deco¬ rated, fill. Filling. Half cup milk, six tablespoons gelatine, four table¬ spoons sugar, five tablespoons chopped almond paste, two table¬ spoons brandy. Stir on ice until it commences to thicken, then add two cups whipped cream. Carefully fill the mould, leave on ice until ready to serve. Turn out on a paper doily; garnish with spun sugar around and serve with whipped cream in the centre. Nougat Pudding in Aspic a la Henrietta Pouding au Nougat, en Aspic a la Henrietta Three eggs, five tablespoons sugar, two tablespoons brandy, two cups milk, six tablespoons dissolved Cox’s gelatine, four table¬ spoons chopped almonds, one tablespoon cornstarch, four table¬ spoons whipped cream. Glaze mould with aspic and decorate with nougat.