Strawberry Short Cake

One cup sugar, two tablespoons butter (not melted), pinch salt, one egg, one cupful sweet milk, two cups flour, two teaspoons Royal Baking Powder, filling may be any kind of fruit. - Mrs. Chester Melrose.

Short Cake

One pint flour, two teaspoons Royal Baking Powder, one-fourth teaspoon of salt, two tablespoons sugar, three tablespoons butter, mix dry ingredients and sift. Rub in butter and add enough milk to make a batter that will spread easily. Bake in hot oven in two tins. Use any fruit between, and white of an egg beaten stiff with one tablespoon of sugar on top, brown in oven. - Sallie Jennings.

Butter Scotch Pie

Two cups brown sugar, and three tablespoons of flour, stirred in sugar, yolks of three eggs, with whites reserved for top. Butter size of an egg, and two cups of hot water. Cook until thick and put into a baked crust, put whites on top and set in oven until brown. - Mrs. Lafferty.

Butter Scotch Pie

Stir together four tablespoons of flour and two cups of brown sugar, add two cupfuls of sweet milk, yolks of three eggs, well beaten; two heaping tablespoons of butter, teaspoon of vanilla. Cook in double boiler until thickened. Have ready two under crusts baked. Fill with mixture. Whip whites of eggs for top, add two level spoons of sugar, spread and set in oven to brown. - Flora Reese.

Sugar Tarts

Line gem pans with pie paste. Filling: One egg, one cup sugar, one teaspoon extract, two tablespoons milk. Bake in slow oven. - Ida M. Ellis.

Lemon Pie

One large lemon, one cup sugar, five eggs (whites of three saved for top), two tablespoons flour, wet in cold water, and two cups boiling water. Enough for two pies.

Currant Pie

Soak two cups dried currants which have been washed in boiling water and drained. Add one cup sugar, three tablespoons of flour, two eggs, well beaten and a little butter. Bake with two crusts.