The Henderson cook book

One pint flour, 1 tablespoon lard, a little salt, 1 teaspoon baking powder sifted in flour, enough milk to make a soft dough. Roll out about % inch thick and bake in oven. When done, split, spread with butter, put a layer of strawberries, sprinkle with sugar, put top on and serve with fresh cream. — Mrs. C. M. Cooper. INDIVIDUAL STRAWBERRY SHORTCAKES. These are delightful, made like baking powder biscuit and slightly sweetened. Roll out an inch thick, cut in diamonds, squares or circles and bake in a hot oven. When done, break open — never cut, — put between them mashed and sweetened berries, buttering the biscuit first, if preferred. Put on top of each little shortcake more of the mashed berries with one or two large berries cut in halves, sprinkled with powdered sugar; and if wished specially decorative, crown each with a spoonful of whipped cream. Serve on a pretty plate, PINEAPPLE SORBET. Peel and cut up a small sugar-loaf pineapple, and let it stand in a cool place over night with a pint of sugar added to it. An earthen jar is best to hold the pine, whose acid properties forbid its standing in tin. In the morning strain, pressing out as much of the juice as possible. Add to this a pint of water and the grated rind of an orange. Boil 10 minutes, add the juice of 1 lemon and two oranges, freeze about 15 minutes until of a smooth, even, creamlike texture, and serve after the meat course at dinner. If you desire a granite, which is frozen as hard as ice cream, but should be of a rough grained consistency, set the mixture away packed in ice, and let it remain there for 2 or 3 hours. Scrape the frozen part occasionally from the sides of the can, and stir long enough to mix the ice with the mass, but not long enough to make it creamy. Serve in a cup made of the half skin of an orange with the pulp scraped out. PINEAPPLE SHORTCAKE. Make a rich biscuit crust, very short and slightly sweetened. Bake in a sheet or round fully an inch thick. Split while hot and butter generously, spreading the top thickly with crushed or grated pineapple. Serve with or without cream. CREAM PUFFS. One cup boiling water, 1 cup flour, 2 ounces butter, 4 eggs, 1 teaspoon powder, y2 pint whipped cream, sweetened and flavored to taste. Have the water in a saucepan, add the butter, and when thoroughly boiling throw in the flour and stir until it forms a smooth paste, leaving sides of the saucepan clean. When cool break the eggs into the mixture 1 at a time, beating each one thoroughly in before adding the next. When all are in, add the baking powder and drop in spoonfuls on baking tins some distance apart. Bake slowly about % hour, or until the cakes feel very light. When cold remove soft inside portion and fill with the whipped cream. — Mrs. D. H. Mangum. SPONGE-CAKE CASES WITH STRAWBERRIES. Bake sponge-cake mixture in small tins ; when cold cut a piece from the center and fill with strawberries. Pile whipped cream around the edges and on the top. Any other fruit may be used. MABSHMALLOW SOUFFLE.