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

One egg, one spoon of butter, two spoons of whipped cream, a half cup of milk, two spoons of sugar, a teaspoon of Royal Baking Powder, a pinch of nutmeg, a half teaspoonful of vanilla, a cup and a half of flour, and eight cups of Mazola oil. How to Make It. Mix egg, cream, milk, and sugar together, also vanilla and nutmeg; rub the butter to the flour and add the liquid to it; work it to a firm dough. Put it on a plate in the ice¬ box and leave it for two or three hours covered, then take it out and roll it as thin as a leaf; cut it in any fancy shape wanted and drop them in the boiling hot oil [that has been put in a large kettle over the fire to get hot] and let them cook until golden brown. When brown take them up, shake them well, and put them on a broiler; sprinkle them with confectionery sugar. This is served for afternoon tea as cake, especially around Christmas. Stork’s Nest a la Rainhold Nid-de-cigogne a la Rainhold Break two eggs in a bowl; add one cup of powdered sugar, slowly beating it to a light and thick cream; add flour sufficient to form a smooth dough; add a pinch of Royal Baking Powder. Leave it in the ice-box for about three quarters of an hour on the ice; take it out. Flour the table and roll it out evenly as thin as a leaf; cut it in the form of ribbons about an inch and a half in width; flour a baking sheet; twist and roll the bands together forming a stork’s nest. Put eight cups of Mazola oil in a wide deep kettle on the stove and when it is hot slide it carefully down to the hot oil and cook them until they are golden brown [the kettle should be quite deep otherwise it would not cover the height of the nest]. This can be made in separate nests and put together after they are cooked as large as wanted. Serve for afternoon coffee or tea, or also as a dessert with whipped cream. Apple in Pastry a la Claudia Pommes en Patisserie a la Claudia Roll puff paste thin [see How to Make Puff Paste in my large book, “The Swedish, French, American Cook Book” on page 390]. Lay a piece of stale bread about an inch and a half in length and a half inch in thickness on top of the pastry; double the pastry over the bread; cut it double with a sharp knife in the shape of a half-moon, wider in the center and pointed at each end. Put them on a baking sheet and bake them in a medium hot oven; when they are baked and begin to get cold open them and remove the bread. In the meantime, cook quarters of apples in half sugar and half water; flavor them with lemon juice and some of the rind; leave in the juice until cold; open the pastry and put one to two of these quarters of apples in it. Put them on a broiler and glaze with the white fondant frosting [see Fondant Frosting in my large book on page 432]. Decorate them all around on the apple with a streamer of whipped cream sweetened and colored pink; make a little rose in the center of the opening with a small pistachio nut for a center. Arrange them in the form of a ring on a platter and serve with frozen whipped cream in the center. Rolls a la Walde Roulades a la Walde Three tablespoonfuls of butter, four cups of flour, one and a half cups of milk, two tablespoonfuls of Royal Baking Powder, one egg, a teaspoonful of salt, and two tablespoonfuls of sugar.