STRAWBERRY SHORTCAKE.— Prepare the cake as above, split it, butter, and spread on the berries✪ Strawberry Shortcake, If small they can be sweetened and spread on whole; if large they can be mashed or chopped and sweetened, and then spread on. Chopping is better than mashing the berries. Serve with cream. APPLE SHORTCAKE — As soon as the cake is baked, split it open, spread one piece with butter, spread it with welhsweetened apple sauce, pour on some thick sweet cream, grate on nutmeg✪ Apple Shortcake, then lay on the other piece and cover it the same way. BANANA SHORTCAKE.— Slice the bananas and mix with oranges in the proportion of 3 bananas to 1 orange; grate the outside 314 SHORTCAKES of the orange peei and mix it with 1 cup of sugar; spread the whole over the buttered cakes. It is an improvement to add 4 tablespoons of sweet cream✪ Banana Shortcake, beaten stiff. BERRY SHORTCAKES — Any of the small berries, like rasp- berries, blackberries, or blueberries, make nice shortcakes. Sweeten the berries✪ Berry Shortcakes and make like strawberry shortcake. Black and red rasphemes mixed, or raspberries with a few ripe curi'ants mixed in make delicious shortcakes. CRANBERRY SHORTCAKES — Stew the cranberries, make them quite sweet, and spread on the prepared cake✪ Cranberry Shortcakes. FRUIT SHORTCAKES — Any kind of stewed or canned fruit can be used for shortcake. Apples, rhubarb, or pears stewed and sweetened to taste are nice; prepare the fruit, have it ready✪ Fruit Shortcakes, and spread it on the shortcake as soon as that is baked. JAM SHORTCAKE — Bake the shortcake, split it, and spread on raspberry or other jam✪ Jam Shortcake, as for layer cakes, only thicker. Serve with cream. PEACH SHORTCAKE — Slice and sweeten the peaches, and spread on the buttered cakes✪ Peach Shortcake, as directed for other shortcakes. Apricots, or any other kind of fruit, may be used the same way. ORANGE SHORTCAKE — Make a shortcake, as before described; then slice oranges, and put in layers of these, with sugar and cream. Serve with sweetened cream✪ Orange Shortcake. For chicken shortcake see page 154, PUDDINGS AND DUMPLINGS. fN making pudding all the materials — butter, eggs, milk, and fruit — should be good. After cutting suet into slices and free- ing it from fibrous matter, chop it finely, dredging it lightly with flour during the process to keep the pieces from sticking together. Suet or milk, which is tainted in the least, will ruin a pudding. Fruit, when added, should be stirred in the last thing, the same as with cake. Wet fruit will make the pudding heavy, so have it dry before putting it in the pudding. The rules for preparing raisins and currants are the same as for "Cake" (which see). See also what we say there about grating lemon or orange peel. Have all spices and almonds, which are used, finley powdered. Break eggs separately, for 1 bad one will spoil the others; beat yolks and whites separately. It is a good plan to strain the yolks; add the whites last. A pinch of salt is an improvement to all puddings, but add it sparingly, as its flavor should not be detected. Do not add eggs to boiled milk till it cools a little, or they will coagulate into little lumps. Sugar should be used sparingly, as an excess of sugar is the cause of many a broken pudding.

AI-modernized reading of the original text

STRAWBERRY SHORTCAKE.— Prepare the cake as above, split it, butter, and spread on the berries, If small they can be sweetened and spread on whole; if large they can be mashed or chopped and sweetened, and then spread on. Chopping is better than mashing the berries. Serve with cream. APPLE SHORTCAKE — As soon as the cake is baked, split it open, spread one piece with butter, spread it with well-sweetened apple sauce, pour on some thick sweet cream, grate on nutmeg, then lay on the other piece and cover it the same way. BANANA SHORTCAKE.— Slice the bananas and mix with oranges in the proportion of 3 bananas to 1 orange; grate the outside 314 SHORTCAKES of the orange peel and mix it with 1 cup of sugar; spread the whole over the buttered cakes. It is an improvement to add 4 tablespoons of sweet cream, beaten stiff. BERRY SHORTCAKES — Any of the small berries, like raspberries, blackberries, or blueberries, make nice shortcakes. Sweeten the berries and make like strawberry shortcake. Black and red raspberries mixed, or raspberries with a few ripe currants mixed in make delicious shortcakes. CRANBERRY SHORTCAKES — Stew the cranberries, make them quite sweet, and spread on the prepared cake. FRUIT SHORTCAKES — Any kind of stewed or canned fruit can be used for shortcake. Apples, rhubarb, or pears stewed and sweetened to taste are nice; prepare the fruit, have it ready, and spread it on the shortcake as soon as that is baked. JAM SHORTCAKE — Bake the shortcake, split it, and spread on raspberry or other jam, as for layer cakes, only thicker. Serve with cream. PEACH SHORTCAKE — Slice and sweeten the peaches, and spread on the buttered cakes, as directed for other shortcakes. Apricots, or any other kind of fruit, may be used the same way. ORANGE SHORTCAKE — Make a shortcake, as before described; then slice oranges, and put in layers of these, with sugar and cream. Serve with sweetened cream. For chicken shortcake see page 154, PUDDINGS AND DUMPLINGS. fN making pudding all the materials — butter, eggs, milk, and fruit — should be good. After cutting suet into slices and freeing it from fibrous matter, chop it finely, dredging it lightly with flour during the process to keep the pieces from sticking together. Suet or milk, which is tainted in the least, will ruin a pudding. Fruit, when added, should be stirred in the last thing, the same as with cake. Wet fruit will make the pudding heavy, so have it dry before putting it in the pudding. The rules for preparing raisins and currants are the same as for "Cake" (which see). See also what we say there about grating lemon or orange peel. Have all spices and almonds, which are used, finley powdered. Break eggs separately, for 1 bad one will spoil the others; beat yolks and whites separately. It is a good plan to strain the yolks; add the whites last. A pinch of salt is an improvement to all puddings, but add it sparingly, as its flavor should not be detected. Do not add eggs to boiled milk till it cools a little, or they will coagulate into little lumps. Sugar should be used sparingly, as an excess of sugar is the cause of many a broken pudding.

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Strawberry ShortcakeApple ShortcakeApple ShortcakeBanana ShortcakeBerry ShortcakesCranberry ShortcakesFruit ShortcakesJam ShortcakePeach ShortcakeOrange Shortcake

The household cook book