The Swedish, French, American cook book

How to Make the Filling. Put one cup water on stove, add the sugar. Dissolve the cornstarch in the other half cup water, thicken the water, add the chocolate. Spread the cake with the filling, take a strong knife, roll the cake quickly around, cut in thick slices. Beat up the whites of two eggs to a stiff meringue, sweeten with two tablespoons sugar, flavor with brandy or vanilla. Cover the roll with the meringue, put the rest of meringue in a fancy paper tube, wave all around according to taste. Sprinkle with grated chocolate, put in oven for about three or four minutes — until brown — be careful not to let it burn. Serve as a dessert for luncheon or dinner with custard sauce or whipped cream. Jelly Roll a la Surprise Gateau de Savoie a la Gelee, a la Surprise Make sponge cake [see recipe: Chocolate Roll a la Surprise], spread with any kind of jam — strawberry, raspberry, currant, etc. — and roll while the cake is hot. Cut in thick slices. Beat up the whites of two eggs, sweeten with two tablespoons sugar, flavor with brandy, cover the roll. Decorate with part of the meringue on each side of a row (lengthwise) of chopped maraschino cherries. Put in oven about three or four minutes — careful not to let it burn. Serve as a dessert with cold foam or custard sauce. Almond Roll a la Surprise Gateau aux Amandes, a la Surprise Make sponge cake [see recipe: Chocolate Roll a la Surprise], and fill. Filling. One and a half cups milk, three tablespoons chopped almonds, one tablespoon cornstarch, yolks of three eggs, three heaping tablespoons sugar. How to Make the Filling. Put one cup milk on stove, add almonds. Dissolve the cornstarch in the other half cup milk, add the yolks and sugar (stirred to a souffle)* Fill and roll, cut in thick slices, cover with the meringue from the whites of two eggs beaten stiff, sweeten with two tablespoons sugar, flavor with vanilla or brandy. Decorate with the meringue according to taste, sprinkle with chopped almonds. Put in oven from three or four minutes — careful not to let it burn. Serve with whipped cream or a custard sauce as a dessert for luncheon or dinner. Peach Roll a la Surprise Gateau aux Peches, a la Surprise Make sponge cake [see recipe: Chocolate Roll a la Surprise], and fill. Filling. Wash and cut five peaches in pieces, mash through a strainer; add five tablespoons sugar, one cup water, two table¬ spoons brandy; put on stove. When it comes to a boil, thicken with one tablespoon cornstarch dissolved in half cup water, add the yolks of two eggs (stirred to a souffle with three tablespoons sugar). Fill and roll, cut in thick slices, cover with meringue. Decorate the top with slices of peach. Put in oven for three or four minutes — be careful not to let it burn. Serve with whipped cream, foam sauce, or any kind of a custard wine sauce, as a dessert for luncheon or dinner. These rolls can be made with different fillings according to desire and covered with meringue. HOT PUDDINGS ( Poudings chauds ) Christmas Plum Pudding ( Plum Pouding de Noel ) One and a half pound raisins, one pound currants, three-quarters pound beef suet, three-quarters pound mixed citron, lemon, orange peel, three-quarters pound bread crumbs, eight eggs, large glass brandy, large glass sherry, one cup sugar, and a pinch of salt.