To two eggs, beaten thoroughly with two ounces of sugar,
add one glass of Jamaica rum. Melt four ounces of butter✪ Rum Omelette in a
saucepan and pour in the egg mixture. Stir on the fire and
cook. When done, roU the omelette, turn it ou a dish, sprinkle
with powdered sugar, and send to the table. Have a glass of
Jamaica rum at hand, pour it on each side of the dish, apply a
lighted match, and serve when the alcohol has almost bumed
itself out.
Strawberry Shortoake
Put one quart of sifted flour in a large earthen bowl, add
to it one-half teaspoonful of salt and three heaping teaspoonf uls
of baking powder. Mix thoroughly, and then cream it with
two heaping teaspoonf uls of butter. When this is done, stir in
enough rich milk to make a soft dough. Butter three round
pans, the same as for layer cake. RoU the dough on a lightly
floured board until it is half or three-quarters of an inch thick.
Cut it the same size as the pans and place it in them. Bake in
a quick oven for eighteen minutes. Remove from the pans ;
and when partially cool, butter the top of each layer. Prepare
two quarts of nice ripe strawberries✪ Strawberry Shortcake as foUows : If necessary,
wash and drain thoroughly in a colander. Place in an earthen
bowl and cover them with powdered sugar. It depends upon
the sweetness of the berry as to the quantity of sugar to use.
Crush the berries with a potato masher so that they may be
thoroughly mixed with the sugar. Do not mash them to a
pulp. Place one layer of cake in a deep round dish, spread
it with the strawberries, cover with another layer, treat this
in the same manner ; also the third layer. Garnisb the dish
with whole strawberries and serve with plam rich cream or
whipped cream.
800 MS8. SEBLT'a COOK BOOK
Strawberry Shortoake of the Oneida Oommunity
With a quart of flour sift thoroughly three teaspoons of
baking powder and rub in one ounce of batter and a pinch of
salt. Wet with a pint of sweet milk✪ Strawberry Shortcake of the Oneida Community, stimng with a spoon.
Do not roll out the paste, but spread it on tin pie platea, aiding^
by patting with the hand if necessarj until the dough is about
half an inch thick. Bake slowly at first till the cake rises a
little and then hasten the baking, allowìng in ali about twenty-
five minutes for the biscuit to bake. When it is thoroughlj
done, take a sharp knife and split it and spread each half upon
ita soft side with butter. Lay one-half on a generously large
dish, and over it spread the strawberries which bave been
previously sugared, niashed a little, and mixed with cream.
Having well covered one-half of the crust, lay on the other half
and spread berries and cream over it as upon the first. If your
crust is in small cakes and you bave two, make your cake of
four layers rather than of two. Work fast and don't lose a
minute, for shortcakes should be served with the quickness of
grìddle cakes. Sweeten the fruit before you begin making the
■
dough — say an hour before use.
Peaoh Shortoake
Make precisely as the above, using instead fine luscious
peaches, peeled and quartered✪ Peach Shortcake.
Bed Baspberry Shortoake
Follow the directions for strawberry shortcake.
Baked Apple Shortcake
Pare and quarter tart, easy-cooking apples, enough to make
a couple of layers on the bottom of a pudding dish. Lay the
quarters on carefully, add a tablespoon or so of water, half a
HOT PUDDINOS^ CUSTABDS^ 80UFFXÈ8y STC. 801 ✪ Baked Apple Shortcake
Page 165 · 5 recipe records on this page
Presented as published in 1902. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
To two eggs, beaten thoroughly with two ounces of sugar, add one glass of Jamaica rum. Melt four ounces of butter in a saucepan and pour in the egg mixture. Stir on the fire and cook. When done, roll the omelette, turn it on a dish, sprinkle with powdered sugar, and send to the table. Have a glass of Jamaica rum at hand, pour it on each side of the dish, apply a lighted match, and serve when the alcohol has almost bumed itself out.
Strawberry Shortoake
Put one quart of sifted flour in a large earthen bowl, add to it one-half teaspoonful of salt and three heaping teaspoonfuls of baking powder. Mix thoroughly, and then cream it with two heaping teaspoonfuls of butter. When this is done, stir in enough rich milk to make a soft dough. Butter three round pans, the same as for layer cake. Roll the dough on a lightly floured board until it is half or three-quarters of an inch thick. Cut it the same size as the pans and place it in them. Bake in a quick oven for eighteen minutes. Remove from the pans ; and when partially cool, butter the top of each layer. Prepare two quarts of nice ripe strawberries as foUows : If necessary, wash and drain thoroughly in a colander. Place in an earthen bowl and cover them with powdered sugar. It depends upon the sweetness of the berry as to the quantity of sugar to use. Crush the berries with a potato masher so that they may be thoroughly mixed with the sugar. Do not mash them to a pulp. Place one layer of cake in a deep round dish, spread it with the strawberries, cover with another layer, treat this in the same manner ; also the third layer. Garnish the dish with whole strawberries and serve with plain rich cream or whipped cream.
Strawberry Shortcake of the Oneida Community
With a quart of flour sift thoroughly three teaspoons of baking powder and rub in one ounce of batter and a pinch of salt. Wet with a pint of sweet milk, stirring with a spoon. Do not roll out the paste, but spread it on tin pie plates, aided by patting with the hand if necessary until the dough is about half an inch thick. Bake slowly at first till the cake rises a little and then hasten the baking, allowing in all about twenty-five minutes for the biscuit to bake. When it is thoroughly done, take a sharp knife and split it and spread each half upon its soft side with butter. Lay one-half on a generously large dish, and over it spread the strawberries which have been previously sugared, niashed a little, and mixed with cream. Having well covered one-half of the crust, lay on the other half and spread berries and cream over it as upon the first. If your crust is in small cakes and you have two, make your cake of four layers rather than of two. Work fast and don't lose a minute, for shortcakes should be served with the quickness of griddle cakes. Sweeten the fruit before you begin making the
■
dough — say an hour before use.
Peaoh Shortoake
Make precisely as the above, using instead fine luscious peaches, peeled and quartered.
Bed Baspberry Shortoake Follow the directions for strawberry shortcake.
Baked Apple Shortcake
Pare and quarter tart, easy-cooking apples, enough to make a couple of layers on the bottom of a pudding dish. Lay the quarters on carefully, add a tablespoon or so of water, half a
HOT PUDDINOS^ CUSTABDS^ 80UFFXÈ8y STC. 801
Records on this page
Rum OmeletteStrawberry ShortcakeStrawberry Shortcake of the Oneida CommunityPeach ShortcakeBaked Apple Shortcake