This is sold extensively at the fine bakeries under the name, generally, of strawberry shortcake. For the cake take

8 ounces granulated sugar - 1 cup.

5 eggs.

4 ounces butter, melted - 1/2 cup.

1/2 cup of milk.

12 ounces of flour - 3 cups.

1 teaspooufull of baking powder.

Beat the sugar and eggs together a minute or two, add the melted butter, the milk, the powder and the flour. Bake on jelly-cake pans as thin as it can be spread, or, if preferred, on a large shallow baking pan. The cake is liable to rise in the middle and must be spread on the pan accordingly.

When done cover the top of the cake with raw strawberries and spread a thick covering of meringue on top of them. Set the cake in the oven one minute to bake a very light color on top, but the meringue paste must not be cooked through.

The meringue paste or frosting is made by beating 5 whites of eggs to a firm froth and then mixing in 4 tablespoon-fuls of powdered sugar.

Cut in squares to serve.

Cost of material - cake 27, strawberries 2 quarts 50, meringue 10; 87c for 16 plates or 5 1/2c per plate- -or, according to size and the price of berries.

395 - Blackberry Meringue

Make the same as strawberry meringue at No. 195.

396 - Peach Meringue

Pare ripe peaches (not cooked) and cut them to size of strawberries and make the same as strawberry meringue at No. 195.