The Swedish, French, American cook book

How to Make Them. Stir yolks and sugar to* a souffle; add brandy, flour, baking powder, and melted butter, last add whites of the eggs — well beaten to a stiff froth. Spread on a buttered baking sheet and bake. When baked, cut in any shape desired. Cover with a boiled frosting — part pink and part white. Deco¬ rate with pignolia nuts — made to look like a daisy, with a cur¬ rant in the centre and stem of angelica. Wreaths ( Guirlandes ) a la Gilbert Half tablespoon butter, half cup water, half cup flour, two eggs, one teaspoon vanilla. How to Make Them. Put the water, butter, and flour on stove; cook about three minutes — until nice and glossy; add vanilla, let stand until cold. Then add the eggs — one at a time — stirring about six minutes between each. Put in a bag that has a fancy tube, make in wreaths on a buttered baking sheet (size according to taste), bake in a slow oven. When done, put on a broiler, frost with a white or pink water frosting, sprinkle with cocoanut, almonds, or nuts of any kind. Serve for afternoon tea, with ice creams or desserts. Walnut Wafers ( Oublies aux Noix ) a la Ericsson Hammond One tablespoon butter, one cup brown sugar, one cup broken walnut meat, three tablespoons flour, one tablespoon cornstarch, one small teaspoon Royal baking powder, one teaspoon vanilla (or brandy), two eggs. How to Make Them. Put the walnut meat through machine, or chop very fine, put through a fine sieve, make to a smooth paste. Work the sugar, walnut meat, and butter together, then add the yolks, flour, cornstarch, baking powder, brandy (or vanilla); last add whites of the eggs — well beaten. Put squares on a but¬ tered baking sheet sprinkled with chopped walnuts and coarse granulated sugar. Bake in a hot oven. Serve for afternoon tea. Spice Drops ( Gouttes d’Epice ) a la Grace Half cup butter, one cup brown sugar, one teaspoon cinnamon, nutmeg, cloves, etc., yolks of two eggs, the juice of half lemon, two and a half cups flour, one teaspoon Royal baking powder. How to Make Them. Work the butter and sugar until nice and smooth, add the spices, then the yolks, lemon juice, flour, and baking powder. Put teaspoonfuls on a well-buttered baking sheet, spread very thin, put a large pressed raisin in the centre of each. Bake in oven until golden brown — about six to eight minutes. Cream Pastry Cakes ( Gateaux a la Creme) a la Sweden Half pint sour or sweet cream, half cup butter, one teaspoon Royal baking powder, white of one egg, three-quarters cup butter, three to four cups flour. How to Make Them. Wash the butter, stir to a cream, add the whipped cream, then brandy or vanilla, white of egg, flour, baking powder. Make a stiff dough, roll thin, cut with the fancy cutter, in different shapes. Bake on a buttered baking sheet. Small Chocolate Cakes ( Petits Gateaux au Chocolat ) a la Ethel Three tablespoons sugar, two eggs, two ounces chocolate, one tablespoon melted butter, three tablespoons flour, one teaspoon Royal baking powder. How to Make Them. Stir yolks and sugar to a souffle, add the chocolate (dissolved), then the melted butter, flour, baking powder; last add whites of the eggs — well beaten. Bake in small buttered cake tins — little heart shapes or in any shape desired. Glaze with chocolate and white fondant frosting.