The Swedish, French, American cook book

Filling for the Foundation of the Cake. The juice from two oranges, one cup water, four tablespoons sugar, yolks of two eggs, one tablespoon cornstarch. Put orange juice and part of the water on stove; stir the sugar and yolks to a souffle; when the orange juice boils, thicken with the cornstarch dissolved in half cup water; add the yolks and sugar. Fill the cake while the filling is hot. Filling for Small Cakes. Juice of one orange, half cup milk, four tablespoons sugar, three tablespoons chopped almond paste, four tablespoons dissolved Cox’s gelatine, a little orange coloring, one cup whipped cream. Put the milk, sugar, almond paste, and gelatine in a saucepan, add the orange juice and part of the rind, stir on ice until it begins to thicken, then add the cream. Fill the cakes. Cake ( Gateau ) a la St. Honore Three eggs, five tablespoons flour, four tablespoons sugar, one tablespoon brandy, one teaspoon Royal baking powder, a pinch of salt. Stir sugar and yolks to a souffle; add flour, baking powder, brandy, pinch of salt. Bake in two layers. Fill with some kind of jam — raspberry, strawberry, or any kind at hand; put one layer on another. Then make some small cream puffs, fill with almond cream, put one after the other in crown style, fasten with some caramel. In the meantime, glaze some maraschino cherries with caramel and have ready some stuffed cooked prunes, some green grapes, and some slices of orange. Put one slice of the glazed orange on top of the cream puff, then on top of the orange a glazed prune, then one green grape, then a maraschino cherry. Put in between each statue one maraschino cherry and one grape. Make a royal frosting, make a star of white on each maraschino cherry and a dot of pink in the centre. Decorate all around with the frosting according to taste. Put a wreath of spun sugar all around. Fill the centre with vanilla ice cream or whipped cream. Fruit Cake ( Gateau aux Fruits ) a la Chantilly Make a rich light sponge cake, bake in two layers. When cold, cut out with the plain biscuit cutter. Split in two, make four indi¬ vidual layers for each, fill with a filling made from any kind of fruit. Spread whipped cream all around and on the top; decorate with fruit, maraschino cherries, and colored cream. Serve on a platter with macedoine of fruit. Garnish with spun sugar. [This dessert can also be filled with chocolate cream.] Filling. Put one cup fruit syrup on stove, when hot thicken with one tablespoon cornstarch dissolved in half cup water, flavor with three tablespoons brandy. When cold add one cup whipped cream. Fruit Omelet ( Omelette aux Fruits ) a la Surprise Two eggs. To each egg take two tablespoons milk, two tablespoons cream, pinch salt. Break eggs in a pan and mix; add milk, cream, stir slowly — do not beat it. To two eggs take one tablespoon butter; when butter is melted add the eggs carefully, let rest for a few seconds. Then with the omelet knife draw the eggs from one side to the other carefully; put in about four table¬ spoons preserved fruit, double the omelet over, let stand for a few seconds. Turn out on a buttered baking sheet, cover with the whites of three eggs (sweetened and flavored with brandy). Deco¬ rate with the fruit or maraschino cherries, put in oven until brown. Place on a platter. Serve with whipped cream. How to Serve Muskmelon for Dessert