The new home cook book

To each quart of flour add one tablespoon of shortening, one-half teaspoon of salt, and three and a half heaping teaspoons of Price's Cream Baking Powder; mix baking powder thoroughly through the flour, then add other ingredients. Do not knead, and bake quick. To use cream tartar and soda, take the same proportions without the baking powder, using instead two heaping teaspoons cream tartar and one of soda. If good they will bake in five minutes. BAKING POWDER BISCUITS. Mrs. M. G. Adams. One quart flour, two teaspoons baking powder, one tablespoon butter (or lard), rubbed well together; mix with cold water, stirring quickly with a knife ; when well mixed add flour enough to mould out smoothly ; roll about an inch thick, cut with a tumbler or tin cutter, place in pan and bake quickly in a well heated oven. If made properly they will be as light and white as foam. CREAM BISCUITS. Mrs. A. M. Gibbs. Three heaping tablespoons of sour cream ; put in a bowl or vessel containing a quart and fill two-thirds full of sweet milk, two teaspoons cream tartar, one teaspoon of soda, a little salt ; pour the cream in the flour, mix soft and bake in a quick oven. STRAWBERRY SHORTCAKE. Make good biscuit crust; bake in two tins of same shape and size ; mix berries with plenty of sugar ; open the shortcake, butter well and place berries in layers, alternated with the crust; have the top layer of berries and over all put charlotte russe or whipped cream. STRAWBERRY SHORTCAKE. Make a fine soda biscuit crust, and separate in three pieces, roll out about half an inch thick the size of your pans, which should be round (are best baked in jelly cake pans). As you place the crust in your pan, spread over melted butter, and then roll out another crust and place on this, butter this well and then roll out and put on your last crust, place in the oven and bake. As you take out the separate crusts may be lifted carefully; butter each crust again and place the berries on, covering again with the layer of crust and then a layer of berries quite thick. Serve with clear or whipped cream and sugar. STRAWBERRY SHORTCAKE. Make a fine sponge cake and bake in very small round pans. When baked put on one layer of berries quite thick with sugar, and then cover with a layer of sponge cake and sift sugar over. The pans in which these are baked should be the size around of a saucer, and served as above described ; one cake to each person with cream handed. ORANGE SHORTCAKE. f M. Make a nice shortcake ; spread in layers of sliced oranges with sugar and a little cream. To be eaten with sweetened cream. ORANGE SHORTCAKE. Mrs. A. A. Carpenter. Prepare the crust as you would for strawberry short- cake. Slice very fine and put down in sugar one dozen nice oranges. When you separate the crust butter it nicely and then add the oranges. APPLE SHORTCAKE. M. Season apple sauce with butter, sugar, etc. ; make a nice shortcake, open and butter it and put the apple sauce in layers. Serve with sweetened cream. ELLEN'S TEA CAKE. Two eggs, two tablespoons sugar, beaten together, three cups flour, one cup milk, one teaspoon soda, two of cream tartar; add last two tablespoons melted butter. Bake half an hour in square or round tin. To be eaten like Sally Lunn, hot with butter.