The Swedish, French, American cook book

Filling. Juice of four oranges, seven tablespoons dissolved Cox’s gelatine, half cup water, five tablespoons sugar, whites of three eggs, four tablespoons whipped cream. Put the orange juice and a little rind in water with sugar on the stove, let come to a boil, strain through a fine strainer, add the gelatine, beat on ice until it becomes frothy, tint with orange coloring, then add the whites of the eggs (beaten); last add the whipped cream. Fill mould and leave on ice until ready to serve. Dip in warm water and turn out on a paper doily. Serve with whipped cream. Orange Baskets with Jelly, a la Upsala Corbeilles d’ Oranges en Gelee, a la Upsala Cut two quarters out of the oranges — leaving a space for a handle; scoop out the oranges, and scallop around the edges. Press the inside through a sieve, put the juice on the stove to boil, add to each cup juice one tablespoon sugar. Add to one and a half cups of the juice eight tablespoons dissolved Cox’s gelatine, put on stove to come to a boil, strain, put on ice until settled. Cut an orange in small dices, put one layer of the dices in the jelly, then more jelly on top, then another layer of dices; repeat this until all the dices are gone. Fill with the jelly the baskets of oranges that have been left in ice water, leave in the ice until cold; garnish with some of the jelly all around and a little whipped cream in the centre. Tie on a white ribbon. Serve on a paper doily with whipped cream in the centre. Orange Baskets with Spun Sugar, a la Walde Corbeilles d’ Oranges au Sucre file, a la Walde One cup butter, one small cup sugar, one egg, two cups flour, one tablespoon brandy, one teaspoon Royal baking powder. Free butter from salt by putting it in cold water, dry on a cloth, stir the butter in a bowl to a cream, add sugar slowly then the egg, brandy, flour, and baking powder. Line small cake tins, bake until golden brown. Make a nest from spun sugar, put one of the cakes in the nest, fill with the cut-up dices of orange, put some whipped cream on top. Garnish with a piece of orange that has been glazed with sugar, stick in a handle of spun sugar. Serve in crown style on a platter with spun sugar in the centre. These baskets can be filled with any kind of ice or ice cream. Orange Cake ( Gateau a V Orange) a la Ericsson Hammond , Small half cup butter, one cup sugar, whites of four eggs, half cup milk, one and a half cups flour, half cup cornstarch, two tea¬ spoons Royal baking powder. Stir butter to a cream, add sugar, beat well; add milk. Royal baking powder, and cornstarch that have been sifted about three times; stir well. Beat whites of eggs stiff, add carefully — making two layers and also individual ones in the gem pan; bake. Fill the layers with an orange filling. Take the small cakes, scoop out carefully, trim the top — leaving the round sides in a perfect condition. Then fill the cakes with an orange a la charlotte, frost with a water, boiled, or fondant frosting. Put the little cakes on top of the cake foundation, raise in between each a cleft of orange that has been glazed with sugar. Serve with whipped cream in the centre. Garnish with spun sugar all around.