DEMONSTRATION-MOLDS. No. I — Heart border mold for gelatine jellies. No. 2 — High oval mold, pineapple pattern, for blanc- manges. No. .-^ — Circular plain mold, handy for mashed potato borders. No. 4 — Sun-ray mold for baked puddings or loaf cake. No. .«; — Fluted mold for cake or puddings. No. 6 — Mountain peak mold for Bavarian creams. No. 7 — Bomb mold for ices. No. 8 — Circular mold, auirl design, for blanc- manges. Bavarian creams, etc No. — Oval border mold, which makes a hanosome potato frame for creamed chicken or other meats or sponge cakes; then fill center space with fruit ana whipped cream. No. 10 — Individual mold for puddings, jellies, creams, or jellied salads. No. 11 — Individual timbale molds, corn pattern. No. 12 — Fish form for salads or timbale. No. 14 — Buck form for ice creams or ices. I02 TABLE TALK'S ILLUSTRATED COOK BOOK RICE PATTIES ON SWEDISH FRITTERS— oucbiftion on opposite pao*. DESSERTS 103 PEAR DESSERT. Steamed rice is surrounded with halved pears cooked in syrup, flavored with lemon juice and ginger. Pecan nuts are placed in each pear where the core has been removed, and the syrup turned over the rice. Served either hot or cold, this makes a delicious dessert. RICE PATTIES ON SWEDISH FRITTERS. Form hot boiled rice into small cakes ; form a well in the center and place in this half an apricot or peach, which has been dipped into lemon juice, then generously sprinkled with sugar. Garnish with whipped cream✪ Rice Patties on Swedish Fritters put through a forcing bag. Serve ice cold on Swedish fritters which have a layer of apricot or peach marmalade spread over top. CUSTARDS WITH CITRON WISH BONES. ONX CDPFUL OF SWKBTtNKD APPLB lAUCI (NOT TOO WATEKY) IS WHIPrXD, SPOONFUL AT A TIMK, WITB| THB whitxs of foub bggs pbsviouslt bkatbn to a stiff fbotk. this is hbapbd in PBBTTT CBOCOT^ATB CUPS AND OABNISBBD WITH LITTLB WISHBONBS CUT FBOM CITBON✪ Custards with Citron Wish Bones. TABLE TALK'S ILLUSTRATED COOK BOOK VIOLET CHARLOTTE RUSSE. Lady fingers are dipped into fondant icing, tinted with violet colored paste, then fitted round the sides of an oval mold carefully lined with paraffine paper. The usual charlotte filling is flavored with violet extract suitably tinted and a few candied violets stirred through it. When turned from the mold the top is covered with cream, tmted and whipped solid, then passed through a pastry bag with a rose end tube. A few violets are scattered over it, and violets with angelica stems laid round the sides and fastened with a bit of soft fondant. MACAROON CREAM. Soak one tablespoonful of granulated gelatine in two tablespoonfuls of cold water. Make a boiled custard with one cupful and a quarter of milk, two heaping tablespoonfuls of sugar and the yolks of three eggs. Add the soaked gelatine, stir until dissolved and set aside to cool. Stir in when quite thick one teaspoonful of vanilla, eight stale macaroons pounded and sifted and one heap- ing cupful of stiffly whipped cream. Turn into a wetted mold and in serving, ' garnish with whipped cream. DESSERTS 105 CHARLOTTE RUSSE. A CHARLOTTE RUSSE MIXTURE IS MOLDED IN A PAN LINED WITH LADY FINGERS; THE BOTTOM IS DECORATED M'lTK CITRON CUT INTO STEMS AND LEAVES, AND UNBLANCHED ALMONDS. PECANS OR RAISINS ARRANGED TO PORM FLOWERS. THE DISH WHEN SENT TO THE TABLE IS GARNISHED WITH CRYSTALLIZED STRAWBERRIES AND WHIPPED CREAM ROSES. CHARLOTTE RUSSE. ✪ Charlotte Russe

AI-modernized reading of the original text

DEMONSTRATION-MOLDS. No. 1 — Heart border mold for gelatine jellies. No. 2 — High oval mold, pineapple pattern, for blancmanges. No. 3 — Circular plain mold, handy for mashed potato borders. No. 4 — Sun-ray mold for baked puddings or loaf cake. No. 5 — Fluted mold for cake or puddings. No. 6 — Mountain peak mold for Bavarian creams. No. 7 — Bomb mold for ices. No. 8 — Circular mold, swirl design, for blancmanges, Bavarian creams, etc. No. 9 — Oval border mold, which makes a handsome potato frame for creamed chicken or other meats or sponge cakes; then fill center space with fruit and whipped cream. No. 10 — Individual mold for puddings, jellies, creams, or jellied salads. No. 11 — Individual timbale molds, corn pattern. No. 12 — Fish form for salads or timbale. No. 14 — Buck form for ice creams or ices. [illustration: RICE PATTIES ON SWEDISH FRITTERS] PEAR DESSERT. Steamed rice is surrounded with halved pears cooked in syrup, flavored with lemon juice and ginger. Pecan nuts are placed in each pear where the core has been removed, and the syrup turned over the rice. Served either hot or cold, this makes a delicious dessert. RICE PATTIES ON SWEDISH FRITTERS. Form hot boiled rice into small cakes ; form a well in the center and place in this half an apricot or peach, which has been dipped into lemon juice, then generously sprinkled with sugar. Garnish with whipped cream put through a forcing bag. Serve ice cold on Swedish fritters which have a layer of apricot or peach marmalade spread over top. CUSTARDS WITH CITRON WISH BONES. ONE CUPFUL OF SWEETENED APPLE SAUCE (NOT TOO WATERY) IS WHIPPED, SPOONFUL AT A TIME, WITH THE WHITES OF FOUR EGGS PREVIOUSLY BEATEN TO A STIFF FROTH. THIS IS HEAPED IN PRETTY CHOCOLATE CUPS AND GARNISHED WITH LITTLE WISH BONES CUT FROM CITRON. VIOLET CHARLOTTE RUSSE. Lady fingers are dipped into fondant icing, tinted with violet colored paste, then fitted round the sides of an oval mold carefully lined with paraffine paper. The usual charlotte filling is flavored with violet extract suitably tinted and a few candied violets stirred through it. When turned from the mold the top is covered with cream, tmted and whipped solid, then passed through a pastry bag with a rose end tube. A few violets are scattered over it, and violets with angelica stems laid round the sides and fastened with a bit of soft fondant. MACAROON CREAM. Soak one tablespoonful of granulated gelatine in two tablespoonfuls of cold water. Make a boiled custard with one cupful and a quarter of milk, two heaping tablespoonfuls of sugar and the yolks of three eggs. Add the soaked gelatine, stir until dissolved and set aside to cool. Stir in when quite thick one teaspoonful of vanilla, eight stale macaroons pounded and sifted and one heaping cupful of stiffly whipped cream. Turn into a wetted mold and in serving, ' garnish with whipped cream. [illustration: CHARLOTTE RUSSE] CHARLOTTE RUSSE.

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Rice Patties on Swedish FrittersPear DessertCustards with Citron Wish BonesCharlotte RusseMacaroon Cream

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