aul Leonhardy.

STRAWBERRY SHORT CAKE.--Sift one quart of flour with three teaspoons of
baking powder and a tablespoon of sugar and one half teaspoon of salt.
Work in three rounding tablespoons of butter to a mealy mixture or
until the butter and flour are thoroughly blended; now lightly mix in
enough milk to make a soft dough, (a little over a pint). Handle just
enough to roll out after the milk is added to the flour. Roll in two
round or square sheets, put in greased tins, dot with butter and bake a
nice brown in a quick oven. Crush two quarts of strawberries with sugar
to sweeten. Build the short cake in layers with the berries between
cakes and generously spread on top. The whole berries are often
reserved for the top. Serve with thick cream or with sweetened whipped
cream. Raspberries, grated pineapple and fresh sliced peaches or
oranges are used in season as well as strawberries.--Mrs. Whitehead,
demonstration Southern Cookery.

RICE PUDDING.--Mix one half cup of rice with two quarts of sweet milk,
two thirds cup of sugar and a little salt. Powder with cinnamon or
nutmeg if liked. Place dish in a pan of cold water and bake two hours
or more, stirring frequently until milk has cooked out and rice is
creamy.--Contributed.

STEAMED CUP PUDDING.--Two eggs, one half cup sugar, one tablespoon
butter, one cup milk, two teaspoons baking powder, flour to make a
stiff batter. Steam twenty minutes in well greased cups and serve with
pudding sauce.--Mrs. A. McKay.

Cheese

"It seems as tho' science has condemned everything we relished when
a boy. * * * We have had this pure food idea pounded into us until
we can't find anything any more that 'taint tainted."--Sam Clark.

COTTAGE CHEESE.--Heat two quarts of lobbered milk slowly until curd is
formed; drain through cheese cloth and when dry add one teaspoonful of
salt and one half cup of sweet or sour cream.--Mrs. J. Bruegger.

CHEESE AND BREAD.--One cup bread crumbs, two cups milk, soak. Add one
half pound grated cheese, one tablespoon butter, two or three eggs,
beaten lightly, pepper and salt to suit taste. Brown lightly. For a
small family use one half the amount.--Mrs. Davidson.

CHEESE SCALLOP.--One cup grated cheese, 2 egg yolks beaten, 2
tablespoons of melted butter, one cup bread crumbs soaked in one and
one half cups milk, dash of cayenne pepper. Mix all together, then add
stiffly beaten whites of eggs. Bake in a greased dish in a hot oven