Make a good biscuit dough; roll out half an inch thick and bake in a pie-plate.

While hot run a knife lightly around one side, tear it open, butter well, without crushing the crumby interior, and lay between the severed sides a pint of currants, which were mashed and plentifully sweetened before you began to make the cake. Wash the top with white of egg, sift powdered sugar thickly over it and serve, still hot, all this having been done in three minutes after the crust was taken from the oven.

BLUEBERRY TEA-CAKE. A Vermont Recipe.

Three cupfuls of blueberries; two tablespoonfuls of butter; one cupful of sugar; one cupful of milk ; two cupfuls of flour sifted twice with two rounded teaspoonfuls of Cleveland's Baking Powder, and a saltspoonful of salt; two eggs, beaten very light.

Cream butter, and sugar, add the eggs, then the milk and prepared flour. Dredge the berries with flour, stir in lightly and bake in a greased biscuit-tin. Split, butter and eat while warm.