The Swedish, French, American cook book

Dip in warm water, turn out on a paper doily. Serve with whipped cream; garnish with spun sugar. Chocolate Meringue Pyramid, a la Eldora Meringue au Chocolat en Pyr amide, a la Eldora Three eggs, four tablespoons sugar, five tablespoons flour, three tablespoons melted butter, one tablespoon brandy, one teaspoon Royal baking powder. Stir sugar and yolks to a souffle, add melted butter, flour, baking powder, brandy, a pinch of salt; last add the whites of eggs — beaten stiff. Bake on a baking sheet in a quick oven from five to ten minutes. Cut out with different forms, one smaller than the other, until the pyramid is of the height wanted. Fill with chocolate filling, glaze with white boiled frosting, leave until cold, decorate with meringues the shape of a button — smaller on top and larger toward the bottom (that have been sprinkled with chocolate before baked) of the pyramid — all around until covered. Serve with whipped cream as dessert. If wanted for a dinner party or for the decoration of the table it can be put on a foundation of sponge cake that has been frosted with chocolate and decorated with white. Garnish with spun sugar. Chocolate Filling. Two cups water, one large tablespoon cornstarch, one tablespoon brandy, four ounces chocolate, four tablespoons sugar. Put one and a half cups water on stove; dissolve the cornstarch in the other half cup water; add the chocolate and sugar. Chocolate Biscuit ( Biscuit au Chocolat) a la Jessina Make a five-minute cake [see recipe: Chocolate Meringue Pyramid a la Eldora]; bake in a timbale form, leave until cold, loosen, then turn out, butter the form again, put the cake back, scoop out carefully (leaving a thin shell), cut with the cutter around the bottom of the cake as a border, put slices of maraschino cherry in each hole, leave until cold, then fill. Filling. Take half cup milk, put on stove, add two ounces chocolate that has been dissolved in water, put on ice, add six tablespoons dissolved Cox’s gelatine, five tablespoons powdered sugar, and two tablespoons brandy; stir until it begins to get cold, add the two cups cake crumbs that have been scooped out, last add two cups whipped cream. Fdl mould; leave until settled. Turn out, spread with chocolate frosting, sprinkle with coarsely chopped almonds. Decorate all around with quarters of oranges filled with different colored aspics. Cream of Strawberries (Creme de Fraises) a la Prussienne Glaze a ring mould with lemon aspic, decorate with strips about half inch in width of whipped cream that contains some gelatine, leaving a |-inch space between the strips. Then in between deco¬ rate with strawberries that have been pressed through a strainer; to half cup of strawberries add two tablespoons dissolved Cox’s gelatine and two tablespoons sugar, flavor with brandy, tint slightly with red coloring. When the mould is decorated, fill. Filling. Take one cup of strawberries that have been mashed through a strainer, add four tablespoons sugar, six tablespoons dissolved Cox’s gelatine, and four tablespoons chopped almonds paste, stir on ice until it commences to thicken, then add one and a half cups rich whipped cream. Fill the mould carefully, leave on ice until ready to serve. Then dip in lukewarm water, turn out on a paper doily and garnish all around with fresh strawberries and spun sugar. Serve with whipped cream in the centre.