Shortcakes

Ingredients

• 1/2 cup milk
• prepared fruit

Method

1. 1

   Make a soft dough as for baking powder biscuit, divide into 2 parts, flatten each piece into buttered pans, bake quickly, turn onto plates, slice off tops, butter, spread with prepared fruit, and stack.

2. 2

   This makes 2 cakes serving 8 persons.

As published

This recipe was extracted from The household cook book (1902) by Smiley, James B[ethuel],, page 241. The excerpt below is the record exactly as published.

SHORTCAKES 313 FLAUNS [Parisian Tarts). — Stew fresh fruit of any kind as for a comi^ote — that is, it should be somewhat sweeter than for fruit sauce, but not like preserves. Make a plain crust and line pie^plates, cover them thickly with the stewed fruit, and bake without an upper crust. Have some nice pufp paste, cut it with a heart-shaped cookey= cutter, and bake the hearts separately in a hot oven on baking4ins; when the jBauns are cold, and the paste cooled after baking, brush over the tops of the tarts with the beaten white of an egg; then place a heart of paste over each part of the tart to be cut for each person; the points or the hearts are to be turned toward the center of the tarts. SHORTCAKES. Make a soft dough as for baking powder biscuit (see " Baking Powder Biscuit"); take it on the molding=board and divide the dough into 2 parts, making it up lightly in round masses; do not mold or knead it, but flatten each x^iece of dough down into buttered jelly^cake tins, or any round pans; bake quickly and turn each one on a dinner plate; slice off the top of each one, butter each piece, spread with the prepared fruit

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