The Swedish, French, American cook book

Fill and roll; spread with white frosting. Roll ( Roulade ) a la Minnehaha Make a quick sponge cake [see recipe] and fill. Filling. Half cup fruit jelly, one cup raisins, one cup cur¬ rants, half cup almonds, two and a half cups water, four table¬ spoons brandy, juice of half lemon, two tablespoons sugar, two tablespoons cornstarch. How to Make the Filling. Cook jelly with two cups water; add fruit, almonds, sugar, lemon juice, and brandy; thicken with the cornstarch dissolved in half cup water. Fill and roll; frost with a pink boiled frosting. AMERICAN COOK BOOK Lemon Roll ( Roulade au Citron) a la Grace Make a quick sponge cake [see recipe] and fill. Filling. Two cups water, juice of two lemons and the rind of one, four eggs, a pinch of salt, three-quarters cup sugar, two tablespoons cornstarch. How to Make the Filling. Put one and a half cups water on stove with the lemon juice and rind. Thicken with two table¬ spoons cornstarch dissolved in the other half cup water. Stir the sugar and yolks to a souffle with the pinch of salt; add care¬ fully. Fill and roll, frost with a boiled lemon frosting. SMALL CAKES Macaroons ( Macarons ) a la Ericsson Hammond Half pound almond paste, half pound sugar, one tablespoon brandy, two tablespoons flour, whites of three eggs, half teaspoon Royal baking powder. How to Make Them. Mix sugar and almond paste with one white of egg to a smooth batter; add brandy, flour, and baking powder; last add the whites of two eggs — beaten to a stiff froth. Put through a tube on a buttered pan, bake from twelve to fifteen minutes in a slow oven. Can also be made through a fluted tube like little rosettes with a little piece of candied cherry in the centre. Cup Cakes ( Brioches ) a la Edward One cup butter, two cups sugar, four eggs, three cups flour, two teaspoons Royal baking powder, one tablespoon brandy or vanilla. How to Make Them. Rub butter and sugar to a cream. Add two eggs at a time, beating five minutes after each addition. Add the sifted flour and baking powder, then the brandy. Mix to a smooth batter. Bake in well-buttered cups or muffin pans in a hot oven about twenty minutes. Frost with a white frosting. Almond Sugar-Leaf Jumbles a la Mabel Gimblettes sucrees, aux Amandes, a la Mabel One egg, two tablespoons sugar, one teaspoon brandy, a small pinch of salt, two heaping tablespoons flour, a pinch of Royal baking powder. How to Make Them. Stir egg with sugar; when well mixed, add the brandy, salt, flour, and baking powder; stir to a smooth paste, spread very thin on a baking sheet, sprinkle with chopped THE SWEDISH, FRENCH, AMERICAN COOK BOOK 413 almonds and sugar. When baked, roll around the finger; let stand until cold. Serve for afternoon tea. Also as garnishing for desserts. Chocolate Cigarettes ( Cigarettes de Chocolat ) Made from same batter [see preceding recipe: Almond Sugar- Leaf Jumbles]. Make about two inches long and half inch wide. When baked, dip each end in chocolate frosting, and stick one end in chopped pistachio nuts. Almond Jumbles a la Breta Stina Gimblettes aux Amandes, a la Breta Stina Three-quarters cup butter, one cup sugar, three-quarters cup milk, two eggs, half cup cornstarch, one and a half cups flour, one tablespoon brandy, one teaspoon Royal baking powder, one table¬ spoon almond paste, some chopped almonds.