Strawberry Shortcake - Mrs. W. F. Jones

Ingredients

• 1 qt. of flour
• 1 level teaspoon salt
• 2 heap- ing teaspoons baking powder
• rub in %- cup of butter
• wet up with milk just sufficient to roll out
• Divide the dough into 4 parts
• put in a deep jelly cake pan
• drawer of berries cut up and well sugared

Method

1. 1

   Sieve well together flour, salt, and baking powder; rub in butter; then wet up with milk just sufficient to roll out.

2. 2

   Divide the dough into 4 parts; roll 1 piece in a round shape, put in a deep jelly cake pan, spread the top with a little butter; roll out another piece and pile on top of this.

3. 3

   Prepare the other 2 pieces the same way in another pan, and bake in a quick oven until nice and brown.

4. 4

   Remove from the oven; open and spread both sides generously with butter.

5. 5

   Put half of the sugared berries between each shortcake and serve at once with rich cream.

As published

This recipe was extracted from San Rafael cook book, 1906 (1906) by Katherine Golden Bitting Collection on Gastronomy (Library of Congress), page 51. The excerpt below is the record exactly as published.

STRAWBERRY SHORTCAKE— Mrs. W. F. Jones. Sieve well together 1 qt. of flour, 1 level teaspoon salt, and 2 heap- ing teaspoons baking powder; rub in %- cup of butter; then wet up with milk just suificient to roll out. Divide the dough into 4 parts ; roll 1 piece in a rounldi shape, put in a deep jelly cake pan, spread the top with a little butter; roll out another piece and pile on top of this; pre- pare the other 2 pieces the same wiay in another pan, and bake in rath- er quick oven until nice and brown. Then remove from the oven ; open and spread both sides generously with butter. Have a drawer of ber- ries cut up and well sugared

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