The Swedish, French, American cook book

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. Add to the yolks and sugar. Last add the whites of the eggs — well beaten. Bake slowly in a buttered and papered pan in oven thirty minutes. Filling. Take about six peaches that have been peeled, chop very fine and the rest stew down with the peelings in three cups water. Press through a sieve; when ready to fill the cake, put the peach puree (which will amount to about two and a half cups) in a pan on the stove. Thicken with two heaping tablespoons cornstarch dissolved in half cup water; stir — adding half cup sugar and yolks of two eggs that have been stirred to a souffle. Fill the cake that has been split in four layers, cover with a peach boiled frosting, decorate according to taste. Almond Marshmallow Fruit Cake a la Ericsson Hammond Gateau aux Fruits et aux Amandes a la Ericsson Hammond Three eggs, four tablespoons sugar, five tablespoons flour, four tablespoons melted butter, one tablespoon brandy, one teaspoon Royal baking powder, one cup mixed raisins, citron, currants, almonds — all chopped very fine. How to Make It. Stir sugar and yolks to a souffle; add melted butter, flour, baking powder, brandy, salt, and fruit. Bake in four layers and fill. Filling. One cup sugar, four tablespoons water; cook until it ropes. Beat the whites of three eggs to a stiff meringue, add the sugar, stir about ten minutes, then add five tablespoons dissolved Cox's gelatine; stir again until nice and light. Spread between the layers, sprinkle with chopped almonds, put one layer on another, cover with a white boiled frosting, sprinkle with coarsely chopped almonds around. Ribbon Cake ( Gateau ruhane) This is made in separate batters — a light one and a dark one. For the Dark One: Half cup butter, one cup brown sugar, half cup milk, one cup flour, three tablespoons potato flour, four yolks, two teaspoons Royal baking powder, all different spices, one tablespoon brandy, juice of half lemon. How to Make It. Stir butter and sugar to a cream; add the yolks, then milk, flour, and baking powder — sifted — spices, lemon juice, and brandy. Mix to a smooth batter. To half of the batter add a little dissolved chocolate. Bake in two layers. For the Light One: Three-quarters cup butter, one cup powdered sugar, two cups flour, two teaspoons Royal baking powder, whites of four eggs, half cup milk, one tablespoon brandy (or vanilla). How to Make It. Rub butter and sugar together; add the milk, flour, flavor, and baking powder, and, last, the whites of the eggs — beaten up stiff. Divide in three parts, coloring one part with pistachio green coloring, one part with red fruit coloring — making it pink, and leaving the other part white. Butter and paper cake tins; fill each tin and bake, making three different-colored layers. Filling. Whites of three eggs, one and a half cups granulated sugar, three-quarters cup water, a little lemon juice. Cook the sugar with the water until it ropes. In the meantime, beat up the whites of the eggs to a stiff froth, add the sugar to the whites, then lemon juice.