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Pineapple Short-Cake

A couple of hours before bringing the cake on the table, take a very ripe, finely-flavored pineapple, peel it, cut it as thin as wafers, and sprinkle sugar over it liberally; then cover it close. For the short-cake take sufficient flour for one pie-dish, of butter the size of a small egg, a tablespoonful or two of sugar, the yolk of an egg, two teaspoonfuls of baking powder, a very little salt, and milk enough to make a very soft dough. Do not knead the dough, but just barely mix it, and press it into the pie-plate. The baking powder and butter, sugar and salt, should be rubbed well through the flour, and the other ingredients then quickly added. When time to serve, split the cake, spread the prepared pineapple between the layers, and serve with nothing but sugar and sweet cream. VIII. Puddings and their Sauces.

PUDDINGS are either steamed, baked or boiled, and are made with and without fruits. Bread, flour, rice, tapioca, corn starch, and various other gelatinous substances are used. Pudding sauces are made hard or liquid, and generally somewhat acid.