The Swedish, French, American cook book

How to Make It. Add sugar slowly to the yolks. Beat to a souffle for fifteen minutes; add cold water and brandy. Sift flour, baking powder, and cornstarch. Add to the yolks and sugar. Last add the whites of the eggs — well beaten. Bake slowly in a buttered and papered pan in oven about thirty minutes. Cut in four layers and fill. Filling. Whites of three eggs, one cup sugar, half cup water. Cook the sugar and water until it ropes; beat the whites to a stiff froth, add the sugar, then a little peppermint extract. Fill, sprinkle with cocoanut in between the layers; frost with a white boiled frosting; sprinkle with cocoanut. Banana Cream Cake a la Hildur Gateau a la Creme aux Bananes, a la Hildur One cup butter, two cups sugar, four eggs, one cup milk, two tablespoons brandy, two and a half cups flour, two teaspoons Royal baking powder. How to Make It. Stir butter and sugar to a cream; add yolks of eggs, then milk, brandy, flour, and baking powder. Stir until very smooth, beat the whites well and add in last. Bake in cake tins, two layers, and fill. Filling. Whip half pint of cream; add three tablespoons sugar and a small teaspoon vanilla. Spread the layer with the cream, then make a layer of bananas, then with the cream, put the other layer on top, spread with the cream, arrange the bananas around, then a ring of whipped cream, then bananas, then whipped cream, etc. Little slices of maraschino cherries will improve the look of the cake immensely. Golden Peppermint Layer Cake a la Irene Gateau d’Or a la Menthe poivree, en couches, a la Irene Half cup butter, one cup sugar, one cup milk, yolks of four eggs, two cups flour, one tablespoon brandy, half teaspoon salt, one heaping teaspoon 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 the other half of sugar to a souffle, add to the butter, the lemon juice, rind, then the yolks, last add the flour and baking powder. Bake in well-papered pans in four layers and fill. Filling. One and a half cups milk, one tablespoon cornstarch, six grated peppermints, whites of four eggs, five tablespoons sugar. ^V*\vv*v Copyright, 1918, by Mrs. Ericsson Hammond How to Make the Filling. Put one cup milk on stove, thicken with cornstarch dissolved in half cup milk; add peppermints, beat the whites with the sugar, add the peppermint mixture. Fill the cake, frost with a boiled frosting flavored with pepper¬ mint. Sultana Layer Cake a la Gimo Gateau aux Raisins de Daznas, en couches, a la Gimo Three eggs, four tablespoons flour, four tablespoons sugar, one tablespoon brandy, one teaspoon Royal baking powder, half cup sultana raisins. How to Make It. Stir yolks and sugar to a souffle; add flour, baking powder, brandy, a pinch of salt, raisins, and, last, the whites of the eggs — well beaten. Bake in two layers, split each in halves and fill. Filling. Half cup raisins, whites of four eggs, one cup sugar, half cup water. Cook the sugar and water until it ropes, flavor with lemon juice, beat the whites of the eggs well, add the sugar, fill the layers. Cook the raisins in water (sufficient to cover them), little lemon juice, brandy, about five minutes. Sprinkle with the raisins in between the layers; frost with a white boiled frosting.