The Swedish, French, American cook book

Filling. Cook one quart apples in two cups water with half cup sugar; mash through a fine sieve. Put on stove, thicken with two tablespoons cornstarch dissolved in some water. Stir yolks of two eggs with half cup sugar to a souffle, add to the apples; flavor with brandy or vanilla. Fill and roll; frost with a boiled white frosting. Orange Roll ( Roulade à l'Orange) a la Laconia Make a quick sponge cake [see recipe] and fill. Filling. One and a half cups water, one cup orange juice, two tablespoons cornstarch, yolks of three eggs, one cup sugar, one tablespoon brandy. How to Make the Filling. Put one cup water on stove, add orange juice and a little of the rind. Dissolve the cornstarch in the other half cup water. Add the yolks and sugar that have been stirred to a souffle. Add brandy. Fill and roll; frost with a boiled orange frosting. Peppermint Sultana Roll a la Gimo Roulade à la Menthe poivrée et aux Raisins de Damas , a la Gimo Make a quick sponge cake [see recipe] and fill. Filling. One cup sugar, half cup water, whites of three eggs, about six grated peppermints. How to Make the Filling. Put the water with the sugar on stove, cook until it ropes. Beat the whites of the eggs to a stiff froth; to it add the sugar, then the grated peppermints. Spread the cake, sprinkle with sultana raisins that have been cooked about five minutes in a little water, brandy, and lemon juice, put some of the filling on the top of the roll, sprinkle with grated peppermint. Cocoanut Roll ( Roulade au Coco) a la Continental Make a quick sponge cake [see recipe] and fill. Filling. Whites of two eggs, one cup sugar, half cup water. How to Make the Filling. Cook the water and sugar until it ropes; beat up the whites of the eggs, add the sugar (beating all the time). Spread the cake, sprinkle with cocoanut and roll, put some of the filling on the top, sprinkle with cocoanut. Cocoanut Custard Roll a la Stockholm Roulade au Flan et au Coco, a la Stockholm Make a quick sponge cake [see recipe] and fill. Filling. Two cups milk, two tablespoons cornstarch, two tablespoons brandy, yolks of three eggs, three-quarters 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 and sugar to a souffle, add some cocoanut. Spread the cake and roll; frost with a boiled frosting; sprinkle with cocoanut. Strawberry Roll ( Roulade aux Fraises ) a la Sabina Make a quick sponge cake [see recipe] and fill. Filling. Strawberries cleaned and picked, one and a half cups water, five tablespooons sugar, two tablespoons cornstarch. How to Make the Filling. Put about two cups fresh strawberries with one cup water on stove, add the sugar, cook about ten minutes, thicken with the cornstarch dissolved in half cup water, let cook a few seconds. Fill the cake and roll; frost with a pink boiled frosting. Marshmallow Roll a la Ericsson Hammond Roulade a la Guimauve, a la Ericsson Hammond Make a quick sponge cake [see recipe] and fill. Filling. Put one cup granulated sugar on stove with four tablespoons water, add a little marshmallow extract, cook until it ropes. Beat up whites of four eggs, add to the sugar; beat in a pan on ice; adding five tablespoons dissolved Cox’s gela¬ tine when settled.