The Swedish, French, American cook book

Filling. Two cups apple sauce, one cup finely chopped pecan nuts, two tablespoons cornstarch, half cup water, whites of three eggs. How to Make the Filling. Add the chopped nuts to the apple sauce, thicken with the cornstarch dissolved in the water, add the whites of the eggs — well beaten. Fill the cake, frost with a boiled frosting, sprinkle with chopped nuts all around, decorate on the top according to taste. Apple Short Cake No. 1, a la Ericsson Hammond Gateau croquant aux Pommes No. 1, a la Ericsson Hammond One cup shortening, three cups flour, two teaspoons Royal baking powder, one cup milk, a pinch of salt, two tablespoons sugar, three tablespoons cream. How to Make It. Rub butter or shortening and flour together; add salt, baking powder, sugar, then the milk. Bake in one cake. While hot, split in halves and fill. Filling. Take one quart apples, peel and core well, cut in small dices — macedoine style; cook in two cups water and two cups sugar, lemon juice, and brandy until well done. Diride half of the apples in three parts, making one part a light green, one part pink, leaving the other part the natural color. Fill with the other half of the apples, baste with the juice that they have cooked in, put the other layer on top, baste with the rest of the juice; then decorate on top with the dices of the apples in strips and the whites of two eggs beaten with two tablespoons sugar to a stiff meringue. Make a row of the meringue across the centre; on each side make a row of the pink apples, then the white apples on each side, then the green, then white. W ave the meringue all around the edge through a fancy tube. Put in oven about five minutes to get thoroughly hot. Serve hot with whipped cream. Apple Short Cake (Gateau croquant aux Pommes) No. 2 Make the batter [see recipe: Apple Short Cake No. i]; leave until cold, split in halves and fill. Filling. Take one quart apples, peel and core well, cut in slices; cook in two cups water and one cup sugar until well done, leave until cold. Diride half of the apples in two parts, making one part pink, leaving the other part the natural color. Fill with half of the apples, baste with the juice that they cooked in, then a layer of whipped cream; put the layer of cake on top, baste again. Decorate with the slices of apples in ring style about one inch from the edge, first white, then whipped cream, then the pink apples, then whipped cream, then the white apples again, then whipped cream; and decorate all around the edge with the whipped cream. Serve cold with whipped cream as a dessert for dinner. Apple Short Cake (Gateau croquant aux Pommes) No. 3 Three eggs, four tablespoons sugar, five tablespoons fiour. three tablespoons melted butter, one tablespoon brandy, one teaspoon Royal baking powder. How to Make It. Stir sugar and yolks to a souffle: add melted butter, flour, baking powder, brandy, a pinch of salt. and. last, the whites of the eggs — well beaten. Bake in buttered and papered tins in two layers and fill. Filling. Cut the apples in small dices and cook. Divide in halves, then diride one half in three parts, making one part green, one part pink, and leaving the other part the natural color.