Shredded Wheat Biscuits with Strawberries

Ingredients

• a crisp shredded wheat biscuit
• fill with fresh strawberries
• serve with sugar
• and cream

Method

1. 1

   Make a hollow in the center of a shredded wheat biscuit, fill with strawberries, and serve with sugar and cream.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from Lessons in cooking through preparation of meals (1912) by Eva Roberta Robinson, page 192. The excerpt below is the record exactly as published.

and cream well. Mix and sift thoroughly i}i c flour, ^4 t cream tartar, i^ t baking powder, and add to the creamed mixture, alter- nately, with }i c milk. Add }^ c walnut meats cut into small pieces, then fold in the stiffly beaten whites of 4 eggs. Pour into a loaf cake pan and bake slowly about 30 to 40 m. Cover with Mocha Frosting. Use 4 egg yolks for Salad Dressing (p. 2'^), doubling the recipe. Mocha Frosting Cream ^ c butter, add lys c confectioner's sugar, grad- ually, creaming well ; mix i T powdered cocoa with 2 T hot coffee infusion, and when thoroughly melted add to the sugar mixture. If not thin enough to spread nicely on the cake, add a little more coft"ee until the desired consistency is reached. If too thin, add more sugar. 346 LESSONS IN COOKING Method of Work Start the bread, rolls, and coffee cake the first thing in the morning. If the latter is not set the night before use i yeast cake instead of ^. While the bread, etc., are rising, make the pastry, then set in a cool place while preparing the cherries. Finish the pie and tarts and place in the oven. By this time the bread, rolls, and coffee cake can be kneaded down and set to rise again, the rolls and coffee cake being put into the pans for baking. Now make the nut loaf cake, and place in the oven. The pie will doubt- less be done by this time, and the strawberry filling made and the tarts filled. While the cake is baking the frosting may be made. This is one advantage of this kind of frosting, that it may stand a number of hours without de- terioration. Also it has not the raw taste that uncooked frostings usually have. Then make the salad dressing. As soon as the cake is out of the oven, put in the rolls and coffee cake, and work down the bread again and put into the pans for a final rising. By the time the rolls, etc., are baked, the bread will be ready for the oven and may be baked. LUNCHEON Saturday Lesson 212 RUSSIAN SALAD HOT ROLLS STRAWBERRY TARTS ICED TEA Russian Salad Place in the center of a small platter or chop plate a small can salmon from which the bones and skin have been removed. Other fish may be used if desired. Marinate with oil and vinegar (4 T oil, 2 T vinegar, oil poured on first, then vinegar), i c cold cooked peas, i c cold cooked string beans, and i c cold cooked potatoes, cubed ; arrange in sections around the fish on the platter, first peas, then beans, then potatoes ; outline each section with strips of tomato. Serve with boiled or mayonnaise dressing. Preparing the Meal About I h before lunch time marinate the vegetables, which have all been cooked and reserved from previous meals. Then about 10 m before lunch time open a small JVNE MENUS 347 can salmon, and finish the salad, make the iced tea, and put the strawberry tarts and the hot rolls made in the morning on the table and serve the lunch. Saturday Luncheon — Cost Food Units Russian Salad $0.18 1,064 Hot Rolls 012 300 Butter 026 300 Strawberry Tarts 112 992 Iced Tea 01 Sugar for Tea 004 156 Total Luncheon $0,344 2,812 DINNER Saturday Lesson 213 BREADED VEAL STEAK NEW POTATOES IN CREAM CREAMED CAULIFLOWER RADISHES CHERRY PIE Breaded Veal Steak Wipe the steak with a damp cloth, then dip into fine breadcrumbs, then in beaten egg, then in crumbs again and saute in butter, suet, etc., until a golden brown in color, and the meat is tender throughout. New Potatoes in Cream Wash and scrape, do not pare, 8 small new potatoes. Cook in boiling salted water ; when tender, drain and cover with I c thin White Sauce (p. 38). Creamed Cauliflower Separate a cauliflower into sections, wash well, and cook in boiling salted water until tender, about 30 m. Drain and cover with i c Medium White Sauce. Radishes Wash little red radishes thoroughly, cut off the long roots and tops and serve on a bed of chopped ice. Cherry Pie See Saturday Morning Baking. Preparing the Meal About 40 m before dinner time wash and scrape the new potatoes and put on to cook. Then wash and prepare the cauliflower and start to cooking. Bread the veal steak and cook. Brown first one side, then the other, then lower the fire and cook slowly until tender. Veal needs thorough 348 LESSONS IN COOKING cooking. Now clean the radishes and place on the table, then cut the pie, made in the morning, and place on a side table until needed. Make the cream sauce for the potatoes and cauliflower, when ready to use adding more milk to that for the potatoes, drain the potatoes and cauliflower, pour over the cream sauce, take up the meat, and serve the dinner. Saturday Dinner — Cost Food Units Breaded Veal Steak (2 lbs.) $0.30 1,035 New Potatoes in Cream 057 700 Creamed Cauliflower 118 550 Radishes 05 50 Cherry Pie 191 3,056 Bread and Butter 038 600 Total Dinner |0.754 5,991 Total for Day (4) 1.386 12.137 Per Person per Day 346 3,034 BREAKFAST Sunday Lesson 214 SHREDDED WHEAT BISCUITS FILLED WITH STRAWBERRIES EGGS IN NESTS HOT COFFEE CAKE COFFEE Shredded Wheat Biscuits With a sharp knife make a hollow in the center of a crisp shredded wheat biscuit, fill with fresh strawberries and serve with sugar

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