d finely cut citron,
a little grated orange peel and 1 tablespoonful apple or any other
kind of fruit jelly; mix all together and set aside; when cold have
the strudel paste pulled out over a tablecloth, brush over with
melted butter, spread the apples all over it, roll up and finish as
directed.

766. +Cherry Strudel.+-- Remove the pits from 1 pound ripe cherries,
put them over the prepared strudel paste, sprinkle over some sugar,
a little finely rolled zwieback and finish the same as directed;
serve dusted with sugar.

767. +Plum Strudel.+-- Remove the pits from 1 pound ripe plums, cut
them fine, put them over the strudel paste, sprinkle thickly with
sugar, dust over a little flour and finish as directed; serve
without sauce and dusted thickly with sugar. Peach strudel is made
the same way.

768. +Plain Strawberry Shortcake.+-- 1 quart flour, 1/2 teaspoonful
salt, 1/2 cup butter, 2 cups milk and 2 teaspoonfuls baking powder;
sift flour, powder and salt into a bowl, add the butter and chop it
very fine with a chopper in the flour; then mix it with the milk
into a soft dough; divide it into two equal parts and roll them out
to the size of a jelly plate; butter a deep jelly tin, put in 1
layer and brush it over with melted butter, put on the other layer
and bake in a quick oven; when done remove it from oven, separate
the 2 layers with a broad-bladed knife and spread them with butter;
mash some fresh strawberries with a silver spoon, cover the bottom
layer with the mashed strawberries and sprinkle thickly with
powdered sugar; lay on the other layer with the crust side downward,
cover with a thick layer of strawberries, sprinkle with sugar and
serve with vanilla sauce, sweet cream or the following sauce:--Beat
2 eggs until they foam, add 2 small cups milk, stirring constantly,
sweeten to taste and flavor with vanilla extract.

769. +Strawberry Shortcake, No. 1.+-- 1/2 cup butter, 1 cup sugar, 2
eggs, 3/4 cup milk and 2 cups prepared flour; stir butter and sugar to
a cream and add the eggs 1 at a time; next add the sifted flour and
milk alternately; bake in two well buttered jelly tins in a medium
hot oven; when done remove and lay them on a napkin which has been
dusted with sugar; when cold put a layer onto a plate and cover the
cake with fresh strawberries; sprinkle over some sugar, lay over the
other layer, cover the top with strawberries, dust with sugar and
serve with cold cream or vanilla sauce.

770. +Strawb