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STRAWBERRY SHORTCAKE (AS FRAU SCHMIDT MADE IT)

(German) - (Pennsylvania Germans)







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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