260 THE NEW ANNIE DENNIS COOK BOOK SHORT CAKE Strawberry Short Cake For the pastry : One pint of flour, sifted with one light teaspoonful of baking powder✪ Sponge Cake; quarter pound of lard, level teaspoonful salt, and cold water to make a moderately soft dough, mixing quickly with a spoon and working as little as possible. The lard and flour should be rubbed together until smooth before mixing. Divide the dough in two parts, roll out thin, and make in square or long pans. Remove carefully from the pans to cool. Or, make the pastry without baking powder as fol- lows : Sift half pound of flour with a level teaspoonful of salt ; add a quarter pound of lard, cutting it in and mixing it thoroughly with a spoon, then enough ice water to make a stiff dough. Roll out thin, fold and roll again. Divide and bake in two crusts, using a square or long pan, and letting the dough come up on the sides of the pans an inch, to form a rim on the crust. Cap, wash and sweeten to taste two quarts of ripe berries. Whip to a froth with a syllabub churn, one quart of cream sweetened with a teacupful of sugar, removing the whipped cream as it rises to a sieve over another vessel. When ready to serve, place a crust on a flat surface and spread with half the berries ; on top of this place the other crust, and spread with the rest of the berries ; cut into four inch squares; place each square on a dessert or tea plate and cover the top with a large spoonful of whipped cream. Strawberry Short Cake Make two pie crusts, not rolled as thin as for pies, however. Bake a light brown ; sweeten a quart of ber- ries; spread them on the crusts and stack. Make a meringue of the whites of two eggs, and add two table- spoonfuls of sugar. Place in the stove and let brown. THE NEW ANNIE DENNIS COOK BOOK 261 Peach Short Cake Make just as one does strawberry short cake, using soft, clearstone peaches, peeled, chopped and sweetened an hour before using✪ Peach Short Cake. TEA CAKES, MACAROONS, COOKIES, ETC. Good Tea Cakes 21^ teacupfuls sugar 1 teacupful sweet milk % teacupful butter 5 heaping teacupfuls flour V2 teacupful lard 7 eggs Use nutmeg to taste. Two measures of baking powder (one heaping teaspoonful baking powder, to one quart of flour is a measure). Beat the eggs and sugar very light; add warmed butter and lard, milk and nutmeg, and pour into the flour, with which the baking powder has been sifted. Knead into a soft, smooth dough. Tea Cakes 3 eggs 4 heaping pints flour 2 teacupfuls sugar A pinch of salt 1 teacupful butter✪ Good Tea Cakes or butter and lard mixed One teaspoonful (level) of soda, dissolved in two tablespoonfuls of sour milk. Flavor with nutmeg. Make a soft dough. Chocolate Cakes With Almonds 3 eggs (whites) 2 oz. almonds (blanched 2 ounces grated chocolate and pounded) 1 oz. pulverized sugar A little powdered cinnamon✪ Chocolate Cakes With Almonds Whip the whites of the eggs to a stiff froth, then stir in lightly the chocolate, the almonds, the sugar and cinnamon. Drop the mixture in small cone shaped heaps on a buttered tin or thick sheet of paper, and bake in a moderate oven. 262 THE NEW ANNIE DENNIS COOK BOOK Old Fashioned Ginger Bread 2-3 teacupful butter 2 eggs 2-3 teacupful sugar 1 tablespoonful ginger 2-3 teacupful molasses 1 good teaspoonful soda ia 2-3 teacupful sour milk V2 teacupful cold water ✪ Old Fashioned Ginger Bread

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260 THE NEW ANNIE DENNIS COOK BOOK SHORT CAKE Strawberry Short Cake For the pastry : One pint of flour, sifted with one light teaspoonful of baking powder; quarter pound of lard, level teaspoonful salt, and cold water to make a moderately soft dough, mixing quickly with a spoon and working as little as possible. The lard and flour should be rubbed together until smooth before mixing. Divide the dough in two parts, roll out thin, and make in square or long pans. Remove carefully from the pans to cool. Or, make the pastry without baking powder as fol- lows : Sift half pound of flour with a level teaspoonful of salt ; add a quarter pound of lard, cutting it in and mixing it thoroughly with a spoon, then enough ice water to make a stiff dough. Roll out thin, fold and roll again. Divide and bake in two crusts, using a square or long pan, and letting the dough come up on the sides of the pans an inch, to form a rim on the crust. Cap, wash and sweeten to taste two quarts of ripe berries. Whip to a froth with a syllabub churn, one quart of cream sweetened with a teacupful of sugar, removing the whipped cream as it rises to a sieve over another vessel. When ready to serve, place a crust on a flat surface and spread with half the berries ; on top of this place the other crust, and spread with the rest of the berries ; cut into four inch squares; place each square on a dessert or tea plate and cover the top with a large spoonful of whipped cream. Strawberry Short Cake Make two pie crusts, not rolled as thin as for pies, however. Bake a light brown ; sweeten a quart of ber- ries; spread them on the crusts and stack. Make a meringue of the whites of two eggs, and add two table- spoonfuls of sugar. Place in the stove and let brown. THE NEW ANNIE DENNIS COOK BOOK 261 Peach Short Cake Make just as one does strawberry short cake, using soft, clearstone peaches, peeled, chopped and sweetened an hour before using. TEA CAKES, MACAROONS, COOKIES, ETC. Good Tea Cakes 21^ teacupfuls sugar 1 teacupful sweet milk % teacupful butter 5 heaping teacupfuls flour V2 teacupful lard 7 eggs Use nutmeg to taste. Two measures of baking powder (one heaping teaspoonful baking powder, to one quart of flour is a measure). Beat the eggs and sugar very light; add warmed butter and lard, milk and nutmeg, and pour into the flour, with which the baking powder has been sifted. Knead into a soft, smooth dough. Tea Cakes 3 eggs 4 heaping pints flour 2 teacupfuls sugar A pinch of salt 1 teacupful butter or butter and lard mixed One teaspoonful (level) of soda, dissolved in two tablespoonfuls of sour milk. Flavor with nutmeg. Make a soft dough. Chocolate Cakes With Almonds 3 eggs (whites) 2 oz. almonds (blanched 2 ounces grated chocolate and pounded) 1 oz. pulverized sugar A little powdered cinnamon Whip the whites of the eggs to a stiff froth, then stir in lightly the chocolate, the almonds, the sugar and cinnamon. Drop the mixture in small cone shaped heaps on a buttered tin or thick sheet of paper, and bake in a moderate oven. 262 THE NEW ANNIE DENNIS COOK BOOK Old Fashioned Ginger Bread 2-3 teacupful butter 2 eggs 2-3 teacupful sugar 1 tablespoonful ginger 2-3 teacupful molasses 1 good teaspoonful soda ia 2-3 teacupful sour milk V2 teacupful cold water

The new Annie Dennis cook book