134 FRUITS AND HOvV TO USE THEM. 



Invert the top, cover with berries and proceed as before. 



Another way Is to roll into four thin pieces, fitting each 

 to a jelly tin. Butter two of them on the tins, very lightly, 

 and lay a second piece of dough over the first. When 

 baked tear them apart, butter, cover with lierries and pile 

 one on the other. This m thod prevents the possibilioy of 

 heaviness and insures the short-cake good when cold. A 

 thin frosting over the top is excellent. 



Strawberry Short-Cake, Ifo. 3.— Mix two heaping 

 teaspoonfuls of baking-powder with one quart of flour. 

 Beat one eg"?, mix in two tablespooafala of malted butter 

 and one of sugar, with nearly one pint of new milk, and 

 stir all together. Make it thin as can be handled, knead 

 little and bake in two or three pans. Run a hot knife 

 around the edges, pull apart with the fingers, butter 

 the split sides, and over them spread fresh berries, either 

 whole and dredged with sugar, or crushed and sweet- 

 ened. Pile one section on the other, and se^ve. if possible, 

 with cream. The cake should be about three-fourths of 

 an inch thick before baking, and from fifteen to eighteen 

 minutes will be time enough. 



Strawberry Sliort-Cake, No. S. -(Cxood Health.) Beat 

 together one cupful of thin cream, slightly warmed, a 

 tablespoonful of yeast, and two small cupfuls of flour. Set 

 ina warm place till very light. Add sufficient warmflour to 

 mix soft. Knead thoroughly for fifteen or twenty minutes. 

 Divide into two equal portions, and roll into two sheets 

 about one-half iach in thickness, making the centers a 

 very little thinner than the outside, ?o that when risen they 

 will not be highest in the center. Place latins, and set in 

 a warm place until perfectly risen, or until they have 

 doubled their first thickness. Bake quickly. 



Prepare the fruit by chopping or mashing, if large, 

 sweeten to the taste, and add a little cream if desired. 

 Spread one cake with fruit, and cover with the other. 



Strawberry Pudding-.— Make a jam by mashing fresh 

 strawberries and sweetening to the taste. Spread slices of 



