The Swedish, French, American cook book

Glaze mould with lemon aspic, mix one cup of cake crumbs and four tablespoons chopped almond paste and fill half inch thick, drip on aspic to cover the cake and almond paste. Filling. One cup milk, four tablespoons sugar, four tablespoons almonds, five tablespoons dissolved Cox’s gelatine, one tablespoon brandy, one cup whipped cream. Mix milk, gelatine, sugar, and brandy. Stir on ice, add the whipped cream, and fill. Leave on ice until ready to serve. Dip in warm water, turn out on a paper doily. Fill the centre with fruit sauce and around and on top of it spoons of whipped cream, leaving a space between each spoonful to show the sauce. Almond Cream (Creme d’ Amandes) a la Charlotte Glaze ice cream moulds with aspic and put a rose made from almond paste at the bottom, and aspic again; fill with the charlotte russe. Filling. Take three tablespoons milk, four tablespoons dis¬ solved Cox’s gelatine, add one tablespoon brandy, twtablespoons chopped almonds, three tablespoons sugar; stir until it begins to thicken, then last add one cup of whipped cream. Fill the moulds, leave on the ice until cold. In the meantime, roll out puff paste very thin, cut out with the biscuit cutter, put on a pan and bake in a moderate oven until golden brown; leave until cold. Split the puff paste in halves, put in a teaspoon of raspberry or strawberry jelly or any kind of jelly at hand. Dip moulds in warm water, turn out on the puff paste, serve in a ring style on a platter with orange ice in the centre, garnish with spun sugar around. Dessert for luncheon or supper. Cream Pudding ( Pouding a la Creme ) a la Continentale One and a half cups milk, yolks of two eggs, three tablespoons sugar, one tablespoon cornstarch, two tablespoons brandy, three tablespoons almond paste, five tablespoons dissolved Cox’s gelatine, one cup cake crumbs, four tablespoons whipped cream. How to Make It. Put one cup milk and chopped paste in a saucepan on the stove; when boiling, thicken with the cornstarch that has been dissolved in the other half cup milk; add brandy; last add the yolks and sugar that have been stirred to a souffle, let come to a boil, but take care not to let it boil. Put the sauce¬ pan on ice, stir slowly until it gets cold, then add the gelatine. Stir until it begins to thicken, add cake crumbs, then the whipped cream. Fill a mould that has been glazed with lemon aspic, decorated with colored cream; leave on the ice until ready to serve. Dip in lukewarm water, turn out on a paper doily with fruit sauce in the centre, garnish with spun sugar if at hand. Almond Cream (Creme d’ Amandes) a la Fanchonette Line cake cups with puff paste, fill with beans and bake. When baked, scoop out the beans and fill. Make handles of the pastry. Filling. One and a half cups milk, one tablespoon cornstarch, yolks of two eggs, half cup sugar, one tablespoon brandy, two tablespoons almond paste. Put milkn the stove, add almond paste — stirring until dissolved. Thicken with the cornstarch dissolved in half cup of milk. Add the yolks and sugar that have been stirred to a souffle, add brandy and when thickened take off the stove and stir on ice. When cold, fill the baskets, put teaspoon of cream on top, put in the handles, arrange on a platter, garnish with spun sugar. Almond Pudding ( Pouding aux Amandes) a la Walde