The Swedish, French, American cook book

Make a quick sponge cake [see recipe above] and fill. Filling. Half pound maple sugar, two tablespoons brandy, one and a half cups water, one heaping tablespoon cornstarch, yolks of two eggs, two tablespoons sugar, juice of a lemon. How to Make the Filling. Cut the maple sugar in small pieces, dissolve in a little water; take out quarter cup of the maple sugar for the frosting; put the rest of the sugar in a saucepan, add the lemon juice, brandy, one cup water; let come to a boil, thicken with the cornstarch dissolved in half cup water, add the yolks that have been stirred with the sugar to a souffle. Fill and roll; frost with a maple sugar water frosting. Honey Roll ( Roulade au Miel ) a la Victoria Make a quick sponge cake [see recipe] and fill. Filling. One cup honey, a pinch of salt, two cups water, juice of a lemon and a little of the rind, two tablespoons cornstarch, yolks of three eggs, three tablespoons powdered sugar, three tablespoons brandy. How to Make the Filling. Put three-quarters cup honey, one and a half cups water on stove, leaving the rest of the honey for the frosting. Dissolve the cornstarch in half cup water, thicken the honey — adding lemon juice, rind, and salt. Stir sugar and yolks to a souffle, add it slowly. Fill the cake and roll; frost with a royal honey frosting. Fruit Roll ( Roulade aux Fruits ) a la Digre Make a quick sponge cake [see recipe] and fill. Filling. One cup water, one cup fruit juice, two tablespoons cornstarch, two tablespoons brandy, four tablespoons sugar. How to Make the Filling. Put half cup water on stove; add fruit juice, the sugar and brandy; dissolve the cornstarch in the other half cup water, thicken the fruit juice. Fill the cake and roll, frost with a pink boiled frosting. [Port wine can be used instead of the fruit juice. It is then called Port Wine Roll.] Fig Roll ( Roulade aux Figues ) a la Charlotte Make a quick sponge cake [see recipe] and fill. Filling. Half pound figs, two tablespoons chopped almonds, three tablespoons sugar, two tablespoons brandy, one cup water, one tablespoon cornstarch, one cup caramel, yolks of two eggs, juice and rind of a lemon. How to Make the Filling. Cut figs in very small pieces, add to the caramel. Cook and thicken with the cornstarch dissolved in the water, add the yolks and sugar that have been stirred to a souffle. Fill and roll; frost with a boiled frosting. Peach Roll ( Roulade aux Peches ) a la Olive Griffin Make quick sponge cake [see recipe]; put on a buttered baking sheet, sprinkle with the peaches that have been peeled and chopped; when baked, fill. Filling. Six peaches; chop half fine and the rest stew down with the peelings in three cups water. Press through a sieve, put the peach puree (which will amount to about two cups) in a pan on the stove. Thicken with two tablespoons cornstarch dissolved in half cup water; stir — adding half cup sugar and yolks of two eggs that have been stirred to a souffle. Fill and roll; spread with a boiled frosting. Apple Roll ( Roulade aux Pommes) a la Camille Make a quick sponge cake [see recipe] and fill.