Miss Corson's practical American cookery and household management

the dough, if it is preferred. When the dough is mixed, bake it on two buttered tin plates. Have ready whatever fruit, fresh or canned, is to be used for the shortcakes, and some powdered sugar; split the shortcakes, butter them, lay the fruit upon the inner side, and then lay the two sides of each cake one upon the other, and serve the shortcakes. If the fruit is acid, use the powdered sugar liberally. Fresh or canned berries, peaches, pears, apricots, or plums make good shortcakes ; when canned fruit is used, its sirup can be sweetened for a sauce, or the shortcakes can be served with cream. RAISKD SHORTCAKE. Put in a large earthen bowl three cupfuls of light breaddough, made as directed in either of the recipes for homemade bread ; add to the dough three raw eggs beaten for two minutes, with three tablespoonfuls of sugar and three tablespoonfuls of butter softened with a gentle heat before mixing them with the eggs and sugar ; knead all of these ingredients together with the hand until the dough is soft and smooth; then put it into buttered baking-pans, cover the pans with a folded towel, and set them near the stove where a gentle heat will strike them, to rise for fifteen minutes ; then bake the shortcakes in a moderate oven until a sharp small knife or fork thrust into the shortcakes does not show any sign of moisture. When the shortcakes are baked, tear them open, first breaking the edges apart with a fork, butter them, put fruit or preserves over them, with sugar to taste, and serve them either hot or cold. BGG CORN-BREAD. Chop a quarter of a pound of butter with one quart of Indian meal, add a heaping teaspoonful of salt, and the yolks of four eggs, and stir in gradually a quart of cold milk; beat the mixture until it forms a smooth batter; butter the pan in which the bread is to be baked ; beat the whites of four eggs to a stiff froth, stir them into the batter lightly and quickly, put it into the buttered pan, and bake the bread in a moderate oven for half an hour, or until a broom-straw run into the thickest part of the loaf can be withdrawn clean. The bread can be used either hot or cold. The same batter can be baked in smaller buttered pans or in buttered earthen cups. NEW-ENGLAND CORN-BREAD. Sift together one cupful of Indian meal, half a cupful of flour, half a teaspoonful of salt, and three teaspoonfuls of baking-powder; mix with these ingredients half a cupful each of butter and flour beaten to a cream, four eggs beaten for two minutes, and one pint of milk ; put the bread into an iron pan well buttered, and bake it for about twenty minutes, or until it is nicely browned ; then serve it hot at once. NEW-ENGLAND BROWN-BREAD. / Sift together two cupfuls each of rye and Indian meal ; add a teaspoonful of salt, two-thirds of a cupful each of molasses and boiled squash, and two teaspoonfuls of soda dissolved in a very little cold water; last of all, mix in enough sour milk to make a batter thin enough to pour ; put the batter into a buttered tin pan or mould, and steam it for three hours ; then bake it for two hours longer. GRAHAM AND INDIAN BREAD.