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3 eggs 



2 tablespoons lemon juice 



1 ciij) sugar 



2 cups fruit 



!/4 teaspoonful salt 



Mix all the ingredients, beat well, pour into a buttered dish and 

 steam two hours. Serve with cream. 



FBUIT-AND-CORX STARCH PUDDING 



Add stewed apples, pears, peaches, berries, quinces, or pineapple 

 to a cornstareh pudding just before it is poured into the mold. 

 Strained fruit- juice may be used in place of milk in making the 

 pudding, and milk or cream served with it as a sauce. 



QUINCE CUSTARD 



Pare, core, and chop the quinces, add a few drops of lemon juice 

 to bring out the ilavor. Put into a buttered pudding dish, and 

 cover witli a well-sweetened custard in which the yolks and whites 

 of the eggs have been beaten separately. Set the dish inside a pan 

 containing a little water, and bake in a moderate oven till the cus- 

 tard is set. 



FRUIT SHORTCAKES 



There is no question that the strawberry holds first place as fill- 

 ing for shortcake, and it is equally certain that the shortcake is the 

 favorite method of serving such strawberries as are not to be used 

 in their natural state. 



Shortcakes may also be made of peaches, raspberries, black 

 berries, or pineapples. 



Straivberry Shortcake. Sift a pint of flour with 4 level tea- 

 spoons of baking powder and one of salt. With the finger-tips 

 rub in 4 level tablespoons of shortening. Add % cup of sweet 

 milk, stirring it in with a knife. Roll out of the bowl onto a 

 floured board, and with the knife pat it lightly into shape. Roll 

 out and cut two rounds to fit a layer-cake tin. Place one round 

 in the greased tin, spread the top with melted butter, and place 

 the second round over it. Bake twenty to thirty minutes. The 

 two rounds will come apart easily because of the butter spread 

 between them. 



