398 -DiJ. CEASE'S RECIPES. 



upon the top as will lie; serve with sweetened cream or milk — of course the 

 first is the best. 



Remarks. — My family find that raspberries, blackberries, etc., are also very 

 nice used in the place of strawberries. 



Strawberry Shortcake, Old Way.— Mix as for biscuit, roll about 1 

 inch thick, and bake, AVhen done, Lave the strawberries mixed with sugared 

 cream: split the cake with a sharp knife spread lightly with butter the lower 

 half, then put in a thick layer of the fruit, replacing the top, and covering the 

 top also. Some persons then replace in the oven for a few minutes; but this, I 

 think, make it more like pie than fresh berry shortcake. Other berries or pie- 

 plant may be used, but pieplant must be stewed and no cream used. 



Mother's Strawberry Shortcake.— 1 believe the Household and the 

 editor will agree with me in thinking Puck never ate any strawberry shortcake. 

 We are 50 years old, but don't we remember, as well as if it was but yesterday, 

 the dear, delightful ones made by mother in our childhood, and don't we know 

 just how they were made, too; we heard her tell so many times, as every one 

 wanted her recipe. She made them as follows: Sour cream, 1 cup; cream of 

 tartar, 1 tea-spoonful; soda, % tea-spoonful, with flour to make a suitable 

 dough to roll J^ an inch thick, baked nicely; split open and spread each piece 

 with the sweetest, freshest butter; then jiour on to one of the halves, not 6 or 7 

 gritty, mussy berries, but 2 whole cujjs of those large, luscious ones from the 

 south side of the garden; put on the other half for a cover, and pour over 

 sweetened cream when eaten. — Aunt Lulu, Red Willow, Neb. 



Remarks. — The author loves all these aunts, because they know how it is 

 done; but he would love them better if they were not ashamed of their real 

 names. This is about as my own mother used to make them, so I know it wiU 

 prove good and worthy to be followed by all who have the nice " sour cream." 

 But good rich milk with soda — no cream of tartar — ^will do very nicely. Of 

 course, any berries, fresh or canned, at all suitable for a short cake, ripe, nice 

 peaches, or even a nice, thick custard, may take the place of strawberries when 

 they are not plenty, or for the sake of variety. See the remarks also following 

 " Pumpkin Shortcake, " below. 



Pumpkin Shortcake, With Graham Flour. — " Stewed and strained 

 pumpkin or squash, ' C ' oatmeal porridge and water, each 1 cup. Beat these 

 up together, and then stir in 3 cups of Graham flour. Mix thoroughly, spread 

 3^ an inch thick on a baking-tin, and bake half an hour in a good oven. Cover 

 for 10 minutes, and serve warm or cold." 



Remarks — Oui readers will see by the quotation marks (' ' ") that this is 

 not my own, nor do 1 known who to credit it to But I have given it for the 

 sake of a few explanations, or remarks, which, I think, will be for the general 

 good; and first, you will see that a porridge is called for made from " C " oat- 

 meal; what does the " C " mean here.' It means the grade of fineness of the 

 meal, as known to dealers, the same as "A" coffee sugar means the best — " C " 

 coffee sugar is not quite so good While with the oatmeal it means not quite 

 so coarse a meal as "A" would be For Scotch cake the finest kind is used. 



