Orange Shortcake

Mrs. Rader.

2 cups flour, 1/4 cup sugar.

3 teaspoons baking powder.

3 tablespoons butter or lard, 1/3 cup plus, 1 tablespoon milk nutmeg, 1 egg.

Mix dry ingredients and sift well; work in shortening with fingers, egg well beaten and milk. Bake in layer cake pan; split, spread with butter and cover with oranges which have been cut in small pieces and have stood an hour with plenty of sugar. Serve with orange sauce. The "dalanghita" is the best orange.

Rice Snowballs

Mrs. W. W. Barre.

boiled rice, 3 eggs.

1 pint of milk, 1 teaspoon corn starch, lemon flavoring.

Boil rice and mould in a cup until cold. Make a custard of eggs, milk and cornstarch. Flavor with lemon. When cold pour over rice balls half an hour before using.

Steam Pudding

Mrs. George W. Dunlap.

2 cups grated raw potato, 1 teaspoon soda, 1 cup sugar, 1 cup flour, 1 cup raisins.

1 cup walnuts.

1 tablespoon butter (heaping), 1 teaspoon cinnamon, 1/2 teaspoon cloves, 1 nutmeg grated.

Grate potato and add soda; let stand a few minutes. Mix other ingredients and add. Steam three hours and serve with cocoanut sauce.

Steamed Puffs

Mrs. G. E. Smith.

Puffs 1/2 cup sugar, 2 eggs, 1/4 cup butter, 1/4 cup milk, 1 teaspoon baking powder flour.

Sauce.

1 cup fruit juice.

2 teaspoons corn starch, 1/2 cup sugar.

1 teaspoon butter.

Take sugar, eggs, butter, milk, baking powder and enough flour to make thick batter. Grease as many cups as you desire puffs. Fill each one about one quarter full; add any desired fruit; put in another spoonful batter; steam forty-five minutes. Serve hot with any good pudding sauce, or a sauce made from fruit juice as follows: - fruit juice, corn starch, sugar and butter.

Strawberry Shortcake

Miss E. J. Hannan.

1 box Baguio strawberries.

1 pint flour.

1 teaspoon salt.

1 heaping teaspoon baking powder.

1 tablespoon sugar, 1/2 tablespoon butter, cold milk.

Select firm clean berries. Wash in boiled or distilled water. Place in colander and deluge with boiling water quickly, turn out on platter or flat dish, mash, sweeten to taste and put on ice. Add salt, baking powder and sugar to flour, mix throughly, rub in butter and wet to a soft dough with cold milk. Roll out like biscuit; spread lightly with butter; fold once; bake; unfold; and spread mashed berries between layers and on top.

Suet Pudding

Mrs. C. Sullivan.

1 cup suet, chopped 1 cup molasses, 1 cup milk, 1 cup raisins seeded.

2 cups graham flour.

1 cup wheat flour.

1 teaspoon baking powder.

Mix ingredients; steam three hours.

Gulaman Or Fruit Jelly

Filipino gelatine, called "gulaman" is found in the native markets. It is easily prepared and makes delicious jelly. "Wash carefully after breaking into small pieces. To one cup gulaman take three cups water. Boil ten minutes, strain through cloth and add sugar and fruit juice. By adding the juice of tomatoes and a little salt, a jelly which is nice for salads or for garnishings may be made, as it cuts easily into any shape desired.

It also makes a good custard by adding sugar, milk, eggs and flavoring. Whipped cream may be served with "gulaman" or any sweet sauce desired.

Apple Float

Mrs. G. A. Miller.

4 eggs.

4 tablespoons sugar.

2 grated apples custard.

Beat the whites of eggs until very light. Add powdered sugar and beat until fine and dry. Into this grate two apples, beating carefully until the meringue will hold no more apples. Spread this over a soft custard or whipped cream and serve at once.

Apricot Delicate Pudding

Mrs. C. H. Smith.

Pudding 1 cup, apricot juice 1 cup, water 1/2 cup, sugar.

3 tablespoons corn starch.

4 eggs (whites).

Sauce.

2 cups milk, yolks 4 eggs.

3 tablespoons sugar flavor to taste.

One cup of any kind of fruit juice - either apricots, peaches, oranges, cherries, one cup of water, - one cup sugar (more according to fruit); place on stove, and when hot, add corn starch dissolved in cold water. Stir until entirely cooked. Add a pinch of salt. Add stiff froth of whites of eggs; stir up well from the bottom, place on back of stove and turn over and over to make the whites of the eggs a little solid. Put some of this mixture in the mould then a layer of the solid fruit and so on until the mixture is used. Place on ice. Serve with yellow sauce, made of milk, eggs yolks, sugar and flavoring to taste.

Banana Custard

Mrs. G. E. Seybolt.

4 ripe bananas, 1 pint cold custard.

lemon flavoring whipped cream.

Wash very ripe bananas; rub through a sieve; add to a pint of cold custard, and flavor with lemon. Serve in glasses with a tablespoon of whipped cream on top of each.

Cake Custard

3 cups custard, 6 sponge cakes.

2 tablespoons peach jelly or marmalade whipped cream.

Make a sweet boiled custard, about three cupfuls. While this is hot stir into it sponge cakes broken up very small, and jelly or marmalade. Beat hard and when cool set on the ice to get very cold. When ready to serve, heap on top of each dish a tablespoon of whipped cream, and in the center of the cream put a very little of the peach jelly.