The National home cook book

ing, one teaspoon salt. Rub the shortening in the flour, th use a spoon and mix with milk to a very stiff batter. Bak in a hot oven in gem pans. Eat hot with butter. ‘ _ 4 SHORTCAKE (Peach)—One egg, one-half cup of butter, one cup sugar, oné cup milk, 21% cups of flour, two teaspoons baking powder, a little flavoring. Cream butter and sugar, _ add the egg and beat well, then add the flavoring. Stir in _ the milk, add flour and baking powder; mix well so batter ro will be real stiff. ‘Prepare a deep round dish, well buttered, with canned peaches spread carefully in bottom of dish. (Be sure to drain the peaches first.) Have peaches in dish heat- ed in oven thoroughly before dropping the batter in. hres 40 minutes. Turn cake upside down; when cool Pte at: re: move from dish. Serve with cream. | I. * - * ‘ oe Enarten peaches make a fine shortcake. Make a crust by beating one egg, add one cup of water, a tablespoon shortening, pinch of salt, teaspoon baking powder, flour to -make good paste. When done cut in two—that is cut all - around to make an upper and lower crust—spread with but- ‘ter and lay the peaches on the lower crust. Save Che Ber - the can, and pour over each piece in serving. * * &® ey ' SHORTCAK® (Peach Cream)—One quart canned pate _. turned in sieve to drain juice off; mash fine and sweeten taste. Make two rich crusts in jell pans, same as for pie Have half pint cream whipped stiff, put just a little sugar i1 it. Put layer of peaches, layer of cream, another crust, ¢ layer of peaches and last a layer of cream. Do not make cake the day before you want to use it, as it soaks: t crust. : SHORTCAKE (Strawberry)—One egg in cup, beat. light, fill the cup with milk; two cups flour (not heaping) » two teaspoons of baking powder} last of all five teaspoons melted buter.: Bake in one long layer, butter Pik but don’t put the fruit on till ready ,t° Bere. " One cup miik, three i tetasenrs baking powaes teaspoon salt, one-half cup butter, flour enough to ma soft dough; roll out one inch thick. Butter the top nays half over; spread butter on the POR: and eut out se with When ee a serve break ope cover seibh s slightly ee Etter sw g can also be adtck : ut it. is not necessary, as it is so nice without. — Mage + * * & “a Beat three eggs Sg one cup of sugar till they pe dd a half cup of hot water and the grated rind of half emon, then put in one cup of sifted flour, one-third teaspoon salt and one teaspoon baking powder, folding these in light. : SNOWBALLS—One-half cupful water, one cupful sugar ne-half cupful milk, 2%4 cupfuls flour, 2% teaspoonfuls — aking powder, whites of four eggs; cream butter, add sugar | radually, then milk and flour, “whites of eves beaten Stif—ic & ast of all, baking powder. Steam 35 minutes in buttered elly glasses. ; One and one-half cups eraniieed sugar, one-half cup utter, one cup sweet milk, three cups flour, three tea poons baking powder, whites of four eggs. Cream sugar nd butter; beat whites of eggs to stiff froth and add last. ake in deep, square tin. Cut in avo= inch squares, frost al id ides and roll in cocoanut. * #* re SNOW CAKE—One cup ereeiated sugar, one tablespoon _ ‘butter (or half lard), one tablespoon vanilla, one cup milk, _ wo cups flour (sifted three times), two heaping teaspoons — aking powder, two tablespoons snow. (Put snow in last, in Jace of eggs.) na SPICE GAKE—One and one-half cups brown sugar, ‘one- alf cup butter, three eggs, one-half cup sour milk, two cups aisins (chopped), one teaspoon soda, one teaspoon cinna- Wes pA teaspoon cloves. Mix rather stiff; bake in loaf. me s is fine. ie ' SPICE CAKE (Spanish)—One egg, _ one- -half. cup lard and ~ butter, one-third cup dark molasses, one-half cup sugar, one © Beant teaspoon each of ground cloves and cinnamon; mix hese together, then add one cup sour milk, one-half cup |