The Swedish, French, American cook book

Add more flour if needed. Put on table and roll out thin, cut in squares, make a slash on a bias from one corner to the other, then take two opposite corners and turn into the slash so the points show on the other side. Put in very hot fat and cook until golden brown and crisp. Put on a broiler to dry, sprinkle heavily with confectionery sugar. Serve as cake. Doughnuts ( Petits Gateaux rissoles ) a la Mathilda Two eggs, one cup powdered sugar, one and a half cups milk, one teaspoon Royal baking powder, a pinch of salt, four cups flour, one tablespoon brandy, three tablespoons whipped cream. How to Make Them. Add the sugar to the eggs, beat to a souffle, add the milk, baking powder, salt, flour, brandy, then the whipped cream. Make into a smooth and firm dough. Put on a board, roll out thin, cut with a ring cutter, twist the ring once then put it into hot fat and cook. They can also be made in small balls, put in hot fat and cook until golden brown. Arrange on a paper doily, sprinkle heavily with powdered sugar. Serve with a foam or hard sauce as dessert. Cakes ( Petits Gateaux ) a la Bonne Femme One cup milk, one tablespoon butter, two heaping tablespoons flour, three tablespoons sugar, yolks of two eggs, one tablespoon brandy (or vanilla). How to Make Them. Put the butter in a saucepan, add flour, then milk, sugar, and yolks, brandy, leave on ice until cold. Roll into small balls, roll in flour, dip in egg, leave on the table until dry, from twenty-five to forty minutes; again roll in flour then in egg, then in flour again. Put in boiling hot fat, cook until golden brown. Serve on a paper doily with a hard, foam, or wine sauce of any kind as a hot dessert for luncheon, dinner, or supper. Waffles ( Gaufres ) a la Europeenne Two cups flour, two teaspoons Royal baking powder, three tablespoons melted butter, one cup water, one cup milk, one egg, two tablespoons sugar, a pinch of salt. How to Make Them. Beat together to a smooth batter. Have the waffle iron hot, butter well and fill. When filled, turn over immediately, the waffle will be full on both sides; bake until nice and crisp. Turn out, sprinkle with powdered sugar, place on a paper doily, one resting on top of another. Waffles ( Gaufres ) a la Hilda Sandgren Three eggs, two cups milk, two cups flour, one cup cream, two tablespoons sugar, one teaspoon Royal baking powder, one teaspoon salt, one tablespoon melted butter. How to Make Them. Stir yolks, sugar, and salt to a souffle, add the milk, sifted flour, and baking powder gradually. Mix butter to it, then the cream, last the whites — beaten. Put in a hot waffle iron. Serve with lemon, cream, sugar, butter, etc. French Pancakes ( Crepes a la Frangaise ) One egg, one and a half cups milk, one cup flour, one teaspoon sugar, a pinch of salt, four tablespoons rich cream, half teaspoon Royal baking powder. How to Make Them. Stir yolks, milk, flour, baking powder, sugar, and salt to a smooth batter; add the cream and whites of the eggs — beaten; make very thin in a frying pan and brown — first on one side then on the other. Put in jelly and roll. Sprinkle with sugar, and serve hot. Rice Griddle Cakes a la Ericsson Hammond Calettes de Riz, a la Ericsson Hammond