CAKES. 89G 



and, I should think, would be the best to make into a porridge. Second, Pome 

 persons never use oatmeal'porridge; then, unless people will use a little of good 

 common sense, they, or persons living where they cannot get oatmeal, could 

 never have those nice short cakes; but by using, or calling up this common 

 sense, and reasoning a little, they may say, " now I have not got the oatmeal, 

 nor can I get it; but I will take milk in its place; and even, if no milk, I will 

 take water, and by adding a little butter, lard or drippings, I will have just as 

 good a cake " — and so they would. Now, please judge, in the same manner, 

 in all cases, where such difficulties may of necessity arise, then these remarks 

 will have their intended effect. I will add this word, only, additional, those . 

 who don't know anything more than simply to always confine themselves to, or 

 follow a recipe, or receipt, as generally called, (never changing it at all) will 

 never amount to much, to themselves, or to the world. The above recipe says 

 "pumpkin, or squash " — everybody - ught to know that squ;i :u make the 

 richer cake. 



Apple Shortcake. — Season well stewed apple sauce with sugar and nut- 

 meg, or mace, make any of the nice shortcakes, above given, open, or split, as 

 the case may be, butter nicely and spread on a thick layer of the prepared 

 sauce, and replace the top; serve with well sweetened cream. 



Remarks. — You will need to have quite a quantity, if you satisfy the taste 

 and desires of the family, and the guests. The following from dried apples, 

 will enable families to have apple shortcake all the year round, says a writer in 

 the New York Post. 



Apple Shortcake From Dried Apples.— I will tell you of some- 

 thing that makes an agreeable filling for a shortcake. You will not believe it 

 until you try it, but for those unfortunate ones to whom the acid of the straw- 

 berry is as poison, it can not be too highly recommended. Take some nice 

 dried apples, wash and soak, and cook them until they are tender; then rub 

 them through a sieve or a fine colander, add sugar and the grated rind and 

 juice of a lemon ; then make a shortcake in the ordinary manner and use this 

 in place of the berries. 



Scotch Oat-Cakes. — Put 3 ounces of drippings with a small tea-cup of 

 water into a pan, and let it boil. Pour it over 1 lb. of oatmeal. Stir it; roll 

 It out at once, very thin; cut with a small round cutter; bake in the oven till 

 done. 



Remarks. — As suggested in the remarks following pumpkin shortcake, the 

 Scotch cake is nicest made with oatmeal that is ground the finest, which is, as 

 I think, that which is bolted, or sifted out from the coarse, in fact, a flour, 

 rather than meal. I like them done quite crisp. 



Biscuit, Plain and Light.— Take enough light bread dough to make 

 what you desire; for each square bread pan full, work, or knead in, 1 *^able- 

 spoonful of butter, lard, or pork drippings, mold into biscuit, place in th« nan, 

 or pans, and, when risen again, place in a moderately hot oven — the heat 

 increasing — as for bread. If biscuit or bread are put into a hot oven, the crust 

 is soon set and the rising is, thereby, greatly prevented. 



