The Swedish, French, American cook book

One cup milk, yolks of two eggs, whites of three, four tablespoons sugar, one tablespoon cornstarch, two tablespoons brandy, four tablespoons almonds, six tablespoons dissolved Cox’s gelatine. Put milk on stove with the almonds. Stir yolks of eggs, sugar, and cornstarch to a souffle with two tablespoons brandy and thicken the milk. Stir on ice, add gelatine and whites of three eggs well beaten; fill mould that has been glazed with lemon aspic; leave on ice until ready to serve, dip in warm water, turn out and sprinkle with chopped almonds that have been cooked and colored different shades — green, pink, and part of them left in their natural color. Serve with a fruit sauce and whipped cream. Almond Pudding in Aspic, a la Hammond Pouding aux Amandes en Aspic, a la Hammond Put half inch thick of lemon jelly in a ring mould, decorate with first a white rose and then a red rose made from almond paste around the bottom of the mould; cover with jelly; fill. Filling. Half cup milk, one tablespoon brandy, three table¬ spoons sugar, one cup cake crumbs, six tablespoons dissolved Cox’s gelatine, two tablespoons almond paste, one cup whipped cream. Chop almond paste and sugar together, add to the milk, then add the gelatine, brandy, and, last, the whipped cream. Leave on ice until ready to serve. Dip in warm water and turn out on a paper doily; garnish with spun sugar and large roses and leaves of almond paste. Serve with whipped cream. Almond Chartreuse in Aspic, a la Eldora Chartreuse d’ Amandes en Aspic, a la Eldora Six tablespoons dissolved Cox’s gelatine, half cup sherry, four tablespoons chopped almonds, four tablespoons sugar, one and a half cups whipped cream. Line mould with aspic and decorate with different colored creams containing some gelatine, and fill. Filling. Mix gelatine and sherry together, add sugar and almonds. Stir on ice; when cold, add the whipped cream. Leave on ice until ready to serve. Dip in warm water, turn out on a paper doily. Serve with fruit sauce. Chestnut Pudding in Aspic, a la Camille Pouding aux Marrons en Aspic, a la Camille One pound chestnuts, one cup sugar, six tablespoons brandy, one lemon, seven tablespoons dissolved Cox’s gelatine, half pint whipped cream. How to Make It. Cook chestnuts in water ten minutes and peel while hot. Put them in cup of water, three-quarters cup sugar, three tablespoons brandy, juice of half lemon and the rind, and cook until tender; leave in the juice until cold. Glaze a mould with lemon aspic; when chestnuts are cold, arrange some of them at the bottom of the mould half inch apart. Fill each space with whipped cream that contains some gelatine. Cover 'with aspic. Cut the rest of the chestnuts in small pieces; add to one cup of the juice that the nuts are cooked in six tablespoons gelatine, three tablespoons brandy, juice of half lemon, half cup sugar. Stir on ice until cold; add the whipped cream — carefully. Fill and leave on ice until ready to serve. Dip in warm water, turn out on a paper doily. Serve with whipped cream as a dessert for luncheon or dinner. Almond Pudding a la Hedgehog Pouding aux Amandes, a la Herisson Half cup milk, six tablespoons dissolved Cox’s gelatine, two cups cut-up sponge cake, four tablespoons sugar, three tablespoons chopped almonds, two tablespoons brandy, one and a half cups whipped cream.