These are also very good fried in a frying pan with a small quantity of lard and butter mixed, turning them over so as to fry both sides brown.

GREEN CORN FRITTERS.

One pint of grated, young and tender, green corn, three eggs, two tablespoonfuls of milk or cream, one tablespoonful of melted butter, if milk is used, a teaspoonful of salt.  Beat the eggs well, add the corn by degrees, also the milk and butter; thicken with just enough flour to hold them together, adding a teaspoonful of baking powder to the flour.  Have ready a kettle of hot lard, drop the corn from the spoon into the fat and fry a light brown.  They are also nice fried in butter and lard mixed, the same as fried eggs.

CREAM SHORT-CAKE.

Sift one quart of fine white flour, rub into it three tablespoonfuls of cold butter, a teaspoonful of salt, a tablespoonful of white sugar.  Add a beaten egg to a cup of sour cream, turn it into the other ingredients, dissolve a teaspoonful of soda in a spoonful of water, mix all together, handling as little as possible; roll lightly into two round sheets, place on pie-tins and bake from twenty to twenty-five minutes in a quick oven.

This crust is delicious for fruit short-cake.

STRAWBERRY SHORT-CAKE.

Make a rule of baking powder biscuit, with the exception of a little more shortening; divide the dough in half; lay one-half on the molding board (half the dough makes one short-cake), divide this half again, and roll each piece large enough to cover a biscuit-tin, or a large sized pie-tin; spread soft butter over the lower one and place the other on top of that; proceed with the other lump of dough the same, by cutting it in halves, and putting on another tin.  Set them in the oven; when sufficiently baked take them out, separate each one by running a large knife through where the cold soft butter was spread.  Then butter plentifully each crust, lay the bottom of each on earthen platters or dining-plates; cover thickly with a quart of strawberries that have been previously prepared with sugar, lay the top crusts on the fruit.  If there is any juice left pour it around the cake.  This makes a delicious short-cake.

Peaches, raspberries, blackberries and huckleberries can be substituted for strawberries.  Always send to the table with a pitcher of sweet cream.

ORANGE SHORT-CAKE.

Peel two large oranges, chop them fine, remove the seeds, add half a peeled lemon and one cup of sugar.  Spread between the layers of short-cake while it is hot.

[Illustration:  ICING THE CAKES.]

LEMON SHORT-CAKE.

Make a rich biscuit dough, same as above recipe.  While baking, take a cup and a quarter of water, a cup and a half of sugar, and two lemons, peel, juice and pulp, throwing away the tough part of the rind; boil this for some little time; then stir in three crackers rolled fine; split the short-cakes while hot, spread with butter, then with the mixture.  To be eaten warm.