The Swedish, French, American cook book

One cup sultana raisins, wash well, put in a saucepan with one tablespoon brandy, four tablespoons water, let simmer for five minutes, take off*, leave until cold; then add three tablespoons chopped almond paste, one tablespoon sugar. Roll the puff paste very thin, put one tablespoon of the raisins in the centre, fold the pastry around forming it in the shape of a ball, put in fluted cake tins, prick with a fork on top. Put a rosette of pastry on, first egg the pastry in the centre; cut diamonds of rolled- out pastry about five for each, put in the centre a little rosette. Put in oven, bake golden brown — from ten to fifteen minutes. Serve hot or cold on a folded napkin or paper doily with whipped cream. Caramel Pudding ( Pouding au Caramel) a la Charlotte One cup caramel, juice of a lemon, six tablespoons dissolved Cox’s gelatine, two tablespoons brandy, one and a half cups whipped cream. How to Make It. Cook one cup sugar until it is brown then add half cup hot water. Add lemon juice, dissolved Cox’s gelatine, and brandy, stir on ice, add whipped cream. Glaze mould with aspic, decorate with colored cream that contains some gelatine; fill. Leave on ice until ready to serve. Dip in warm water and turn out on a paper doily. Serve with whipped cream and garnish with spun sugar if at hand. Chartreuse of Caramel ( Chartreuse au Caramel) a l’Anglaise One cup caramel, four tablespoons brandy, six tablespoons dissolved Cox’s gelatine, one tablespoon cornstarch, juice of a lemon, one and a half cups whipped cream. Thicken the caramel when hot with the cornstarch that has been dissolved in half cup water. Put the saucepan on ice and stir; add gelatine, brandy, lemon juice, and, last, the whipped cream. Have a large pastry cup in the centre and lady locks stuck on with some caramel on a tray. Fill the pastry cup with the chartreuse and some whipped cream on the top. Fill the lady locks with jelly and decorate with some whipped cream. Garnish with spun sugar all around. Compote of Rhubarb ( Compote de Rhubarbe) a la Bavaroise Glaze a ring mould with aspic, cook the rhubarb in half sugar and half water, pinch baking soda, and brandy. To one cup 372 THE SWEDISH, FRENCH, add five tablespoons dissolved Cox’s gelatine. When cold, line the mould. Take one and a half cups rhubarb add two table¬ spoons brandy, put on stove, thicken with one tablespoon corn¬ starch dissolved in a little water. Stir on ice, add seven table¬ spoons dissolved Cox’s gelatine. When cold, add one and a half cups whipped cream, fill the mould, leave on ice until ready to serve. Dip in warm water and turn out on a paper doily. Serve with whipped cream. Baskets with Cream of Cocoanut, a la Victoria Corbeilles a la Creme de Coco, & la Victoria One cup butter, four eggs, one cup milk, two tablespoons brandy, two teaspoons Royal baking powder, two and a half cups flour, two cups sugar. Stir butter to a cream, add yolks of eggs, then milk, brandy, flour, and Royal baking powder. Stir until very smooth, beat the whites well, and add. Bake in muffin pan and, when done, turn out and let stand until cold, then cut the bottom of the cake off for a cover. Fill.