The new Kentucky home cook book

Take two pints of sifted flour, one table-spoonful of lard, one tea-spoonful of salt, two tea-spoonfuls of baking-powder, one and one-half tea-cupful of sweet milk, oue pound of fruit. Stir the baking-powder through the flour, then the lard, salt, and fruit, such as dried apples, peaches, figs, etc., cut into small pieces. Add the milk last, mix lightly, break off pieces of the dough the size of an egg-cup, flour the hands well and flatten to about half an inch in thickness, throw into boiling water, and boil one hour. Serve with cold cream and sugar or warm sauce. These dumplings may be baked, if preferred. Miss Lou Boxniwel. The New Kentucky Home Cook Book. 233 LEMON DUMPLINGS. Take the juice of one lemon and the rind which must be chopped fine, mix one-half pound of suet, also chopped fine, with one-half pound of bread crumbs, one egg, enough milk or water to make a stiff paste. Add the lemon, sweeten to taste, divide into five or six equal parts, and boil in separate cloths for three-quarters of an hour. Serve with sauce. STRAWBERRY SHORT-CAKE. Take one quart of sifted flour, one tea-spoonful of salt, two tea-spoonfuls of baking-powder, one-quarter of a pound of butter and lard, and one-half pint of sweet milk. Roll thin, and bake in pie-plates. As soon as taken from the oven, they should be split and well buttered while hot. The filling : Mash a quart of fresh strawberries with one tea-cupful of white sugar and one tea-cupful of thick cream. Put the buttered side of the short-cake up, on a large plate, cover with a layer of the prepared strawberries, then another cake buttered side up, until the stack is complete, when the crust side should be on top, dotted over with whole strawberries and sprinkled thickly with powdered sugar. To be served with a glass of rich milk. STRAWBERRY SHORT-CAKE. To one quart of sifted flour add one heaping tea-spoonful of baking-powder, one table-spoonful of white sugar, and a little salt. Mix thoroughly while dry. Chop up three table-spoonfuls of butter in the flour thus prepared; to one large coffee-cupful of sweet milk add one egg; then put the whole together as quickly as possible. Roll into two sheets each an inch thick. Bake in a well-greased pan, laying one sheet on top of the other. When done, and while yet warm, separate them and put between the twro crusts a thick layer of strawberries well sprinkled wdth powdered sugar. Cut like a pie, and eat with sugar and cream. The New Kentucky Home Cook Book. BOSTON CREAM PUFFS. Place one-half pint of water and two-thirds of a cupful of butter over the fire. When boiling hot, stir in one and onehalf cupful of sifted flour, beating until smooth and it leaves the sides of the pan. When cool, add five well-beaten eggs. Drop on warm greased tins, a table-spoonful in a place, so as not to touch each other, brush over with white of an egg, and bake ten or fifteen minutes in a quick oven. When cold, slice off top, fill with cream, and replace top.