Shortcake

Ingredients

• One pint Dousman's Best Patent flour
• 1/4 cup butter
• 2 rounding teaspoons baking powder
• pinch of salt
• just enough milk

Method

1. 1

   Sift flour, salt, and baking powder into a pan, rub in butter, and wet with milk to form a dough.

2. 2

   Bake in a Jewel Range.

As published

This recipe was extracted from Superior cook book (1905) by Grace Church (Ishpeming, Mich.), page 52. The excerpt below is the record exactly as published.

pint of Dousman's Best Patent flour, 2 eggs, 1 teaspoonful of baking pow- der, 1 tablespoonful of butter, milk enough to make a pancake batter. Beat eggs together, add milk and flour, add tablespoonful of melted butter and, lastly, put in baking j)owdei'. Grease l)oth sides of waffle iron. This makes six waffles. Mrs. Thomas R. Harney, Washington, D. C. SUPERIOR COOK ROOK 73 Oatmeal Waffles. Add 1 ]iiiit of left-over (latiiunl ln-ciikfii.-l pDrriduc Id 1 piiil oT milk: stir in Y2 teaspoonful of salt, 1 eii|)rul of whole wheat lioui' and a t^alilcs|i()()nfid of hutter TiU'lted. Add the Vdlks (if three eggs, hcateii thoroiigidy, and 2 teaspoonfuls of ])aking ]»()W"dei'; mix and told in the well-beaten whites ol' the eggs, and l)ake at once on a .lewel IJange. Shortcake. One pint Dousnian's Best I'atmt Hdui', '- (ii|) hnttei'. "i i-ounding teas]ioons baking powder, ])inch of salt; sift flour, salt and haking pdwder into pan: ruh hnt- ter all through the flonr, then wet n]i with just enough milk

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