The Swedish, French, American cook book

How to Make the Filling. Stir the milk, almonds, sugar, brandy, gelatine, and cake crumbs on ice; when it commences to thicken, gently add the whipped cream; fill the cake (that has been put back in its form), put on ice, leave until settled; then turn out, spread with raspberry jam (or any kind of red jam, currant jelly, etc.) all over on top and around. Sprinkle with chopped almonds. Serve with whipped cream as a dessert. Snow Pudding ( Pouding de Neige ) a la Europeenne One and a half cups milk, four tablespoons chopped almonds, two tablespoons brandy, two tablespoons cornstarch, four table¬ spoons sugar, whites of four eggs. How to Make It. Put one cup milk on stove; dissolve the cornstarch in the other half cup of milk, add almonds and sugar to the milk, thicken with the cornstarch that has been dissolved, add brandy, pinch of salt, and, last, the whites of the eggs (beaten to a stiff froth). Then fill a melon mould that has been dipped in cold water, let stand until cold. Turn out and serve with custard, fruits, or chocolate sauce. Golden Cream ( Creme d’Or) a la Herisson One and a half cups milk, one heaping tablespoon cornstarch, four tablespoons chopped almonds (or almond paste), seven table¬ spoons dissolved Cox’s gelatine, yolks of three eggs, four to five tablespoons sugar, two tablespoons brandy, one cup whipped cream. How to Make It. Put one cup milk on stove, when hot thicken with the cornstarch that has been dissolved in half cup of the milk, add the yolks of eggs that have been stirred wfith the sugar to a souffle. When thickened, put the saucepan on ice, add the brandy, a small pinch of salt, gelatine, and almonds; stir until it gets cold, then add the whipped cream. Fill a mould that has been glazed with lemon aspic, leave on ice until cold or ready to serve. Dip in warm water and turn out on a paper doily. Hedgehog it with almonds that have been colored pink, green, and some left white. Serve with whipped cream or fruit sauce. Souffle with Pignolia a la Watermelon Pignolats a la Pasteque Three cups lemon aspic, two tablespoons brandy, quarter pound pignolia seeds, three tablespoons Cox’s gelatine, two cups whipped cream. How to Make It. Take three cups of lemon aspic. Chop the pignolias leaving part of them whole, cook the whole ones in kitchen bouquet with a little sugar and brandy. Divide the aspic in three parts — color one part pink, one part green, leaving the third part its natural color. Glaze a melon mould with the natural lemon aspic; leave on ice. Then beat the green, addingone tablespoon Cox’s gelatine in saucepan on ice; when it begins to thicken and get frothy, add three tablespoonsof the chopped pignolias and four table¬ spoons whipped cream; line the mould with the green, beat the white, add one tablespoon gelatine, the three tablespoons chopped nuts and, when it becomes frothy and thick, add the whipped cream. Line mould on top of the green with the white, then repeat the pink in the same manner as the two before — sprinkle with the seeds that have been cooked brown. Fill the centre of the mould with what is left of the colors, put on the top white and green last. Leave on the ice until cold. Dip in warm water, turn out on a paper doily. Garnish with tablespoons of sweetened whipped cream with spun sugar around. Almond Pudding ( Pouding aux Amandes ) a la Royale