The Swedish, French, American cook book

Select nice apples, peel and core. Roll pie crust out thin [illustration: Pie Crust], cut pieces large enough for the apple, lay a small piece of butter in the centre. Put the apple on top of the butter, fill with cinnamon and sugar, fold the crust around the apples. Put on a buttered pan, turn the smooth side up, prick with a fork and bake. When baked, sprinkle with sugar. Fruit Roll ( Roulade aux Fruits ) a la Europeenne Two cups flour, one tablespoon sugar, a pinch of salt, two tea¬ spoons Royal baking powder, two tablespoons butter, half cup milk, one tablespoon brandy, half cup chopped nuts, one cup seeded raisins and currants, one cup maple sugar. How to Make It. Rub butter to the flour, add sugar, baking powder, salt, brandy, and milk. Make a nice dough. Cut in halves. Roll out one half, sprinkle with chopped almonds and raisins. Roll out the other half, cover and roll out half inch thick, spread with soft butter, sprinkle with sugar and cinnamon. Roll up like a jelly roll, cut in inch slices. Lay close together in a well-buttered pan and bake in a quick oven. Cinnamon Buns ( Brioches a la Cannelle ) a la Irene Two cups flour, one tablespoon sugar, half teaspoon salt, two teaspoons Royal baking powder, two tablespoons butter, milk (enough for a soft dough), two tablespoons cinnamon. How to Make Them. Mix flour, sugar, baking powder, and one teaspoon cinnamon. Rub in the butter, moisten with the milk to a soft dough. Roll out half inch thick. Spread with butter, sprinkle with sugar and cinnamon. Roll up like a jelly roll, cut in inch slices. Lay close together in a buttered pan and bake in a quick oven. Apple Roll ( Roulade aux Pommes) a la Europeenne One egg, one cup lukewarm water, two cups flour, two tablespoons butter, eight to nine apples, two teaspoons cinnamon, half cup raisins (if wanted), three tablespoons chopped almonds (or other nuts), one cup sugar. How to Make It. Mix one tablespoon butter, egg, water, and flour; knead for a long time — make in a very firm dough — and make in a ball. Leave on the table, cover with a dish for about one hour. When ready to use, keep pulling out and if possible pull as thin as a sheet of blotting paper, or thinner. When very thin in the centre, put on a tablecloth, make the edges thin to correspond with the centre. In the meantime, have the apples peeled and cut in very thin slices. Brush over the dough with butter, put the apples on, sprinkle with sugar, cinnamon, and the nuts and raisins all over. Roll it up with the cloth, keeping the cloth up from the table. Put on a baking sheet, brush with butter on the top, bake from forty minutes to one hour — according to heat of the oven. Dough for Bread and Rolls a la Ericsson Hammond Seven pounds flour, two quarts liquid — half milk and half water, one yeast cake, one large cup shortening, one tablespoon salt, four tablespoons sugar.