1 tablespoonful of powdered sugar. 2 tablespoonfuls of stewed prunes. White of 1 egg. Cook the prunes till soft, take out the stones, and mash the prunes fine. Beat the white of the egg very stiff, mix in the sugar and prunes, and bake in small buttered dishes. Serve hot or cold, with cream. JUNKET 1 junket tablet. 1 quart milk. ½ cup sugar. 1 teaspoonful vanilla. Break up the junket tablet--or rennet can be used--into small pieces, and put them into a tablespoonful of water to dissolve. Put the sugar into the milk with the vanilla, and stir till it is dissolved. Warm the milk a little, but only till it is as warm as your finger, so that if you try it by touching it with the tip, you do not feel it at all as colder or warmer. Then quickly turn in the water with the tablet melted in it, stirring it only once, and pour immediately into small cups on the table. These must stand for half an hour without being moved, and then the junket will be stiff. In winter you must warm the cups till they are like the milk. This is very nice with a spoonful of whipped cream on each cup, and bits of preserved ginger or of jelly on it. STRAWBERRY SHORTCAKE Margaret’s mother called this the Thousand Mile Shortcake, because she sent so far for the recipe to the place where she had once eaten it, when she thought it the best she had ever tasted. 1 pint flour. ½ cup butter. 1 egg. 1 teaspoonful baking-powder. ½ cup milk. 1 saltspoonful salt. Mix the baking-powder and salt with the flour and sift all together. The butter should stand on the kitchen table till it is warm and ready to melt, when it may be mixed in with a spoon, and then the egg, well beaten, and the milk. Divide the dough into halves; put one in a round biscuit-tin, butter it, and lay the other half on top, evenly. Bake a light brown. When you take it out of the oven, let it cool, and then lift the layer apart. Mash the strawberries, keeping out some of the biggest ones for the top of the cake, and put on the bottom layer; put a small half-cup of powdered sugar on them, and put the top layer on. Dust this over with sugar till it is white, and set the large berries about on it, or cover the top with whipped cream and put the strawberries on this. SHORTCAKE 1 small cup sugar. ½ cup butter. 1 cup cold water. 1 egg. 2 cups flour. 3 teaspoonfuls baking-powder. Rub the butter and sugar to a cream; sift the flour and baking-powder together; beat the egg stiff without separating; put the egg with the sugar and butter, add the water and flour in turn, a little at a time, stirring steadily; bake in two layer-tins. Put jam between them and on top. Tiny field strawberries make the most delicious shortcake of all. LEMON CHEESE CAKES ¾ lb. of loaf sugar. 4 oz. of fresh butter. Yolks of 6 eggs. Whites of 4 eggs. Peel of 3 lemons grated. Juice of 3 lemons.