Strawberry Shortcake

Ingredients

• 2 cups flour
• 1 teaspoon salt
• 3 teaspoons CALUMET Baking Powder
• 1/2 cup milk (more or less)
• 4 tablespoons lard or butterine

Method

1. 1

   Sift the flour, CALUMET, and salt three or four times.

2. 2

   Work in the shortening with a spatula or fork.

3. 3

   Then make a soft dough with the milk.

4. 4

   Roll out half of the dough about a quarter of an inch thick.

5. 5

   Fit it to a large pie pan.

6. 6

   Brush over the top with melted shortening.

7. 7

   Roll out the second half the same and place on the first half.

8. 8

   Bake fifteen minutes in moderate oven.

9. 9

   Slip the shortcake when baked onto a large chop plate or platter.

10. 10

    With a long knife, turn the upper half onto the pan.

11. 11

    Butter and heap with sweetened fruit, then place upper half over the fruit and sprinkle with powdered sugar.

Nutrition per serving

As published

This recipe was extracted from Twenty lessons in domestic science (1916) by Marian Cole Fisher, page 20. The excerpt below is the record exactly as published.

Strawberry Shortcake 2 cups flour 1 teaspoon salt 3 teaspoons CALUMET Baking % cup milk (more or less) Powder 4 tablespoons lard or butterine Preparation: Sift the flour, CALUMET and salt three or four times. Work in the shortening with a spatula or fork. Then make a soft dough with the milk. Roll out half of the dough about a quarter of an inch thick. Fit it to a large pie pan. Brush over the top with melted shortening. Roll out the second half the same and place on the first half. Bake fifteen minutes in moderate oven. Slip the shortcake when baked onto a large chop plate or platter. With a long knife turn the upper half onto the pan. Butter and heap with sweetened fruit, then place upper half over the fruit and sprinkle with powdered sugar. Scotch Scones 2 cups flour V* cup dried eurrants 1 cup sour cream or buttermilk Y2 teaspoon soda 1 teaspoon salt 2 teaspoons CALUMET Baking 2 tablespoons lard Powder Preparation : Sift the flour, salt, soda and baking powder. Work in the lard with a fork. Make a soft dough with the sour cream and add the cleaned currants. Divide into four or six parts and form in large biscuit shapes. Press a knife handle each way across each scone. Brush with a mixture of egg yolk and water. Dust with powdered sugar and bake about twenty minutes in moderate oven. Maple Rolls 2 cups flour 1 cup milk 1 teaspoon salt 3 tablespoons shortening ya pound maple sugar 3 teaspoons CALUMET Baking Powder

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