Shortcake

Ingredients

• 2 cups flour
• 4 teaspoons Blue Ribbon baking powder
• 6 to 8 tablespoons melted shortening
• 2 tablespoons sugar
• 1 teaspoon salt
• 1/3 cup milk
• An egg may be added if desired

Method

1. 1

   Mix and sift dry ingredients, then add milk and shortening.

2. 2

   Keep as soft as possible.

Nutrition per serving

As published

This recipe was extracted from Blue Ribbon cook book (1905) by Blue Ribbon Limited, page 55. The excerpt below is the record exactly as published.

Shortcake, Steamed Puddings, Batter Puddings, rich frozen desserts, etc. 2. Medium—Custards, Rice, Tapioca, Cornstarch. 3. Light—Fruit Salad, Jelly, Junket, Whips, etc. PUDDINGS 1. Steamed— (a) Made with suet as the shortening. (b) A variation of the tea biscuit recipe. (c) A variation of the plain cake recipe. 2. Baked—(b) and (c) of above. Plum Pudding—1 cup suet chopped fine, 14 cup sugar, 1% cup molasses) 1 cup milk, 3 cups flour, 4 eggs, 1 cup bread crumbs, 1 teaspoon Blue Ribbon soda, 1 teaspoon salt, 14 teaspoon each Blue Ribbon nutmeg, cloves, cinnamon, and allspice, 1 cup raisins, 1 cup currants, 14 cup chopped almonds, 4 cup finely cut mixed peel, 1 cup dates, chopped. Mix suet, molasses, milk and well-beaten eggs. Sift four and other dry ingredients together, reserving some of the flour to dredge fruit. Add fruit last. Pour into greased moulds, cover well, and steam. Time required will depend on size of mould. Blue Ribbon baking powder tins make excellent moulds. Fill 24 full and steam 2 hours. Plum Pudding, Light—2 cups flour, 3 teaspoons Blue Ribbon baking powder, 14 cup sugar, 14 cup shortening, 1 cup milk, 3 eggs, 1 cup raisins, 4 cup chopped citron, 1 tablespoon Blue Ribbon lemon extract. Mix in order given, Steam. Carrot Pudding—1! cup suet, 1 cup brown sugar, 1 cup grated raw carrot, 1 cup grated raw potato, 1 cup raisins, 1 cup currants, 1 egg, 1 tea- spoon salt, 1 teaspoon Blue Ribbon soda, 1 tablespoon Blue Ribbon extract, or juice of one lemon, 4 cup flour, 4 teaspoon each Blue Ribbon cinnamon, cloves, and nutmeg, 2 tablespoons sour milk or enough to make a drop batter. Puddings 93 Fig Pudding—2 cups bread crumbs, 14 cup flour, 114 teaspoons Blue Ribbon baking powder, 1 teaspoon salt, 144 teaspoon each Blue Ribbon cinnamon and nutmeg, 1 cup brown sugar, 34 cup suet, 14 cup milk, 2 eggs, 14 pound figs cut fine. Steam 21% to 3 hours. Suet Pudding—)4 cup beef suet, chopped fine and free from skin, 14 cup brown sugar, 1 cup raisins, 44 cup currants, 1 teaspoon Blue Ribbon pastry spice, 2 cups sifted flour, 144 teaspoon salt, 4 teaspoons Blue Rib- bon baking powder, °4 cup milk. Mix all dry ingredients together and then add milk. Steam 21% to 3 hours. Serve with hard sauce or lemon sauce. Graham Pudding, No. 1—!4 cup shortening, 24 cup honey, 4 cup milk, 1 egg, 114 cups Graham flour, 4 teaspoon Blue Ribbon soda, 1 tea- spoon salt, 1 cup seedless raisins. Fill greased mould 24 full, cover and steam 21% to 3 hours. Graham Pudding, No. 2—)% cup molasses, 44 cup sour milk, 2 table- spoons melted shortening, 114 cups Graham flour, 44 teaspoon Blue Rib- bon soda, 1 cup chopped raisins, 4% teaspoon salt. Steam 21% to 3 hours. Ginger Pudding—Take 14 cup molasses, 144 cup brown sugar, 1 egg, 14 cup shortening, 44 cup sour milk, 4 tablespoon Blue Ribbon ginger, 14 teaspoon Blue Ribbon soda, 11% cups flour, 14 teaspoon salt. Add % cup of any fruit if desired; put in a greased mould and steam 114 hours. Bread Pudding (Steamed)—2 cups bread crumbs, 4% cup molasses, 1 cup hot water poured on the bread, 1 cup flour, 1 cup raisins, 44 teaspoon Blue Ribbon soda, 1 tablespoon melted butter, 1 egg, Blue Ribbon spices to taste, milk if required. Steam 11% to 2 hours. Good, and inexpensive. Puff Pudding (Steamed)—Make a batter by sifting 4 teaspoons Blue Ribbon baking powder, and !