The Swedish, French, American cook book

How to Make It. Stir butter and sugar to a cream; beat well; add milk, flour, baking powder, and cornstarch that have been sifted about three times, last, the whites of the eggs — well beaten. Bake in four layers and fill. -Filling. Put one cup granulated sugar with four tablespoons water on the stove, add a little extract of wild cherry, cook until it ropes. Beat up whites of four eggs, add in the sugar (beating all the time) in a pan on ice, add five tablespoons dissolved Cox’s gelatine. Color with a little cherry coloring, frost with a pink boiled frosting, decorate with white according to taste. Rolled Cakes ( Gateaux routes) Rolled Cakes of any kind are made from a quick sponge cake batter without butter as one cannot roll a cake that contains butter; the filling must be ready and, when the cake is baked, it must be rolled very quickly — while hot. Quick Sponge Cake ( Gateau de Savoie a la vitesse ) Three eggs, four tablespoons flour, four tablespoons powdered sugar, one small teaspoon Royal baking powder, one tablespoon brandy. How to Make It. Stir yolks and sugar to a souffle; add flour, brandy, baking powder, last, the whites of the eggs — well beaten. Spread on a well-buttered baking sheet; bake in a hot oven about five or six minutes. Chocolate Roll a la Ericsson Hammond Roulade au Chocolat a la Ericsson Hammond Make a quick sponge cake [see preceding recipe] and fill. Filling. One and a half cups water, four heaping tablespoons granulated sugar, one heaping tablespoon cornstarch, four ounces cut-up chocolate. How to Make the Filling. Put one cup water on stove, add the sugar. Dissolve the cornstarch in the other half cup water, thicken the water, add the chocolate. When the cake is baked spread with the chocolate filling, take a strong knife and roll the cake quickly around, leave until cold, frost with a chocolate frosting. Jelly Roll ( Roulade a la Gelee ) a la Edna Make a quick sponge cake [see above recipe: Quick Sponge Cake] and spread with any kind of jam — such as strawberry, raspberry, currant, etc. — and roll while the cake is hot. Sprinkle powdered sugar on the top. Almond Roll ( Roulade aux Amandes ) a la Mathilde Make a quick sponge cake [see above recipe: Quick Sponge Cake] and fill. Filling. One and a half cups milk, three tablespoons chopped almonds, one tablespoon cornstarch, yolks of three eggs, three heaping tablespoons sugar. How to Make the Filling. Put one cup milk on stove, add al¬ monds. Dissolve the cornstarch in the other half cup milk, add; then the yolks and sugar (that have been stirred to a souffle). Fill and roll; frost with a boiled frosting; sprinkle with chopped almonds. Banana Roll ( Roulade aux Bananes ) a la Breta Make a quick sponge cake [see recipe above] and fill. Filling. One and a half cups milk, one cup chopped bananas, two tablespoons chopped almonds, two tablespoons sugar, one tablespoon brandy, one small tablespoon cornstarch, whites of two eggs. How to Make the Filling. Put one cup milk on stove, add bananas, chopped almonds, sugar, brandy; thicken the milk with the cornstarch dissolved in half cup milk, then add the whites of the eggs — well beaten. Fill and roll the cake; frost with a thin white frosting; sprinkle with almonds. Maple Sugar Roll a la Maria Roulade au Sucre d’Erable, a la Maria