The Swedish, French, American cook book

Half cup butter, half cup sugar, one tablespoon milk, one egg, one square of chocolate, one cup flour, one tablespoon cornstarch, one tablespoon brandy, half teaspoon Royal baking powder. How to Make Them. Work butter and sugar to a cream, add egg, milk, then the dissolved chocolate, brandy, flour, cornstarch, and baking powder. Put through a fancy tube in any shape de¬ sired on a buttered baking sheet. Bake in oven until brown. Can also be made in S’s and circles. Lady Fingers (Doigts de Dame ) a la Sicilienne Four eggs, eight tablespoons sugar, four tablespoons potato flour, two tablespoons flour, a pinch of salt, one teaspoon vanilla. How to Make Them. Stir yolks and sugar to a souffle, add the flour, vanilla, salt, and last whites of the eggs — well beaten. Bake in well-buttered lady-finger pans. Lady Fingers ( Doigts de Dame ) a la Mabel Beat the yolks of two eggs with three tablespoons sugar to a souffle, add three tablespoons flour, one tablespoon cornstarch, one tablespoon brandy, one tablespoon melted butter and one teaspoon Royal baking powder. Beat the whites of three eggs stiff, add; put in buttered lady-finger pans and bake in a hot oven. Vanilla Snaps a la Olive Griffin Craquelins a la Vanille, a la Olive Griffin Small half cup butter, small half cup milk, three-quarters cup sugar, one egg, quarter cup cornstarch, three-quarters cup flour, one tablespoon vanilla, one teaspoon Royal baking powder. How to Make Them. Stir butter and sugar; add the yolk, milk, vanilla, baking powder, and cornstarch; last add white of the egg — well beaten. Put spoonfuls on a buttered baking sheet, spread very thin, and bake until done. Brandy Snaps a la James Gilliland Craquelins au Cognac, a la Janies Gilliland One cup butter, one cup sugar, whites of two eggs, half cup brandy, three cups flour, one large teaspoon Royal baking powder. Stir butter and sugar to a cream; add brandy, flour, baking powder; last add whites of the eggs — unbeaten. Make into a firm dough that can be rolled out. Roll very thin, cut in any shape desired — round, heart, square, diamond, etc. Sprinkle with coarse granulated sugar. Bake in a quick oven. Cocoanut Cookies ( Petits Gateaux au Coco ) a la Winifred Half cup butter, one cup sugar, two eggs, one cup grated cocoanut, one teaspoon Royal baking powder, two to three cups flour, one tablespoon brandy, one tablespoon cream. How to Make Them. Stir butter and sugar to a cream; add the eggs, grated cocoanut, baking powder, brandy, and flour; last add the cream; make into a firm dough, flour the table, put the dough on, roll out thin, cut with the small fancy ring cutter or in any shape desired, brush cream on top, sprinkle with unchopped cocoanut. Put on a buttered baking sheet and bake until a delicate brown. Small Fancy Cakes with Pignolias, a la Justina Petits Gateaux aux Pignolats a la Justina Three eggs, four tablespoons powdered sugar, one small tea¬ spoon Royal baking powder, four tablespoons flour, one table¬ spoon brandy, two tablespoons melted butter, some pignolias.