The Swedish, French, American cook book

Filling. One cup water, thicken with ttwo tablespoons cornstarch, two ounces chocolate, four tablespoons sugar. Stir on ice and, when thickened and cold, add a cup whipped cream. Frost the cakes with white frosting and decorate with pink around the edge, then fill. Put a teaspoon of whipped cream on the filling. Then put on the cover (which also has been frosted and decorated), puncture two small holes straight across the cover, for the handle, and into them stick a handle from citron peel. Arrange on paper doily on a platter as dessert for luncheon or supper. Garnish with spun sugar if at hand. Chocolate Blanc-mange a la Europeenne Blanc-manger au Chocolat, a la Europeenne One cup water, two tablespoons cornstarch, four ounces choco¬ late, five tablespoons sugar, one pound English walnuts, whites of four eggs. Put water on stove, thicken with the dissolved corn¬ starch, add three tablespoons sugar, chocolate, and half cup of the chopped nuts. Stir on ice till cold. Beat the whites stiff with two tablespoons sugar, and add. Glaze a mould with lemon aspic and decorate with English walnuts — about half inch apart; fill each space between the nuts with whipped cream that contains some gelatine. Then fill with the mixture; leave on ice until ready to serve. Dip in warm water, turn out on a paper doily. Serve with whipped cream in the centre of the ring. Chocolate ( Chocolat ) a la Chantilly Three ounces chocolate, five tablespoons sugar, one and a half cups of water, five tablespoons dissolved Cox’s gelatine, two table¬ spoons brandy, a small pinch salt, one and a half cups whipped cream, one tablespoon cornstarch. How to Make It. Put one cup water on stove, add sugar and brandy, thicken with the cornstarch that has been dissolved in the other half cup water, then add the cut-up chocolate; stir until it is nice and smooth, put in a saucepan on ice, add the gelatine, stir until it gets cold and begins to thicken; then gently add the whipped cream. Fill small ring moulds that have been glazed with lemon aspic, leave on ice until ready to serve. In the meantime, roll puff paste out very thin, cut with the large biscuit cutter, prick with a fork to make it remain in shape. Put in a moderate oven and bake until golden brown, let stand to get cold. Dip the moulds in warm water; place the chocolate on each pastry, decorate with little daisies or strips of cream con¬ taining some gelatine and, in the centre of the platter, serve orange ice. Garnish with spun sugar around. Chocolate Sponge in Aspic, a la Mildred Eponge au Chocolat en Aspic, a la Mildred Three eggs, stir the yolks in a pan with five tablespoons sugar to a souffle, a pinch of salt, three ounces chocolate that has been dis¬ solved in half cup boiling water, stir together in a double boiler until thickened, add seven tablespoons dissolved Cox’s gelatine. Stir on ice until cold. Have ready whites of the eggs beaten to a stiff froth, and to it add the chocolate mixture — very carefully. Fill a ring mould that has been glazed with aspic and decorated with colored cream. Leave on the ice until ready to serve. Dip in warm water and turn out on a paper doily. Serve with whipped cream in the centre and with spun sugar around. Chocolate with Cream, a la Fanchonette Chocolat a la Creme iouettee, a la Fanchonette