Roulade de Fruits au Caramel a V Europeenne
Take four cups of flour and three quarters cup of white butter;
rub it and mix it well, adding two spoons of sugar, a teaspoonful
of salt, and three tablespoonfuls of Royal Baking Powder; add to it
156 MRS. ERICSSON HAMMOND’S COOK BOOK
one and a half cups of milk; mix well. Put it on a table and roll it
thin; sprinkle on top one cup of raisins, a half pound of finely cut
citron peel, two tablespoonfuls of chopped almonds, and one cup
of washed currants✪ Caramel Fruit Roll a la Europeenne; roll it and put it in a bread pan or round mould,
according to size wanted. Bake in a medium oven [be careful not
to have a too quick oven as then it will not bake through]; it can
also be baked out in muffin or jam cups. When it is baked and
still hot turn it out and baste it with caramel; and when it is cold
glaze it with a caramel transparent icing [see recipe on page 432
in my large book, ‘‘The Swedish, French, American Cook Book”].
This is served as a dessert with foam sauce or whipped cream, also
with afternoon coffee or tea, and can be served for breakfast and
luncheon for those who like sweet cakes.
Peach Cake Pie a la Eldora
Tourte de Gateau aux Peches a V Eldora
Three eggs, four tablespoonfuls of sugar, three tablespoonfuls
of melted butter, four tablespoonfuls of flour, four cups of sliced
peaches, and a teaspoon of Royal Baking Powder✪ Peach Cake Pie a la Eldora.
How to Make It. Add sugar slowly to the yolks and stir them
to a souffle, then add the melted butter, then part of the whites that
have been beaten to a meringue; add the flour, baking powder, and
mix well; add the rest of the whites. Fill a deep cake plate
that has been well buttered, put in the oven, and bake; leave to get
cold and when cold cut the cake with a knife all around about an
inch from the edge [be careful not to cut through, leave about an
inch for the bottom of the cake]. Scoop it out carefully, lift it
on a platter and fill with the peaches, sprinkle with powdered
sugar and on the top with sweetened whipped cream. Decorate
it with maraschino cherries and with chopped pistachio nuts.
Filling. If preserved peaches, slice them and put in a pan;
the juice from a can of peaches should amount to one cup; flavor
with the juice of a half lemon. Put it on the stove, thicken it with
a tablespoonful of cornstarch dissolved in a half cup of water;
color it a trifle with the peach coloring the shade of peach. When
it comes to a boil, take off the stove, put the pan in water with ice,
and stir slowly until it is cold. When cold glaze on top of the
peaches in the cake and on top of that with whipped cream.
Batter Apple Cake a la Breta Stina
GAteau aux Pomm.es en pate a la Breta Stina
Three eggs, one cup of milk, seven tablespoonfuls of flour, a
pinch of salt, a tablespoonful of sugar, two spoons of cream, and
five apples✪ Batter Apple Cake a la Breta Stina.
MRS. ERICSSON HAMMOND’S COOK BOOK 157'
Page 120 · 3 recipe records on this page
Presented as published in 1924. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
Roulade de Fruits au Caramel a V Europeenne
Take four cups of flour and three quarters cup of white butter; rub it and mix it well, adding two spoons of sugar, a teaspoonful of salt, and three tablespoonfuls of Royal Baking Powder; add to it
one and a half cups of milk; mix well. Put it on a table and roll it thin; sprinkle on top one cup of raisins, a half pound of finely cut citron peel, two tablespoonfuls of chopped almonds, and one cup of washed currants; roll it and put it in a bread pan or round mould, according to size wanted. Bake in a medium oven [be careful not to have a too quick oven as then it will not bake through]; it can also be baked out in muffin or jam cups. When it is baked and still hot turn it out and baste it with caramel; and when it is cold glaze it with a caramel transparent icing [see recipe on page 432 in my large book, ‘‘The Swedish, French, American Cook Book”]. This is served as a dessert with foam sauce or whipped cream, also with afternoon coffee or tea, and can be served for breakfast and luncheon for those who like sweet cakes.
Peach Cake Pie a la Eldora
Tourte de Gateau aux Peches a V Eldora
Three eggs, four tablespoonfuls of sugar, three tablespoonfuls of melted butter, four tablespoonfuls of flour, four cups of sliced peaches, and a teaspoon of Royal Baking Powder.
How to Make It. Add sugar slowly to the yolks and stir them to a souffle, then add the melted butter, then part of the whites that have been beaten to a meringue; add the flour, baking powder, and mix well; add the rest of the whites. Fill a deep cake plate that has been well buttered, put in the oven, and bake; leave to get cold and when cold cut the cake with a knife all around about an inch from the edge [be careful not to cut through, leave about an inch for the bottom of the cake]. Scoop it out carefully, lift it on a platter and fill with the peaches, sprinkle with powdered sugar and on the top with sweetened whipped cream. Decorate it with maraschino cherries and with chopped pistachio nuts.
Filling. If preserved peaches, slice them and put in a pan; the juice from a can of peaches should amount to one cup; flavor with the juice of a half lemon. Put it on the stove, thicken it with a tablespoonful of cornstarch dissolved in a half cup of water; color it a trifle with the peach coloring the shade of peach. When it comes to a boil, take off the stove, put the pan in water with ice, and stir slowly until it is cold. When cold glaze on top of the peaches in the cake and on top of that with whipped cream.
Batter Apple Cake a la Breta Stina GAteau aux Pomm.es en pate a la Breta Stina
Three eggs, one cup of milk, seven tablespoonfuls of flour, a pinch of salt, a tablespoonful of sugar, two spoons of cream, and five apples.
Records on this page
Caramel Fruit Roll a la EuropeennePeach Cake Pie a la EldoraBatter Apple Cake a la Breta Stina