The Swedish, French, American cook book

First take the spice layer while hot; spread with the filling, then put the white layer on top; spread again, then the green; spread again, then the chocolate; spread again, then put the pink on top. [This frosting in between is not to be put in as a filling, it is only to fasten the layers together to ensure having a solid cake.] Frost the cake all over with the rest of the frosting that is left, coloring some of it pink, some chocolate, etc. Wave alternately shaded strip across the cake, and all around a border according to taste. This is an excellent cake and will keep for a long time if put in a cool place. White Mountain Cake with Chocolate a la Hammond Monceau au Chocolat a la Hammond This is made in two batters, a dark and light one. Three-quarters cup butter, one cup brown sugar, two cups flour, two teaspoons Royal baking powder, yolks of four eggs, half cup milk, two squares of chocolate that have been dissolved. How to Make It. Rub the butter and sugar to a cream; add the yolks, beat for ten minutes, then add the milk, flour, baking powder, and the chocolate. Bake in two layers. For the light one take 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, three tablespoons almond paste. How to Make It. Stir butter to a cream, add sugar and almond paste, milk, flour, baking powder, and cornstarch that have been sifted about three times, stir well, beat whites stiff, add carefully, bake in two layers. Filling. Put one and a half cups milk on stove, add four tablespoons sugar and four tablespoons chopped almond paste; thicken with one tablespoon cornstarch dissolved in half cup milk, last add the white of an egg — well beaten. Spread on the chocolate layer, then put the white layer on top, spread again, etc. Frost the cake with a chocolate frosting and decorate with white. Golden Marshmallow Cake with Pignolia Gateau d’Or a la Guimauve, aux Pignolats Half cup butter, one cup sugar, small cup milk, yolks of six eggs, two cups flour, one tablespoon brandy, one heaping table¬ spoon Royal baking powder, rind and juice of a lemon or orange. How to Make It. Cream the butter with half of the sugar. Beat yolks and other half of sugar to a souffle; add the milk to the butter, the lemon juice and rind, then the eggs; last mix the flour and baking powder; add. Bake in four layers in well-papered pans in a moderate oven. Fill with marshmallow filling, sprinkle with chopped pignolia nuts in between the layers, frost with a white boiled frosting, decorate with a branch of green cream and roses of the pignolias. Marshmallow Filling. Put one cup granulated sugar on stove with four tablespoons water; add a little marshmallow ex¬ tract, cook until it ropes. Beat up whites of four eggs, add the sugar, beating all the time in a pan on ice, adding five tablespoons dissolved Cox’s gelatine. Almond Cake ( Gateau aux Amandes ) a la Lily Half cup butter, one-third cup sugar, whites of three eggs, one and a half cups flour, one and a half teaspoons Royal baking powder, half cup milk, one tablespoon brandy or any kind of flavor extract.