The Swedish, French, American cook book

How to Make It. Stir yolks and sugar to a souffle; add flour, brandy, and baking powder, then the whites — beaten stiff. Bake in two layers, then split each in halves and fill. Filling. One and a half cups water, five tablespoons granu¬ lated sugar, two tablespoons cornstarch, four ounces cut-up choco¬ late, two cups whipped cream. How to Make the Filling. Put one cup water on stove, add sugar, thicken with the cornstarch dissolved in half cup water, add chocolate. Take pan off stove, put on ice, stir very slowly until the custard becomes cold, add whipped cream — gently. Fill the cake, sprinkle with cocoanut in between the layers. (If fresh cocoanut is not at hand, the dried will do.) Frost with a boiled chocolate frosting; sprinkle with cocoanut. Jelly Layer Cake a la Emma Charlotte Gateau a la Gelee en couches, a la Emma Charlotte Three eggs, one cup powdered sugar, three tablespoons cream, one cup flour, one teaspoon Royal baking powder, a pinch of salt, one tablespoon brandy. How to Make It. Beat yolks of eggs and sugar to a souffle; add salt, brandy, and cream. Sift the flour with the baking powder, add a little at a time, beat well, last add the whites — well beaten. Bake, in four layers, from five to ten minutes. When cold, spread with currant jelly or any kind of fruit, put one layer on top of another, frost with a boiled pink frosting, decorate with white according to taste. Cream Fruit Cake with Pignolias Gateau aux Fruits a la Creme aux Pignolats Three eggs, four tablespoons sugar, five tablespoons flour, three tablespoons melted butter, one teaspoon Royal baking powder, one tablespoon brandy. How to Make It. Stir sugar and yolks to a souffle; add melted I 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; split each in halves and fill. Filling. One cup fruit syrup, one and a half cups water, two tablespoons cornstarch, two cups whipped cream, quarter pound pignolia nuts — part chopped very fine. Put the fruit syrup on stove, flavor with brandy and lemon juice, then add one cup water, thicken with the cornstarch dissolved in the other half cup water, stir on ice until cold. When cold, add two cups whipped cream. Fill the layers, sprinkle with the chopped pignolia nuts in between, put one layer on top of another, frost with a boiled pink frosting, decorate with white frosting and roses of the pignolia nuts. Cake ( Gateau ) a la Minnehaha Make the batter [see recipe: Cream Fruit Cake a la Pignolia]. Filling. Half cup fruit jelly, one cup raisins, one cup currants, half cup almonds, two and a half cups water, four tablespoons brandy, juice of half lemon, two tablespoons sugar, two table¬ spoons cornstarch. How to Make the Filling. Cook jelly with two cups water; add fruit, almonds, sugar, lemon juice, and brandy, when boiling thicken with the cornstarch dissolved in half cup water. Fill the cake, frost with a pink boiled frosting, decorate with white. Cream Cake ( Gateau a la Creme) a la Washington 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.