Short Cake

Ingredients

• 2 cupfuls Melrose flour
• 1 teaspoon salt
• 4 to 6 tablespoons fat
• 4 teaspoons Royal baking powder
• 1 tablespoon sugar
• ½ cupful milk
• 1 egg

Method

1. 1

   Sift together the dry ingredients, then rub in the fat with the finger tips or the back of the mixing spoon until the mixture looks flaky.

2. 2

   Pour in the milk to make a soft dough and roll on a floured board.

3. 3

   Bake in one layer for a large short cake or cut with a biscuit cutter for individual short cakes.

4. 4

   Bake in a hot oven for 12 to 15 minutes.

5. 5

   Split in two parts and put one quart of sweetened fruit between the layers and on top.

6. 6

   Serve hot or cold with hard sauce or whipped cream.

As published

This recipe was extracted from Anson County cook book (1928) by First Baptist Church (Wadesboro, N.C.), page 37. The excerpt below is the record exactly as published.

SHORT CAKE During fruit season there is nothing better than a good short cake. Beginning with strawberries, one may next use dewberries, blackberries, huckleberries, soft peaches, and even sliced apples that have been pre- viously cooked. A good recipe for short cake is as follows: 2 cupfuls Melrose flour 1 teaspoon salt 4 to G tablespoons fat 4 teaspoons Royal baking powder 1 tablespoon sugar % cupful milk 1 egg

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