The Swedish, French, American cook book

Remove from the tin, let stand to get cold, put one tablespoon of sweetened whipped cream on each before serving. Arrange on a paper doily, with whipped cream in the centre. Serve as a dessert for luncheon or supper. Pastry ( Gateaux ) a la Tartine [See recipe: Puff Paste.] Roll out very thin, make two layers of puff paste, put on a baking sheet and bake. Spread with any kind of jam, put the other layer on the top, cut in any shape de¬ sired, sprinkle with coarse or powdered sugar. Serve as cake for afternoon tea with ice cream or any kind of desserts. Fancy Cakes with Chocolate Caramel Gateaux de fantasie au Caramel de Chocolat Roll puff paste very thin, prick with a fork, cut out with a small cutter, put on a baking sheet and bake. Melt two ounces of chocolate, add one cup powdered sugar and a teaspoon vanilla, fill in between the pastry, put one layer on another, cover with caramel. Serve in little paper cases. St. Honore Cake ( Gateau St. Honor e) a la Lydie Matilde Make nice puff paste, roll thin, put a cake tin on top and cut out two in a round shape, put on a baking sheet and bake. Then cut seven out with a large biscuit cutter and bake these also nice and brown. Spread one of the large pastries with a little currant jelly, sprinkle with chopped almonds, put the other layer on top. Then split the small ones, and fill them also with a little jelly, arrange them on the pastry foundation, fasten them with caramel. In the meantime, prepare seven slices of orange, fourteen halfcooked prunes (stoned and stuffed with almond paste), fourteen large green grapes, fourteen candied or maraschino cherries. Put some caramel on each pastry, put a slice of orange on top; glaze the orange with caramel, then put a prune on top; glaze the prune, then put a grape on top; glaze again, and put a candied cherry on top of that; then glaze again. This is put together with the caramel. In between each statue put a prune; glaze with caramel, then put a grape on top; glaze again, then put a cherry on top; then glaze again. In the meantime, have some royal frosting made. Decorate the top of each cherry with a star of frosting with a little pink dot in the centre. Wave the frosting around the slices of orange, with little dots around the prune. This can be decorated according to taste. When ready to serve, put on a paper doily on a platter, fill the centre with whipped cream or vanilla ice cream, decorate around with a heavy wTreath of spun sugar. This is considered the king of all known desserts. Croustades ( Croustades ) [They are also called Swedish Timbales or Fountain Cups.] Made from tw'o yolks and one white of egg, four tablespoons water, four tablespoons milk, four tablespoons flour, two table¬ spoons cream, some salt. How to Make Them. Stir eggs and water together, add flour, wrork to a smooth batter; then add milk, cream, and salt. Have the croustade iron hot, in fat on the stove, wipe it dry, dip in the batter (be careful not to let it over the top of the iron), dip twice, then dip in the boiling fat, cook until golden brown. Take the croustade off the iron, turning it bottom up, leave to get dry. Can be filled, with fish or meat for an entree with any kind of cream or ice creams for a dessert. Rosettes ( Rosettes ) a la Victoria