RICE OMELETTE SOUFFLE.

Boil a quarter of a pound of well-washed Caro-
lina rice in a pint and a half of milk until stiff. Stir
in two ounces of butter, half a pint of cream and four
egg yolks beaten light with two ounces of granulated
sugar and vanilla to taste, add a quarter of a pound
of citron cut fine and two ounces of almonds blanched
and pounded fine in a mortar. Stir all well together,
adding at the last four whites of eggs beaten very
stiff. Put in a pudding dish and bake until firm
about half an hour. Serve immediately in the dish
in which it was baked.

STRAWBERRY SHORTCAKE.

Puff paste makes a delicious strawberry short-
cake. Roll thin, as for pie crust, and line three layer
cake tins and bake. Put a quart of fresh, ripe straw-
berries stemmed in a bowl, sweeten them, cover and
stand the bowl on the shelf over the range, stir occa-
sionally and mash slightly with the back of a spoon.
When serving time comes lay one of the shells on the
dish in which it is to be served, and pour a third of
the berries over it, then put on a second and a third,
decorate the top layer with whipped cream and serve
with cream. It should be served immediately after
the berries are added to the crust that it may be
crisp. Both berries and shells should be cold.

STRAWBERRY SHORTCAKE.-No. 2.

Make a biscuit dough in the proportion of a pint
of flour, a heaping teaspoonful of baking powder
and half a teaspoonful of salt, a tablespoonful of
butter and enough milk to mix it. Roll about an
inch thick, cut it round or oblong and bake in a quick
oven about fifteen minutes. Cut around the edge
and pull gently apart, butter slightly, have the berries
prepared as for Shortcake No. 1. Put the crust on
the serving dish, pour half the berries over it, put on
the top and pour the remainder of the berries over it.
Serve with cream.

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