The Swedish, French, American cook book

Filling. Six tablespoons dissolved Cox’s gelatine, four table¬ spoons milk, one tablespoon brandy, three tablespoons sugar, one and a half cups grapes, two cups whipped cream Stir milk and gelatine on ice, add brandy, sugar, and grapes, and last, the whipped cream; put the mould on ice, leave until ready to serve. Dip in warm water, turn out on a paper doily. Serve with whipped cream. Chocolate Pudding a la Pompadour Pouding au Chocolat, a la Pompadour Put a ring mould on ice, glaze with lemon aspic and line with colored cream — in strips, up and down, pompadour style — chocolate, green, pink, white; baste with aspic. Fill with the chocolate filling. Filling. One and a half cups water, five tablespoons sugar, three ounces chocolate, one tablespoon cornstarch, two tablespoons chopped almonds, two tablespoons brandy, one cup cake crumbs, one and a half cups whipped cream, six tablespoons dissolved Cox’s gelatine. Put one cup water on stove, dissolve the corn¬ starch in the half cup water, add the chocolate then the sugar. When cooked, stir on ice; add almonds, cake crumbs, gelatine: last add the whipped cream. Fill the mould, leave on ice until ready to serve. Dip in warm water, turn out on a paper doily. Garnish with spun sugar if at hand. Serve with whipped cream. Chocolate with Cream in Aspic, a la Gimo Chocolat a la Creme fouettee, en Aspic, a la Gimo One tablespoon cornstarch, one cup lemon aspic, four ounces chocolate, one and a half cups water, six tablespoons sugar, seven tablespoons dissolved Cox’s gelatine, two tablespoons brandy, one and a half cups whipped cream. How to Make It. Line mould with aspic. Decorate it with alternate dots of cream and chocolate (that have been sweetened and which contain some gelatine) — about the size of a marble — at the bottom of the mould; then fill with the aspic on top to cover the decoration. Put one cup water on the stove with four table¬ spoons sugar, thicken with the cornstarch dissolved in the other half cup w’ater, then add the ground chocolate. Cook two minutes, put the pan in ice water and stir. Add six tablespoons gelatine, the brandy, and, last, the whipped cream. Fill the mould through a fancy tube carefully, so that the filling doesn’t get near the edges of the form. Fill with the aspic. Leave on ice till cold. W hen serving, dip in warm water and turn out on a paper doily. Serve with whipped cream in the centre. Baskets of Cake with Chocolate, a la Victoria Corbeilles de Gateau et de Chocolat, a la Victoria One cup butter, two cups sugar, four eggs, one cup milk, two and a half cups flour, two teaspoons Royal baking powder. Stir butter to a cream, add the sugar, then the yolks, milk, flour, baking powder, and brandy; last add the whites of eggs — beaten to a stiff meringue. Bake in little muffin pans. When baked, turn out, stand to get cold, cut a thin slice for a cover from the bottom of the cake, then scoop out, leaving a thin crust. Fill.