Wine Sauce

2cupfuls of sugar, 1/2 cupful butter,

1 cupful sherry or angelica with a little brandy. Stir sugar and butter to a cream: add wine drop by drop. When mixed, put into sauce dish and place in basin of hot water; do not stir, but allow to melt undisturbed, and it forms a delicious foam.

Mrs. J. F. Birlem.

Wine Sauce

Cream one-third cupful of butter, and three-fourths cupful of sugar, and just before serving stir in a small cupful of boiling starch, made of flour or corn starch, with nutmeg and wine or brandy, or other flavoring, if preferred.

Miss O. M. Jenne, Santa Cruz.

Hard Sauce

One-half cupful butter well-beaten; stir in slowly one cupful fine sugar and beat to a cream. Flavor with nutmeg or little brandy. Pile on a plate to serve. The white of an egg beaten stiff and added, beating all together makes it very delicate and creamy.

Mrs. Wm. Sutton, Pacific Grove.

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Fancy Desserts

"Custards for upper, and an endless host of other such ladylike luxuries."

- Shelley

Floating Island.

9 tablespoonfuls pulverized sugar,

3 tablespoonfuls of any acid jelly,

Whites of two eggs,

Juice of one large lemon. Put all ingredients on large platter; beat slowly and steadily for thirty minutes; pour mixture over a dish of rich preserves, and over-that a pt. of rich cream. If this is too rich try it over canned peaches, leaving out all the peach juice. This dish is often spoiled by beating whites of eggs before adding other ingredients.

Mrs. U. Hartnell.

Strawberry Shortcake

1 pt. of flour.

1 heaping tablespoonful of sugar, 1/3 cupful butter,

2teaspoonfuls baking powder.

Melt butter; wet with sweet milk to make as soft as tea cake; bake in pie tins; when done cut open and butter; put crushed and sweetened strawberries between.

Miss Perry, Monterey.

H. H, Mason, Red Bazaar, Sells

Crumbs From Everybody's Table

Strawberry Shortcake

2 heaping tablespoonfuls lard,

1 qt. flour,

2teaspoonfuls baking powder.

Sift dry ingredients. Rub lard into flour add water (stirring with spoon) to make a soft dough, just stiff enough to roll. Turn on to floured board, do not knead, but make into round shape with hands, then roll out about an inch thick. Bake in long tin, split, butter plentifully and put crushed and sweetened strawberries or raspberries between. Can also be used as a supper bread, cutting into squares.

Mrs. Geo. Little, Pacific Grove.

Strawberry Puffs

With the fingers rub into one pt. of sifted flour one large tablespoonful butter, a pinch of salt, one and one-fourth teaspoonful of baking powder; stir in sweet milk to make a soft dough. Roll dough out to about half an inch in thickness; cut in squares. In each square put three or four strawberries, cover fruit with the dough and roll lightly until it is a, round ball. Steam fifteen minutes. Serve at once with

Strawberry Sauce:-

Stir one-half cupful butter until soft and creamy; then stir in one cupful powdered sugar and beat well. Add half dozen mashed strawberries one at a time. Place sauce on ice until needed.

Mrs. C. L. Pioda.