Twentieth century home cook book

the other. Bake until well done, then pull the three layers apart, butter one and cover with strawberries, then butter the second and lay, crust downwards, over the first; thea another layer of strawberries, and cover with the third crust. Set in the oven a few minutes, and then, before serving hot, with cream, cover the top crust with large fresh strawberries. Before making the crust, stir into three pints of ripe, rich strawberries a coffee-cup of granulated sugar, and leave it covered over until the crust is done. If cream or sour milk is not plenty, use sweet milk, and sift into the flour two teaspoonfuls (scant) of baking powder, and as you roll out spread on three tablespoonfuls of ice-cold butter. Pounded ice is excellent eaten on top of a saucer of sugared berries. Wi'ap the ice in a clean, coarse towel, and pound fine with a potato-masher. Pineapple Short-Cake. — A couple of hours before bringing the cake on the table, take a very ripe, finely-flavored pineapple, peel it, cut it as thin as wafers, and sprinkle sugar over it liberally ; then cover it close. For the short-cake take sufiicient flour for one pie-dish, of butter the size of a small egg, a tablespoonful or two of sugar, the yolk of an egg, two teaspoonfuls of baking powder, a very little salt, and milk enough to make a very soft dough. Do not knead the dough, but just barely mix it, and press it into the pie-plate. The baking powder and butter, sugar and salt, should be rubbed well through the flour, and the other ingredients then quickly added. When time to serve, split the cake, spread the prepared pineapple between the layers, and serve with nothing but sugar and sweet cream. VIII. Puddings and their Sauces. Puddings are either steamed, baked or boiled, and are made with and without fruits. Bread, flour, rice, tapioca, corn starch, and various other gelatinous substances ai-e used. Pudding sauces are made hard or liquid, and generally somewhat acid. White Sauce. — White sauce may be made with the whites of two unbeaten eggs, and one cupful of white sugar, beaten together; add a teaspoonf ul of white wine vinegar or other light-colored vinegar; beat well; just before carrying to the table, add two-thirds of a cupful of cream and a tablespoonful of wine. Wine Sauce. — This is made of three measures of sugar, one of butter and one of wine. Boiled Pudding Sauce. — The following is good : Beat a coffee-cupful of sugar and one of butter thoroughly together. Then add a whisked egg. Mix well, place on the fire and stir until melted ; add a tablespoonful of wine or brandy, and serve at once. Plain Sauce. — To each wineglassful of thick paste, made of corn starch, add a teacupful of butter and one of sugar. Work these together, with the yolk of an egg, until thoroughly blended. Add the paste and the white of the egg beaten to a froth. Mix thoroughly, and add any flavoring you like. IX. Devonshire Cream.