The Swedish, French, American cook book

Put milk and sugar in a saucepan on chopped ice; add dissolved gelatine, chopped almonds, and brandy; stir on ice until thickened, add carefully the sponge cake and last the whipped cream. Fill a mould that has been glazed with lemon aspic, leave on ice until cold. Dip in warm water and turn out on a paper doily; sprinkle heavily with grated chocolate and powdered sugar mixed, hedgehog it with almonds, that have been peeled, cut in strips. Serve with whipped cream. Garnish with spun sugar. Almond Pudding ( Pouding aux Amandes) a la Gimo Glaze small plain individual moulds with lemon aspic; decorate with a daisy made from whipped cream (containing a little gelatine); crumb plain cake or sponge cake — not the brown part; chop al¬ monds or nuts very fine. Put one layer of nuts and one layer ot cake, repeating until the mould is full. Fill in between each layer with aspic. Put on ice until ready to serve. Dip in lukewarm water, turn out on a foundation of chartreuse of apple, puff paste, or sponge cake with whipped cream in the centre and spun sugar around. Serve with whipped cream. Cream Pudding with Maraschino, a la Hammond Pudding a la Creme, au Maraschino, a la Hammond Glaze mould with aspic; decorate with white, pink, or green cream and maraschino cherries; glaze again and fill. Filling. One and a half cups milk, seven tablespoons dissolved Cox’s gelatine, four tablespoons chopped nuts, two tablespoons brandy, whites of two eggs (or one cup cream), one tablespoon cornstarch, yolks of three eggs, four tablespoons sugar, three table¬ spoons chopped maraschino cherries. How to Make the Filling. Put one cup milk on stove; thicken with the cornstarch (dissolved in the other half cup milk) and the yolks of eggs and sugar — stirred to a souffle. When ready, add gelatine, brandy, nuts, maraschino cherries, and last the cream. ' Fill the mould; leave on ice until ready to serve. Serve with whipped cream. Raspberry Celestine ( Celestine de Framboise ) a la Mabel Quist Glaze a melon mould with bromangelon, spread with raspberry jam, fill with cream. How to Make the Cream. Half cup milk, three tablespoons chopped almonds (or other nuts), six tablespoons gelatine, two tablespoons brandy, four tablespoons sugar, one cup cake crumbs, one and a half cups whipped cream. Fill the mould, leave on ice until ready to serve. Dip in warm water, turn out, sprinkle with chopped almonds. Serve with whipped cream. Almond Sponge in Aspic a la Violet Eponge a l’Amande en Aspic, a la Violet Glaze a melon mould with aspic, decorate with a large rose made from almond paste in the centre and little roses all round. Fill with aspic — to the height of the roses — and with the almond sponge. Almond Sponge. Yolks of three eggs, stir with half cup sugar and teaspoon cornstarch, flavor with brandy. Put in three table¬ spoons chopped almonds and two chopped bitter almonds. Stir on the stove with a cup hot milk until thickened, put on ice, add six tablespoons dissolved Cox’s gelatine. When it begins to get cold, add whites of three eggs that have been beaten to a stiff froth, leave the mould on ice until ready to serve. Dip in warm water, turn out on a paper doily, garnish with spun sugar. Spaghetti Baskets with Almond Cream, a la Fanchonette Corbeilles de Spaghetti, Creme d’Amandes, a la Fanchonette