Lemon Shortcake

Sugar, 1 cup. Butter, 1/2 cup. Egg, 1.

Lemon, 1.

Nutmeg, 1 teaspoon.

Boiling water, 3 tablespoons.

Make a good shortcake and pour over the layers the following sauce. Cream butter and sugar and stir in eggs beaten light, the juice and half the grated rind of the lemon, and the nutmeg. Beat hard for 10 minutes and add boiling water, a few drops at a time, stirring constantly. Cook in double boiler till hot and slightly thickened.

Rhubarb Shortcake

Diced rhubarb, 1 pint. Oranges, 2.

Sugar. Shortcake.

Whipped cream.

Place the rhubarb in a saucepan with the juice of the oranges and a teaspoon of the grated rind. Simmer gently till tender. add sugar to taste and cook till quite thick. Remove from fire, cool and spread half the fruit between the layers of a shortcake that has been split open and buttered. Pour the rest over the top and pile on whipped cream. Serve at once.

Maple Shortcake

Flour, 2 cups. Salt, 1/2 teaspoon.

Butter or lard, 3 tablespoons. Milk.

Baking powder, 2 teaspoons.

Sift together flour, salt and baking powder, rub in shortening and mix with enough milk to make a soft dough. Knead very lightly and cut in two portions. Bake in layer cake pans, spread-ing the mixture evenly and brushing over with melted butter. Put the two layers together with the following filling:

Maple syrup, 3/4 cup. Butter, 1 tablespoon.

Egg whites, 2. Whipped cream, 1/2 cup.

Vanilla, 1/4 teaspoon.

Boil the syrup and butter until it will spin a thread, pour it on the stiffly beaten whites of the eggs, slowly beating all the time. When smooth add the whipped cream and flavoring.