The Swedish, French, American cook book

Stir yolks and sugar to a souffle, add the melted butter, beat whites of eggs to a stiff froth, add part of them, then the flour, baking powder, the juice of one orange, and the brandy; last add the rest of the whites of eggs. Put in a well-buttered ring mould, bake from twenty to twenty-five minutes. When done, turn out on a buttered baking sheet. ' Grate the rind of one orange, mix with the rest of the orange juice, pour over the pudding, put in oven about five to ten minutes, uncovered. Turn out on a platter, garnish with quarters of unpeeled oranges (the peel scalloped all around). Serve for luncheon or dinner. Brioches a la Hedgehog ( Brioches a la Herisson ) Three eggs, four tablespoons sugar, four heaping tablespoons flour, two tablespoons butter, two tablespoons brandy, oone teaspoon Royal baking powder, three tablespoons chopped almond paste.. Stir yolks and sugar to a souffle, add melted butter, brandy, flour, then Royal baking powder, part of the whites of eggs (beaten), then the rest of them. Put in a melon mould, bake in quite a hot oven. When done, turn out, fill with rum, brandy, or any liquor desired, put in oven again a few minutes, sprinkle with cocoa or grated chocolate, hedgehog very closely with almonds that have been toasted about ten minutes in hot fat or butter and cut in very thin strips. Can also be made in fancy timbale cups. Brown Betty ( Pomme a la Charlotte ) Cut stale bread in small dices. Measure four cups and put in a bowl. In the meantime, peel six large green apples, put on a board and chop. Mix bread and apples together, add to that one cup of granulated sugar, two tablespoons brandy, one tea¬ spoon cinnamon, and a little salt. Take a souffle dish, butter well, fill with the apples and bread, put on top some slices of peeled and cored apples, sprinkle with a little cinnamon and about one tablespoon butter in small pieces. Butter a paper, put on the top, put the cover on, put in oven to bake from one to one and a half hours — according to the heat of the oven. When done, decorate on top with the whites of two eggs beaten to a meringue. Serve hot with a hard sauce. If served cold, it can be garnished with cream on the top and served with whipped cream. Yorkshire Pudding Pouding a la Pate de Farine, cult au four Two eggs, one cup milk, six tablespoons flour, a pinch of salt. Mix all together to a batter, put in a flat pan, put little pieces of butter on top, bake in oven from twenty-five to thirty minutes. [The old-fashioned way is to roast the beef on a grater in the oven and to put the pudding underneath so that the fat drops on.] When done, cut in large square pieces and serve around roast beef. PIES ( Tourtes ) Pie Crust One cup shortening, two cups flour, three-quarters cup ice water. How to Make it. Chop the flour and the shortening on the table. Mix the water to it, leave on ice until ready to use. Orange Pie ( Tourte aux Oranges ) a la Ericsson Hammond