The Swedish, French, American cook book

Two cups milk, two yolks and three whites of eggs, one cup well-cooked rice, one teaspoon Royal baking powder, one and a half cups flour, two tablespoons sugar, one teaspoon salt. How to Make Them. Cook the rice well, let stand until cold. Put in a bowl, add the milk, flour, sugar, baking powder, salt, and the two yolks, last add the whites of the eggs — beaten stiff; after it is mixed do not stir. Make griddle cakes; serve one on top of another with lemon, cream, sugar, or syrup. Griddle Cakes (Galettes) a la Europeenne One and a half cups milk, two eggs, one teaspoon Royal baking powder, two cups flour, two tablespoons sugar, one teaspoon salt. How to Make Them. Mix yolks, sugar, salt, and milk together, add flour, baking powder; beat until smooth; then, last, add whites of the eggs — well beaten. Heat and butter a griddle iron, put a tablespoon of the mixture on it for each, bake until nice and brown, then turn over and brown on the other side. Serve on a folded napkin or paper doily, one on top of another, with maple sugar, for breakfast, luncheon, or dinner. Can also be served with sugar and butter, garnished with lemon. Raised Buckwheat Cakes a la Mathilda Galettes de Sarrasin, sautes, a la Mathilda Take four cups buckwheat flour, two cups wheat flour, put in a bowl with half cup molasses, one tablespoon salt, half cake yeast (dissolved in lukewarm milk), four cups milk; mix all well together. If too thick, add a little more milk (or water if no milk at hand). Make a thick batter, raise from five to six hours or overnight. Then beat up the whites of two or three eggs and add to the mixture. Grease the griddle iron, put tablespoons of the mixture on and bake; when brown on one side, turn over and brown on the other side. Serve with cream or maple sugar. Buckwheat Cakes ( Galettes de Sarrasin) a la Maria Three cups buckwheat flour, one cup wheat flour, three tablespoons molasses, one tablespoon salt, three teaspoons Royal baking powder, two cups milk, one cup water, two eggs, three tablespoons melted butter or cream. How to Make Them. Put flour in a bowl, add molasses, salt, baking powder, milk, water, the yolks, butter, and last the whites of the eggs — well beaten. Have the griddle iron very hot, grease well, put spoonfuls of the mixture on the iron and bake. Serve with cream or maple sugar. Roly-Poly with Raisins ( Pouding route) a la Mildred Two cups flour, a pinch of salt, one teaspoon Royal baking powder, two tablespoons butter, one egg, half cup milk, one cup raisins, two tablespoons sugar, three tablespoons chopped almonds, one tablespoon brandy. How to Make It. Rub butter to the flour. Mix egg and milk, add to the flour with salt and brandy. Roll out very thin, sprinkle with raisins, almonds, and sugar. Press down with the pin, then roll; pinch the ends together. Lay in a dish or buttered pie plate. Steam two hours. Dry off in the oven ten minutes. Serve with foam or any kind of wine sauce. Apple Dumplings ( Chaussons aux Pommes) a la Catharina