A Little Cook-Book for a Little Girl

Divide the dough into halves ; put one in a round biscuit-tin, butter it, and lay the other half on top, evenly. Bake a light brown ; when you take it out of the oven, let it cool, and then lift the layer apart. Mash the berries, keeping out some of the biggest ones for the top of the cake, and put on the bottom layer ; put a small half-cup of powdered sugar on them, and put the top layer on. Dust this over with sugar till it is white, and set the large berries about on it, or cover the top with whipped cream and put the berries on this. Cake Shortcake 1 small cup sugar. % cup butter. 1 cup cold water. 1 egg. 2 cups flour. 3 teaspoonfuls baking-powder. Rub the butter and sugar to a cream ; sift the flour and baking-powder together ; beat the egg stiff without separating; put the egg with the sugar and butter, add the water and flour in turn, a little at a time, stirring steadily ; bake in two layer-tins. Put crushed berries between, and whole berries on top. Tiny field strawberries make the most delicious shortcake of all. Peach Shortcake Make either of the rules above, and put mashed and sweetened peaches between the layers. Slice evenly about four more, and arrange these on top, making a ring of them overlapping all around the edge, and laying them inside in the same way. Sugar well, and serve with whipped cream or a pitcher of plain cream. Lemon Jelly 1/2 box gelatine. % cup cold water. 2 cups boiling water. 1 cup sugar. Juice of three lemons, and three scrapings of the yellow rind. Put the gelatine into the cold water and soak one hour. Put the boiling water, the sugar, and the scrapings of peel on the fire, and stir till the sugar dissolves. Take it off the fire and stir in the gelatine, and mix till this is dissolved ; when it is partly cool, turn in the lemon juice and strain through a flannel bag dipped in water and wrung dry. Put into a pretty mould. Orange Jelly Make this exactly as you did the lemon jelly, only instead of taking the juice of three lemons, take the juice of two oranges and one lemon, and scrape the orange peel instead of the lemon peel. Whipped cream is nicer with either of these jellies. Prune Jelly Wash well a cup of prunes, and cover them with cold water and soak overnight. In the morning put them on the fire in the same water, and simmer till so tender that the stones will slip out. Cut each prune in two and sprinkle with sugar as you lay them in the mould ; pour over them lemon jelly made by the recipe above, and put on ice. Turn out on a pretty dish, and put whipped cream around. Sometimes Margaret colored lemon jelly with red raspberry juice, and piled sugared raspberries around the mould. Lemon jelly is one of the best things to put things with; peaches may be used instead of prunes, in that rule, or strawberries, with plenty of sugar, or bits of pineapple. Fruit Jelly Make a plain lemon jelly, as before. Cut up very thin two oranges, one banana, six figs, and a handful of white grapes, which you have seeded, and sweeten them. Put in a mould and pour in the jelly; as it begins to grow firm you can gently lift the fruit from the bottom once or twice.