Place the under crust upon a deep plate, and the upper one--cut just the right size--on a flat tin or sheet iron; prick to prevent blistering, and bake. Fill the deep crust while hot with strawberries, and cover with the flat crust. If the fruit is rather hard, replace in the oven till heated; if quite ripe, the crust will steam sufficiently. Raspberry and blackberry pie can be made in the same way. The flavor of these delicious berries, when quite ripe, is greatly impaired by cooking; they are also changed to a mass of little else than seeds and juice.--_Mrs. Cox’s Hygiene Cook Book._ APPLE PIE CAKE. Of flour of the entire wheat and cold water, make a batter soft enough to level itself. If shortening is desired, use sweet cream. Fill a deep pie-platter a third full of the batter, sprinkle over a little sugar. Wash, quarter and core tart apples and place as many in the batter (skin side up) as it will hold. Press down and level with a spoon. Over the top sprinkle sugar and bake till brown.--_Dr. Holbrook._ CAKE. Cake is hardly considered a dietetic food. A few recipes, however, are given that experience has proved good, and may be eaten by convalescents or invalids at the seaside or in the mountains. STRAWBERRY SHORT-CAKE. Bake a short-cake in three thin layers. Then put strawberries between, having them mashed and sweetened, and on the top layer and all about the side of a dish, put your finest large berries. This needs no sauce. We also make a simple pudding, which is well cooked cracked wheat, with the whole berries stirred in when done, and put in moulds. To be eaten cold. Rice and corn mushes may be treated in the same way. But best of all, is strawberries and plain unleavened bread. This exceeds in wholesomeness, and really in gustatory delight, all the ways that man has invented to punish strawberries.--_Dr. Fairchild._ The short-cake should be made of cream and graham or entire wheat flour. GRAHAM CAKE. One cup sugar, two eggs, half a cup sweet cream, one cup of flour, one tea-spoon of baking powder. Bake in a deep tin. Adding currants and chopped raisins and baking in small cake tins makes a nice children’s cake. EUREKA SPONGE CAKE. Four eggs beaten with one and a half cups of sugar, two cups of sifted flour, baking powder and lemon extract, each one tea-spoon. Beat thoroughly together, and add three-fourths cup of boiling water. Is very thin, but makes a delicious and wholesome cake. It is good made from white or graham flour. Makes a nice layer cake by baking it in jelly tins. 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.