Peach Shortcake

Ingredients

• 2 sheets of equal size
• butter
• peaches
• sugar

Method

1. 1

   Roll out biscuit dough into 2 sheets, spread butter on one side of each, place buttered sides together.

2. 2

   Bake in hot oven for 12-15 minutes.

3. 3

   Split sheets, cover lower layer with sliced, sweetened peaches, replace top layer, cover with more peaches, cut into squares, and serve.

Nutrition per serving

Estimated from matched ingredients across 3 servings.

As published

This recipe was extracted from Lessons in cooking through preparation of meals (1912) by Eva Roberta Robinson, page 28. The excerpt below is the record exactly as published.

PEACH SHORTCAKE Flank-Steak Stuffed and Baked Wipe the steak clean with a damp cloth; carefully re- move the skin and fat and lay it flat on a board ; moisten ^ c crumbs with stock or hot water, add i t salt, ^4 t pepper, 5^ onion chopped fine, and i T chopped parsley. Spread this mixture on the meat evenly, then roll with the grain so that when sliced it will be cut across the grain, tie with twine, turning in the ends to make it even and shapely. OCTOBER MENUS 47 Dice an onion, cairot and turnip and lay them in the bak- ing pan; on top of them lay the roll of meat, pouring in enough stock or water to fill the pan to the depth of i inch ; cover and place in a slow oven to cook at least 3 h, longer if possible. When cooked, remove the meat and thicken the broth with flour, using 2 T to a cup of liquor. Peach Shortcake For Shortcake follow directions given in Lesson 10 for baking powder biscuits. Instead of cutting the dough into biscuits, roll it out into 2 sheets of equal size, about ^ inch thick. Spread one side of each sheet with butter and put the buttered sides together in baking. Bake in a hot oven 12 or 15 m. When done, split the two sheets apart, cover the lower layer with peaches, previously sliced and sweet- ened ; replace the top layer, cover with peaches, cut into squares and serve. When fresh peaches are not available canned or evapo- rated peaches may be substituted. For Creamed Potatoes see Lesson 12. Preparing the Meal Prepare the meat 3 h before dinner time. Wash, pare and dice the potatoes, and cook about 15 m before dinner, or until tender. Cold boiled or baked potatoes may be util- ized for creamed potatoes. Make the shortcake and while it is baking make the cream sauce for the potatoes. Increase the heat of the oven while the shortcake is baking. Take the meat from the oven, place on a hot platter, cutting and removing, the cords before serving. Put the vegetables around the edge of the platter and pour the thick- ened broth over all. Keep shortcake hot in the oven while serving the dinner. BREAKFAST Wednesday Lesson 28 FARINA WITH STEWED PRUNES MILK TOAST COFFEE 48 LESSONS IN COOKING Milk Toast Toast slices of bread, cut about 3^ inch thick; when brown cut diagonally across both ways. Heat 2 c milk, add 3^ t salt, dash of pepper, and 2 T but- ter. Arrange the toast in a hot vegetable dish and cover with the hot milk. Serve at once. For Farina see Lesson 4 ; for Stewed Prunes Lesson 7. Preparing the Meal Start the cereal to cooking, and heat the water for cof- fee. Heat the milk for toast in a double boiler. Grind and make the coffee. Toast the bread, add the salt, pepper and butter to the milk, and keep both hot until needed. Serve the cereal with the prunes, which should have been cooked the preceding day, then the coffee and the milk toast. LUNCHEON OR SUPPER Wednesday Lesson 29 OATMEAL TIMBALE WITH CREAM SAUCE BREAD AND BUTTER CURRANT JELLY TEA Oatmeal Timbale with Cream Sauce Pour leftover oatmeal into timbale or custard cups ; when cold, turn them out, scoop out the centers, leaving a wall ^ inch thick, mix a little cold chopped meat — the meat and stuffing left from the flank of Tuesday's dinner — with the oatmeal ; moisten with gravy or water, refill the centers and place them in a hot oven until thoroughly hot. Serve with I c medium Cream Sauce (p. 38). Other leftover break- fast foods may be used in the same way. Preparing the Meal The timbales should be molded the day before from the leftover oatmeal. Prepare and add the meat ^ h before lunch. While baking make the Cream Sauce and tea. Serve the lunch. OCTOBER MENUS 49 DINNER Wednesday Lesson 30 BAKED HAM MASHED POTATOES CABBAGE AU GRATIN CHOCOLATE BREAD PUDDING Baked Ham Wipe the ham or piece of ham with a damp cloth, put in a kettle and parboil, allowing lo m to each pound. Drain, remove to a roasting pan, rub over the entire surface with brown sugar

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