Raspberry Shortcake

(Special recipe)

Sift one quart of flour with two teaspoons of baking powder and one teaspoon of salt. Drop in two-thirds of a cup of butter and mix with sweet milk to a soft dough. Roll out in two quite thin cakes, butter one and lay the other on it. Bake in a quick oven. When baked, separate the cake and spread well with butter. Mix ripe raspberries with plenty of sugar and either plain or whipped cream. Spread between layers and cover top.

Strawberry Shortcake

Beat together one teacup sugar and one tablespoon butter; beat three eggs very light and add; sift together two teacups flour and a heaping teaspoon baking powder with a little salt and stir in, using enough milk or cream to make it roll out easily. Bake in deep tin plates. With three pints of strawberries mix one teacup of sugar and spread on the cake. The top layer of strawberries may be covered with a meringue made with a tablespoon of powdered sugar and the white of an egg.

Orange Custard

Slice oranges in about eight sherbert glasses. Sweeten well. Make a custard with one pint milk, yolks of two eggs, one tablespoon cornstarch mixed with a little milk, small piece butter, two tablespoons sugar. Boil until thick, stirring constantly. Pour while boiling hot on oranges. Beat whites of eggs stiff. Add two tablespoons sugar. Put over custard. Serve cold.

Mrs. R. C. Davis.

Gelatine Blanc Mange

One-half box Knox gelatine dissolved in three cups of hot milk. Beat yolks of three eggs with three-fourths cup of sugar and pinch of salt, add to the hot milk. Take from the stove and fold in the beaten whites of three eggs. Flavor with vanilla.

Prune Tapioca

Soak one pound prunes in cold water over night. Then cook until tender, stone and chop fine, save the juice. Into a double boiler put three cups sweet milk, one cup sugar and two heaping tablespoons of minute tapioca. Cook one hour, then add chopped prunes and one cup of juice and cook an hour longer. Serve with whipped cream. Eleanor Quaid Mitchell.

Prune Whip

One pound prunes, one cup sugar, four whites of eggs. Soak prunes over night. Cook, then stone and run through grinder. Add cup sugar to chopped prunes. Beat whites of eggs stiff and fold carefully into prunes when cool. Bake in moderate oven about twenty minutes. Serve cold with whipped cream. Mrs. R. S. Davis.

Prune Whip

One jar thick cream, one-half pound prunes, two tablespoons powdered sugar. Soak prunes over night in water to cover and cook in same water until very tender. Force pulp through a strainer or prunes may be chopped very fine. Beat cream stiff. Sweeten and fold in prune mixture. Serve very cold with chopped nuts and garnish with whipped cream. Serve five people.

Grace Howe Thomas.

Fruit Salad

Pare a pineapple and cut in one-quarter-inch slices, remove hard centers, sprinkle with powdered sugar, set aside one hour in a cool place; drain, spread on serving dish, pile red raspberries in center, pour over syrup drained from pineapple, sprinkle with powdered sugar and serve.