The Swedish, French, American cook book

the butter, dry on a cloth, put in a saucepan, stir; add the vanilla, then the sugar; stir to a cream. Divide the coffee; leave half on the stove. Dissolve one tablespoon cornstarch in the other half cup of cold coffee, and when it is boiling thicken with the cornstarch, put the saucepan on ice, stir very gently until it becomes cold; when cold, add to the butter and sugar that have been stirred to a cream; leave part of the sugar and butter out for the decoration before adding the coffee. If the coffee should turn the butter a little more sugar will settle the mixture. Fill the layers, put one on top of another, spread some of the coffee filling on the top and all around, making it nice and smooth; decorate with white butter in strips — across and all around — waved through a fancy tube. Mocha Cake ( Gateau au Moka) No. 3 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 them in last. Bake in cake tins — four layers — then fill. \ Filling. Add to one cup ground coffee one cup cold water and half the white of an egg; leave on stove to settle for ten min¬ utes, add two and a half cups boiling water, leave for another ten minutes — not to boil, just simmer; strain up the coffee, which will amount to about two cups. Put one and a half cups coffee in a saucepan on stove, dissolve one heaping tablespoon cornstarch in the other half cup of coffee (that has been left to get cold), thicken the coffee, add the yolks of two eggs that have been stirred with five tablespoons sugar to a souffle; mix (be careful not to stir). Fill the cake, cover with a boiled coffee frosting, decorate with white frosting according to taste. Mocha Cake ( Gateau au Moka) No. 4 Small half cup butter, one cup sugar, whites of four eggs, half cup milk, one and a quarter cups flour, half cup cornstarch, two teaspoons Royal baking powder. How to Make It. Stir butter to a cream, add sugar, beat well until creamy; add milk, flour, baking powder, and cornstarch that have been sifted about three times; stir well. Last beat whites stiff, add carefully to the cake. Bake in layers and fill. Filling. Make two cups of very strong coffee; put one and a half cups of it on the stove, add five tablespoons sugar, one tablespoon brandy. Dissolve two tablespoons cornstarch in the rest of the coffee (that is cold), thicken the coffee on the stove — very carefully, so as not to let it get frothy. Fill the cake, put one layer on top of another, frost with a boiled coffee frosting, decorate with white frosting that can be taken away from the frosting before the coffee is added. Put in a paper bag that has a very small opening the size of a pin head, start in the centre and go in a circular style all around to the edge of the cake, leave a space between each about half inch in width. Take the back of a knife and pull from the fourth circle in the centre to the edge all around in small quarters. Apple Almond Cake a la Lydie Matilde Gateau aux Amandes, Compote de Pommes, a la Lydie Matilde