Shortcake

Ingredients

• 1 pt. sifted flour
• 2 tbsp. baking powder
• or § tsp. soda
• 1 tsp. cream of tartar
• 1 c. butter
• 1 c. milk or cold water (scant)
• 1 pt. strawberries
• Sugar to taste, from 1 to about 6 tsp.

Method

1. 1

   Mix the salt, baking powder, and flour, and sift two or three times.

2. 2

   Cut in the butter until fine like meal; or melt the butter and add it hot with the milk.

3. 3

   Add the liquid gradually, mixing and cutting with a knife.

4. 4

   Scrape out the dough on a well-floured board, toss it with the knife till floured.

5. 5

   Divide into two parts, pat and roll each into a large, round cake, and bake in the oven for about 15 minutes.

6. 6

   For strawberries, spread layers with softened butter, mash and sweeten strawberries, and spread between layers and on top.

7. 7

   Serve with cream.

As published

This recipe was extracted from Domestic science (Clark, Cornell home economics) (1911) by Ida Hood Clark, page 112. The excerpt below is the record exactly as published.

SHORTCAKE 283 SHORTCAKE Lesson XXXIV Shortcake is used as a dessert. Since the proportion of flour and liquid is about the same, the consist- ency of shortcake dough is practically the same as the biscuit dough. Shortcake, as the name implies, has shortening in it to make it richer than such dough as is used for biscuits. In handling dough for shortcake, the same cautions must be used as are necessary in biscuit-making; that is, the ingredients must be kept cold and the mixture handled as little as possible with the hands. The dough, when cooked, is the basis for many desserts which are made by adding sweetened crushed fruits of various kinds between the layers of dough and upon the top. Strawberries are most frequently used. Raspberries, blackberries, peaches, pineapple, and other fruits, may be used. The shortcake may be served with or without cream. Shortcake — Home Recipe. 1 pt. sifted flour, 2 tbsp. baking powder, or § tsp. soda and 1 tsp. cream of tartar, i c. butter, 1 c. milk or cold water (scant). Mix the salt, baking-powder and flour, and sift two or three times. Cut in the butter until fine like meal; or, if it is liked very short and crisp, melt the butter and add it hot with the milk. Add the liquid gradually, mixing and cutting with a knife, and use just enough to make it of a light spongy consistency. Scrape out the dough on a well-floured board. Toss it with the knife till floured. Divide 284 DOMESTIC SCIENCE into two parts. Pat and roll each part into a large, round cake, the size of a pie plate, and bake in oven about 15 m. The dough may be divided into two parts and cooked on a griddle, or made into small cakes and cooked on griddle or in the oven. If a griddle is used, grease it well with salt pork or butter, and cook the cakes slowly, watching and turning them, that all may be browned alike. When they are well puffed up, put a bit of butter on the top of each and turn over, or move them aside and grease again with the pork, and turn over upon the freshly greased place. When browned on the other side and done, which you can judge by the firmness of texture or by pulling one partly open, serve immediately. Tear them open, as cutting with a knife makes them heavy and indigestible. If baked in small cakes in the oven, put them close together in a shallow pan and bake 10 or 15 m. Strawberries for the Shortcake. Spread the layers with softened butter. Mash 1 pt. strawberries and sweeten to taste. Spread on the bottom layer, put on the other layer of the shortcake and spread some mashed berries and some whole berries on the top. Serve with cream. Home Recipe. J c. flour, \ 1. tsp. baking-powder, 1 S.S. salt, 2 1. tsp. butter, 1^-2 tbsp. milk. Method. The method is exactly the same as in the individual recipe for baking-powder biscuit, except for increase in shortening. Mix and sift dry ingredients and cut in the butter. Add milk gradu- ally, mixing with knife, divide dough into halves, and roll each half into a cake. These may be baked in individual pie tins, or in one large pan, put close SHORTCAKE 285 together. If there is lack of room, each individual recipe may make one cake, which may be split when done. This makes a very small shortcake. J c. berries will be enough for each student. Sugar to taste, from 1 to about 6 tsp.

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