STRAWBERRY SHORTCAKE

Mrs. James Fitton.

3 tablespoons sugar. 2 rounding teaspoons bak- 1 tablespoon lard or butter. ing powder.

1 Qgg. 1 pint flour.

1 cup milk. Yi tablespoon salt.

Mix all the ingredients together until smooth. When dough is stiff enough to handle, roll out about >4 inch thick, cut into rounds like biscuits, spread with softened butter, put the two buttered sides together, and bake 15 minutes. Then put sweet- ened strawberries between the layers and on top, using whipped cream if desired.

SHORTCAKE.

Mrs. John Shafer.

1 pint flour. Milk to make soft dough.

1 tablespoon baking pow- Pinch of salt,

Mix well together; roll out to thickness desired; bake in layers on pie plates. When done, add any fruit, which has been crushed and sweetened to taste.

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SAUCES. HOT CHOCOLATE SAUCE. No. i.

Mrs. Daniel Evans, Boston, Mass.

Boil I cup sugar, y2 cup water, a few grains cream of tartar to the consistency of a thin syrup. Melt Ij4 squares Baker's chocolate in a saucepan placed over hot water, and pour on grad- ually, while stirring constantly the hot syrup. Flavor with y2 teaspoon vanilla.

CUSTARD SAUCE. No. 2.

Mrs. Elmore Frechtling.

1 cup milk, scalded. Yolks of 2 eggs.

1 tablespoon sugar. 34 teaspoon vanilla.

Beat yolks slightly; add sugar, then the hot milk slowly. Cook in double boiler until it coats the spoon. When cool, add vanilla.

CURRANT JELLY SAUCE. No. 3.

Mrs. James H. Roll.

1 cup sugar. 1/3 cup water.

4 tablespoons currant jelly. Juice of 1 lemon.

Boil sugar and water 4 or 5 minutes. Add jelly as soon as it boils. Add lemon juice; then boil again. Strain through a fine sieve.

SAUCE. No. 4.

Mrs. J. P. Davis.

1 cup hot water. 1 teaspoon cornstarch

i/2 cup sugar. thinned with cold water.

1 large tablespoon butter.

Boil all together; flavor with raspberry vinegar, or any flavoring you wish.

156 Desserts.

SAUCE. No. 5.

Mrs. C. I. Keeley.

y2 pint milk. 2 yolks of eggs.

2 tablespoons sugar. l/2 teaspoon vanilla.

Cook in double boiler.

SAUCE. No. 6.

Miss Martha Molyneaux, Oxford, Ohio.

1^2 cups brown sugar. 1 tgg.

^2 cup butter. y2 cup water.

Mix all and put in pan of boiling water to dissolve.

SAUCE. No. 7.

Mrs. L. E. Harrison, Greenville, Ohio.

Rub together until smooth :

1 scant cup granulated 1 teaspoon vanilla.

sugar. 1 tablespoon melted butter.

1 scant cup boiling water. 1 tablespoon flour.

Boil 5 minutes.

TAFFY SAUCE. No. 8.

Mrs. R. S. RadclifTe.

1 cup sugar. 2 eggs.

1 cup butter.

Beat to a cream and cook in double boiler until thick. Flavor to taste.

SAUCE. No. 9.

Mrs. M. Smedley.

1 cup sugar. 1 heaping tablespoon but-

1 heaping tablespoon flour. ter.

Rub all together, put into a pint of boiling water, and cook 2 or 3 minutes. Nutmeg or wine to taste.

Desserts. 157

SAUCE. No. 10. Miss Clara Spellman.

Mix 2 teaspoons cornstarch and J^ cup sugar. Add 1 cup boiling water. Cook 5 minutes. When ready to serve, add grated rind and juice of 1 orange and 1 teaspoon butter.

SAUCE. No. 11.

Mrs. Echard Allen.

