The Swedish, French, American cook book

One cup powdered sugar, five eggs, four tablespoons cold water, two tablespoons brandy, one cup flour, one teaspoon Royal baking powder, three tablespoons cornstarch, and 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 oven about thirty minutes. Filling. Two cups apple sauce half cup chopped almonds, three tablespoons brandy, two cups whipped cream. How to Make the Filling. Take the apple sauce that has been pressed through a fine sieve; when cold, add almonds, whipped cream, and brandy. Cut the cake in four layers; fill, put one layer on top of another; cover with a white boiled frosting, decorate all around with coarsely chopped almonds. Can be decorated with different colored frostings according to taste, with name, date, and year. If for a birthday cake, candles can be put in as desired. Apple Layer Cake a la Mrs. Erickzen Gateau aux Pommes en couches, a la Mme. Erickzen One cup powdered sugar, five eggs, four tablespoons cold water, two tablespoons brandy, one cup flour, one teaspoon Royal baking powder, three tablespoons cornstarch, and 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 oven about thirty minutes. Filling. Cook one quart apples in two cups water with half cup sugar; mash through a fine sieve. Put on stove, thicken with two tablespoons cornstarch dissolved in water. Stir yolks of two eggs with half cup sugar to a souffle, add to the apples, flavor with brandy or vanilla. Fill cake (that has been cut in four layers), frost with a boiled white frosting, decorate according to taste. Apple White Mountain Cake a la Hildur Alexandra Monceau aux Pommes a la Hildur Alexandra 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 the whites to a meringue and add carefully to the cake. Bake in layers and fill. Filling. Two cups apple sauce, half cup chopped almonds, two cups whipped cream, three tablespoons brandy. Press apples through a fine sieve; when cold add almonds, whipped cream, and brandy. Fill the layers, sprinkle with almonds. Frost with a white boiled frosting. Ginger Layer Cake with Apple a la Gimo Gateau au Gingembre, Sauce aux Pommes, en couches, a la Gimo Two cups brown sugar, four eggs, two tablespoons cornstarch, two cups flour, juice of half lemon, two teaspoons ginger, two teaspoons Royal baking powder, two tablespoons brandy, half cup water. How to Make It. Sift flour and baking powder; add the water to the yolks (that have been stirred with the sugar to a souffle), add lemon juice, ginger, brandy, then the sifted flour and corn¬ starch, and, last, the whites — well beaten. Bake in a large pan about forty minutes. Cut the cake in four layers and fill.