The Swedish, French, American cook book

Select nice, small, even-sized pears; peel— leaving the stem on. Cut on the side a piece about one and a half inches in length and three-quarters inch in width, scoop out with the potato scooper (be careful not to break). Put in a syrup made from one cup sugar, two cups water, a little lemon juice, and brandy; let simmer carefully with a tight cover until nice and clear, leave in the juice until cold. When cold, take out, put on a platter, fill with the port wine a la charlotte. Filling. Half cup port wine, five tablespoons dissolved Cox’s gelatine, one tablespoon brandy, three tablespoons sugar, one cup whipped cream. Stir wine, sugar, gelatine, and brandy on ice until cold and begins to thicken; add the cream — saving a little for decoration. Fill the pears. Decorate on the top with small dots of whipped cream mixed with a little dissolved Cox’s gelatine with a slice of maraschino cherry. Serve on a paper doily with whipped cream in the centre and a rosette of spun sugar on the top and all around. Delicious dessert for luncheon or dinner. Charlotte Russe a la Diana Glaze a charlotte russe mould with lemon aspic, line with lady fingers — leaving a space of about quarter inch between them. Fill. Filling Half cup milk, half cup powdered sugar, half pint cream, five tablespoons dissolved Cox’s gelatine. Put the milk in a saucepan on ice; add sugar, gelatine, a small teaspoon vanilla (or one tablespoon brandy); stir until it gets cold and frothy, then add the cream (well whipped), saving part of it for the decoration. Fill the mould, leave on ice until ready to serve. Then dip in lukewarm water and turn out on a platter on a paper doily. With a fancy tube wave some cream around on top of the charlotte russe and a rosette in the centre. Decorate with maraschino cherries; garnish with spun sugar (if at hand) or chopped jelly. Serve for luncheon or dinner, with cake, as a dessert. Charlotte Russe a la Prussienne Glaze a mould with lemon aspic; put three inches of raspberry aspic, according to the mould, at the bottom, and lady fingers next to one another around the side; fill with charlotte russe [see recipe: Charlotte Russe]. Leave on ice until ready to serve. Dip in warm water, turn out on a paper doily. Serve with whipped cream, garnish with chopped aspic and spun sugar. Manna Pudding ( Pouding a la Marine ) Two cups milk, a pinch of salt, two tablespoons almond paste, four tablespoons farina or manna, one tablespoon sugar, whites of three eggs, cream and candied fruit for decoration. Cook milk with the sugar and dissolved almond paste, add the manna or farina and cook for ten minutes — carefully, stirring all the time to prevent burning. Add sherry, vanilla, or brandy, then the whites of eggs — well beaten. Pour up in a melon mould, leave until cold, turn out, and-'decorate^with whipped cream and candied fruit. Serve with custard for luncheon or dinner. Farina Blanc-mange ( Blanc-manger a la Farine ) Take four tablespoons farina, rinse well, add two cups milk, stir on stove until well cooked; add yolks of two eggs and four tablespoons sugar that have been stirred to a souffle, one tablespoon brandy, a pinch of salt. Put in a mould that has been dipped in cold water, leave on ice until cold. When cold, turn out, decorate with angelica.