Boys made a bargain with me that I should make raspberry shortcake for the crowd if they would go and pick the berries. Imposed the condition that they should bring a gallon. Said they would if they could, but it was a week too early yet for berries to be plenty. They came home at four o'clock in disorder. Had been in old Barnacle's woods and the old chap and his hired man came up with switches and wanted to take the berries away from them. Boys called up their big dog to defend them and ran home. I am under solemn promise "not to tell pa." Sorry, for they will be afraid to go to Barnacle's to buy eggs, now. They brought nearly 'two quarts red raspberries (25 cents.) After looking them over I shook a large cup powdered sugar (5 cents) into them. For the short paste:

8 level cups flour - 2 pounds.

2 cups butter - 1 pound.

Rub the butter into the flour, after first slicing it thin. When well mingled, wet with two small cups water. Knead the paste smooth, roll out and bake on two jelly cake pans or large pie pans if the others are not at hand. Split the short-cakes when done and spread with berries, both inside and on top. Cut in 8. Cost

2 1/2 cents a cut. Serve cream in individual creamers.