The Swedish, French, American cook book

How to Make It. Stir butter and sugar to a cream; add the chocolate (that has been dissolved) and stir again; then add the yolks, sour milk, and flour; stir until nice and smooth (about five minutes), then add the baking soda and cream of tartar — dissolved in a little lukewarm water. Bake in a well-buttered and papered cake pan about thirty to forty minutes. Frost with a boiled chocolate frosting. Honey Cake ( Gateau au Miet) a la Hammond Three-quarters cup butter, one cup sugar, three-quarters cup honey, two cups flour, one teaspoon Royal baking powder, three eggs, juice of half lemon, one tablespoon brandy, small teaspoon nutmeg. How to Make It. Stir butter and sugar to a cream; add the yolks — one after the other, stir about ten minutes, add the honey, then flour, baking powder, lemon juice, brandy, and nutmeg; mix well until smooth; last add the whites of the eggs — well beaten. Bake in a well-buttered and papered cake tin (can also be made in small individual cake tins). Turn out; frost with a royal honey frosting. Queen Cake ( Gateau a la Reine ) a la Maude Half cup butter, one and a half cups sugar, three eggs, half cup milk, juice and rind of one orange, two cups flour, two teaspoons Royal baking powder, a pinch of salt. How to Make It. Stir butter and sugar to a cream, add the yolks, stir until light and creamy; add the milk, flour, baking powder, and orange juice and rind. Last add the whites of the eggs — beaten to a stiff meringue. Mix carefully. Bake in wellbuttered and papered cake tin — time according to the thickness of the cake. One cup of chopped nuts can be added. Queen Citron Cake Gateau au Citron a la Reine Make batter in accordance with preceding recipe (Queen Cake a la Maude) adding one and a half cups chopped citron peel. Queen Raisin Cake Gateau aux Raisins secs, a la Reine Make batter in accordance with recipe: Queen Cake a la Maude, adding two cups of stoned and cut raisins. Plain Cup Cake (Baba simple ) a la New York Half cup butter, one and a half cups sugar, two eggs, one cup milk, two cups flour, one tablespoon brandy, two teaspoons Royal baking powder. How to Make It. Stir sugar and butter to a cream; add the yolks, then milk, flour, baking powder, and brandy; beat until nice and creamy; last add the whites of the eggs — well beaten. Bake in a buttered tube mould about twenty minutes. Can also be baked in small buttered tins. Frost with a boiled frosting. Cake ( Gateau ) a la Sultana One cup butter, two cups sugar, four eggs, one cup milk, two and a half cups flour, two teaspoons Royal baking powder, two tablespoons brandy, two cups washed sultana raisins. How to Make It. Stir sugar and butter to a cream, add yolks (gradually — one at a time), milk, brandy, pinch of salt, then flour, baking powder, beat well — carefully, so as not to get it lumpy; add the sultana raisins; last add the whites of the eggs — beaten to a stiff froth. Bake in oven about thirty to forty minutes. Frost with a pink frosting, decorate with raisins. Ladies’ Cake ( Gateau de Dames ) a la Ethel Bayes Half cup powdered sugar, two tablespoons butter, half cup flour, three tablespoons potato flour, whites of four eggs, a few bitter almonds, half teaspoon cream of tartar.