The Swedish, French, American cook book

How to Make It. Stir butter and sugar to a souffle; add milk, flour, baking powder, brandy, and, last, the whites of the eggs — well beaten. Butter and paper the cake tins, bake in four layers and fill. Filling. One and a half cups milk, one tablespoon cornstarch, whites of three eggs, one tablespoon brandy, half cup chopped almonds — some sweet and some bitter — pinch of salt, four table¬ spoons granulated sugar. How to Make the Filling. Put one cup milk on stove, thicken with the cornstarch dissolved in half cup milk, add the sugar, brandy, almonds, and, last, the whites of eggs — well beaten. Frost with a white boiled frosting. Birthday Cake with Custard Filling a la Teckla Gateau de Fete rempli de Flan, a la Teckla Five eggs, one cup powdered sugar, four tablespoons 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, add cold water and brandy. Sift flour, baking powder, and cornstarch. Add to the yolks and sugar, then the flour. Last add the whites of the eggs — well beaten. Bake slowly in oven thirty minutes. Cut in four layers and fill. Filling. Yolks of three eggs, two cups milk, two tablespoons cornstarch, four heaping tablespoons sugar, one tablespoon vanilla. Stir yolks and sugar to a souffle. Put one and a half cups milk on the stove, when boiling thicken with the cornstarch dissolved in one half cup milk, add vanilla, yolks, and sugar. Rum Cake ( Baba an Rhum ) a la James Gilliland Make the batter [see recipe above: Birthday Cake with Custard Filling]. Cut in four layers and fill. Filling. One cup caramel, one heaping tablespoon cornstarch, half cup rum, half cup water, yolks of two eggs, two tablespoons powdered sugar, juice of half lemon. Put the caramel, rum, and lemon juice on the stove, add the cornstarch that has been dis¬ solved in the water. Stir yolks and sugar to a souffle and add. Fill the cake, frost with a boiled brown frosting flavored with rum, decorate with white according to taste. Silver Caramel Cake a la Benoria Gateau d’ Argent au Caramel, a la Benoria Whites of three eggs, three-quarters cup milk, one cup sugar, two cups flour, half cup butter, a pinch of salt, two teaspoons Royal baking powder, one tablespoon brandy. How to Make It. Cream the butter and sugar; add milk, flour, baking powder, brandy, pinch of salt, last, the whites of the eggs — beaten to a stiff7 froth, mix gently. Bake in four layers in a moderate hot oven about thirty minutes and fill. Filling. Take one cup granulated sugar and half cup water, cook until a caramel. 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 table¬ spoons cornstarch dissolved in half cup water, add the yolks of three eggs stirred with five tablespoons sugar to a souffle; mix carefully, fill the cake, frost with a boiled caramel frosting. Peppermint Cocoanut Layer Cake a la Anna Karin Gateau en couches a la Menthe poivree et au Coco, a la Anna Karin Five eggs, one cup powdered sugar, four tablespoons cold water, two tablespoons brandy, one cup flour, one teaspoon Royal bak¬ ing powder, three tablespoons cornstarch, and a pinch of salt.