Mrs. Lincoln's Boston cook book

Make by rule No. 1 for Short Cake, and bake on a griddle in small rounds. Tear open, and spread each half with softened butter. Put half of the cakes on a hot plate. Mash a pint of strawberries, sweeten to taste, put a large spoonful on each cake ; then put another layer of cakes, and whole berries, well sugared. Serve with cream. Peach Short Cake. Make by either of the receipts for Strawberry Short Cake, and spread with sliced and sweetened peaches. Apricots may be used in the same way ; and cream may be added if preferred. The Boston Cook Book. Orange Short Cake. The same as Strawberry, using oranges. Peel and divide the oranges, remove the seeds and thick inner skin, and cut each section into three or four pieces. Sweeten to taste. Whole-Wheat or Rye Short Cakes. 1 cup white flour. 1 cup whole-wheat or rye flour, teaspoonful soda, crushed before measuring, and sifted into the flour. 1 teaspoonful cream of tartar (omit if sour milk be used). )^ teaspoonful salt. 1 tablespoonf ul sugar. 1 cup of sweet or sour milk, the amount varying with the flour. 1 tablespoonf ul melted butter. Mix in the order given, making the dough stiflT enough to be rolled. Cut into rounds and bake on a griddle ; tear open and serve with cream and salt. Or roll very thin, cut and bake in the oven, split and pour cream thickened as for toast over them. Dutch Apple Cake. (Mrs. A, A. Lincoln.) 1 pint flour. 3^ teaspoonful salt. 3^ teaspoonful soda, sifted into the flour. 1 teaspoonful cream of tartar. cup butter. 1 egg. 1 scant cup milk. 4 sour apples. 2 tablespoonfuls sugar. Mix the dry ingredients in the order given ; rub in the butter ; beat the egg and mix it with the milk ; then stir this into the dry mixture. The dough should be soft enough to spread half an inch thick on a shallow bakingpan. Core, pare, and cut four or five apples into eighths ; lay them in parallel rows on top of the dough, the sharp edge down, and press enough to make the edge penetrate slightly. Sprinkle the sugar on the apple. Bake in a hot oven twent}^ or thirty minutes. To be eaten hot with butter as a tea cake, or with lemon sauce as a pudding. The Boston Cook Book. 87 Apple or Huckleberry Cakes. 1 pint sifted flour. 3^ teaspoonf ul salt. 2 even teasp. baking-powder. cup butter. }^ cup sugar. 1 egg, yolk and white beaten separately. 1 cup milk. 1 heaping cup huckleberries or thinly sliced apples. Mix the flour, salt, and baking-powder, and sift two or three times. Have the berries picked over, washed, dried, and sprinkled with flour. Eub the butter to a cream, add the sugar, and beat again. Add the yolk well beaten, and then the milk. Stir this into the flour and beat thoroughly ; add the white beaten stiff, and, lastly, the berries, being careful not to break them. Bake in a shallow pan or in muffin pans about half an hour. These may be made with sour milk, omitting the bakingpowder, and using half a teaspoonful of soda ; or leave out half a cup of flour, and substitute for it half a cup of fine white corn meal. cup butter. Milk or water enough to moisten. 1 pint berries, washed, dried, and floured. Huckleberry Cake, No. 2. {Mrs. A. A. Lincoln,) 1 quart flour. 1 scant teaspoonful salt. 4 even teasp. baking-powder. 3^ cup sugar.