Mrs. Ericsson Hammond's salad appetizer cook book...

How to Make It. Break the eggs in a bowl; mix well; add sugar, salt, and half of the milk, then add the flour and beat until smooth; last add the rest of the milk and the cream. Butter a roasting or frying pan well; put half the amount of the batter in the pan; leave in the oven for about five minutes until it is settled; take out and arrange the apples, one resting on top of the other, in rings, beginning at the edge and going toward the center; pour the rest of the batter on the top and put it in the oven to bake until it puff's and gets brown; sprinkle it with some sugar. Serve hot with whipped cream. It can also be served cold. Peaches can be used in place of apples and it is then called Batter Peach Cake a la Breta Stina. How to Cook the Apples. Peel the apples and remove the hard part from the inside; cut them in thick clefts and put them on the stove in two cups of water and one cup of sugar, juice of a half lemon and part of the peel. Cook until soft and leave in the juice until cold with a tight cover. Lemon Cake Pie a la Henrietta Tourte de Gateau au Citron a la Henrietta Three eggs, four tablespoonfuls of sugar, three tablespoonfuls of melted butter, four tablespoonfuls of flour, and a teaspoonful of Royal Baking Powder. How to Make It. Add sugar slowly to the yolks and stir 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 a bottom of the pie]. Scoop it out carefully, lift it on a buttered pan and fill; decorate it with meringues in checkers and with a fancy tube wave the meringue all around between the filling and the edge of the pie. Put in a quick oven to get light brown; leave until cold, and when cold take out and serve. Filling. Squeeze the juice of one and a half lemons and a trifle of the rind; put it in one and a half cups of water on the stove; stir the yolks of three eggs to a souffle with three tablespoonfuls of powdered sugar; when the water and the lemon are boiling, thicken it with two tablespoonfuls of cornstarch dissolved in a half cup of water. When it comes to a boil add the yolks and sugar carefully and a small pinch of salt. Fill the cake and decorate it with meringues put through a fancy tube in a border all around and in the center with stripes. Rhubarb Short Cake a la Ericsson Hammond G&teau Croquant de Rhubarbe a V Ericsson Hammond Take three cups of flour, three quarters cup of butter, three tea¬ spoonfuls of Royal Baking Powder, a pinch of salt, two tablespoon¬ fuls of sugar, one egg, a cup and a half of milk, and four cups of stewed sweetened rhubarb.