The Swedish, French, American cook book

Cut peaches in halves, shape in nice round pieces, cook until soft in half sugar and half water, brandy and lemon juice. Put on a broiler; when cold, cover with a peach glaze (made from the juice they are cooked in) and a little cornstarch, and color with orange and red coloring. Decorate the top with a slice of maraschino cherry and some whipped cream. Serve on cake with whipped cream in the centre and spun sugar all around. Peach (Peche) a la Chantilly One tablespoon brandy, two tablespoons powdered sugar, four tablespoons dissolved Cox’s gelatine, one and a half cups whipped cream. Glaze little ice cream moulds with aspic. Mix cream, gelatine, brandy, and sugar together, line with the cream. Have cooked peaches either canned or fresh, put one in each mould; fill with the cream. When cold, turn out. Serve on puff paste with whipped cream in the centre. Garnish with spun sugar. Cream Pudding with Sultanas, a la Hammond Pouding a la Creme, aux Raisins de Damas, a la Hammond Make a cake [see recipe: Rich Butter Cake]. When cold, scoop out — leaving the outer crust on; put back in the mould and fill with the cream a la sultana. Wash and clean one cup sultana raisins, chop with two tablespoons almond paste, add thretablespoons sugar. Put half cup milk in a saucepan, add the raisins, almond paste, brandy, and sugar then add five tablespoons dis¬ solved Cox’s gelatine; stir until it commences to thicken then add the scooped-out cake that has been finely crumbed and one and a half cups whipped cream. Fill the cake, let stand until settled, turn out; decorate the top with whipped cream and maraschino cherries. Serve with whipped cream all around, as a dessert for luncheon or dinner. Cream Pudding with Sultanas a la Pompadour Pouding a la Creme, aux Raisins de Damas, a la Pompadour Glaze mould with aspic, decorate with strips of cake about half inch in width, fill with chocolate in between, pompadour style, glaze again and fill. Filling. One cup milk, one cup chopped raisins, seven tablespoons disolved Cox’s gelatine, one cup cake crumbs, two table¬ spoons chopped almonds, four tablespoons sugar, two tablespoons brandy, one and a half to two cups whipped cream. Put milk in a saucepan on ice, add chopped raisins, gelatine, sugar, brandy, cake crumbs, and almonds; last add the whipped cream. Fill the mould, leave on ice until ready to serve. Turn out on a paper doily. Serve with whipped cream. How to Make the Chocolate for the Decoration. Put half cup water on the stove with three tablespoons sugar. . When hot, thicken with one tablespoon cornstarch dissolved in little water, add three tablespoons dissolved Cox’s gelatine and two ounces cut-up chocolate, put the saucepan on ice, stir until it thickens, then put in a paper tube and fill between the cake. Sultanas in Fanchonette ( Fanchonette aux Raisins de Damas )