The Swedish, French, American cook book

How to Make Them. Break the eggs in a bowl, add half of the milk, and the salt and flour. Mix well until creamy, then add the rest of the milk. Butter heavily deep muffin pans, put two tablespoons of batter in each pan, put a small piece of butter in the centre of each. Put in an oven that has a good underheat, bake from twenty to twenty-five minutes. When done, turn out at once, upside down, and leave until ready to serve. Arrange on a paper doily. Serve for breakfast, luncheon, or supper. Crumpets ( Madeleines ) a la Katrina One tablespoon melted butter, yolk of one egg, one and a half cups milk, one teaspoon salt, one to two teaspoons sugar, two heaping teaspoons Royal baking powder, two and a half cups flour, whites of two eggs. How to Make Them. Stir the yolks, sugar, and salt together; add half of the milk, then the flour and baking powder, beat to a smooth dough, add the rest of the milk, then the melted butter, last the whites of the eggs — beaten to a stiff meringue. Put the crumpet rings in hot fat, put a griddle iron on the stove, arrange the rings on the iron, half fill, let cook slowly. When settled on top, remove the ring, turn the crumpet over. They should be cooked on a very slow fire; take care not to let them get too brown — just a light golden. Send to the table while hot. Can be split in halves toasted, and spread with butter. Rice Crumpets ( Madeleines au Riz ) a la Anna Maria Cook the rice until creamy. To one cup of cold rice take two cups flour, two eggs, two teaspoons Royal baking powder, one tablespoon butter, and two tablespoons sugar. Stir butter and sugar to a cream, then add the yolks, milk, rice, flour, and baking powder. Beat together until smooth; last add whites of the eggs — well beaten. Fill the crumpet pans (that have been well buttered), bake in a moderate oven from fifteen to eighteen minutes. Serve for breakfast, luncheon, or supper. Knack ( Babiole ) a la Continentale Two cups milk, half cup whipped cream, one tablespoon salt, one tablespoon sugar, one tablespoon lard, five to six cups flour, two teaspoons Royal baking powder. How to Make It. Mix flour, salt, sugar, baking powder together; rub the lard well into the flour; then add the milk and cream. Mix to a firm dough, put on the table, roll out as thin as possible. Prick with a fork, put on a baking sheet, bake in a moderate oven until well done. When serving, break in pieces, put on a paper doily and serve in place of bread for breakfast, dinner, or supper. This can also be made in round cakes — any size wanted. Knack ( Babiole ) a la Europeenne Two cups milk, half cup whipped cream, five cups sifted graham flour, one cup wheat flour, one tablespoon salt, one tablespoon sugar, one tablespoon lard, two teaspoons Royal baking powder. How to Make It. Mix flour, salt, sugar, and baking powder together, rub the lard well into the flour, then add the milk and cream. Mix to a firm dough, put on the table, roll out very thin, prick with a fork. Put on a buttered baking sheet, bake in a moderate oven until well done. Break in pieces, place on a paper doily. Serve, in place of bread, for breakfast, dinner, or supper. Breakfast Coffee ( Cafe du Dejeuner )