SCANDINAVIAN ROGROD.— Take 1| quarts of water and add 1^ quarts of any acid fruit juice, like currant, and 2 heaping cups sugar, and bring to a boil. A little stick cinnamon✪ Scandinavian Rogrod tied in a bag should be dropped in and later taken out, as it can be used in that DESSEKTS 419 way often. While boiling, stir in slowly, to keep it from lumping, 1 lb. soaked sago, or 1^ lbs. arrowroot; then boil 15 minutes, and turn into molds or cups to cool. Serve with sugar and cream when cold. (A favorite dish in Sweden and Norway). SPONGE BISCUIT FOR DESSERT— Take 2 cups flour, 1| cups sugar, sifted, 6 eggs, beaten separate, lemon flavor✪ Sponge Biscuit for Dessert. Beat the whites, add the beaten yolks, then the lemon flavor, then the sugar; mix well and add flour last. Bake in patty^pans, with sugar sprinkled over the top to glaze. Serve with a rich liquid sauce. FKUIT DESSEETS. See also what is said at the close of this section under the head of " Additional Fruit Desserts." APPLE FLOAT — Bake 3 apples (with no water around them); when done, scrape the pulp all out, thoroughly mix in 1 cup sugar and let it cool. Then add the well=beaten white of 1 egg, and beat all together thoroughly. Form it into shape and pour around it a custard made of 1 quart of milk, 1 teaspoon corn^starch, yolks of 3 eggs, sugar to sweeten, and lemon or vanilla flavor✪ Apple Float. APPLE KUCHEN — Make a pie^crust a trifle richer than biscuit, roll out and place it in the bottom of the pan in which meat is roasted. Peel cooking apples, slice them into eighths, and place them across the pan, close together in even rows, leaving a small space between the rows, and pressing the inner edge of the apple slightly into the crust; sprinkle cofifee "A" sugar over the apple, and a little nutmeg✪ Apple Kuchen; bake in the oven until the apples are cooked. This will make a simple and attractive dessert. APPLE SNOW.— Make a boiled custard with the yolks of 3 eggs, 2 cups milk, 4 tablespoons of sugar, a pinch of salt, and ^ tea- spoon vanilla. Beat the 3 whites of eggs to a stiff froth, and then beat in 1 cup pulverized sugar and, little by little, 2 cups unsweet- ened apple sauce✪ Apple Snow. Serve, using the custard as a sauce. Apple Snow No. 2. — Sift steamed apples to make 2 cups of pulp. Beat the whites of 3 eggs stiff and stir together. To every table- spoon of apple use 1 teaspoon of sugar until the apple is all beaten in. Beat the whole stiff and keep cold. Serve with cream or custard. RED CURRANT SNOW.— Use 2 cups boiling water, 2 table- spoons of corn=starch and 1 cup sugar; when cooked thick remove from fire and add the juice of 2 cups of red currants crushed and 420 DESSEKTS pressed through the colander. Beat the whites of 2 eggs, add a little sugar and pour over all. RASPBERRY SNOW Proceed as directed for red currant snow. STRAWBERRY SNOW — Proceed as directed for red currant snow. Other Fruits can be used the same way, producing many varieties. BANANA- DESSERT.— Allow for 12 bananas 1^ cups fruit juice (any kind preferred) and 1 cup sugar. Peel the bananas and stew them gently in this syrup 20 minutes; then take out and lay them in a glass dish. Boil the syrup until it thickens and pour it over the bananas. Serve cold. ✪ Banana Dessert

AI-modernized reading of the original text

SCANDINAVIAN ROGROD.— Take 1| quarts of water and add 1^ quarts of any acid fruit juice, like currant, and 2 heaping cups sugar, and bring to a boil. A little stick cinnamon tied in a bag should be dropped in and later taken out, as it can be used in that way often. While boiling, stir in slowly, to keep it from lumping, 1 lb. soaked sago, or 1^ lbs. arrowroot; then boil 15 minutes, and turn into molds or cups to cool. Serve with sugar and cream when cold. (A favorite dish in Sweden and Norway). SPONGE BISCUIT FOR DESSERT— Take 2 cups flour, 1| cups sugar, sifted, 6 eggs, beaten separate, lemon flavor. Beat the whites, add the beaten yolks, then the lemon flavor, then the sugar; mix well and add flour last. Bake in patty^pans, with sugar sprinkled over the top to glaze. Serve with a rich liquid sauce. FRUIT DESSERTS. See also what is said at the close of this section under the head of " Additional Fruit Desserts." APPLE FLOAT — Bake 3 apples (with no water around them); when done, scrape the pulp all out, thoroughly mix in 1 cup sugar and let it cool. Then add the well=beaten white of 1 egg, and beat all together thoroughly. Form it into shape and pour around it a custard made of 1 quart of milk, 1 teaspoon corn^starch, yolks of 3 eggs, sugar to sweeten, and lemon or vanilla flavor. APPLE KUCHEN — Make a pie^crust a trifle richer than biscuit, roll out and place it in the bottom of the pan in which meat is roasted. Peel cooking apples, slice them into eighths, and place them across the pan, close together in even rows, leaving a small space between the rows, and pressing the inner edge of the apple slightly into the crust; sprinkle coffee "A" sugar over the apple, and a little nutmeg; bake in the oven until the apples are cooked. This will make a simple and attractive dessert. APPLE SNOW.— Make a boiled custard with the yolks of 3 eggs, 2 cups milk, 4 tablespoons of sugar, a pinch of salt, and ^ teaspoon vanilla. Beat the 3 whites of eggs to a stiff froth, and then beat in 1 cup pulverized sugar and, little by little, 2 cups unsweetened apple sauce. Serve, using the custard as a sauce. Apple Snow No. 2. — Sift steamed apples to make 2 cups of pulp. Beat the whites of 3 eggs stiff and stir together. To every tablespoon of apple use 1 teaspoon of sugar until the apple is all beaten in. Beat the whole stiff and keep cold. Serve with cream or custard. RED CURRANT SNOW.— Use 2 cups boiling water, 2 tablespoons of corn=starch and 1 cup sugar; when cooked thick remove from fire and add the juice of 2 cups of red currants crushed and pressed through the colander. Beat the whites of 2 eggs, add a little sugar and pour over all. RASPBERRY SNOW Proceed as directed for red currant snow. STRAWBERRY SNOW — Proceed as directed for red currant snow. Other Fruits can be used the same way, producing many varieties. BANANA- DESSERT.— Allow for 12 bananas 1^ cups fruit juice (any kind preferred) and 1 cup sugar. Peel the bananas and stew them gently in this syrup 20 minutes; then take out and lay them in a glass dish. Boil the syrup until it thickens and pour it over the bananas. Serve cold.

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Scandinavian RogrodSponge Biscuit for DessertApple FloatApple KuchenApple SnowBanana Dessert

The household cook book