Två mer, olika färg.

The second one is kantkremla, Russula vesca. The first one is harder to determine, if it’s a bright yellow it is probably an edible one, like russula claroflava, gulkremla or russula lutea, äggkremla, but you’d have to taste it to find out if the taste is mild. Some less brightly yellow kremlor have an unpleasant, acrid taste that doesn’t go away with cooking. Those kremlor are more mustard-ish in colour.

I pick kremlor and I determine their edibility by their taste, just a small nibble. Some are truly terrible like giftkremla, russula emetica. It is somewhat poisonous but the taste is so thoroughly awful you wouldn’t want to eat it so you couldn’t accidentaly poison yourself or your family with it.

“brittle, delicate, multiple colors within the species. Mild in taste. Never rings or netting on foot. Kremlor will NOT release juice, riskas do.” This is correct. The foot should snap right off if you break it in two, never be thready or tough. 

The only possibility of danger, to my knowledge, is the risk of getting green kremlor confused with the deadly poisonous amanita phalloides. But by studing and learning the characteristics of the a. palloides or simply by refraining from picking any greenish kremlas you should be fine.

So while in the field, do a taste test. Mild, ok.  Bitter or otherwise, leave it.
I will study amanita phalloides thoroughly.  By just looking at the pictures on this site, there are a few differences that I can learn to watch for.
I found a red kremla this morning.  It is truly red, the picture makes it look a little red brown—but with the naked eye it is definitely dark red.  I’ve attached a couple of pictures.
Thank you very much, Buffy! Your information is exactly what I needed.  I appreciate it greatly!

Buffy, the yellow one, that is kantkremla? Not gulkremla?

No, the yellow one is probably gulkremla. The flesh-coloured one is a kantkremla. Kantkremlor are easy to recognize because a) the colour is like that of raw fillet of pork and b) the skin of the hat doesn’t quite reach down to the rim of the hat. Kant= rim.

The deep red one I can’t tell but in my opinion the wine-red varieties are more often edible than the Danish-flag-red ones. It could be a mandelkremla or perhaps a sillkremla. But it could also be a pepparkremla, so again, a taste-sample is needed.

They are both mild in taste.  I found a few more today, red brown, all mild.
Kant=rim, good to know, thanks!

Excellent information, Buffy, thank you again for your help!!