Cooks in clover

Strawberry Short Cake, II.— Bruise the berries, cover with a thick layer of sugar and set aside. Take one quart of sifted flour, half a cup of butter, one egg, and milk enough to make a stiff dough ; knead well and roll out about one inch thick. When baked, split and let cool, then put the berries between. Mrs. R. R. Berdan. Pine-apple Short Cake.— Two hours before bringing the cake on the table take a very ripe, finely flavored pine-apple, peel it, cut as thin as wafers, and sprinkle sugar over it liberally, then cover it close. For the short cake take sufficient flour for one pie dish, butter the size of a small egg, 2l very little salt, and milk enough to make a very soft dough. Do not knead the dough, just barely mix it, and press it into the pie plate. The baking powder, butter, sugar and salt should be rubbed well through the flour, the other ingredients then quickly added. When it is time to serve, split the cake, spread the prepared pine-apple between the layers, and serve with sugar and sweet cream. Mrs. R. Montgomery. Charlotte Pol-maise. — Boil over a slow fire one and a half pints of cream, or rich milk. Have ready six yelks, stir them gradually in the boiling cream, let this boil until thick, then divide and put in two sauce pans ; stir into one pan six ounces of SMALL CAKES chocolate grated fine, two ounces of loaf sugar, a quarter of a pound of macaroons broken fine. Put into the other pan four ounces of shelled sweet I almonds and a few bitter ones, blanched and Jumbles, I.— One pound of butter, one pound of pounded ; one ounce of citron cut fine, four ounces sugar, two and a half pounds of flour, three eggs, of sugar. Stir well, let it come to aboil, and set to half a teaspoon of saleratus, one tablespoon of cool. Put between cake in alternate layers. water. Roll in powdered sugar before baking. Garfield. \ Mrs. C. Van Riper. Cream Icing. — Two cups of granulated sugar, half a cup of hot water; boil five minutes or until it becomes like jelly, then place the vessel in cold water and beat hard until thick, add the whites of two eggs beaten to a light froth, and flavor. Miss S. E. Brtmrn. Boiled Icing. — The white of one egg, one coffee cup of granulated sugar, and two tablespoons of water. Boil until it threads from the spoon, then pour on the beaten egg and beat till stiff. Mrs. T. Jumbles, II. — Two cups of sugar, two eggs, one I cup of butter, half a cup of sweet milk, one tea- 1 spoon of soda in the milk. Mix as soft as you can roll it out. Flavor to taste. Mrs. C. Miller. Sugar Jumbles. — One cup of sugar, three tablespoons of water, two thirds of a cup of butter, two eggs, a little salt and nutmeg, two teaspoons of baking powder ; roll out, cut into cakes, sprinkle granulated sugar on the top, and bake in a quick oven. Mrs. E. F. Tomer. French Jumbles. — Two cups of sugar, half a cup of butter, four cups of flour, three eggs, one tea- j spoon of cream-tartar. Roll out, bake, and sprinkle ) with sugar. Mrs. R. R. Bcrdan. ) Cookies. — Half a cup of milk, one cup of butter, \ two cups of sugar, two even teaspoons of baking ;, powder, three eggs, flavoring, just enough flour to J roll, — the less the better. Mrs. E. D. Dean. '■>