One cup sugar, one egg, half cup sweet milk, one heaping tablespoon butter, one and a half cups flour, one heaping teaspoon baking oowder, nutmeg to taste✪ Washington Pie. Bake in two layers in quick oven. Filling — Into one pint of boiling milk stir the following: One tablespoon corn starch dissolved in a little milk, yolks of two eggs, half cup sugar. After this is cooked thoroughly, beat the whites of the eggs to a stiff froth PIES 141 and stir into the cream while cream is still hot. Flavor with lemon. Spread between layers of cake and serve fresh. This makes a very nice dinner dessert. A GOOD SHORT CAKE CRUST. Mrs. Will Warren. Mrs. Flora F. Romer. In a mixing bowl put two cups flour, one-half tea- spoon salt, two teaspoons baking powder, two table- spoons shortening, rubbed through the flour, one ta- blespoon sugar. Beat one egg light in a coffee cup and fill the cup with milk. Mix the dry ingredients with the egg and milk. SWEET STRAWBERRY SHORTCAKE. Mrs. Mary S. Evey. Beat one cupful of sugar and one tablespoonful of butter together, and three eggs well beaien. Mix two cups of flour with one scant teaspoonful of cream of tartar and a small half teaspoonful of soda and rub through a sieve. Stir into the beaten eggs and sugar. Bake in deep tin plates. Four can be filled with the quantities given. Have three quarts of strawberries mixed with a cupful of sugar. Spread a layer of strawberries over one of the cakes, lay a second cake on this and cover with berries. A meringue, made with the white of one egg, and a tablespoonful of pow- dered sugar, may be spread over the top layer of strawberries. BINDING FOR JUICY PIES. Cora S. Shultz. For fruit pies where the juice is apt to run over into the oven the following is useful : Tear strips one inch wide from clean old muslin. Dip in water, squeezing lightly, and bind tightly about the edge of the crust. The edge of the under crust must be brushed with water before the upper crust is put on, then both well pressed together. If managed rightly, the juice can come only from the opening in the cen- ter of top crust. After the pie has been removed from the oven, the strips of muslin can be easily torn off. 142 PUDDINGS PUDDINGS. DUTCH APPLE CAKE. Mrs. A. B. Seaman, Denver, Col. One pint flour, one-half teaspoon salt, one-half tea- spoon soda sifted into the flour, one teaspoon cream of tartar, one-fourth cup butter, one egg, one scant cup milk, four sour apples, two tablespoons sugar✪ A Good Short Cake Crust. Mix in the order given ; beat the egg with the milk, then stir into the drv mixture. The dough should be soft enough to spread half an inch thick on a shallow bak- ing pan. Core, pare and cut four or five apples into eights : lay them in parallel rows on top of the dough, the sharp edge down and pressed slightlv into it. Sprinkle sugar on the apple, with a little cinnamon if desired. Bake in hot oven twenty or thirty minutes. Serve with lemon sauce as a pudding.

AI-modernized reading of the original text

One cup sugar, one egg, half cup sweet milk, one heaping tablespoon butter, one and a half cups flour, one heaping teaspoon baking oowder, nutmeg to taste. Bake in two layers in quick oven. Filling — Into one pint of boiling milk stir the following: One tablespoon corn starch dissolved in a little milk, yolks of two eggs, half cup sugar. After this is cooked thoroughly, beat the whites of the eggs to a stiff froth and stir into the cream while cream is still hot. Flavor with lemon. Spread between layers of cake and serve fresh. This makes a very nice dinner dessert. A GOOD SHORT CAKE CRUST. Mrs. Will Warren. Mrs. Flora F. Romer. In a mixing bowl put two cups flour, one-half teaspoon salt, two teaspoons baking powder, two tablespoons shortening, rubbed through the flour, one tablespoon sugar. Beat one egg light in a coffee cup and fill the cup with milk. Mix the dry ingredients with the egg and milk. SWEET STRAWBERRY SHORTCAKE. Mrs. Mary S. Evey. Beat one cupful of sugar and one tablespoonful of butter together, and three eggs well beaien. Mix two cups of flour with one scant teaspoonful of cream of tartar and a small half teaspoonful of soda and rub through a sieve. Stir into the beaten eggs and sugar. Bake in deep tin plates. Four can be filled with the quantities given. Have three quarts of strawberries mixed with a cupful of sugar. Spread a layer of strawberries over one of the cakes, lay a second cake on this and cover with berries. A meringue, made with the white of one egg, and a tablespoonful of powdered sugar, may be spread over the top layer of strawberries. BINDING FOR JUICY PIES. Cora S. Shultz. For fruit pies where the juice is apt to run over into the oven the following is useful : Tear strips one inch wide from clean old muslin. Dip in water, squeezing lightly, and bind tightly about the edge of the crust. The edge of the under crust must be brushed with water before the upper crust is put on, then both well pressed together. If managed rightly, the juice can come only from the opening in the center of top crust. After the pie has been removed from the oven, the strips of muslin can be easily torn off. DUTCH APPLE CAKE. Mrs. A. B. Seaman, Denver, Col. One pint flour, one-half teaspoon salt, one-half teaspoon soda sifted into the flour, one teaspoon cream of tartar, one-fourth cup butter, one egg, one scant cup milk, four sour apples, two tablespoons sugar. Mix in the order given ; beat the egg with the milk, then stir into the drv mixture. The dough should be soft enough to spread half an inch thick on a shallow baking pan. Core, pare and cut four or five apples into eights : lay them in parallel rows on top of the dough, the sharp edge down and pressed slightlv into it. Sprinkle sugar on the apple, with a little cinnamon if desired. Bake in hot oven twenty or thirty minutes. Serve with lemon sauce as a pudding.

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Washington PieA Good Short Cake CrustSweet Strawberry ShortcakeApple Cake

The Monmouth Baptist ladies' cook book