The Swedish, French, American cook book

Three-quarters cup butter, one and a half cups powdered sugar, yolks of six eggs, two cups flour, two teaspoons Royal baking powder, juice and rind of one orange, two tablespoons brandy, one small cup milk. How to Make It. Cream the butter with half of the sugar. Beat yolks and the other half of the sugar to a souffle. Add the milk to the butter, the orange juice and rind, then the yolks; last add the flour and baking powder. Bake in well-buttered and papered pans in a moderately hot oven. Frost with a boiled orange frosting. Angel Cake ( Gateau d’ Ange) a la Ingeberg Three-quarters cup powdered sugar, whites of six eggs, one tea¬ spoon lemon juice, half cup flour, one teaspoon cream of tartar, one tablespoon cornstarch. How To Make It. Beat whites of eggs to a stiff froth, stir in sugar gently; add the lemon juice, then the flour, cornstarch, and cream of tartar — that have been sifted six times. Bake in papered tins twenty-five minutes, leave until cold; frost with the water frosting. Pound Cake ( Gateau a la Farine,) a la Anna Karin One cup butter, one and a half cups sugar, four eggs, one and a half cups flour, two teaspoons Royal baking powder, two table¬ spoons potato flour; season according to taste with brandy or vanilla. How to Make It. Rub the sugar and butter to a light white cream. Add one egg at a time (beating seven minutes after each addition), the brandy, and the flour (that has been sifted with the baking powder). Mix well, bake in a well-buttered and papered pan from fifty to sixty minutes. * Spice Cake ( Gateau d’Epices) a la Breta Three-quarters cup butter, one cup brown sugar, three-quarters cup milk, one and a half cups flour, two teaspoons Royal baking powder; all different kinds of spices according to taste such as cinnamon, nutmeg, ginger, cloves, etc.; juice of half lemon, two tablespoons brandy, two eggs. How to Make It. Stir butter and sugar to a cream; add the yolks, milk, flour, and baking powder (sifted), lemon juice, brandy, and spices; last add the whites of the eggs — well beaten. Bake in a well-buttered and papered cake tin. This cake can also be made in small individual tins and baked from ten to twelve minutes. Frost with a spice frosting or any kind of a white frosting. Golden Spice Cake ( Gateau d’Epices en or) a la Anna Maria Half cup butter, yolks of four eggs, one cup brown sugar, half cup molasses, half cup milk, two teaspoons Royal baking powder, two and a half cups flour, one teaspoon ground cloves; one teaspoon each of cinnamon, ginger, nutmeg; and one and a half cups of mixed currants, raisins, almonds, citron peel. How to Make It. Stir butter to a cream, add molasses and the milk, sift flour and baking powder, add all the spices and fruit; last add the yolks of the eggs and brown sugar — stirred to a souffle. Bake in well-buttered and papered cake tins about forty-five minutes in a slow oven. Frost with a boiled spice frosting, deco¬ rate according to taste. Ginger Sponge Cake a la Theresa Gateau de Savoie au Gingembre, a la Therese Two cups brown sugar, four eggs, two tablespoons cornstarch, two cups flour, juice of half lemon, two teaspoons ginger, two teaspoons Royal baking powder, four tablespoons brandy, half cup water.