The home cook book

Mix together one cup of sugar and quarter of a cup of butter. Beat two eggs and stir them with the sugar, adding a cup of milk, and afterward gradually three cups of flour into which two teaspoons of baking powder have been sifted. Reserve a tablespoon of flour for dredging the cup of huckleberries, which you stir in last. Have square tins buttered or oiled, and bake the shortcake in these about half an hour. The cake should be little more than an inch thick when done. Cut in squares, split and eat with butter or thick cream. IRISH MOSS BLANC-MANGE Wash and clean a heaping tablespoon of Irish moss, drop it in a cup of hot milk in a double-boiler and let it simmer till it thickens when dropped on a plate. Salt and flavor to taste, and put through a strainer into molds. This will make portions for two. Serve with cream and sugar. JUNKET In a couple of tablespoons of cold water dissolve a junket tablet, or use a little liquid rennet. In a double-boiler heat a quart of milk lukewarm, stir in the dissolved tablet, pour into the dish in which the junket is to be served, dust it with nutmeg, cover and let stand where it is warm till the milk "sets." Then cool, and serve with cream and sugar. LEMONS CREAMED From two good-sized lemons grate the rind and squeeze the juice. To this juice and yellow rind add two cups of sugar and two beaten eggs. Beat up two tablespoons of flour with a little cold water and add to it a cup of boiling water, stirring all the time. Turn this upon the sugar, eggs, and juice mixture, and then simmer over a fire till smooth, the flour being thoroughly cooked. Set to cool, and when lukewarm add a cup of cream which has been whipped. Chill and serve cold in a glass dish. LEMON JELLY Dissolve half a box of gelatine in cold water. Add one pint of boiling water, the juice of two lemons, two cups of sugar, and strain. Make the day before using, and set away to harden. CHILLED ORANGES Cut six oranges in halves. With a silver spoon take out the pulp and mix with half a cup of sugar and the juice of half a lemon. Set in the ice-box with the halves of the skins in cups. When ready to serve, fill the cups, put a tablespoon of whipped cream on each, and allow two cups to each plate. PEACH COBBLER Cut peaches in half, cover with water, sweeten very sweet, and stew slowly until rich, adding a few stones to improve the flavor. When done lay in good quantity in a square baking-pan, and almost cover with the juice. Sprinkle flour thickly over the peaches and cover with a piecrust quarter of an inch thick. Bake a nice brown. When done lift the piecrust and turn it over on a platter. Pile the peaches on the upturned crust, and add the juice about the crust. Serve hot with rich cream. PEACH GELATINE Dissolve half a box of gelatine in half a teacup of cold water. Boil a pint and a half of milk with half a cup of sugar. Pour a little of the hot milk over the gelatine to dissolve it thoroughly, and then simmer all together ten minutes and set to cool. Peel and slice half a dozen large, fully ripe peaches, or if your peaches are small, use a larger number. When the gelatine mixture is cool, but not stiff, stir in the sliced peaches and set to chill. Serve with cream ; and also sugar if wished. PEACH PUDDING