Strawberry Short-Cake

1 quart of flour.

3 teaspoonfuls of baking-powder. 2/3 cupful of butter. Milk or water to mix soft.

Divide into two or three equal parte and roll out according to the size of baking tin. Place each layer in the tin; spread melted butter between them only, putting none on the last layer. When baked the layers will separate easily.

Short-cake may be made after any other rule, with sour milk, soda, etc., but baking in layers will be found an improvement. Spread on each layer strawberries and sugar, lay on the upper-crust and pour over all any juice that may be left. This will be improved by serving with sweetened cream. Berries of any kind - cherries, sliced peaches or stewed apples may be served in the same manner. Cut through all the layers in serving. Some cooks roll the dough thin and bake in layer cake-tins. If not very thick several must be used. Unless there is an extra amount of shortening in the cake each layer must be buttered before covering with the berries.

Cream Raspberry Short-Cake

1 pint of rich sour cream. 1 teaspoonful of soda. Pinch of salt. Flour to make a soft dough.

Roll to the thickness of an inch and a half; bake, separate and butter; or, better still, make four layers,1 spreading each one with butter. Bake in a deep tin, layer upon layer.. Sweeten the berries well between the crusts, covering each layer of fruit with whipped sweet cream. Cover the top with the whipped cream and dust with powdered sugar.

Peach Short-Cake

Make a plain baking-powder crust; bake in two tins; butter each side well and alternate the layers of crust with sliced and sugared peaches. Cover the top crust with a thick dashing of powdered sugar. Serve with sweetened cream.

Cranberry Short-Cake

This can be made in the same manner, having the fruit thoroughly stewed and sweetened. Spread between the layers of crust thickly. Reserve the extra juice to serve as Sauce.

Apple Short-Cake

Mix a stiff batter as for biscuit. Put in a deep pie-tin with a spoon; bake separate, butter well and fillwith a thick layer of very nice tart apple-sauce. Sprinkle with sugar.

Replace the top, dusting over with sugar, and serve plain, with sweetened cream or milk. Other fruit may be served in the same way. Powdered sugar is best.

Sweet Short-Cake

1 cupful of powdered sugar. 1 tablespoonful of butter. 3 eggs.

1 cupful of flour, sifted with 1 teaspoonful of baking-powder. 3 tablespoonfuls of cream. Bake in jelly-cake tins. When done lay one upon the other, sprinkling each with powdered sugar. Cut through the layers as for a pie; serve in saucers with sweetened cream poured over it.

Lemon Short-Cake

Make a rich short-cake. Bake in jelly-cake tins; let cool and spread with the lemon filling for lemon layer cake. Dust sugar over the top and serve.

Jelly Short-Cake

Can be made in the same way, substituting jelly for lemon-butter.

Orange Short-Cake

1 quart of flour. 1 egg, well-beaten. ½ cupful of butter. 1 tablespoonful of sugar. 3 teaspoonfuls of baking-powder. Milk for a soft dough. Roll ½ inch thick, bake in round tins in a quick oven. Filling: - Roll 3 large oranges and 1 lemon; press the juice into a bowl. Remove the peel, chop all the pulp fine and add to the juice, with 1 cupful of granulated sugar.

Epicurean Short-Cake

Prepare a short-cake as for Sweetened Short-Cake. When cold put strawberries and sugar between each layer and over the top. Serve with cream and powdered sugar.