g the water, as the cherries will be sufficiently
juicy of themselves. If the fruit is very juicy, sprinkle a
tablespoonful of flour over it before putting on the crust. Plum and
peach tart may be made in the same manner, and are both very nice.

STRAWBERRY AND OTHER FRUIT SHORTCAKES.--Beat together one cup of
thin cream, slightly warmed, a tablespoonful of yeast, and two small
cups of flour. Set in a warm place till very light. Add sufficient warm
flour to mix soft, and knead thoroughly for fifteen or twenty minutes.
Divide into two equal portions, and roll into sheets about one half inch
in thickness, making the center a very little thinner than the edges, so
that when risen, the center will not be highest. Place in tins, and set
in a warm place until perfectly risen, or until they have doubled their
first thickness. Bake quickly. When cold, spread one cake with fruit,
and cover with the other. If the fruit is large, it may be chopped fine
with a knife, or mashed with a spoon. A little lemon juice added to
peaches is an addition for shortcake.

BANANA SHORTCAKE.--Prepare the crust as previously directed. Fill
with sliced bananas, for every three of which add the juice of one
orange, a little of the grated rind, and a half cup of sugar.

LEMON SHORTCAKE.--Prepare the crust as for Fruit Shortcake. For the
filling, grate the yellow portion only of the lemon, and squeeze the
juice into a bowl; add a cupful of sugar. Braid a tablespoonful of flour
smooth with two tablespoonfuls of water, add enough boiling water,
stirring well meanwhile, to make a teacupful. Add this to the other
ingredients, beat well together, and place the bowl in a basin of
boiling water or over the teakettle. Cook until about as thick as boiled
custard. Fill this between the shortcakes and serve.

BERRY SHORTCAKE WITH PREPARED CREAM.--Prepare the shortcake as
previously directed. Sweeten the berries and spread on the lower crust,
then pour over them a "cream" prepared as follows, and add top crust:--

CREAM.--Heat one half cup of milk and the same of thin cream to
boiling, add two tablespoonfuls of sugar, and thicken with one
teaspoonful of cornstarch rubbed smooth in a little cold milk. Turn the
hot sauce over the beaten white of two eggs, stirring rapidly meanwhile,
until the egg is thoroughly mingled with the whole. Allow it to become
cold before using.

RAISED PIE.--Prepare the dough as for shortcake. Divide in two
portions, spread one on th