The way to the heart

Strawberry Short Cake. Two cups of sugar, ^ cup of butter, i cup of milk, 3 cups of flour, I teaspoon of powder, 5 eggs (leaving out 2 whites for the icing), i teaspoon of Sauer's vanilla. Make a batter and bake in square, flat tins. When cold, slice enough strawberries to cover the top of each layer, and pour over them a thin icing and a good dusting of powdered sugar. Put the cakes together as any other cake, and cover the top with whipped cream. Place whole berries all over it, and set in a cool place until ready for use. Use the cake as soon after making as possible, for the berries make it too wet if they stand long. Chocolate Pudding. One small cup of butter, i large cup of powdered sugar, 4 eggs (beaten separately), i large cup of grated chocolate, ^/^ cup of milk, 1 1/2 cups of flour, 34 teaspoon of soda in the milk. Bake in ring-shaped pan. Sauce. — Four sticks Maillard's triple vanilla chocolate, broken in pieces ; add i cup water and i cup of milk, i teaspoon butter, I cup sugar. Cook for 5 minutes and pour over pudding. This pudding is also good later with whipped cream. ' Wouldst thou both eat thy cake and have it ?" — Herbert. General Rules for Mixing. It is well in cake-making to beat the butter and sugar to a cream; then beat the eggs separately and mix them together, adding them to the butter and sugar; after this has been well mixed, add the milk and seasoning, and, lastly, sift in the flour and powders. A wooden cake tray or earthenware vessel is best for mixing cake and beating eggs. All fruits should be thoroughly cleansed and dried before flouring. Cut raisins in half, shred cocoanuts, slice almonds and citron, and then they are ready for use. A very good way to tell when cake has baked enough is to run a small broom splint through it. If the dough does not stick to it the cake has finished baking and can come out of the oven, unless it is a large cake, when it should stay in awhile longer to thoroughly soak. Always set the pans on small pie-pans to prevent burning, and place a bread-pan filled with water over them to keep from baking on top before they rise. In baking layer cakes you can tell when to take them out of the stove by placing the pan close to your ear. If they sing they are not done, and must be baked until they stop. SMALL CAKES. Old-Fashioned Jumbles. One and one-half pounds of sugar, ^ pound of butter, 2 eggs, I lemon, juice and rind, and enough flour to roll a thin dough. Break off pieces the size of an egg, and roll with your hands in long strips. Tie in knots or wind in a circle and bake. German Pretzels, or Ringlets. Three-fourths of a pound of flour, 3^ pound of butter, J4 pound of sugar, i egg. Cream butter, sugar and egg; season with Sauer's vanilla or lemon extract; add the flour and set the dough in a cool place to harden. Cut with a knife into small pieces, and roll as you would jumbles, forming little rings, and bake in a moderate oven. Tea Cakes. Two quarts of flour, i pound of sugar, ^ pound of butter and lard mixed, 4 eggs, 2 teaspoons of baking powder, ^2 teacup of milk, I nutmeg or cinnamon. Mix and roll about % of an inch thick ; cut in shapes and bake. Queen Cake.