Sift 1 qt flour with 2 teasp baking powder and a pinch of
salt. Cut % cup butter (or butter and lard mixed) into the
flour and add sweet milk enough to make a dough✪ Strawberry Cobbler that can
be handled. Roll out a third of the dough, large enough to
cover the baking pan you intend to use, and bake at once
in a separate tin. This is to be used as a middle crust.
'Meanwhile roll out the rest of the dough to line a deep bak-
ing pan, half fill with strawberries, sprinkle liberally with
sugar, put on the baked middle crust and then finish filling
the pan with berries, sprinkle with sugar, and cover the top
with a crust, first cutting a number of air holes in it. Bake,
and serve warm with sweetened cream. — [Mrs. B. B., la.
Peach or Berry Cobbler
Half fill an enameled pan, well buttered, with either berries
or peaches cut fine, sprinkle with a liberal amount of sugar
and dot generously with butter, lastly sprinkling with some
flour✪ Peach or Berry Cobbler. Cover the top with a layer of shortcake dough in
which cut a few air holes. Bake in a moderately hot oven.
— [Mrs. W. W. P., Okla.
Cranberry Monnd
Make a rich biscuit dough, roll out Vz inch thick, cut into
four different sized circles, ranging from two to six inches.
Cover each circle with a layer of finely chopped cranberries and
a thick sprinkling of sugar✪ Cranberry Mound, then place the larger circle on a
well buttered plate, cover with the next smallest circle, and so
on, the smallest circle coming on top. Set in a steamer and
steam % hour. Serve with cream and sugar, or if preferred,
a hot, sweet sauce. — [N. M. P.. N. H.
Cherry Rolls
Roll out a rich biscuit dough about 1 inch thick, cover
with ripe, pitted cherries (first draining off the juice), sprinkle
plentifully with sugar✪ Cherry Rolls, fold one side of the cake over the
FRUIT ROLLS AND CHEESE PATTIES 81
other, to form a long narrow roll, pinch the edges, and then
with a sharp knife cut off sections the size you wish to serve
to each person. Lay these pieces in a bread pan, well but-
tered, with the cut side up, and after all the pieces have been,
disposed of, drop lumps of butter over all and sprinkle with
1 cup sugar and a very little flour. Then add the cherry
juice and enough water to make a suflacient quantity of sauce.
Bake until the crust is done. This is delicious. — [Mrs. W.
T. G., Mo.
Strawberry Rolls
Roll out a rich biscuit dough about % inch thick, then
spread with lightly crushed berries and sprinkle liberally
with sugar. Roll up tight and pinch the ends closely together,
so that no juice can escape. Place in a steamer and steam
steadily for one hour. Cut in slices and serve with any pre-
ferred sweet sauce. — [Mrs. M. P., N. H.
Rhubarb Rolls
Mix up a rich, short biscuit dough and roll out about Vz
inch thick, cover with a layer of finely cut raw rhubarb,
sprinkle thickly with sugar, roll up, put it in a buttered tin
and steam 40 minutes. Then put in a hot oven just long
enough to dry off. Serve warm with a hard sauce. — [Mrs. N.
P., N. H.
Cheese Straws
To 4 tablesp grated cheese add 2 tablesp butter, 1 cup flour, a
pinch salt, and cayenne pepper, and mix with a little cold water
to the proper consistency. Roll about ^ inch th^.ck, cut in
strips V2. inch wide and 3 inches long, and bake in a not too
hot oven. — [Miss N. P., S. C.
Cheese Patties ✪ Cheese Patties
Page 51 · 8 recipe records on this page
Presented as published in 1907. 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
Sift 1 qt flour with 2 teasp baking powder and a pinch of salt. Cut % cup butter (or butter and lard mixed) into the flour and add sweet milk enough to make a dough that can be handled. Roll out a third of the dough, large enough to cover the baking pan you intend to use, and bake at once in a separate tin. This is to be used as a middle crust. 'Meanwhile roll out the rest of the dough to line a deep baking pan, half fill with strawberries, sprinkle liberally with sugar, put on the baked middle crust and then finish filling the pan with berries, sprinkle with sugar, and cover the top with a crust, first cutting a number of air holes in it. Bake, and serve warm with sweetened cream. — [Mrs. B. B., la.
Peach or Berry Cobbler
Half fill an enameled pan, well buttered, with either berries or peaches cut fine, sprinkle with a liberal amount of sugar and dot generously with butter, lastly sprinkling with some flour. Cover the top with a layer of shortcake dough in which cut a few air holes. Bake in a moderately hot oven. — [Mrs. W. W. P., Okla.
Cranberry Mound
Make a rich biscuit dough, roll out Vz inch thick, cut into four different sized circles, ranging from two to six inches. Cover each circle with a layer of finely chopped cranberries and a thick sprinkling of sugar, then place the larger circle on a well buttered plate, cover with the next smallest circle, and so on, the smallest circle coming on top. Set in a steamer and steam % hour. Serve with cream and sugar, or if preferred, a hot, sweet sauce. — [N. M. P.. N. H.
Cherry Rolls
Roll out a rich biscuit dough about 1 inch thick, cover with ripe, pitted cherries (first draining off the juice), sprinkle plentifully with sugar, fold one side of the cake over the
FRUIT ROLLS AND CHEESE PATTIES 81
other, to form a long narrow roll, pinch the edges, and then with a sharp knife cut off sections the size you wish to serve to each person. Lay these pieces in a bread pan, well buttered, with the cut side up, and after all the pieces have been, disposed of, drop lumps of butter over all and sprinkle with 1 cup sugar and a very little flour. Then add the cherry juice and enough water to make a sufficient quantity of sauce. Bake until the crust is done. This is delicious. — [Mrs. W. T. G., Mo.
Strawberry Rolls
Roll out a rich biscuit dough about % inch thick, then spread with lightly crushed berries and sprinkle liberally with sugar. Roll up tight and pinch the ends closely together, so that no juice can escape. Place in a steamer and steam steadily for one hour. Cut in slices and serve with any preferred sweet sauce. — [Mrs. M. P., N. H.
Rhubarb Rolls
Mix up a rich, short biscuit dough and roll out about Vz inch thick, cover with a layer of finely cut raw rhubarb, sprinkle thickly with sugar, roll up, put it in a buttered tin and steam 40 minutes. Then put in a hot oven just long enough to dry off. Serve warm with a hard sauce. — [Mrs. N.
Cheese Straws
To 4 tablesp grated cheese add 2 tablesp butter, 1 cup flour, a pinch salt, and cayenne pepper, and mix with a little cold water to the proper consistency. Roll about ^ inch th^.ck, cut in strips V2. inch wide and 3 inches long, and bake in a not too hot oven. — [Miss N. P., S. C.
Cheese Patties
Records on this page
Strawberry CobblerPeach or Berry CobblerCranberry MoundCherry RollsStrawberry RollsCheese PattiesRhubarb RollsCheese Straws