The Swedish, French, American cook book

Fill with the apples, baste with some of the apple juice, put the other layer on top. then baste again with part of the juice that is left. Decorate the top with the dices of apples in strips, and the whites of two eggs beaten with two tablespoons sugar to a stiff meringue. First make a strip of meringue, then white, green, and pink apples, alternately wave the meringue all around, put in oven five minutes. Serve hot with whipped cream as a dessert. Apple Short Cake (Gateau croquant aux Pommes) No. 4 Make the batter [see recipe: Apple Short Cake No. 1. Bake in buttered and papered cake tins — in two layers — and fill. Filling. Cut the apples in thin slices and cook. Divide in halves, color one part green, one part pink, and leave the rest white. Fill with the apples, baste with some of the apple juice, put the layer on top, then baste again. Decorate the top with the slices of the apples in ring style, cream about one inch from the edge — first white, then with whipped cream, pink apples, whipped cream, green apples, whipped cream, white apples, whipped cream, and so on. Decorate all around the edge with whipped cream. Serve cold with whipped cream as a dessert. Strawberry Short Cake No. 1, a la Maria Mathilda Gateau croquant aux Fraises No. 1, a la Maria Mathilda One cup shortening, three cups flour, two teaspoons Roval baking powder, one cup milk, a pinch of salt, a pinch of sugar, three tablespoons cream. How to Make It. Rub butter and flour together; add salt. baking powder, sugar, then milk. Bake in one cake. While hot cut the cake in halves and fill. Filling. Pick and wash one quart of strawberries well; mash part of them and sweeten to taste. Fill with the mashed strawberries, baste with some of the straw¬ berry juice, put the other layer on top, then baste again. Deco¬ rate with a strip of meringue in the centre, then a row of straw¬ berries, then meringue, and so on; decorate with a waved strip of meringue all around the edge. Put in oven about five minutes. Serve hot with whipped cream as a dessert. Strawberry Short Cake ( Gateau croquant aux Fraises) No. 2 Three eggs, four tablespoons sugar, five tablespoons flour, three tablespoons melted butter, one tablespoon brandy, one tea¬ spoon 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, and, last, the whites of the eggs — well beaten. Bake in cake tins, in two layers, and fill. Filling. Clean the strawberries, mash some of them, sweeten to taste. Fill with the strawberries, baste with a little of the juice, put the layer on top, baste again. Decorate with a strip of whipped cream all around, then a row of strawberries, then whipped cream, then strawberries, and so on. Serve cold with whipped cream as a dessert. Grilled Strawberry Short Cake a la Ericsson Hammond Gateau croquant aux Fraises, grille, a la Ericsson Hammond Eight round slices of stale French bread, one cup maple syrup, one tablespoon butter, two tablespoons brandy, one box ripe strawberries, whites of four eggs.