Domestic science (1914 text-book)

Principles: 1. Biscuit dough may be combined with fruit and sugar to make a good substitute for cake or other sweet batters. Serving: Place fruit rolls on a china plate and serve hot at luncheon. They are eaten with or without butter. What has been learned: 1. To roll biscuit dough. 2. To wash currants, raisins, or other dried fruit. Digitized by Google - SHORTCAKE Lesson Lm Shortcake Materials used: Class Rule Home Rule ^ c flour 2 c flour 1 tp baking powder 4 tp baking powder i tb sugar 2 tb sugar A tp salt f tp salt 1 tb shortening i c shortening 1 tb milk f c milk Utensils needed: 2 bowls baking tin knives spoons molding board sieve measuring cups Work to be done: 1. Put oven on to heat. 2. Measure and sift all dry ingredients. [illustration: Fig. 63.— Placing Second Part on First] Fig. 64. — Separating Layers /Google Digitized by ^ 3. Cut shortening into dry ingredients. 4. Add milk and cut it in. 6. Toss dough to floured board and work carefully. 6. Divide dough into two equal parts. 7. Shape one part to fit the floured shallow pan. 8. Brush the top of the dough in the pan with melted butter. 9. Shape second part of dough and place it on the first. 10. Bake in a hot oven twenty minutes like biscuit dough. 11. While the crust is Fig. 65.-.Part with IVuit on it bakmg, if fresh fruit is to be used, wash it, crush it, and sweeten it. If cooked fruit is to be used, get it ready as necessary. 12. Take crust from oven when browned and baked. 13. Split cake, where two layers join, by breaking it apart carefully with a fork. 14. Put crushed sweetened or cooked fruit on the bottom part. 15. Place top back on bottom. 16. Place more fruit on top. 17. If desired, the dough may all be baked in one piece, then when the cake is split, the two parts should be buttered before fruit is placed on them. Principles: 1. Shortcake dough is combined the same as biscuit dough and contairis the same materials, but because it contains more shortening it is called shortcake. 2. Shortcake, because of the large amount of fat used in it, is a rather rich dish, and so should not be served with other rich foods. Digitized by Google SHORTCAKE 3. Since shortcake dough must be handled a little, the ingredients should be kept as cold as possible, that the dough may be less sticky and so easier to handle. 4. Cutting the layers of cake apart makes the cake heavy, so they should be broken apart. 5. Buttering between the layers before baking them makes it easier to separate them when baked. 6. Is short cake a composite dish? 7. What value does the fruit add to the cake? Serving: 1. Shortcake may be served either on individual plates or it may be cut and served at the table. In the latter case, the Fig. 66.— The Finished Cake Fig. 67. — Hostess Serving from Large Plate whole cake should be removed from the baking tin and placed on a large plate or platter. The individual plates should be placed at the left of the hostess' place, and she may cut and serve the pieces of cake to each person. 2. Serve shortcake with or without cream. 3. Whipped cream is especially nice to serve with shortcake. 4. Serve shortcake at luncheon or at a light dinner as a dessert dish. Table manners: Rule : Shortcake should be eaten with the fork. Cleaning up: 1. Should doughy dishes be put into the hot, soapy dishwater? Digitized by Google 2. How should the molding board be treated? 3. Do not neglect the towels and dish cloth. What has been learned: 1. To mix shortcake dough. 2. To use the same caution as in mixing biscuit dough. 3. To separate layers of crust with a fork instead of by cutting. 4. To use fresh or cooked fruit for shortcake. Additional Recipes