Strawberries make the best short cake, but other berries and sliced peaches are also good.

DOUGH FOR OPEN FACE PIES

The directions for making the dough for Cinnamon Buns may be followed in making the under crust for fruit pies, such as apple, plum, huckleberry and peach.

Enough for two pies.  Drippings and water may be substituted for butter and milk respectively.

CINNAMON BUNS

Sift together one pint of flour, one tablespoon of sugar, one-half teaspoon of salt, two teaspoons of baking-powder.  Rub in two tablespoons of butter, mix with milk to soft dough.  Roll out one-half inch thick, spread with soft butter, granulated sugar, and powdered cinnamon.  Roll up like jelly roll, cut in inch slices, lay close together in greased pan, and bake in quick oven.

FRUIT WHEELS

Sift together two cups of flour, two teaspoons of baking-powder, one-half teaspoon of salt, one tablespoon of sugar.  Rub in two large tablespoons of butter.  Mix to soft dough with milk; roll out one-half inch thick.  Spread thickly with soft butter, dust with one teaspoon of flour, four tablespoons of granulated sugar, one teaspoon of cinnamon; sprinkle over one-half cup each of seeded and cut raisins, chopped citron, and cleaned currants.  Roll up, cut in one-inch slices, put one inch apart on greased, flat pans, and bake in hot oven.

PANCAKES, FRITTERS, Etc.

BUCKWHEAT CAKES

Dissolve one cake of compressed yeast and two level teaspoons of brown sugar in two cups of lukewarm water and one cup of milk, scalded and cooled; add two cups of buckwheat and one cup of sifted white flour gradually and one and one-half teaspoons of salt.  Beat until smooth; cover and set aside in a warm place, free from draft, to rise about one hour.  When light stir well and bake on a hot griddle.  If wanted for overnight, use only one-fourth cake of yeast and an extra half teaspoon of salt.  Cover and keep in a cool place.

GERMAN PANCAKES, No. 1

Beat two eggs very thoroughly without separating the yolks and whites; add one-half teaspoon of salt, sift in two and one-half tablespoons of flour, add one cup of milk gradually at first, and beat the whole very well.  Melt one tablespoon of butter in a large frying-pan, turn mixture in and cook slowly until brown underneath.  Grease the bottom of a large pie plate, slip the pancake on the plate; add the other tablespoon of butter to the frying-pan; when hot, turn uncooked side of pancake down and brown.  Serve at once with sugar and lemon slices or with any desired preserve or syrup.  This pancake may be served rolled like a jelly roll.

GERMAN PANCAKES, No. 2