STRAWBERRY SHORT CAKE.

From MRS. AUGUSTA TRUMAN, of California, Alternate Lady
Manager-at-Large.

Hull and rinse one quart of perfectly ripe berries; put in a bowl with
one large cup of granulated sugar; cut--do not mash--with a silver
spoon and set away in the ice-box for two hours. Make a rich biscuit
dough, adding double quantity of butter; roll out one inch thick and
bake in a deep pie-plate. When done, split quickly with a silver
knife, using the knife as little as possible; spread the berries on
the lower section and cover with the upper; sift on some fine sugar
and serve immediately, as this recipe is for hot short cake.


ORANGE SHORT CAKE.

From MRS. M.D. OWINGS, of Washington, Lady Manager.

Orange shortcake is very nice. The only difficulty to overcome in
making this toothsome dish is to get rid of the white fibers which
intersect the pulp of the orange, and this is, after all, a very easy
matter. To prepare the oranges, simply cut them in half, without
peeling, and take out the lobes precisely as when eating an orange
with a spoon. The shortcake is mode like very short, soft biscuit and
baked in a round tin in a quick oven. When it is done, split it,
sprinkle sugar over the prepared oranges, put a layer on the under
crust, replace the upper part, upon which put more of the prepared
oranges and serve at once with cream.