% teaspoon sa!t, into 2 cups sifted flour, 2 tablespoons sugar, 2 to 4 tablespoons shortening, and add milk enough to make it quite soft. Grease individua! moulds and put them in the steamer; drop in first 1 spoonful batter, then 1 of berries, steamed apples, or any fruit or sauce you happen to have; then put in batter, and steam 30 minutes, Serve with sauce. Cottage Pudding—'!4 cup shortening, *4 cup sugar, 1 egg, 1 cup milk, 2 cups flour, 4 teaspoons Blue Ribbon baking powder, 1% teaspoon salt, 1 teaspoon Blue Ribbon vanilla. Cream shortening, add sugar and vanilla, then egg. Mix and sift baking powder, salt and flour, and add alternately with milk to the egg mixture. Fill greased pan 24 full. Bake in oven for 40 to 45 minutes, or steam in covered moulds 11% to 2 hours. Serve with lemon or chocolate sauce. 04 Blue Ribbon Cook Book Note—a nice deep Fruit Pudding can be made by half filling a deep dish with either dried fruit stewed, or fresh fruit or berries, and covering with a crust made of batter — same as recipe for Cottage Pudding. With dried fruit add 1 teaspoon of Blue Ribbon lemon extract. Bake or steam. Chocolate Pudding—Use Cottage Pudding recipe, but add 214 squares melted chocolate after the sugar is added. Cake with Sauce—Any kind of cake is nice steamed and sliced with a rich, hot pudding sauce over it. Cake with raisins in, served in this man- ner, is a very good and wholesome substitute for plum pudding. Stale cakes may also be served in this manner. Pandowdy—Pare, core, and slice thin, sour, juicy apples; grease a deep dish and put ina layer of apples, sweeten with sugar and flavor with lemon; strew over it a layer of bread crumbs and bits of butter; repeat alternately until the dish is full, finishing with a layer of bread crumbs. Bake until the apples are soft. Serve with cream. Apple Roly Poly—Peel and core sour apples and plunge in cold water, make rich tea biscuit dough rolled thin, slice the apples and lay on the crust, roll up, tuck ends in, prick deeply with a fork, put in a steamer and steam 134 hours. Or place in buttered tin and bake. Cut across and serve with lemon sauce. Roly Poly is also very nice made of huckleberries or blackberries instead of apples. In this case cream is the proper sauce to serve with it. Aunt Rachel’s Apple Pudding— Make rich biscuit dough as follows: 1 cup flour, 2 tablespoons butter, 1 tablespoon Blue Ribbon baking powder, 14 teaspoon salt, 1 teaspoon sugar, 1% cup milk. Roll dough rather thin and spread with 1 cup of finely chopped tart apples, over which sprinkle 14 cup brown sugar, a little Blue Ribbon nut- meg, and dot over with small bits of butter. Roll up as jelly roll. Cut in inch thick slices. Lay flat in baking dish and pour over sauce made as tollows: Mix well together !% cup sugar, 1 tablespoon flour, pinch of salt. Pour on gradually 1 cup boiling water. Stir until thickened and add 2 tablespoons butter. Pour over pudding and bake in quick oven until light brown. Serve hot. Dumplings—Use a biscuit dough: 2 cups flour, 4 teaspoons Blue Rib- bon baking powder, 1 teaspoon salt, 2 tablespoons shortening, about 34 cup of milk. Make just stiff enough to roll 14 inch thick. Cut in squares about 3 inches, and put fruit in centre. Apple is commonly used. Large fruits may be cut, or sliced, or used whole. Sprinkle sugar on. Gather up corners and pinch edges together. Or cut in rounds, place fruit in centre, and cover with another round. Press edges together. Pierce with a fork. Steam or bake. If necessary a very little water may be put in bottom of bake pan. Puddings 95 Shortcake—2 cups flour, 4 teaspoons Blue Ribbon baking powder, 6 to 8 tablespoons melted shortening, 2 tablespoons sugar, 1 teaspoon salt, 34 cup milk. An egg may be added if desired

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