The Swedish, French, American cook book

Three eggs, four tablespoons sugar, five tablespoons flour, three tablespoons melted butter, one tablespoon brandy, one teaspoon Royal baking powder. How to Make It. Stir sugar and yolks to a souffle; add melted butter, flour, baking powder, brandy, a pinch of salt; last add the whites of the eggs — well beaten. Bake in cake tins, in four layers, and fill. Filling. Put one and a half cups water on stove, add four tablespoons sugar, thicken with two tablespoons cornstarch dissolved in half cup water, add four ounces chocolate. Stir chocolate in after the water is thickened, stir on ice until cold, add half pint whipped cream. Fill the layers, frost with a chocolate frosting, decorate with white. Thirteen-Layer Chocolate Cake a la Ericsson Hammond Gateau au Chocolat en treize couches, a la Ericsson Hammond Five eggs, one cup powdered sugar, one cup flour, one teaspoon Royal baking powder, three tablespoons cornstarch, two tablespoons brandy, a pinch of salt, four tablespoons cold water. How to Make It. Add sugar slowly to the yolks. Beat to a souffle for fifteen minutes; add cold water, brandy, and the whites of the eggs — well beaten. Sift flour, baking powder, and cornstarch. Butter cake tins, spread very thin with the batter — making thir¬ teen layers — and bake. Then fill. Filling. Two cups water, two large tablespoons cornstarch, one tablespoon brandy, seven tablespoons dissolved chocolate. Thicken water with the cornstarch, add brandy and the choco¬ late that has been dissolved with the sugar for the frosting, frost the cake with a boiled chocolate frosting, decorate with white frosting according to taste. Chocolate Custard Layer Cake a la Irene Gateau au Flan au Chocolat en couches, a la Irene Three eggs, four tablespoons powdered sugar, four tablespoons flour, one tablespoon brandy, one small teaspoon Royal baking powder. How to Make It. Stir yolks and sugar to a souffle; add brandy, baking powder, and last the whites — beaten stiff. Bake in two layers, then split each layer in two and fill. Filling. Put one and a half cups milk on stove, thicken with one tablespoon cornstarch dissolved in half cup milk; stir the yolks of two eggs with four tablespoons sugar to a souffle, add to the hot milk, add four ounces cut-up chocolate, stir until smooth. Fill the cake, frost with a boiled chocolate frosting, decorate according to taste. Chocolate Layer Cake with Marshmallow, a la Walde Gateau au Chocolat a la Guimauve, en couches, a la Walde Four eggs, one cup sugar, two tablespoons brandy, three table¬ spoons cornstarch, four tablespoons melted butter, one cup flour, one teaspoon Royal baking powder, four ounces chocolate. How to Make It. Stir yolks and sugar to a souffle with a pinch of salt and brandy; dissolve chocolate in half cup hot water; add, slowly, the yolks, flour, cornstarch, and baking powder; mix together; last add the whites — beaten stiff. Bake in four layers and fill. Filling. Put one cup granulated sugar on stove with four tablespoons water, add a little marshmallow extract, cook until it ropes, beat up whites of four eggs, add the sugar (beating all the time) in a pan on ice, add five tablespoons dissolved Cox’s gelatine. Fill the cake, put one layer on top of another, frost with a boiled chocolate frosting, decorate with white frosting according to taste.