The Swedish, French, American cook book

Make puff paste [see recipe: Puff Paste]. Roll out about quarter inch in thickness, cut in thin strips about five inches in length, lay on a baking sheet in the shape of a horseshoe — be careful not to let the pastry stand in the position in which it is cut, it must spread on a pan instead of rising. Put in a hot oven for three seconds, take out, sprinkle heavily with coarse granulated sugar, put in oven with a good heat on the top, bake until golden brown. If the heat of the oven is just right, they should be glossy on the top as if glazed with caramel. Wreaths ( Guirlandes ) Roll puff paste very thin, cut in strips about quarter inch in width and five inches in length. Twist in corkscrew style, put in the form of a ring. Dip in egg that has been beaten, then in coarse granulated sugar and chopped almonds, put on a baking sheet, bake in a hot oven until golden brown. Serve for afternoon tea as fancy cakes, with ice cream, etc. Lady Locks ( Boucles de Dame) Roll puff paste very thin, cut about one inch in width. Butter some lady lock sticks, wood or tin. Fasten the pastry on the top, roll it around and around to the end of the stick, letting the strips overlap one another about quarter inch. Put on a baking sheet, bake in a moderate oven from fifteen to twenty minutes — until browned even. While hot loosen and take carefully from the stick. Lady locks can be filled with cheese for an entree. For desserts, fill with any kind of jam, cream, fruits, etc. Thousand-Leaf Cake ( Gateau a mille feuilles ) a la Sultana Take one cup sultana raisins, wash well, put in a saucepan with three tablespoons brandy, four tablespoons water, one tablespoon sugar, and a little lemon juice; cook about ten minutes, then drain and put on a platter to get cold. In the meantime, roll puff paste very thin, cut in three layers by putting a cake tin on top of the pastry and cutting around it so as to get it even, put on a baking sheet, bake in a moderate oven until brown. Take out, leave until nice and dry. In the meantime, make royal frosting, spread a little frosting in between each layer, sprinkle with chopped almond paste and the sultana raisins — put layers one on top of another, frost with a transparent or fondant frosting, decorate with frosting that is colored pink. This is a delicious dessert. Serve with whipped cream. The centre of this cake can be cut out, filled with whipped cream or vanilla ice cream. Garnish with a wreath of the spun sugar around and a rosette of the sugar in the centre. This can be filled with chocolate, jam, jelly, fruit, etc. Thousand-Leaf Almond Cake a la Gimo Gateau a mille feuilles aux Amandes, a la Gimo [See recipe: Puff Paste.] Roll the pastry thin, cut in four layers by putting a cake tin on top of the pastry and cutting around it