Kirmess cook book

from stove and flavor with vanilla. A slice of vanilla ice cream placed on top of each piece of pie makes a delicious dessert. RED RASPBERRY SHORTCAKE. Table Talk. A short biscuit dough is baked in two oblong pans; when done, butter and cover one with berries, and lay the other crust on top. Cover with berries and whipped cream. Put a generous layer of berries around the base. STRAWBERRY SHORTCAKE. Miss Rita W. Gray, New York. Use baking powder biscuit dough, or sponge cake if preferred. Bake in jelly pan tins, then juice of berries is not absorbed and the dough or cake made soggy. Use two layers of cake. Cut strawberries in half, sweeten and put between and on top of cake. Cover berries on top with whipped cream, scattering whole berries on top of the cream. Make a sauce of one box of berries, mashed thoroughly. Sweeten with sugar, place on ice until thoroughly cold. Serve with shortcake, the sauce to be poured over it. PEACH LAYER CAKE. Mrs. F. D. Gray. Whip to a cream two eggs and one cupful of butter and two cupfuls of sugar; add a little grated nutmeg; pour in one cupful of milk; stirr three cupfuls of sifted flour, two heaping teaspoonfuls of baking powder and then add it, a little at a time, to the other ingredients; stir the whole till it is a perfectly smooth batter, then butter well three good sized jelly cake tins; divide the batter, pouring one-third in each tin, and bake in rather a quick oven till the cake is a golden brown; turn each cake out on a thickly folded napkin or towel ; have ready a dozen medium-sized peaches, peeled and cut in very small pieces, and sweetened palatably ; put a layer of the cake, when cold, on a large plate, spread it well with a layer of the prepared peaches, then put on a layer of the cake, then the peaches, and repeat this process till all are on; cover the top layer of the cake with the peaches and stand it in a cool place till ready to serve, then cover the top with whipped cream. This is a delicious dessert. PEACH SHORTCAKE. Mrs, U. V. CondicL One cup sugar, one-half cup butter creamed with sugar, three eggs well beaten next added, one-quarter cup milk stirred in slowly, one heaping cup flour, two flat teaspoons of baking powder. Divide in three layer tins. Bake in a moderately hot oven for fifteen minutes, placing tins first on the bottom of oven until raised, then browning quickly on shelf in oven. Cut up ripe peaches in small pieces and let stand, after sprinkling with sugar, for a half hour. Then cover each layer of cake with peaches and whipped cream also on top of cake. One pint of cream for whipping. Do not put peaches and whipped cream on cake until a few minutes before serving. INDIVIDUAL BERRY SHORTCAKES. Mrs. T. K. Egbert, New York. Baking powder biscuits are split; buttered while hot, and filled with crushed fruit and sugar. Garnish with halved berries. BANBURY TARTS. Miss Potter, Portchester, N. Y. One cup raisins, one cup white sugar, one egg, one lemon. Boil the lemon until tender and chop lemon and raisins fine. Make an upper and under crust. WASHINGTON PIE. Miss Potter, Portchester, N. Y. Four eggs, one cup white sugar, one cup flour, onehalf teaspoon cream tartar, put in flour, one-fourth teaspoon soda, dissolved in water, butter size of an egg. Fill with raspberry. CARAMEL PIES.