CORALINE CAKE.
Half a cup of sweet milk, half a cup of rich cream, one cup of sugar, one egg, two cups graham or entire wheat flour, one tea-spoon baking powder. Bake in two pie tins. When done split open with a sharp knife, and fill in with raspberry or strawberry juice that has been thickened with corn starch or gelatine. By using boiled custard for filling, it will make what cooks call a French pie.
GRAHAM FRUIT ROLL.
To two and a half cups sifted graham flour add three cups sifted white flour. Mix with two cups sweet cream, one teaspoon soda and two of cream tartar. Roll the dough into two oblong sheets about a quarter of an inch thick. Put layers of fruit between and on them, using one cup each of chopped raisins and dried currants. Roll closely, pinching the ends firmly together to secure the fruit. Bake in a moderate oven one hour.—Hygienic Cookery.
HUCKLEBERRY CAKE.
Beat together one-half cup butter and two of sugar. Then add one cup of sweet milk, three of flour and four eggs. One tea-spoon of soda dissolved in a little hot water. Add last one quart ripe berries.
FRUIT SAUCE.
Boil the juice of any acid fruit, adding an equal part of water. To one pint put one table-spoon of sugar and one tea-spoon corn starch. This makes a clear juice about the consistence of syrup, and is very desirable to eat with wheat, mush, gems, griddle cakes and plain puddings. Jellies and jams can be made into fruit sauce by adding four parts of water, and thickening. Will not require sugar. These are valuable sauces for invalids and children. Once learning how delicious they are, persons in health will demand them. In many of the small fruits the seeds are very objectionable. This method of using the fruits obviates that.
PEACHES A LA STRAWBERRY.
Ripe peaches cut in small pieces, with soft, mild eating apples in the proportion of three peaches to one apple, mixed with sugar, and left to stand two or three hours, makes excellent mock strawberries. Kansas Home Cook Book.