Luncheons, breakfasts, simple dinners and carving

Strawberry Short Cake — Make a biscuit dough, cut in three equal parts, place each layer in a tin and spread melted butter between. When cooked, the layer will separate easily. Then lay strawberries on each layer and sprinkle sugar on the berries. Many like butter as well. Put on the top also, and pour all juice over it. Serve with plain or whipped cream, if you can. Any kind of fruits can be used in the same manner, or preserves. PUDDINGS AND CUSTARDS. Baked Apple Dumplings — Make a rich biscuit paste. Quarter tart apples, peel and take out the core, put together in shape of a cup. Roll out the paste, cut in strips and wrap around the apples. Stand up in the pan. When the pan is full put bits of butter on top, sugar, grated nutmeg. Sprinkle flour on top, add some hot water and cook slowly until well done. If you wish them steamed, wrap the apples entirely up in the paste, making an opening with a fork to let the steam escape. Cover tightly and steam forty minutes. Serve with sauce. Roly Poly — Take any paste, roll out thin, spread with berries, preserves or fruit of any kind, roll up and bake or steam. Serve with cream or sauce. Brown Betty — Fill a pudding dish with sliced apples and bread crumbs, layer for layer, with apple on top. Butter and sugar to taste, last of all add one cup of hot water, cover and bake slowly three quarters of an hour. Fine Peach Pudding — Fill a pudding dish full of sliced peaches, sugar to taste. Pour a plain cake batter over the top. Steam or bake one hour. Serve with hard sauce, or any sauce you like. Apples or any fruit may be used in this manner. English Brown — One pound of raisins, one pound of currants, one pound of brown sugar, one pound of beef suet chopped fine, one pound of chopped nuts, one-half pound of candied orange and lemon peel, one-half pound of citron, a little nutmeg and cloves, five eggs, two pounds of self-rising flour. Put all the fruit and suet in a bowl, next beat the eggs light in the mixing bowl. Then add one quart of sweet milk, a little rose water, then beat in nearly all the flour. Flour the fruit with the rest of the flour and stir in the batter. If the pudding seems too stiff add a little more milk, if it seems a little thin add a little more flour. But, as a rule, it will be just right. Steam from five to six hours. Note — Rice pudding may be made without eggs. Cook longer and slower. Rice is nice plain boiled in milk or water ; drop a few raisins in the rice when cooked. Serve with cream and sugar or sauce. Rice can be cooked with peaches, apples or any fruit. Put a layer of fruit and a layer of rice alternately until the dish is full, with rice on top. Bake thirty minutes. Serve with sauce. Many cooks use no sugar in baking rice with fruit, but we advise you to sprinkle sugar on each layer. Always cook the rice first. Bread Pudding — Make the same as rice pudding, adding a little melted butter, and using grated bread crumbs. Another nice way is to butter slices of bread. Then make the custard with eggs and milk as for rice