The Swedish, French, American cook book

How To Make It. Stir butter and sugar to a cream; add the yolks (one at a time, beating five minutes after each addition), the milk, brandy, flour, and baking powder; mix carefully, then add the shredded almonds and, last, the whites of the eggs — well beaten. Bake in a buttered and papered loaf pan, in a rather quick oven, about forty minutes. Frost with a white boiled frosting. Molasses Cake a la Octavious One half cup butter, one half cup brown sugar, one cup molasses, one half cup milk, three eggs, three and a half cups flour, one teaspoon each of cream of tartar and baking soda dissolved, juice of a lemon, two tablespoons brandy, two teaspoons ginger. How To Make It. Rub butter and sugar to a cream, add yolks, milk, molasses, flour, stir until creamy, add baking soda, cream of tartar, ginger, brandy, lemon juice, last the whites — beaten. Bake in an iron pan forty minutes. Vanilla Cake ( Gateau a la Vanille ) a la Victoria Three-quarters cup butter, one cup sugar, one teaspoon cornstarch, yolks of three eggs, one and a half cups flour, one and a half teaspoons Royal baking powder, one cup whipped cream, one teaspoon vanilla. How to Make It. Rub butter and sugar to a cream; add yolks, then the cream, the sifted flour, cornstarch, baking powder, and the vanilla. Mix to a smooth and firm batter; bake in well-buttered and papered shallow pans thirty-five to forty minutes. Frost with a yellow boiled frosting. Decorate with white. White Mountain Citron Cake a la Benoria Gateau au Citron en Montagne blanche, a la Benoria Small half cup butter, one cup sugar, whites of four eggs, half cup milk, one and a quarter cups flour, half cup cornstarch, two teaspoons Royal baking powder, one cup finely chopped citron peel. How to Make It. Stir butter and sugar to a cream; beat well; add milk, then flour, baking powder, and cornstarch that have been sifted about three times, then the chopped citron peel; last add the whites of the eggs — well beaten. Bake in wellbuttered and papered cake tins about thirty minutes; frost with a fondant frosting. Chocolate Loaf Cake a la Elvira Gateau au Chocolat en pain, a la Elvira Half cup butter, one and a half cups sugar, two cups flour, two teaspoons Royal baking powder, a pinch of salt, half cup milk, one teaspoon vanilla, four eggs, four ounces chocolate dissolved in five tablespoons hot water. How to Make It. Stir butter to a cream, add sugar, stir well, add yolks one at a time, then the milk, flour, baking powder, and vanilla. Stir well, add the dissolved chocolate, then the whites of the eggs — well beaten. Bake in well-buttered and papered cake tins, in a moderate hot oven, from forty to fifty minutes. Frost with a boiled chocolate frosting; decorate with white. Chocolate Loaf Cake a la Mathilda Gateau au Chocolat en pain, a la Mathilda One cup butter, one and a half cups brown sugar, one cup sour milk, four ounces chocolate, one teaspoon baking soda, one tea¬ spoon cream of tartar, three cups flour.