The Swedish, French, American cook book

Chocolate Sugar-Leaf Jumbles a la Brigitta Gimblettes au Chocolat sucre, a la Brigitta Two eggs, three heaping tablespoons sugar, three tablespoons flour, one teaspoon Royal baking powder, one ounce chocolate, one teaspoon vanilla (or brandy). How to Make Them. Stir the eggs in a bowl, add the sugar, stir until nice and light, add flour, baking powder, grated chocolate, vanilla, or brandy. Spread on a buttered baking sheet, four inches in length and three inches in width, sprinkle with chopped almonds or other nuts, bake in a hot oven until brown. Turn out, shape quickly around the finger. Almond Musslor ( Petit Gateau a V Amande) a la Europeenne One cup butter, three-quarters cup almond paste, whites of four eggs, one cup powdered sugar, the juice and rind of one lemon, one and a half cups flour, half teaspoon Royal baking powder. How to Make It. Wash the butter, add the sugar, work until creamy. Stir the almond paste until smooth, then mix it to the butter; stir again, add the lemon juice. Beat whites of the eggs very stiff, add part of them, then flour and baking powder, stir until smooth, then add the rest of the whites of the eggs. Bake in ring forms or any kind desired. Can also be rolled out and cut in fancy shapes and baked. Can be iced and sprinkled with chopped almonds. Serve for afternoon tea, in small fancy paper cups. Royal Cookies ( Petits Gateaux a la Roy ale) Half cup butter, one cup sugar, whites of two eggs, three and a half cups flour, one teaspoon Royal baking powder, one table¬ spoon brandy, one cup whipped cream. How to Make Them. Stir butter and sugar to a cream, add whites of the eggs, cream, flour, baking powder, and brandy. Mix the dough well — soft enough to handle. Flour the board, roll the dough very thin, cut out with a cutter in any shape. Bake until brown — about six minutes. Oatmeal Cookies a la Gimo Petits Gateaux a la Farine d’Avoine, a la Gimo One egg, half cup sugar, half cup milk, one cup flour, quarter cup cream, two cups fine oatmeal, a half cup butter, one and a half teaspoons Royal baking powder, a pinch of salt, one tablespoon brandy. How to Make Them. Stir butter and sugar to a cream, add egg, milk, cream, and brandy. Sift the oatmeal, flour, and baking powder, pinch of salt, and add; roll very thin, cut in any shape. Bake in a moderately hot oven. Walnut Wafers ( Oublies aux Noix ) a la Walde Half pound brown sugar, half pound shelled walnuts, three table¬ spoons flour, one teaspoon butter, half teaspoon Royal baking powder, two eggs. How to Make Them. Stir butter and sugar, add the eggs, nuts, flour, and baking powder. Drop teaspoonfuls on a buttered pan, sprinkle with nuts, bake in a quick oven. Currant Cookies a la Alexandra Petits Gateaux aux Raisins de Corinthe, a la Alexandra Wash well half cup of butter, dry on a cloth free from water, put] in a bowl with one cup sugar, stir to a cream, add the white of one egg, two tablespoons whipped cream, two cups flour, and one teaspoon Royal baking powder; flavor with a little vanilla extract; make into a stiff dough. Put on a floured board, roll out very thin, sprinkle with currants and granulated sugar. Cut out in any shape wanted, and bake in a very hot oven. When done, put together in twos with a little meringue in between; sprinkle granulated sugar on the top. Put into oven until the sugar becomes glossy. * * \