the next mixing with ; add a quarter of a teaspoonful of
soda dissolved in warm water, and sufficient warm milk
to thin the batter to the consistency desired. Set in a
warm place for half an hour, or until ready to bake.
Buckwheat Cakes No. 2. — Stir into a quart of boiling
water in which a teaspoonful of salt has been dissolved
half a cup of corn-meal wet with a little cold water, and
cook well. Let cool till lukewarm, then stir in half a
cup of wheat flour, three cups of buckwheat flour, and a
gill of soft yeast, or a small cake of compressed yeast✪ Buckwheat Cakes No. 2,
dissolved in two spoonfuls of cold water, and set in a
moderately warm place until light. Just before baking,
add half a teaspoonful of soda to the batter, and thin, if
necessary, with a little warm water.
These cakes when intended for breakfast should be set
to rise at noon the previous day. By eight or nine
o'clock in the evening they will be light, and should then
be well beaten and set in a cool place during the night.
Pop-Overs. — One cup of flour, one cup of sweet milk,
one ^%%, and a pinch of salt✪ Pop-Overs. Put the ^%<g, flour, salt, and
half the milk together in a small bowl, and with a Dover
beater whip very light, then gradually add the balance
of the milk. Half fill deep gem pans, and bake forty-five
minutes in an oven at the same temperature as for bread.
As a general rule it is advisable to beat the yolks of
the eggs with the batter, and to beat the whites sepa-
rately and fold them carefully into the batter at the very
last. But in all very thin batters it is best to beat the
eggs, without separating the whites and yolks, with the
flour and a portion of the milk, as in pop-overs and
similar mixtures.
Bread- Making . 203
Strawberry Shortcake. — Two cups of flour, one cup
sweet milk, two tablespoons melted butter, two teaspoons
baking powder, one half teaspoon salt✪ Strawberry Shortcake. Sift the salt,
baking powder, and flour together, add the milk, then
the melted butter, and beat to a smooth dough. Turn
on to a well-floured molding board, dust over with
flour, and roll into a sheet half an inch in thickness.
Cut into large cakes and bake in a moderate oven.
When thoroughly baked, pull the crust apart with a
fork, put bits of butter here and there over the inside,
let stand a minute to soften, then spread gently so as not
to pack the soft crumb of the surface. When all the
cakes are buttered in this manner lay two or three of
them, crust down, on a platter or shallow dish, cover
with strawberries that have been sweetened and stood in
a warm place while the cakes were baking, then place
other halves, crust down, upon these, cover with the pre-
pared strawberries in the same manner, and so place a
third layer of the shortcake and again cover with berries,
being careful to have the berries most plentiful upon the
upper layer. Cut the shortcake into quarters and serve.
Orange Shortcake. — Stew sour apples and mix while
warm with an equal portion of orange marmalade.
Spread upon shortcake prepared as for strawberries.
Raspberry Shortcake. — Prepare, bake, and butter the
shortcake exactly as directed for strawberry shortcake,
then spread with raspberries, sweetened to taste and
slightly warmed.
Banana Shortcake. — Prepare the shortcake as directed
for strawberry shortcake and spread with bananas pre-
pared in this manner : To the juice of one lemon add a
204 The Art of Cookery,
Page 92 · 3 recipe records on this page
Presented as published in 1899. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
the next mixing with ; add a quarter of a teaspoonful of soda dissolved in warm water, and sufficient warm milk to thin the batter to the consistency desired. Set in a warm place for half an hour, or until ready to bake.
Buckwheat Cakes No. 2. — Stir into a quart of boiling water in which a teaspoonful of salt has been dissolved half a cup of corn-meal wet with a little cold water, and cook well. Let cool till lukewarm, then stir in half a cup of wheat flour, three cups of buckwheat flour, and a gill of soft yeast, or a small cake of compressed yeast, dissolved in two spoonfuls of cold water, and set in a moderately warm place until light. Just before baking, add half a teaspoonful of soda to the batter, and thin, if necessary, with a little warm water.
These cakes when intended for breakfast should be set to rise at noon the previous day. By eight or nine o'clock in the evening they will be light, and should then be well beaten and set in a cool place during the night.
Pop-Overs. — One cup of flour, one cup of sweet milk, one egg, and a pinch of salt. Put the egg, flour, salt, and half the milk together in a small bowl, and with a Dover beater whip very light, then gradually add the balance of the milk. Half fill deep gem pans, and bake forty-five minutes in an oven at the same temperature as for bread.
As a general rule it is advisable to beat the yolks of the eggs with the batter, and to beat the whites separately and fold them carefully into the batter at the very last. But in all very thin batters it is best to beat the eggs, without separating the whites and yolks, with the flour and a portion of the milk, as in pop-overs and similar mixtures.
Bread- Making . 203
Strawberry Shortcake. — Two cups of flour, one cup sweet milk, two tablespoons melted butter, two teaspoons baking powder, one half teaspoon salt. Sift the salt, baking powder, and flour together, add the milk, then the melted butter, and beat to a smooth dough. Turn on to a well-floured molding board, dust over with flour, and roll into a sheet half an inch in thickness. Cut into large cakes and bake in a moderate oven. When thoroughly baked, pull the crust apart with a fork, put bits of butter here and there over the inside, let stand a minute to soften, then spread gently so as not to pack the soft crumb of the surface. When all the cakes are buttered in this manner lay two or three of them, crust down, on a platter or shallow dish, cover with strawberries that have been sweetened and stood in a warm place while the cakes were baking, then place other halves, crust down, upon these, cover with the prepared strawberries in the same manner, and so place a third layer of the shortcake and again cover with berries, being careful to have the berries most plentiful upon the upper layer. Cut the shortcake into quarters and serve.
Orange Shortcake. — Stew sour apples and mix while warm with an equal portion of orange marmalade. Spread upon shortcake prepared as for strawberries.
Raspberry Shortcake. — Prepare, bake, and butter the shortcake exactly as directed for strawberry shortcake, then spread with raspberries, sweetened to taste and slightly warmed.
Banana Shortcake. — Prepare the shortcake as directed for strawberry shortcake and spread with bananas prepared in this manner : To the juice of one lemon add a
204 The Art of Cookery,
Records on this page
Buckwheat Cakes No. 2Pop-OversStrawberry Shortcake