The Swedish, French, American cook book

How to Make It. Wash the butter well free from salt, put in a bowl, add the sugar — stirring to a white rich cream; then add the potato flour and mix well; add, slowly, the flour (that has been sifted with the cream of tartar) and part of the whites of the eggs — well beaten; flavor with the bitter almonds; last add the rest of the beaten whites of eggs. Bake in a slow oven in a wellpapered and buttered pan. Frost with a water frosting. Almond Birthday Cake a la Henrietta Gateau de Fete, aux Amandes, a la Henrietta One cup powdered sugar, five eggs, four tablespoons cold water, two tablespoons brandy, one cup flour, one teaspoon Royal baking powder, three tablespoons cornstarch, a pinch of salt. How to Make It. Add sugar slowly to the yolks. Beat to a souffle for fifteen minutes; add cold water and brandy. Sift flour, baking powder, and cornstarch, and add. Last add the whites of the eggs — well beaten. Bake slowly in a buttered and papered pan (iron or copper) in oven thirty minutes. Filling. Two cups milk, yolks of three eggs, five tablespoons sugar, two tablespoons brandy (or vanilla), four tablespoons chopped almond paste (or half cup finely chopped almonds with four bitter almonds), one tablespoon cornstarch, and a pinch of salt. How to Make the Filling. Put one and a half cups milk on the stove; if almond paste, add to the milk. When boiling, thicken with the cornstarch dissolved in half cup milk; in the meantime, stir the yolks and sugar to a souffle, add to the thickened milk, stir carefully until it comes to a boil, flavor with brandy (or vanilla, or any flavor desired) and a little pinch of salt. Cut the cake in four layers, fill between each layer with the mixture, put one on top of the other [if no almond paste is added, sprinkle with the chopped almonds in between the layers], frost with a boiled frosting. Decorate all around with unpeeled crushed almonds, and on the top with different colored frostings according to taste. Can be decorated with the name of the person the cake is intended for, date and year. Chocolate Layer Cake a la Mathilda Gateau au Chocolat, en couches, a la Mathilda One cup butter, two cups sugar, four eggs, one cup milk, two tablespoons brandy, two and a half cups flour, two teaspoons Royal baking powder. How to Make It. Stir butter and sugar to a cream, add yolks of eggs, then milk, brandy, flour, and baking powder. Stir until very smooth, beat the whites well, put in last. Bake in cake tins — four layers — fill with the chocolate filling, frost with a chocolate frosting. Chocolate Filling. Two cups water, one large tablespoon cornstarch, one tablespoon brandy, nine tablespoons dissolved chocolate. Put one and a half cups water on the stove, thicken with the cornstarch dissolved in half cup water, add the chocolate that has been dissolved with the sugar for frosting. Chocolate Frosting. Half pound chocolate, two cups pow¬ dered sugar, half tablespoon butter, three-quarters cup hot water. Add water to the chocolate; put in sugar very carefully — stir all the time until all the sugar is in the chocolate. Add the butter. Frost the cake with the rest of the chocolate frosting after the nine tablespoons has been taken out for the filling. Chocolate Layer Cream Cake a la Maria Gateau au Chocolat a la Creme , en couches, a la Maria