Strawberry Short-cake

Ingredients

• about two quarts of berries
• three pints of flour
• three teaspoonsful of cream of tartar
• a teaspoonful of salt
• two tablespoonsful of butter
• one of lard
• mix it with a pint of milk
• a teaspoonful of soda

Method

1. 1

   Make the cake as for soda biscuit; roll it out half an inch in thickness, and bake either in one or two cakes, in a quick oven, about fifteen or twenty minutes.

As published

This recipe was extracted from The economical cook book (1905) by Sara T. Paul, page 108. The excerpt below is the record exactly as published.

a teaspoonful of soda dissolved in it, then add one pound of raisins, one of currants and half an one of citron, with two heaping tablespoons of flour mixed through the fruit. Bake nearly two hours, if aU in one; half the time, if in two cakes. Stir in a saltspoonful of salt. Citron-cake. flight eggs, their weight in flour, the same of sugar, the weight of flve in butter, a little powdered mace. Mix Bko pound-cake, and put in a buttered pan a layer of cake and ono of citron cut in thin strips, alternately, until the cake is aU in the pan. * Amber-cake. One cup of butter, two of sugar three of flour, one of milk, flre eggs, a teaspoonful of peariash, half a pound of raisins^ three-quarters of a pound of almonds, one piece of citron, a tea- spoonful of extract of bitter almonds ; stir the butter and sugar together, add the yolks of the eggs, beat them well in, then the flour alternately with the whites of the eggs, then the milk with CASOB. 225 Uie pearlwli dissolved in it, tlien the fruit dusted with a little of the floor, then the almonds blanohed and split in half. Yon may add a coffeeoup of the kernels of' shellbarks in the plaoe of almonds. Bake all in a large oake, or in square tins. Composition-oake. Fiye caps of flour, three of sugar, two of butter, one of milk, Ave eggs beaten separately, a wine-glass of brandy or wine, one nutmeg grated, a teaspoonful of soda, one pound of raisins seeded, half a pound of currants washed and dried ; stir the butter and sugar to a cream, add the eggs, then the brandy and spice, half the flour; beat very light, then add the other half of the flour, beat again, then the milk with the soda dissolved in it^ last the fruit with a little of the flour stirred through it, which prevents it firom sinking to the bottom of the cake. Bake about an hour. Try with a broom splint Holasses Cup-cake. One and a half coffee-cups of butter, two of brown sugar, one of molasses, one of milk, flve of flour, four eggs, a teaspoonful of soda, a small tablespoonful of ginger, a teaspoonfol of cloves, the same of cinnamon, half an one of powdered mace, a coffeecup of raisins seeded, the same of currants, and half an one of citron. Stir the butter and sugar to a cream, add the eggs, then the molasses, spice, flour, and last the milk with the soda dissolved in it. Leave out a tablespoonful of flour to stir through the fruit ; put this in just before you pour into the pans. Bake aU in one, or in square flat tin pans. Try it with a broom splint. Light Cake. Take a pint of bread dough, beat into it two eggs ; boil a amall half teacup of milk, stir in it while boiling a teacup of sugar and half an one of butter. When nearly cool, add half a teaspoon of soda and a little flour; knead all together into the dough, flatten it out in a square tin which you have buttered; put half a pound of 8e3ded raisins in a bowl with a teaspoon of 16 826 COOKEBT FROM EXPERIENCE. aumamon, a tablespoonfnl of sugar and a pieoe of butter ib« file of a nutmeg ; rub all together until the rainna are well eovered, then stiek them down through the dough, let it rise. When light, eover the top with sugar and milk mixed to a paste, and bake. * Fruit JumUaa. One pound of butter, the same of sugar, one and a quartei pounds of flour, six eggs, half a wine-glass of brandy, a little nutmeg, half a pound of raisins seeded or eurrants washed and dried. Stir the butter and sugar to a oream, add the brandj and spioe, then the eggs beaten separately, then the flour, leav- ing out a tablespoonful to stir through the fruit. Drop on but- tered tins, or bake in small oakes. Fruit Ginger-eake. One pint of molasses, a teacup of sugar, three ^gs, seven ounces of butter, a tablespoonful of ground doves, three table- spoonsful of ground ginger, one pound of raisins seeded, and a half pound of citron cut in little slips, flour to the consistence of pound-cake. Stir the sugar and butter to a cream, add the eggs; mix the molasses, cloves and cinnamon together, and stir them into the butter, sugar and eggs ; then add a teaspoonful of saleratus dissolved in a cup of cream, then the fruit with two tablespoonsful of flour stirred through it, and bake in a laige cake. * Strawberry Short-cake. In New Ei^land, where this cake originated, the wild straw- berries are used for it, and are the best ; where they cannot be procured, have ready about two quarts of berries ; make the oake as for soda biscuit : three pints of flour with three tea- spoonsful of cream of tartar sifted in it, a teaspoonful of salt, two tablespoonsful of butter and one of lard rubbed into the flour ; mix it with a pint of milk

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