3 eggs
1 c. sugar
1 2/3 c. sifted all-purpose flour
1/4 tsp. ground cardamon
1/4 tsp. salt
1 c. heavy cream

Beat eggs and sugar until very thick. Sift flour, cardamon and salt together. Add alternately with cream to egg mixture. Heat krumkake iron to moderately hot on top of range. Do not allow to become too hot, as cookies are fragile and will burn.

Drop a tablespoonful of batter on hot iron, bring cover down, but do not press hard. Cook over moderate heat about 30 seconds on each side. Peel cookie from iron. Quickly roll around wooden towel (or cone-shaped form (whichever comes with your iron).

Cookie will stiffen at once and may be removed from form when you're ready to roll the next cookie. Serve as is, or, just before serving, fill with whipped cream flavored with rum or brandy extract.

Makes about 3 dozen.