The Raleigh cook book

Beat the butter with the sugar, add the beaten egg, rub the cream of tartar in the flour, and add that; dissolve the soda in the milk and add it last. Bake in a flat pan in a quick oven. When cold cut in half; cover one layer with strawberries and sugar, lay on the top layer and cover with berries and sugar. Serve with whipped cream. Strawberry Shortcake (No. 2)—1 cup flour; 1 teaspoon Royal baking powder; 1 tablespoon cold butter. Make a crust of these ingredients, roll thin and bake on granite pie plates. Between the two crusts spread butter so they can be easily separated after baking. When removed from the oven, while hot, spread with plenty of butter and with strawberries which. have been cut in two or three pieces and been standing with sugar over them for an hour or more. If desired, cover the top with strawberries. Serve hot with a pitcher of cream. Strawberry Meringue.—2 teacups hulled strawberries; 1 teacup powdered sugar; % teacup white sugar; 3 eggs, whites. Make a thin sweet cake and bake in a square cake pan. Shake together in a large bowl the berries and sugar, spread them over the cake. Fit a narrow strip of paper around the cake and fasten with a pin. Make a meringue of the whites of three eggs and the cupful of powdered sugar; spread the meringue over the berries and brown quickly. Charlotte Russe.—2 tablespoons gelatine; 2 coffeecups cream; pulverized sugar; 1 teacup milk. Soak the gelatine in a little cold milk for half an hour. Put the cream in a large bowl or dish and whip until stiff; then set on ice. Boil the milk and pour gradually over the gelatine till dissolved. Then strain. When nearly cold add the whipped cream, a spoonful at the time. Sweeten to taste with pulverized sugar and flavor with vanilla. Line dish with lady fingers or sponge cake, pour in cream — and put in cold place to harden. Mock Charlotte. 8 level tablespoons cornstarch; % cup cold wa- _ter; 1 pint boiling water; % cup sugar; 4 eggs, whites; 1% teaspoon vanilla. Moisten cornstarch with cold water and add hastily the boiling water. Bring to boiling point and add sugar. Beat whites to stiff froth, adding pinch of salt while beating. Pour starch while hot slowly on eggs and beat well. Flavor with vanilla. Sauce for Charlotte—1 pint milk; yolks 4 eggs; 2 tablespoons sugar; flavor to taste. Put the milk on the fire. Add the sugar to the yolks and beat. When milk is hot, add to the eggs, then stand over the fire for a moment. Take from fire, flavor to taste. Pour back and forth to make light and smooth. Delicious Dessert.—2 eggs; % cup sugar; 1% tablespoons cold water; nearly % cup flour; % tablespoon cornstarch; % teaspoon baking powder; % teaspoon lemon extract; pinch of salt. Beat the yolks of the eggs until thick and lemon-colored; add the sugar gradually, beating all the while. Then add the cold water. Put the cornstarch in a cup and add sufficient pastry flour to half fill the cup. Mix and sift the cornstarch and flour with the threefourths of a teaspoon of baking powder, put in the pinch of salt and add to the first mixture. Mix well and add the lemon extract and the whites of the two eggs beaten until stiff. Bake in buttered gem pans fifteen or twenty minutes. Remove from pans, scoop out centers and fill with whipped cream. Serve with hot chocolate sauce. Hot Chocolate Sauce.—1 tablespoon butter; 142 square unsweetened chocolate; 1-3 cup boiling water; % teaspoon vanilla; pinch of salt. Melt the butter in a saucepan and add to it the chocolate. Stir until the chocolate is melted, then add the sugar, salt and boiling water. Boil from twelve to fifteen minutes, until like thick syrup. Flavor with vanilla. Floating Island.—1 pint milk; 3 eggs; 4 tablespoons sugar flavoring; 1 tablespoon pulverized sugar; %4 teaspoon salt; % teaspcon Spice. ;