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Shortcake

(Pies And Pastry) - (The Community Cook Book)







Three cups flour, two teaspoonfuls baking powder, one-half teaspoonful

salt; sift three times; one-half cup butter mixed with flour till like

meal. Beat one egg light, add to it a cup of cold water. Mix with flour.

Put in two pie pans, or in muffin pans for individual shortcakes, and

sprinkle tops with granulated sugar. When baked, split, butter and put

sweetened berries between, and garnish tops with sweetened whipped cream

and whole berries.

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PEACH SHORTCAKE

Make a sponge cake batter of four eggs, one cup of pulverized sugar, a
pinch of salt and one cup of flour. Beat the eggs with the sugar until
very light. Beat until the consistency of dough and add the grated peel
of a lemon, and last the sifted flour. No baking-powder necessary. Bake
in jelly tins. Cut the peaches quite fine and sugar bountifully. Put
between layers. Eat with cream.
The same recipe may be used for Strawberry Shortcake.

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STRAWBERRY SHORTCAKE (AS FRAU SCHMIDT MADE IT)

1 pint of flour.
3 teaspoonfuls of baking powder.
2-1/2 tablespoonfuls of butter or lard.
1 egg.
1/2 teaspoon of salt.
Milk or water.
Sift together flour, baking powder and salt, and cut butter or lard
through the flour. Add 1 beaten egg to about 1 cup of sweet milk, and
add gradually to the flour, cutting through it with a knife until a
soft dough is formed, mixing and handling as little as possible.
Divide the dough into two portions, roll out one portion quickly and
place on a large pie tin; spread the top of cake with softened (not
melted) butter, lay the other cake on top and bake in a quick oven.
When baked and still hot, the cakes may be easily separated without
cutting; when, place between layers, and, if liked, on top of the
cake, crushed, sweetened strawberries. "Frau" Schmidt thought a
crushed banana added to the strawberries an improvement. Serve the hot
shortcake with sweet cream and sugar.
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.

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FRUIT SHORTCAKES

6 tablespoons shortening
1 cup brown sugar
1 egg
1/2 cup milk
1-1/2 cups flour
2 teaspoons Dr. Price's Baking Powder
1/4 teaspoon salt
1 teaspoon cloves
1 teaspoon allspice
1 teaspoon cinnamon
1 cup seeded raisins
2 tablespoons cut citron
Cream shortening, add sugar and beaten egg; mix well; add milk very
slowly; sift flour, baking powder, salt and spices together and add
slowly; chop fruit; dredge with flour and add. Drop from spoon on
greased tins and bake in moderate oven 15 minutes.

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OLD-FASHIONED SHORTCAKE

Although strawberries are more commonly used, other fruits such as
raspberries, blackberries, loganberries, peaches, bananas, and
oranges, and even stewed, dried or canned fruits can be substituted
and make delicious shortcakes.

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STRAWBERRY SHORTCAKE

2 cups flour
1/2 teaspoon salt
4 teaspoons Dr. Price's Baking Powder
2 tablespoons sugar
3 tablespoons shortening
3/4 cup milk
1 quart berries
Sift dry ingredients; cut in shortening; add milk to make soft dough;
smooth out lightly. Bake in greased deep layer cake tin in hot oven 20
to 25 minutes. Split while hot and spread between layers with crushed
and sweetened berries or other fruit.

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Apricot Shortcake

Three cups flour, two teaspoonfuls baking powder, one-half teaspoonful

salt, one-half cup butter, one egg (very light), one cup cold water

stirred into the flour. Stir all very slowly. Divide in half, bake in

square pans. Sprinkle the tops with white granulated sugar. Bake ten or

fifteen minutes. Mash and sweeten the fruit, spread on top and between

layers.



Sauce.



One teaspoonful cornstarch with one-half cup sugar; one cup of the fruit

juice at boiling point, add sugar with cornstarch and let boil five

minutes. Grease pans with lard or beef drippings.

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Cream Strawberry Shortcake

One quart white flour; mix well with three tablespoonfuls cold butter,

one teaspoonful salt, a tablespoonful white sugar. Add a beaten egg to a

cup of sour cream, turn into other ingredients. Dissolve a teaspoonful

of soda in a little water, mix all together quickly, roll lightly into

two round sheets, place on pie tins and bake from twenty to twenty-five

minutes in quick oven. Split, spread sweetened berries between layers

and on top, and cover generously with whipped cream.

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Strawberry Shortcake No 1

Puff paste makes a delicious strawberry shortcake. Roll thin, as for pie

crust, and line three layer cake tins and bake. Put a quart of fresh,

ripe strawberries stemmed in a bowl, sweeten them, cover and stand the

bowl on the shelf over the range, stir occasionally 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.

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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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Strawberry Shortcake Individual

Make crust as directed for apple dumplings, turn on to a floured board,

cut out with a biscuit cutter and bake twenty minutes in a hot oven. On

removing, break each biscuit in half, butter, place the lower piece in a

saucer, cover with sweetened crushed berries, put on the top half, and

pour the crushed berries over all. Or, if preferred for a nice company

dessert, drop a big spoonful of whipped cream on top of each biscuit,

and stick a fine whole berry in the center.









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