cream one-half cupful of butter with six tablespoonfuls of sugar, add two well-beaten eggs, one cupful of flour, pinch of salt, one-half teaspoonful of baking powder, one tablespoonful of strawberry-jam and a few drops of red color. Pour into buttered pudding mold, cover with buttered paper and steam gently for two hours. Turn out and decorate with ripe strawberries which have been slightly stewed in syrup. To make the syrup, mix one cupful of sugar and one-half cupful of water and boil for two minutes.
Boil a cupful of fresh strawberry juice (obtained as in making jelly) with a cupful of sugar to a thick syrup; cool, add a tablespoonful of lemon juice and pour into a sauceboat. Serve icy cold with portions of ice cream. Red raspberries, cherries, peaches, grapes, quinces, in fact any kind of fruit, may be used for these delicious syrups, affording opportunity for unlimited variety. It is an excellent plan to make and bottle these syrups in season, using preferably bottles that are small enough to hold only sufficient for one serving. However, the juice of canned fruit may be used when fresh fruit is not obtainable, but allow only half a cupful of sugar to a cupful of juice.
Rub to a cream one tablespoonful of butter and half a cupful of sugar; add one beaten egg, half a cupful of milk and finally one cupful of flour mixed and sifted with two teaspoonfuls of baking powder and half a saltspoonful of salt. Beat thoroughly, turn into a pan having a tube in the center and bake half an hour. Turn out on serving dish, fill the center with fresh strawberries cut in halves and sweetened, and serve with whipped cream sauce.
Beat the white of one egg to a foam, add one cupful of heavy cream and beat until thick, then add half a cupful of powdered sugar and flavor delicately with orange extract.