The Swedish, French, American cook book

Filling. One cup granulated sugar, half cup water, cook until a caramel (be careful not to make it too brown). Put three-quarters cup caramel with one and a half cups water on stove, add three tablespoons brandy and the juice of a lemon; thicken the caramel with two tablespoons cornstarch that has been dissolved in half cup water; add the yolks of three eggs stirred with five tablespoons sugar to a souffle; mix — carefully, so as not to take the lightness out of the yolks. Fill the cake, frost with a boiled caramel frosting, decorate with white frosting according to taste. Honey Cake ( Gateau au Miel) a la Mildred Make the batter [see recipe: Caramel Cake]; cut in four layers and fill. Filling. One cup honey, a pinch of salt, two cups water, the juice of a lemon and a little of the rind, two tablespoons cornstarch, yolks of three eggs, three tablespoons powdered sugar, three tablespoons brandy, a pinch of salt. How to Make the Filling. Put three-quarters cup honey and one and a half cups water on stove, leaving the rest of the honey for the frosting. Dissolve cornstarch in half cup water; thicken the honey — adding lemon juice, rind, and salt. Stir sugar and yolks to a souffle; add it slowly. Fill the cake, frost with a royal honey frosting, decorate with white frosting according to taste. Cocoanut Cake ( Gateau au Coco ) a la Ericsson Hammond Make the batter [see recipe: Caramel Cake]; cut in four layers and fill. Filling. One pound cocoanut, two cups milk, two tablespoons cornstarch, two tablespoons brandy, yolks of three eggs, threequarters cup sugar, and a pinch of salt. How to Make the Filling. Put one and a half cups milk on stove, thicken with the cornstarch dissolved in half cup milk. Stir yolks of eggs and sugar to a souffle, add cocoanut — leaving one quarter of it for the decoration. Add brandy, yolks, and sugar. Fill cake, frost with a boiled chocolate frosting, and sprinkle with cocoanut all around. Cocoanut Chocolate Cake a la Lydie Matilde Gateau au Coco et au Chocolat, a la Lydie Matilde 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 the baking powder; mix together; last add the whites of the eggs — beaten stiff. Bake in two layers; split each in halves and fill. Filling. One pound cocoanut, two cups milk, two tablespoons cornstarch, two tablespoons brandy, yolks of three eggs, threequarters cup sugar, a pinch of salt. How to Make the Filling. Put one and a half cups milk on stove, thicken with the cornstarch dissolved in half cup milk. Stir yolks of eggs and sugar to a souffle, add cocoanut — leaving one quarter of it for the decoration. Add brandy, yolks, and sugar. Fill cake, frost with a boiled chocolate frosting, and sprinkle with cocoanut all around. Cocoanut Cream Cake a la Ethel Bayes Gateau au Coco, Creme fouettee, a la Ethel Bayes Three eggs,' four tablespoons powdered sugar, four tablespoons flour, one tablespoon brandy, one small teaspoon Royal baking powder.