The Swedish, French, American cook book

How to Make Them. Stir butter, sugar, and almond paste to a smooth cream, add the yolks, stir again; add the milk, brandy, flour, baking powder, and cornstarch, the whites of the eggs — well beaten. Try a little before baking. If it spreads add a little more flour. Put spoonfuls on a baking sheet, about three inches around, spread very thin, sprinkle with almonds. Can also be made in S’s and wreaths. Some can be sprinkled with currants, raisins, or peanuts. Swedish Bretelles {Bretelles Suedoises) a la Walde One cup butter, one small cup sugar, one egg, two cups flour,one teaspoon Royal baking powder, one tablespoon brandy. How to Make Them. Free butter from salt by putting it in cold water. Dry on a cloth. Stir the butter in a bowl to a cream. Add sugar slowly, then the eggs and brandy, flour and baking powder. Put through a tube in the forms of S’s and circles on a buttered baking sheet and bake until brown. Sand Tarts ( Tartes , couleur de sable ) [See recipe: Swedish Bretelles.] Line small cake tins with the mixture, bake in a moderate hot oven until golden brown. Ginger Snaps a la Ericsson Hammond Craquelins au Gingembre, a la Ericsson Hammond Half cup butter, half cup brown sugar, half cup water, one teaspoon extract of ginger, one teaspoon cinnamon, pinch cloves, two cups flour, one teaspoon Royal baking powder, one egg. How to Make Them. Stir sugar and butter together, add spices, egg, brandy, extract, and water; last add the flour and baking powder. Roll the dough thin, cut out with the biscuit cutter. Sprinkle with sugar and chopped almonds. Bake in a buttered baking sheet until brown — about eight minutes. Swedish Ginger Snaps Craquelins au Gingembre, it la Suedoise One cup butter, half cup brown sugar, one cup molasses, three tablespoons whipped cream, one egg, one teaspoon each of baking soda and cream of tartar, two teaspoons ginger, a pinch of nutmeg, juice of half lemon, rind of a lemon, three to four cups flour. How to Make Them. Stir butter and sugar to a cream; add ginger, nutmeg, molasses, and cream. Dissolve the baking soda and cream of tartar in a little lukewarm water — in the cup in which the molasses has been measured, as it helps the raising of the soda. Add the lemon juice to the mixture, then the flour, baking soda, and cream of tartar. Roll very thin, cut with the biscuit cutter or in any shape desired, put a half almond on each, put on a but¬ tered baking sheet in a very hot oven. Bake light brown. Can be kept a long time if put in stone jars and covered. Sugar Cookies ( Petits Gateaux sucres ) a la Mathilda One cup butter, one cup sugar, one egg, three tablespoons whipped cream, two tablespoons brandy, one teaspoon vanilla, three cups flour, one teaspoon Royal baking powder. How to Make Them. Stir butter and sugar to a cream; add the egg, cream, brandy, flour, and baking powder; stir until smooth, roll very thin, cut with an oval cutter, sprinkle with sugar, put a piece of almond (cut lengthwise) on each. Bake on a buttered baking sheet until dark brown. Fruit Cookies a la Anna Karin Petits Gateaux aux Fruits, a la Anna Karin