Shortcake I

To 1 heaping tablesp brown sugar add 1 heaping tablesp thick, sour cream, 1 small cup sweet milk in which dissolve a pinch of soda, salt, and 2 teasp baking powder sifted with flour enough to make a batter as for layer cake. Bake in three layers. When done, spread each layer with sweetened fruit, and pile some of the fruit on top.- [Miss M. A., Mich.

Shortcake II

Beat 1 egg and 1/2 cup sugar well together, add 1 cup thick, sour cream, 1 teasp soda dissolved in 3 tablesp hot water, salt, and flour enough to make a stiff dough that will drop from the spoon. Bake about 1/2 hour in a quick oven. When done, remove from tin, dip a sharp knife in hot water, and cut open the cake. Any kind of fruit may be used as filling. To be eaten with sweetened cream.- [Mrs. J. O. W., N. Y.

Buckwheat Shortcake

To 3 cups buttermilk add 1 teasp soda and buckwheat flour to make a dough a little thicker than for griddle cakes. Spread in greased pans about 1 inch thick. This is a very fine and wholesome shortcake, without shortening. Do not use any eggs or shortening.- [Mrs. J. S., Pa.

Rhubarb Shortcake

Make a shortcake of rich biscuit dough and when done, split open, butter each piece, and spread with sweetened rhubarb, which has been stewed in a double boiler without a bit of water being added. Garnish with whipped cream and serve warm. If no double boiler is at hand, one may be improvised by setting a granite covered basin inside of another larger dish, which has been partially filled with boiling water.- [Mrs. N. M. P., N. H.

Peach Shortcake

To the beaten yolks of 2 eggs add 1/2 cup milk, 1 tablesp melted butter and 1 cup pastry flour sifted with 1 teasp baking powder. Beat well and then fold in the beaten whites of the eggs. Pour into a shallow greased pan, having the batter about 1 inch thick, and cover the top with peeled and sliced peaches, over which sprinkle 1/2 cup sugar. Bake until the fruit is tender, and serve with cream.- [Mrs. A. C. McP.