The Swedish, French, American cook book

Half cup butter, one and a half cups sugar, half cup milk, one egg, two teaspoons Royal baking powder, two tablespoons brandy, half teaspoon nutmeg, half teaspoon cinnamon, cloves, and ginger, half cup currants (well washed and cleaned), half cup raisins, three cups flour. How to Make Them. Rub butter and sugar to a cream; add egg, milk, brandy, all spices, flour, and baking powder; mix well, then add the currants and raisins. Roll thin, cut in any shape desired, put on a buttered baking sheet, brush over with cream, sprinkle with granulated sugar or chopped nuts. Bake until golden brown. Sponge Drops ( Petits Gateaux de Savoie ) a la Mrs. Erickzen Two eggs, three tablespoons sugar, three tablespoons flour, two tablespoons melted butter, one tablespoon brandy, one tea¬ spoon Royal baking powder. How to Make Them. Stir yolks and sugar to a souffle; add melted butter, brandy, flour, and baking powder; last add the whites of the eggs — well beaten. Drop teaspoonfuls on a buttered baking sheet, sprinkle with currants. Bake until golden brown. Cakes ( Gateaux ) a la Madeleine Half cup butter, one and a half cups sugar, four eggs, half cup cornstarch, one and a half cups flour, three tablespoons chopped almond paste, one teaspoon Royal baking powder, half cup milk. How to Make Them. Stir butter and sugar to a cream; add eggs, flour, baking powder, almond paste, and milk; bake in little buttered oblong moulds; turn out; frost with a white transparent icing or fondant. Fancy Small Cakes with Almonds a la Ericsson Hammond Petits Gateaux de Fantasie, aux Amandes, a la Hammond Two tablespoons butter, two eggs, two tablespoons cream, two tablespoons cornstarch, three tablespoons powdered sugar, three tablespoons chopped almonds, three tablespoons flour, one table¬ spoon brandy, one teaspoon Royal baking powder. How to Make Them. Stir yolks and sugar to a souffle, add the melted butter, flour, baking powder, cornstarch, cream, and brandy. Beat whites of the eggs to a stiff froth. Mix gently. Put on a buttered baking sheet, sprinkle with chopped almonds, and bake; cut in fancy shapes, while hot frost with a boiled or fondant frosting, decorate with flowers made from almond paste. How to Make the Flowers. Quarter cup almond paste, three tablespoons sugar, quarter teaspoon lemon juice. Mix all to¬ gether; work a long time. Make into any color and shape desired. Fancy Maple-Sugar Cakes a la Gustaf Gateaux de Fantasie au Sucre d’Erable, a la Gustaf Three eggs, four tablespoons flour, four tablespoons powdered sugar, one small teaspoon Royal baking powTder, one tablespoon brandy. How to Make Them. Stir yolks and sugar to a souffle; add flour, brandy, baking powder, and then whites of the eggs — well beaten. Spread on a well-buttered baking sheet. Bake in a quick oven from five to six minutes. Filling. Quarter pound maple sugar, three tablespoons water, whites of two eggs. Cook the sugar and water until it ropes. In the meantime, beat up whites of the eggs, add to them the sugar, color with a little caramel, flavor with lemon juice and brandy. Split the cake in halves and fill. Cut in diamond or any shape desired, frost with a maple-sugar frosting, decorate with white. Chocolate Bretelles ( Bretelles au Chocolat ) a la Teckla