Farm and home cook book and housekeeper's assistant

being added. Garnish with whipped cream and serve warm. If ; no double boiler is at hand, one may be improvised by setting a j granite covered basin inside of another larger dish, which has ! been partially filled with boiling water. — [Mrs. N. M. P., N. H. ' Peach Shortcake ■ To the beaten yolks of 2 eggs add i/^ cup milk, 1 tablesp ' melted butter and 1 cup pastry flour sifted with 1 teasp bak- ^ ing powder. Beat well and then fold in the beaten whites of ' the eggs. Pour into a shallow greased pan, having the batter i about 1 inch thick, and cover the top with peeled and sliced j peaches, over which sprinkle V2 cup sugar. Bake until the i fruit is tender, and serve with cream. — [Mrs. A. C. McP. ! STRAWBERRY AND HUCKLEBERRY SHORTCAKES 79 Strawberry Shortcake I To 1 qt wheat flour sifted with 3 teasp baking powder, add 2 tablesp sugar, 1 teasp salt, 2 tablesp lard, 2 tablesp butter, melted, 1 pt sweet milk, and 2 eggs well beaten. Roll and bake in square tins. When done, split the cake open and fill with strawberries prepared as follows: Crush berries lightly and mix with sugar to taste and thick sweet cream. This same recipe is nice for any kind of fruit. — [Miss LI. E. K., Strawberry Shortcake II Make a rich biscuit dough, roll about 1 inch thick, bake, and when done split open, butter each piece generously, and between them put strawberries lightly crushed and well sweetened. Serve warm with cream. — [M. D. M., Kan. Blueberry Shortcake Bake a shortcake from a rich biscuit dough and when done split open and fill with the following: To 1 qt blueberries add y^. cup water, 1 cup sugar and 1 tablesp cornstarch. Boil about 10 minutes. — [Mrs. L. S., Minn. Huckleberry Shortcake Bake any preferred shortcake and while it is baking stew 2 qts fresh huckleberries and sweeten to taste. When the cake is done, split open and spread each piece with butter, place on. a platter and between each layer put plenty of the stewed berries, also some on top. Serve with sauce made as follows: Mix thoroughly 1 cup sugar with 2 tablesp flour, pour over this some boiling water and cook until of the right consistency, stirring well. Then add 1 tablesp butter, a pinch of salt and flavor with lemon or vanilla extract. — [Mrs. A. C, Mass, Biscuits with Berries Take cold biscuits (one for each person to be served), split open, spread each half liberally with butter and place in the oven to get hot. To 1 qt strawberries add 1 cup sugar and mash to a pulp. Put half hot biscuit on a plate, spread with mashed and sweetened berries, then put the other half of the biscuit on top and cover with more berries. To be served warm or cold with sweet cream. Raspberries or blackberries can be used the same way, either fresh or canned. — • [Mrs. M. M. B., Mo. Strawberry Sauce for Shortcake Cream together 1 cup butter and 1 lb powdered sugar. Pick, wash and drain carefully 1 qt ripe strawberries and add these to the butter and sugar cream, crushing about three quarters of the berries. Have three layers of shortcake ready, spread the sauce between each layer and decorate the top with some whole berries. This should be prepared about half hour before serving. — [Mrs. C. von W., N. J. Strawberry Cobbler