Peach Short Cake. — Use for this either fresh peaches
or canned and make in one large short cake or individual
ones which are really nicer in paper bag cookery. For
the latter sift together a pint and a half of flour, two
tablespoonfuls of salt. Rub in with the tips of the
fingers two tablespoonfuls of butter, then add one beaten
egg and milk to make a soft dough. Cut out like biscuit,
bag and bake in a quick oven. When baked, split in two,
spread lightly with butter and fill with the sweetened
peaches and whipped cream✪ Peach Short Cake, a layer of peaches first and
cream on top. Cover the little short cakes in the same
way, piling up the whipped cream on top.
123
STANDARD PAPER BAG COOKERY
Rhubarb Short Cake.— Stew rhubarb and sweeten
to taste. Make a short cake batter, using one-quarter
cupful of butter and a half cupful sugar creamed to-
gether, one egg well beaten, one quarter cupful sweet
milk and one cupful of flour sifted with one teaspoonful
of baking powder✪ Rhubarb Short Cake. Make in two large layers or indi-
vidual ones, and bake in paper bag. When done, spread
with the rhubarb filling and serve with whipped cream
or a cream sauce.
Old Fashioned Strawberry Short Cake.— The real
old-fashioned strawberry short cake may be made with
sour cream or rich sour milk and soda, or sweet milk and
baking powder. Sometimes an egg is added and a
tablespoon ful of sugar, but it is a far cry from the
French strawberry short cake of hotels and restaurants
which is really a cake, either sponge or layer, with whole
berries between the layers and thick whipped cream or a
meringue on top. To make the genuine old-fashioned
sour milk biscuit short cake, which is really more tender
than that made with sweet milk, put four cups sifted
pastry flour in a mixing bowl with a half teaspoonful of
salt and mix well. Add three tablespoonfuls of butter
and chop fine, using a silver knife. Dissolve a level
teaspoonful of soda in a little hot water and stir into a
large cupful of sour cream or rich sour milk. When it
stops "purring" add a tablespoonful of sugar and one
well beaten egg to the milk and turn into the sifted flour.
Mix well together with a spatula or flexible knife,
handling as little as possible, then turn out on to a floured
board. The dough should be soft enough to roll easily.
Divide and roll lightly and quickly into two thin sheets.
These may be baked separately in well greased round
tins in a paper bag or laid one on top of the other with
STANDARD PAPER BAG COOKERY 125
a thin coating of butter between and baked in one bag.
Bake in a very hot oven. When done, separate. Have
ready a quart of ripe berries✪ Old Fashioned Strawberry Short Cake washed, crushed and su-
gared. This should have been done before beginning
the dough, so that the sugar will have time to draw out
the rich juice of the berries. Cover the lower half of
the short cake with a thick layer of these berries, place
the second cake on top and cover with the rest of the
crushed and sweetened berries or large whole ones dusted
with powdered sugar. Serve with thick cream or a
crushed berry sauce.
PUDDINGS.
Page 57 · 3 recipe records on this page
Presented as published in 1912. 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
Peach Short Cake. — Use for this either fresh peaches or canned and make in one large short cake or individual ones which are really nicer in paper bag cookery. For the latter sift together a pint and a half of flour, two tablespoonfuls of salt. Rub in with the tips of the fingers two tablespoonfuls of butter, then add one beaten egg and milk to make a soft dough. Cut out like biscuit, bag and bake in a quick oven. When baked, split in two, spread lightly with butter and fill with the sweetened peaches and whipped cream, a layer of peaches first and cream on top. Cover the little short cakes in the same way, piling up the whipped cream on top.
Rhubarb Short Cake.— Stew rhubarb and sweeten to taste. Make a short cake batter, using one-quarter cupful of butter and a half cupful sugar creamed together, one egg well beaten, one quarter cupful sweet milk and one cupful of flour sifted with one teaspoonful of baking powder. Make in two large layers or individual ones, and bake in paper bag. When done, spread with the rhubarb filling and serve with whipped cream or a cream sauce.
Old Fashioned Strawberry Short Cake.— The real old-fashioned strawberry short cake may be made with sour cream or rich sour milk and soda, or sweet milk and baking powder. Sometimes an egg is added and a tablespoon ful of sugar, but it is a far cry from the French strawberry short cake of hotels and restaurants which is really a cake, either sponge or layer, with whole berries between the layers and thick whipped cream or a meringue on top. To make the genuine old-fashioned sour milk biscuit short cake, which is really more tender than that made with sweet milk, put four cups sifted pastry flour in a mixing bowl with a half teaspoonful of salt and mix well. Add three tablespoonfuls of butter and chop fine, using a silver knife. Dissolve a level teaspoonful of soda in a little hot water and stir into a large cupful of sour cream or rich sour milk. When it stops "purring" add a tablespoonful of sugar and one well beaten egg to the milk and turn into the sifted flour. Mix well together with a spatula or flexible knife, handling as little as possible, then turn out on to a floured board. The dough should be soft enough to roll easily. Divide and roll lightly and quickly into two thin sheets. These may be baked separately in well greased round tins in a paper bag or laid one on top of the other with
a thin coating of butter between and baked in one bag. Bake in a very hot oven. When done, separate. Have ready a quart of ripe berries washed, crushed and sugared. This should have been done before beginning the dough, so that the sugar will have time to draw out the rich juice of the berries. Cover the lower half of the short cake with a thick layer of these berries, place the second cake on top and cover with the rest of the crushed and sweetened berries or large whole ones dusted with powdered sugar. Serve with thick cream or a crushed berry sauce.
PUDDINGS.
Records on this page
Peach Short CakeRhubarb Short CakeOld Fashioned Strawberry Short Cake