The Swedish, French, American cook book

Put two quarts milk on stove; when it boils, add one cup sour cream or milk. After turning, keep cooking slowly, on the stove, from one to two hours. Pour in a cheesecloth, drain all the juice off, let hang one hour. Make the pastry. Take one cup of the cheese, yolks of three eggs, four tablespoons sugar, juice of a lemon, one tablespoon butter. Stir sugar and yolks to a souffle. Stir cheese and butter together, add the lemon juice to the cheese, add the yolks and sugar. Beat whites of two eggs to a meringue, add, fill the pastries that have been baked, put in oven, bake from ten to fifteen minutes. Serve cold as a dessert for luncheon or supper. This can also be made into a pie. PASTRIES ( Gateaux ) Five-Minute Pastry Three-quarters pound flour, half pound butter, one egg, one teaspoon Royal baking powder, three-quarters cup ice water, a pinch of salt, the juice of a lemon, two teaspoons alcohol. How to Make It. Wash the butter, put on a cloth to dry, leave on ice. Make a dough from the flour, lemon juice, egg, ice water, etc. Knead until light and smooth, put on the ice for fifteen minutes, roll the dough out, put the butter on, fold the dough all around, beat out with a rolling pin, roll it out a half yard long and eighteen inches wide, roll four times, repeating the folding each time. Put on the ice until ready to use. Puff Paste ( Pate feuilletee ) a la Ericsson Hammond One pound butter, one pound flour, the juice of half lemon, two teaspoons alcohol, one cup ice water, one egg. How to Make It. Wash the butter, press it out round in a white linen cloth ten inches all the way across. Leave on ice twenty minutes until cold. Put the flour in a bowl (leave out enough for rolling); mix water, alcohol, and egg together. Make a nice smooth dough, leave on ice twenty minutes to rest. Roll the dough out, put the butter in the centre, turn the dough all around to cover the butter, beat it with a rolling pin and shape it, roll it a yard long and fifteen inches wide. Fold in three, turn pastry to you so the open side of three is to you and from you. Beat it and roll out a yard long and fifteen inches wide. Leave on ice twenty minutes to rest. Repeat this twice more, each time resting it on ice. When rolled six times, double it and put it together well. Leave on ice till the next day as puff paste must not be used the day it is made. It is good for four days after. Make into different cakes, patties, vol-au-vents, etc. How to Make a Vol-au-vent Case