Or, the recipe for baking a plain (not rich) layer cake might be used instead of the above.  When baked and cooled, spread between the layers the following: 

To the stiffly-beaten white of 1 egg, add 1 cup of sugar; beat well.  Then add 1 cup of crushed strawberries.  Beat all together until the consistency of thick cream.  Serve cold.

PERFECTION WAFFLES

Sift together 4 cups of flour, 2 teaspoonfuls of baking soda and 1 teaspoonful of salt, four times.

Separate 3 fresh eggs.  Place the yolks in an earthenware mixing bowl.  Beat well with a spoon.  Then add 3-1/2 cups of sour milk or sour buttermilk and 1/2 cup of sour cream, and 1 teaspoonful of melted butter.  Mix a smooth batter with the sifted flour and soda.  Lastly, add the stiffly-beaten whites of 3 eggs.  Mix the batter quickly and thoroughly.  Bake on a hot, well-greased waffle iron and serve at once.

The waffles may be buttered as soon as baked and sugar sifted over, or a saucer containing a mixture of cinnamon and sugar, or a small jug of maple syrup may be served with them.  Twelve waffles were made from this recipe.

RECIPE FOR MAKING “BAKING POWDER”

Sift together three times (through a fine sieve) 8 tablespoonfuls of cream of tartar, 4 tablespoonfuls of baking soda (salaratus), 4 tablespoonfuls of flour.  Cornstarch may be substituted for flour.  This latter ingredient is used to keep the cream of tartar and soda separate and dry, as soda is made from salt and will absorb moisture.  This recipe for making a pure baking powder was given Mary by Fran Schmidt, who had used it for years with good results.

FRITTERS, CROQUETTES, DUMPLINGS AND CRULLERS

When cooking any article to be immersed in fat use about this proportion:  2 pounds of sweet lard to 1 of suet, which had been previously tried out.  It is cheaper, also more wholesome, to use part suet than to use all lard.  Save all pieces of left-over fat, either raw or cooked, from steaks, roasts, bacon or ham.  Cut all up into small pieces and place in a pan in the oven until tried out, or put in a double boiler and stand over boiling water until fat is tried out.  Strain and stand aside to be used as drippings.  To clarify this fat, pour boiling water over, let cook a short time, strain and stand away in a cool place, when a cake of solid fat will form on top, which may be readily removed and used as drippings, or it may be added to the kettle of fat used for deep frying.  Always strain fat carefully after frying croquettes, fritters, etc.  Should the frying fat become dark add to the can of soap fat the economical housewife is saving.  Return the clear-strained fat to the cook pot, cover carefully, stand aside in a cool place, and the strained fat may be used times without number for frying.