The Swedish, French, American cook book

Select stale bread, cut in thin slices and butter, then spread with any kind of jam, put two together in the style of a sandwich, cut in small strips about three inches in length and one and a half inches in width, dip in egg, and fry in hot fat. Serve as a dessert for luncheon or supper with a sweet sauce. Apple Fritters ( Beignets de Pommes ) a la Mathilda Core and peel well four or five green cooking apples, cut in slices — about four to five, according to size of the apples, put in a bowl, sprinkle with sugar and brandy, let stand from fifteen to twenty minutes. In the meantime, take one cup milk, two eggs, three tablespoons sugar, one and a half cups flour, and a small pinch of salt; mix all well together. Dip the apples in the batter, fry in boiling hot fat. [The batter must not be too stiff, it must show the ring of the apple plainly.] When done, arrange on a paper doily — one resting on top of another; sprinkle with powdered sugar. Serve with hard sauce as a dessert for any meal. Apple Fritters ( Beignets de Pommes ) a la Europeenne Core and peel well five green apples. Make the batter [see recipe: Apple Fritters a la Mathilda], chop the apples, mix with the batter. When the fat is very hot, take tablespoons of the mix¬ ture— the shape of a half egg, put into the hot fat, cook until well done. Take out, put on a broiler to dry. Arrange, while hot, on a paper doily, sprinkle with powdered sugar. Serve with a hard sauce. Pineapple Fritters ( Beignets d’ Ananas) a la Degre Select a nice pineapple, peel well. Make the batter [see recipe: Apple Fritters a la Mathilda], To two cups of the shredded pineapple add the batter, mix well. When the fat is hot put into it tablespoons of the mixture in the shape of half eggs, cook until done. Put on a broiler until ready to serve. Arrange on a paper doily, sprinkle with powdered sugar. Serve hot with hard sauce. Banana Fritters ( Beignets de Bananes ) a la Erland Peel and chop bananas. Make the batter [see recipe: Apple Fritters a la Mathilda]. Mix the bananas and batter together. When the fat is very hot, put into it tablespoons of the mixture in the shape of half eggs, cook until done. Put on a broiler to dry. Arrange on a paper doily, sprinkle with powdered sugar. Serve with fruit sauce. Peach Fritters ( Beignets de Peches ) a la Gilbert Peel and chop five nice peaches. Make the batter [see recipe: Apple Fritters a la Mathilda]. Mix together. When the fat is very hot, put into it tablespoons of the mixture in the shape of half eggs, cook until done. Put on a broiler. Arrange on a paper doily, sprinkle with powdered sugar. Serve with hard sauce. Chocolate Roll a la Surprise Roulade au Chocolat, a la Surprise Three eggs, four tablespoons flour, four tablespoons powdered sugar, one small teaspoon Royal baking powder, one tablespoon brandy. How to Make It. Stir yolks and sugar to a souffle, add flour, brandy, baking powder, and, last, whites of the eggs — well beaten. Spread on a well-buttered baking sheet, bake in a hot oven about five or six minutes; turn out, then fill. Filling. One and a half cups water, four heaping tablespoons granulated sugar, one heaping tablespoon cornstarch, four ounces cut-up chocolate.