quarters of an inch, cut into pieces of any con-
venient size, baked, and served hot. These are
frequently made in economical households of
pastiy that is left after making pies and tarts.
Superior short cakes may be made as follows : —
No. 1. Rub half a pound of fresh butter
into a pound of flour ; add a pinch of salt, four
table-si^oonfuls of powdered sugar, a beaten
egg, and as much milk as will make a smooth
paste✪ Short Cakes. Roll out the pastry to the thickness of
a quarter of an inch, stamp it into fancy shapes,
and bake these on tins till crisp and lightly
coloured. No. 2. Put a pint of floiu- into a basin,
and scoop a hollow place out of the centre.
Dissolve a little more than half a tea-spoonful of
soda in a tea-spoonful of boiling water. Stir
this into half a plat of thick sour milk, and beat
it weU with a pinch of salt and three ounces of
creamed butter. Pour this mixture into the
hollow, and stir it with the floiir to form a
smooth paste. Roll it out on a floured board to
the thickness of the third of an inch, stamp
into fancy shapes, and bake these on tins in a
brisk oven. No. 3. Rub six ounces of fresh
butter into a pound of ground rice ; add a pinch
of salt and as much cold water as will make a
smooth paste. Roll this out, stamp it into
cakes, and bake in a brisk oven. No. 4. Dis-
solve half a pound of fresh butter in a pint of
milk. Stir in as much flour as will make a
smooth, light paste. Roll this out to the
thiclmoss of a quarter of an inch, cut it into
large round cakes, and bake these in a frying-
pan over a clear fire. Serve hot. A pinch of
salt should be mixed with the flour. Time, ten
minutes to bake the small cakes.
Short Crust, a Substitute for Puff
Paste. — When puif paste cannot bo had,
pastrj- made according to any of the following
' recipes may be used instead. It should be
j made in a cool place and should be handled
I very lightly. A moderately-heated oven will
j be required for baking it. No. 1. Rub three
! ounces of fresh butter into a pound of flour till
it is as fine as possible ; add a pinch of salt and
two table- spoonfuls of powdered loaf sugar, and
make a smooth paste ^vith two eggs beaten up
with milk or cream. Roll out thin. No. 2.
Rub three ounces of butter into a pound of
floiu- ; add a pinch of salt and a table-spoonful
of powdered sugar, and beat the whole to a
smooth paste with a quarter of a pint of boiling
cream. No. 3. Rub eight ounces of butter into
a pound of floiu-, and add a pinch of salt, two
table-spoonfuls of powdered sugar, and as much
milk as will make a firm smooth paste. If a
richer ciust is required, ten ounces of butter
may be used instead of eight.
Short Paste Cake. — Put a pound of fine
floiir into a basin ; scoop out a hollow in the
centre of it, and put into this ten ounces of fresh
butter, a pinch of salt, a dessert-spoonful of
powdered sugar, and a quarter of a i^int of
water. Work all together with the fingers,
and when necessary add another quarter of a
pint of water.✪ Short Paste Cake To make a smooth, firm paste,
gather this together into a lump, and leave it in
a cool place for a couple of hours. RoU it out
to an oblong shape, an inch and a quai'ter thick.
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Page 1788 · 2 recipe records on this page
Presented as published in 1892. 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
quarters of an inch, cut into pieces of any convenient size, baked, and served hot. These are frequently made in economical households of pastry that is left after making pies and tarts. Superior short cakes may be made as follows : — No. 1. Rub half a pound of fresh butter into a pound of flour; add a pinch of salt, four table-spoonfuls of powdered sugar, a beaten egg, and as much milk as will make a smooth paste. Roll out the pastry to the thickness of a quarter of an inch, stamp it into fancy shapes, and bake these on tins till crisp and lightly coloured. No. 2. Put a pint of flour into a basin, and scoop a hollow place out of the centre. Dissolve a little more than half a tea-spoonful of soda in a tea-spoonful of boiling water. Stir this into half a pint of thick sour milk, and beat it well with a pinch of salt and three ounces of creamed butter. Pour this mixture into the hollow, and stir it with the flour to form a smooth paste. Roll it out on a floured board to the thickness of the third of an inch, stamp into fancy shapes, and bake these on tins in a brisk oven. No. 3. Rub six ounces of fresh butter into a pound of ground rice; add a pinch of salt and as much cold water as will make a smooth paste. Roll this out, stamp it into cakes, and bake in a brisk oven. No. 4. Dissolve half a pound of fresh butter in a pint of milk. Stir in as much flour as will make a smooth, light paste. Roll this out to the thickness of a quarter of an inch, cut it into large round cakes, and bake these in a frying-pan over a clear fire. Serve hot. A pinch of salt should be mixed with the flour. Time, ten minutes to bake the small cakes.
Short Crust, a Substitute for Puff Paste. — When puff paste cannot be had,,
pastry made according to any of the following
' recipes may be used instead. It should be
j made in a cool place and should be handled
I very lightly. A moderately-heated oven will
j be required for baking it. No. 1. Rub three
! ounces of fresh butter into a pound of flour till
it is as fine as possible; add a pinch of salt and
two table-spoonfuls of powdered loaf sugar, and
make a smooth paste with two eggs beaten up
with milk or cream. Roll out thin. No. 2.
Rub three ounces of butter into a pound of
flour; add a pinch of salt and a table-spoonful
of powdered sugar, and beat the whole to a
smooth paste with a quarter of a pint of boiling
cream. No. 3. Rub eight ounces of butter into
a pound of flour, and add a pinch of salt, two
table-spoonfuls of powdered sugar, and as much
milk as will make a firm smooth paste. If a
richer crust is required, ten ounces of butter
may be used instead of eight.
Short Paste Cake. — Put a pound of fine flour into a basin; scoop out a hollow in the centre of it, and put into this ten ounces of fresh butter, a pinch of salt, a dessert-spoonful of powdered sugar, and a quarter of a pint of water. Work all together with the fingers, and when necessary add another quarter of a pint of water. To make a smooth, firm paste, gather this together into a lump, and leave it in a cool place for a couple of hours. Roll it out to an oblong shape, an inch and a quarter thick.
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Records on this page
Short CakesShort Paste Cake