The Swedish, French, American cook book

Make batter [see recipe: Croustades]. Dip the rosette iron in the batter the thickness wanted. They can be made either small and thin, or very thick and heavy, with the same iron. If wanted very dainty dip the edge of the hot iron and cook until browm. When ready, sprinkle with powdered sugar. Ar¬ range them on top of one another on a paper doily. Serve as cake for afternoon tea. Can also be served with ice cream or any kind of dessert. If wanted heavy, dip the entire iron in the batter three or four times — take care that it does not go over the top as then it would be impossible to get them off. Can be filled with jam, garnished with whipped cream, and served as a dessert. CAKES ( Gateaux ) I have found, from actual and long experience, that Royal baking powder is the best in the market for all kinds of bread, cakes, cookies, etc., and they who use it carefully, according to my recipes, will surely experience equally satisfactory results. No other baking powder can fitly take its place, the quantities mentioned here being applicable only to Royal baking powder. Wedding Fruit Cake a la Walde Gciteau de Noce aux Fruits, a la Walde Half pound butter, half pound sugar, half pound flour, one pound currants, one pound raisins, four eggs, quarter pound mixed citron peel, one cup chopped almonds, one teaspoon mace, one teaspoon cinnamon, one teaspoon rose extract, two teaspoons nutmeg, one teaspoon Royal baking powder, half cup sherry, and half cup brandy. How to Make It. Stir butter and sugar to a cream. Add yolks of eggs, flour, baking powder, sherry, brandy, spices, and all the fruit; last add the whites — well beaten. [An iron or copper pan is best to bake this cake in.] Butter and paper the pan very heavily wfith about three papers at the bottom, put the mixture in, bake in a very slow oven — two to three hours, then steam in the same pan from four to five hours — with a tight cover. If it is to be served as an ordinary fruit cake it is not necessary to steam it. Molasses Fruit Cake a la Bamegat Gateau a la Melasse aux Fruits, a la Bamegat Half cup butter, one cup molasses, half cup sugar, two table¬ spoons brandy, half cup milk, one teaspoon soda and one teaspoon cream of tartar (dissolved in little lukewarm water); one teaspoon each of ginger, cinnamon, and cloves; half teaspoon grated nutmeg, three cups flour, juice of half lemon, one cup raisins, one cup cur¬ rants, three eggs. How to Make It. Cream the butter and sugar; add yolks of eggs, the molasses, milk, the flour (well sifted), and spices. Beat well for five minutes; add the dissolved soda and cream of tartar, lemon juice, brandy, the raisins and currants, then the whites of the eggs — beaten to a stiff meringue. Bake in a wellbuttered and papered pan about one hour. Turn out, frost with a boiled spice frosting, decorate with white. Fruit Cake ( Gateau aux Fruits) a la Ericsson Hammond One cup butter, two cups sugar, two and a half cups flour, two teaspoons Royal baking powder, four eggs, half cup milk, three-quarters cup raisins, one cup currants, three-quarters cup citron peel, two tablespoons chopped almonds, half teaspoon each of nutmeg and cinnamon, two tablespoons brandy.