Luncheons

Make two layers of sponge-cake, trim the edges, cover them with well-selected strawberries set close together, sprinkle with sugar, and place one layer on the other. Pass cream in a pitcher. Prepare the cake as in No. 1, but cover the top with whipped cream pressed through a pastry-bag. Use a single layer of cake, covei' it with meringue, then with strawberries placed close together, and decorate with meringue pressed through a pastry-bag with star-tube, making a border, or a border by placing stars between the berries. For the meringue use the whites of three eggs and four tablespoonfuls of sugar. Flavor it with a few drops of vanilla. Prepare the cake just before serving it. CURRANT SHORTCAKE This shortcake will be liked as well as, if not better than, one made of strawberries. The latter has an established reputation, which is based largely upon its attractive appearance, but, as a rule, it is disappointing to the taste. Shortcake can be made quite as inviting with currants as with strawberries, and the tartness of the fruit gives it a flavor which is especially grateful in hot weather, when currants are in season. Receipt for one currant shortcake which is enough to serve to six persons .- Make a biscuit dough as follows : Sift together twice two cupfuls of flour, one and a half teaspoonfuls of baking-powder, and a half teaspoonful of salt (they must be thoroughly mixed) . When this is done, rub in one rounded teaspoonful of butter or lard or cottolene, then add enough milk to make a soft dough. Use a fork to stir in the milk. Mix it lightly and quickly together, making the paste a little too soft to No. 151. STRA«RKI;RY-( ARE \VITII WHU'PKD CREAM. Nl). 1.52. STEAWBKRRY-CAKE WITH ■VIERINCUE. NO. 1.53. STRAWBKHRY-CAKE WITH MKRINIJL'E. NO. 154. CDRl!.VNT-SIIClRTe.\KE. NO. 1.5.5. CUKE.VNI-SHOKTCAKi; CUT. roll. Turn it into a well-greased pie-tin, smooth the top with a wet knife, and put it at once into a hot oven to bake for thirty minutes. When it is taken from the oven trim the edges and split the biscuit in two, using two forks so as to tear, not cut, it apart. Spread each half with butter while it is still hot. Stem a box of currants. Reserve a few of the finest ones to decorate the top of the shortcake. Put the rest of the currants into a bowl and mash them, add enough sugar to sweeten to taste, and let them stand an hour or more before using them. Spread the mashed currants over one half of the buttered biscuit, lay the other half on it. Cover the top with meringue made of the whipped whites of two eggs sweetened with two tablespoonfuls of powdered sugar. Decorate with whole currants as shown in illustration. It can be more elaborately decorated by pressing the meringue through a pastry-bag and tube into ornamental shapes, and placing currants on it as the fancy dictates. Serve very fresh. Chaptee XI TENTH COUESE Ice Cream, Plain Ice Cream with Hot Chocolate Sauce Ice Cream with Hot Maple Sauce lee Cream, Strawberry Ice Cream, Melon Ice Cream, Peach Water-ice, Lemon Water-ice, Orange Water-ice, Strawberry Water-ice, Apricot Water-ice, Pineapple Water-ice, Maeedoine Cafe Frappe Cake PLAIN ICE CREAM To serve with or without hot sauces. 2 cupfuls of milk, 1 cupful of cream, i cupful of sugar, 2 whole eggs, 1 teaspoonful of vanilla. j\Iix the eggs with the sugar, then scald the milk and turn it over them. Place the whole on the fire in a double boiler and cook for a few minutes to set the eggs, but not so long that the mixture thickens like a custard. Remove from the fire and add the cream and vanilla. AVhen it is cold, freeze and mold it. HOT CHOCOLATE SAUCE FOR ICE CREAM