Buckeye cookery

having light dough is to handle it as little and mix it as quickly as possible. Shortcake is delicious served with charlotte-russe or whipped cream. Raspberry and peach shortcakes may be made in the same way. ORANGE SHORTCAKE. ; One quart flour, two table-spoons butter, two tea-spoons baking powder thoroughly mixed with the flour; mix (not very stiff) with — cold water, work as little as possible, bake split open, and lay sliced oranges between; cut in squares and serve with pudding sauce. Berries may be used instead of oranges.—Mrs. Canby, Belle- Fontaine. i APPLE TARTS. Pare, quarter, core, and boil in a half tea-cup of water until very soft, ten large tart apples; beat till very smooth, then add the yolks of six eggs or three whole eggs, juice and grated rind of two lemons, half cup butter, one and a half cups sugar, or more if not sweet enough; beat all thoroughly, line little tart-tins with puff-paste, and fill with the mixture, bake five minutes in a hot oven. If wanted very nice, take the whites of the six eggs (when the yolks of six are used), mix with six table-spoons pulverized sugar, spread on the top of the tarts, return to oven and brown slightly. For almond tarts, beat to a cream the yolks of three eggs and a quarter of a pound of sugar, add half a pound of shelled almonds and the white of one; beat all well together and pour into paste-lined pate-open with a rich crust; bake a few minutes. - When removed from oven, cover the tarts with a meringue made of the whites of the three eggs, mixed with three table-spoons sugar ; Me return to oven, and brown delicately, TART SHELLS. “Roll out thin a nice puffpaste, cut out with a glass or biscuit cutter, with @ wine-glass or smaller cup cut out the center of two out of three of these, lay the rings thus made onthe third, and ‘bake immediately ; or shells may be made by lining patty-pans with "paste. If the paste is light, the shells will be fine, and may be - -used for tarts or oyster patties. Filled with jelly and covered with meringue (table-spoon sugar to white of one egg), and browned in > oven, they are very nice to serve for tea. | No ingredient of doubtful quality should enter into the composi- ae tion of puddings. Suet must be perfectly sweet, and. milk should be fresh and without the least unpleasant flavor. Suet when over kept and milk soured or curdled in the slightest degree, ruins a pudding which would otherwise be most delicious. Dried currants, such as : are sold in the market, need very careful and thorough washing _ (after which they must be dried in a napkin), and raisins should be ae rubbed in a coarse towel to remove stems and all dirt from the out- side, and afterward carefully seeded. Almonds and spices must be : be: very finely pounded, and the rinds of oranges or lemons rasped or grated lightly off (the white part of the peel has no flavor and is an injury). a In making puddings, always beat the eggs separately, straining : the yolks and adding the whites the last thing. If boiled milk is vo used, let it cool somewhat before adding the eggs; when fruit is added, stir it in at the last. Puddings are either baked, boiled or _ bake them as soon as mixed. Add a pinch of salt to any pudding. | | Boiled puddings are lighter when boiled in’a cloth and allowed full room to swell, but many use either a tin mold or bowl with . butter, and in boiling do not let the water reach quite to the tup. The pudding-bag should be made of firm drilling, tapering from steamed; rice, bread, custard, and fruit puddings require a moderate heat; batter and corn starch, a rather quick oven. Always - cloth tied over it: grease the former well on the inside with lard or — a ep to bottom, and rounded on the corners ; stitch and fell the iS He