Orange Shortcake

Ingredients

• One pint of flour
• two teaspoonfuls of Equity baking-powder
• one teaspoonful of salt
• a piece of butter the size of an egg
• beat one egg in a coffeecup and fill it up with sweet milk

Method

1. 1

   Sift baking powder and salt through the flour.

2. 2

   Rub in butter.

3. 3

   Beat egg and mix with milk, then stir into flour.

4. 4

   Roll out into two cakes and bake until done.

5. 5

   Slice oranges thinly, sprinkle with sugar, and let stand.

6. 6

   Once the cake is done, spread with orange and serve with orange sauce.

As published

This recipe was extracted from Temperance cook book (1887) by Mary G. Smith, page 92. The excerpt below is the record exactly as published.

One pint of flour, two teaspoonfuls of Equity baking-powder, sifted through the flour, with one teaspoonful of salt, a piece of butter the size of an egg, rubbed through the flour; beat one egg in a coffeecup and fill it up with sweet milk and stir into the flour, roll it out on the moulding board into two cakes, and lay one cake upon the other and bake until done. In the first place, before making the cake, slice the oranges very thin in a deep bowl and put plenty of sugar over them, and let them stand while you are making the cake. When the cake is done, separate the two pieces, and spread thickly with orange, also put a layer on top of the cake. Or if you wish you can frost the top. Serve with orange sauce. Blackberry shortcake is made in the same way. PUDDINGS AND SAUCES. 155 STEAMED APPLE DUMPLINGS. Make the crust as for biscuit, cut off enough for one dumpling and fill it with nice, tart, sliced apples; pinch well and shape in- to a round ball, and steam three-fourths of an hour over a kettle N/ of water. They are much nicer steamed than boiled. Serve with sugar and cream. Or you can bake them till they are crust- ed over, and pour over them a sauce made as follows: One pint of boiling water, one cup of sugar, piece of butter the size of an egg; boil this sauce five minutes, then pour it over the dumplings; bake, and when one side is browned, turn them over, and brown on the other side. This forms a nice sauce for the dumplings. Apricots, peaches, or any other tart fruit or preserves, are very nice made in this way. PEACH COBBLER. Take one quart of flour, four tablespoonfuls melted lard, half teaspoonful of salt, two teaspoonfuls of Equity baking-powder; mix as for biscuit, with either sweet milk or water, roll thin, and line a pudding-dish; mix three tablespoonfuls flour and two of sugar together, and sprinkle over the crust; then put in nicely sliced peaches and sprinkle over them one cupful of sugar; wet the edges with a little flour and water mixed, put on the upper crust, press the edges together, make two openings by cutting two incisions at right angles an inch in length, and bake in a quick oven half an hour. Plums, apples, or any kind of fresh or canned fruit, can be made in the same way. BLACKBERRY SHORTCAKE. Three eggs, one cupful of sugar, two cupfuls of flour, one tablespoonful of butter, one heaping teaspoonful of Equity bak- ing-powder. Mix like cake, and fill four tins as for jelly cake. Cover the top layer with frosting. PUFF PUDDING. One and one-half cups of flour, one cupful of milk, two eggs, and a little salt; bake in a hot oven twenty minutes, in patty pans. Serve with sauce. 156 SAUCES. SAUCHS. FOAM SAUCE. One cupful of powdered sugar, butter size of an egg, half pint of sweet milk, one egg, one teaspooiiful of cornstarch, pinch of salt. Beat the butter and sugar to a light cream, boil the milk in a custard kettle; stir in the cornstarch and the yolk of the egg, mix together, and let it thicken, then pour it over the but- ter and sugar. Just before sending to the table, beat in the white of the egg, beaten to a stiff froth. It makes it nicer to use two eggs and currant jelly. CABINET PUDDING SAUCE. Yolks of four eggs, beaten very light, one lemon, juice and grated rind, one teaspoonful of cinnamon, one tablespoonful of butter, one cupful of sugar. Rub the butter into the sugar, add the yolks, lemon and spice; beat ten minutes, put in a good glass of grape juice, still stirring hard. Set within a sauce-pan of boiling water, and beat while it heats, but do not let it boil. Serve with a pudding. VINEGAR SAUCE. One cupful of brown sugar, one and a half cups of water, one teaspoonful of salt, two tablespoonfuls of butter, a few drops of essence of lemon, two tablespoonfuls of vinegar, two tablespoon- fuls of flour, or one of cornstarch. Beat butter, sugar, corn- starch, lemon and vinegar to a cream; pour the water, boiling, on them, and let it boil five minutes. Nice with sweet pudding. WHITE SAUCE. One pint of sweet milk, one cupful of white sugar, half a cup of butter, two tablespoonfuls of comstarch. Stir all to a cream, pour on the milk, boiling hot, stir briskly and let it come to a boil. Nice for roley poley pudding. PLAIN CREAM SAUCE. One pint of cream, one cup of sugar; flavor with nutmeg. This sauce is nice for minute pudding. SAUCES. 157 SAUCE FOB PLUM PUDDING. Cream half pound of sweet butter, stir in three-quarters pound brown sugar, and the beaten yolk of an egg; simmer for a few moments over a slow fire, stirring almost constantly; when near boiling, add half pint bottled grape juice and serve after grating a little nutmeg on the surface. HARD SAUCE FOB CHBISTMAS PLUM PUDDING. One coffeecupf ul powdered sugar, one-half cup butter, one tea- spoonful of cream-tartar, white of one egg. Beat all together till very light, flavor with lemon, or anything you like, put it in a saucer and smooth neatly, set it in a cool place, on ice if pos- sible, and serve with plum or any other pudding. Slice nicely, and when you dish the pudding, lay a slice of the sauce on top. SAUCE FOB BEEAD PUDDING. Two eggs beaten very light, one large cup of sugar, five table- spoonfuls of boiling milk, one-half teaspoonful of cornstarch, one teaspoonful of nutmeg, or, one teaspoonful of mace, one tablespoonful of butter. Rub the butter into the sugar, add the beaten eggs, and work all to a creamy foam; wet the cornstarcli with milk, and put it in next, with the spice; finally, put in the milk, a spoonful at a time, stirring all the while; set within a sauce-pan of boiling water, let it get very hot, but not boil; stir it all the time while in the water. This is a good sauce for bread or any other simple pudding. MAPLE SUGAR SAUCE, Melt over a slow fire, in a small teacup of hot water, half a pint maple sugar; let it simmer, removing all scum; add four tablespoonfuls of butter mixed with a level teaspoonful of flour, and one of grated nutmeg; boil five minutes, and serve. ORANGE SAUCE. One cup of powdered sugar, one large orange, or two small ones, yolk of one egg. Grate the peel, squeeze in the juice, and add the beaten yolk; beat all together twenty minutes. This sauce is nice for orange shortcake

Cook this with the app: pantry check, scaling, and the assistant.