if milk is used, a teaspoonful of salt. Beat the eggs well, add the
corn by degrees, also the milk and butter; thicken with just enough
flour to hold them together, adding a teaspoonful of baking powder to
the flour. Have ready a kettle of hot lard, drop the corn from the
spoon into the fat and fry a light brown. They are also nice fried in
butter and lard mixed, the same as fried eggs.

CREAM SHORT-CAKE.

Sift one quart of fine white flour, rub into it three tablespoonfuls
of cold butter, a teaspoonful of salt, a tablespoonful of white sugar.
Add a beaten egg to a cup of sour cream, turn it into the other
ingredients, dissolve a teaspoonful of soda in a spoonful of water,
mix all together, handling as little as possible; roll lightly into
two round sheets, place on pie-tins and bake from twenty to
twenty-five minutes in a quick oven.

This crust is delicious for fruit short-cake.

STRAWBERRY SHORT-CAKE.

Make a rule of baking powder biscuit, with the exception of a little
more shortening; divide the dough in half; lay one-half on the molding
board (half the dough makes one short-cake), divide this half again,
and roll each piece large enough to cover a biscuit-tin, or a large
sized pie-tin; spread soft butter over the lower one and place the
other on top of that; proceed with the other lump of dough the same,
by cutting it in halves, and putting on another tin. Set them in the
oven; when sufficiently baked take them out, separate each one by
running a large knife through where the cold soft butter was spread.
Then butter plentifully each crust, lay the bottom of each on earthen
platters or dining-plates; cover thickly with a quart of strawberries
that have been previously prepared with sugar, lay the top crusts on
the fruit. If there is any juice left pour it around the cake. This
makes a delicious short-cake.

Peaches, raspberries, blackberries and huckleberries can be
substituted for strawberries. Always send to the table with a pitcher
of sweet cream.

ORANGE SHORT-CAKE.

Peel two large oranges, chop them fine, remove the seeds, add half a
peeled lemon and one cup of sugar. Spread between the layers of
short-cake while it is hot.

[Illustration: ICING THE CAKES.]

LEMON SHORT-CAKE.

Make a rich biscuit dough, same as above recipe. While baking, take a
cup and a quarter of water, a cup and a half of sugar, and two lemons,
peel, juice and pulp, throwing away the tough part of the rind; boil
th