Sweet Short Crust

Ingredients

• One pound of flour
• rub dry with ten ounces of butter
• mix six ounces of sugar
• with two eggs

Method

1. 1

   Keep cool until wanted.

2. 2

   Use for fruit tarts, strawberry short cake and small tartlets.

As published

This recipe was extracted from A Book of Cooking and Pastry: A Collection of Original Receipts Gathered ... (1887) by C. F. Pfau, page 30. The excerpt below is the record exactly as published.

rub dry with ten ounces of butter; mix six ounces of sugar with two eggs and then mix with flour and butter. Keep cool until wanted. Use for fruit tarts, strawberry short cake and small tartlets. FANCY APPLE TARTS. Bake of a sweet short crust in a round tin with a rim a bottom. Select six nice apples, peel, core and cut in half; simmer in water until soft, then lay in syrup over night (see syrup); next day make a cover of apple jelly. Boil a few apples; add to the juice some sugar; when cooked, pour in a paper form the size of the bottom crust; let it cool; lay the apples on the bottom crust, also some nice canned fruit, such as gages, and turn over all the apple jelly and serve. STRAWBERRY SHORT CAKE. Out of sweet crust bake a sheet rather thick; when cold, put on a layer of fresh berries and on top of a merengue of one pound of sugar the whites of eight eggs; dust with sugar and bake. REMARKS ON LOAF AND LATER CAKES. In miring cake batters the whites of the eggs must be beaten until quite stiff and solid. Keep the whites of the eggs in a cool place, and they will beat easily. Use Common Sense egg beater, which can be obtained of me. DIRECTIONS FOR MAKING CAKE. Weigh sugar, flour sifted and butter, count out the eggs, have the moulds and pans ready. Then divide the eggs, add the yelks to the sugar, the whites into the kettle in which you will beat them; if butter is [«8j used, stir to a cream, beat with the yelks and sugar for fifteen minutes, then add the whites beaten very stiff, slowly, and last the flour. No baking powder is re- quired, and these cakes will keep fresh longer than if baking powder is used. The batters can be baked in one loaf or in layers; if the cake is high, bake slowly. Layer cakes should be baked quickly. Use fresh fruit for flavoring and do not use more than one flavor for any cake. Use ordinary powdered sugar for all cakes. VIENNA CAKE. One pound of sugar; one pound of flour

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