Cream together a teacup of sugar and 1 tablespoon butter ; add 1 pint of boiling water and 1 tablespoonful of cornstarch dissolved in cold water. Boil thoroughly and season with nut- meg.

SAUCE. No. 12. The Happen Inn.

Bring to boiling point 1 pint of milk; add 3 tablespoons sugar, then beaten yolks thinned by adding a tablespoon of milk. Stir constantly until it thickens. Flavor with 2 teaspoons lemon or vanilla, and let cool. Serve one mold to each person, with sauce poured over.

CREAM SAUCE. No. 13.

Mrs. Elizabeth DeHaven.

Beat y2 cup butter to a light cream; add 1 cup granulated sugar, and stir until it is very white. Just before serving mix with whites of 3 eggs beaten stiff and 1 teaspoon of vanilla.

SAUCE. No. 14.

Mrs. C. L. Gebhart.

Cook together 1 cup of sugar, a heaping tablespoon of flour, 1 cup of boiling water, y2 lemon (sliced), and a tablespoon of butter. Add the latter as you take the sauce from fire, when done.

SAUCE. No. 15. Mrs. Henry Sohn.

Stir a heaping tablespoon of flour, 1 cup of water, 1 cup of sugar. Boil all together about 10 minutes. Remove from fire, and when cool add flavoring to taste.

158 Desserts.

SAUCE. No. 16.

Mrs. L. K. Schweeling, Oxford, Ohio.

1 pint milk (flavor with y2 cup sugar.

lemon). Butter size of walnut.

2 eggs. Flavor with vanilla.

WHITE SAUCE. No. 17.

Miss Batcheler, Indianapolis, Ind.

1 cup sugar. 3 tablespoons flour.

1 tablespoon butter. 2 cups boiling water.

Yz teaspoon vanilla.

TAFFY SAUCE. No. 18.

Mrs. Mark Millikin. 1 cup butter. 2 cups granulated sugar.

Mix together and add 2 well-beaten eggs. Cook in double boiler and stir constantly. Just before removing from fire add a tablespoon of flavoring.

CREAM SAUCE. No. 19.

Mrs. J. C. Hooven.

}i cup butter. y2 cup sugar.

1 teaspoon vanilla. 1 cup cream.

Cream the butter; add the sugar slowly, then the cream and vanilla. Beat well, and just before serving place the bowl over hot water. Stir until smooth and creamy, but not enough to melt butter. When the cream and vanilla are added the sauce has a curdled appearance. This is removed by thorough beating. Serve on any hot pudding.

HARD SAUCE. No. 20.

Mrs. P. M. Hooven.

Cream together y2 cup butter, 1 cup powdered sugar, 1 well- beaten white of egg, 1 tablespoon vanilla. When well creamed together put into serving dish and grate nutmeg over the top.

Desserts. 159

SPANISH SAUCE. No. 21.

Mrs. Carl E. Henning.

y2 cup boiling water. 1 tablespoon cornstarch.

2 tablespoons vinegar. 1 tablespoon butter.

1 cup sugar. ^2 nutmeg.

NUTMEG SAUCE FOR PUDDINGS. No. 22.

Miss Althea Spellman.

Cream 2 tablespoons butter; add gradually powdered sugar until it becomes hard and stiff. Add 1 teaspoon vanilla and a few grates of nutmeg.

LEMON SAUCE FOR PUDDINGS. No. 23.

Miss Althea Spellman.

Mix 2 tablespoons cornstarch and ^ cup sugar. Add 1 cup boiling water and cook 5 minutes. When ready to serve add grated rind and juice of 1 lemon and 1 teaspoon butter. Vanilla or juice and pulp of orange may be substituted for the lemon.

SAUCE FOR COTTAGE PUDDING. No. 24.

Mrs. Carl Henning.

1 cup sugar. y2 cup butter.

2 tablespoons flour, wet 1 egg.

with cold water.

Stir well; then add boiling water; boiling all 5 minutes. Flavor with lemon.