The Swedish, French, American cook book

Roll puff paste very thin; line a large timbale cup with it; fill with beans, rice, bread, or anything to keep the pastry in place; put in oven and bake. When baked, scoop out and fill. Filling. One cup claret, seven tablespoons dissolved Cox’s gelatine, six tablespoons sugar, three tablespoons whipped cream, whites of four eggs. Put claret in a saucepan, add four tablespoons sugar and the gelatine, stir until thickened, add the whites of eggs (well beaten and mixed with two tablespoons sugar); last add the whipped cream. Make some lady locks from puff paste, fasten with cooked sugar all around on the timbale of pastry, fill the lady locks with whipped cream (sweetened and flavored with brandy). Place on a platter. Put a rosette of spun sugar in the centre of the timbale and a wreath of spun sugar all around. Cream (Creme) a la Valois Glaze a large timbale mould with aspic, decorate with thin strips of sandwiches of sponge cake filled with raspberry jam flavored with brandy. Fill. Filling. Three-quarters cup milk, six tablespoons dissolved Cox’s gelatine, four tablespoons sugar, two tablespoons brandy, one and a half cups whipped cream. Mix gelatine, sugar, brandy, and milk together; add the whipped cream carefully. Fill all the empty spaces first with the cream, then put alternate layers of the cream and the cake until the mould is full. Leave on the ice until ready to serve. Dip in warm water, turn out on a paper doily. Serve with macedoine of fruit or whipped cream. Golden Cream ( Creme d’Or) a la Gimo Glaze a fancy ring mould with aspic and decorate with chopped maraschino cherries, two strips around, and colored cream; fill with the golden cream. Golden Cream. Yolks of four eggs and four tablespoons sugar stirred to a souffle, add two tablespoons brandy, cook in a double boiler until thickened. Stir on ice — adding six tablespoons dissolved Cox’s gelatine; when cold, add two cups whipped cream. If the yolks are not yellow enough, tint with a little orange color¬ ing. Fill; leave on the ice until ready to serve. Turn out on paper doily and serve with whipped cream. Gar¬ nish with spun sugar. Cream of Claret ( Creme de bordeaux ) a la Charlotte Glaze mould with aspic, decorate with white daisies and thread with white cream put through a paper bag, add more aspic and fill to the ring line with claret jelly. To one cup claret four table¬ spoons dissolved Cox’s gelatine, two tablespoons sugar; when com¬ mencing to boil, skim; then let stand until cold, put in the mould up to the line, and fill with claret charlotte. To one cup claret seven tablespoons gelatine, one tablespoon brandy, four tablespoons sugar, one and a half cups whipped cream. Stir claret, gelatine, sugar, and brandy until commencing to thicken; then add gently the whipped cream. When cold, turn out on a platter. Serve with whipped cream in the centre and spun sugar around. Charlotte Russe with Claret, a la Pompadour Charlotte Russe au bordeaux, a la Pompadour Two cups claret, two tablespoons cornstarch, nine tablespoons dissolved Cox’s gelatine, two tablespoons brandy, five tablespoons sugar, two cups whipped cream.