Cream butter and add sugar graduall3^ Beat eggs
until light without separating, then flour enough to
make a dough you can turn on a well-floured board and
handle, using about one-third of the mixture at a time.
Shape with doughnut cutter, and fry in deep fat, which
must be kept of uniform temperature. (Rule for testing
fat is forty seconds for cooked material such as cro-
quettes, oysters, etc., and sixty seconds for doughnuts
and any uncooked foods.) The doughnut wants to
come quickly to the top brown, be turned, and brown
on the other side.
BREAD AND BREAD-MAKING. 31
Strawberry Shortcake.
2 cups flour. 3 tablespoons butter.
3^ teaspoon salt. Milk to make a soft dough.
4 tablespoons baking-powder (level)✪ Strawberry Shortcake.
Mix dry ingredients, chop in butter, add milk. Toss
on well-floured board, divide in halves, pat and shape
to size of square cake tin that has been well buttered.
Brush first layer with one tablespoon melted butter,
shape second half and lay lightly on the buttered half.
Brush top with milk, place in oven and bake a golden
brown.
To Prepare the Berries.
Wash one quart of berries and stem them after they
drain. With a small knife slice the berries in thin slices
and sprinkle with one pint of sugar; let them stand
for one hour. When your crust is done, turn on cloth
and remove the bottom piece and place on a hot platter
that j^ou can send to table to serve from. Use a ladle
with holes in it and drain the juice from the berries
as you dip them up. Spread berries on bottom layer
of cake on platter and place top layer on. Put in
warming oven until ready to serve.
Sauce for Shortcake.
^ cup butter. 2 cups boiling water.
1 cup sugar. 2 tablespoons cornstarch
Juice from berries. 1 tablespoon lemon juice✪ Sauce for Shortcake.
Cream butter, add sugar slowly, mixed with the
cornstarch. Add the boiling water. Place on the fire
and cook for five minutes, stirring all the while after
it begins to boil. Remove from the fire, add the juice
from the berries and the tablespoon of lemon juice, and
send to table to be poured over shortcake as it is
served.
32 SCIENTIFIC COOKING.
This same rule is used to make shortcake from any
of the small fruits and berries, also for apricot, peach,
etc. Cherries are cooked for ten minutes, then the
cherries dipped out and juice reserved for sauce. The
peach wants to be ripe and very soft. Lay in su»gar
for one hour, and dip out same as the strawberry. Pine-
apple is good.
I never use cake dough for making fruit shortcake.
The crisp crust without the sugar is the best.
CEREALS. 33
CHAPTER IV.
CEREALS.
"We cultivate literature on a little oatmeal." — Sidney Smith.
OUR cereals include wheat, oats, rye, barley, corn
and rice. The wheat is probably used most for
the reason it is more easily digested than the others,
excepting rice.
From the wheat flour we get our macaroni, spaghetti
and vermicelli, with various kinds of pastes from Italy.
Our best macaroni comes from Italy, although our own
countr}^ manufactures it to some extent. We find the
imported best for the reason that the Italian wheat is
richer in glutine than what we produce, which is due
to the difference in climate.
The cereals want always to be cooked in double
boiler, to avoid burning. The oat cereals want thirty
minutes' cooking, and longer does not hurt. The coarse
oat meal, which we seldom get any more, will require
three hours.
Page 15 · 2 recipe records on this page
Presented as published in 1911. 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
Cream butter and add sugar gradually Beat eggs until light without separating, then flour enough to make a dough you can turn on a well-floured board and handle, using about one-third of the mixture at a time. Shape with doughnut cutter, and fry in deep fat, which must be kept of uniform temperature. (Rule for testing fat is forty seconds for cooked material such as croquettes, oysters, etc., and sixty seconds for doughnuts and any uncooked foods.) The doughnut wants to come quickly to the top brown, be turned, and brown on the other side.
Strawberry Shortcake.
2 cups flour. 3 tablespoons butter.
3^ teaspoon salt. Milk to make a soft dough.
4 tablespoons baking-powder (level).
Mix dry ingredients, chop in butter, add milk. Toss on well-floured board, divide in halves, pat and shape to size of square cake tin that has been well buttered. Brush first layer with one tablespoon melted butter, shape second half and lay lightly on the buttered half. Brush top with milk, place in oven and bake a golden brown.
To Prepare the Berries.
Wash one quart of berries and stem them after they drain. With a small knife slice the berries in thin slices and sprinkle with one pint of sugar; let them stand for one hour. When your crust is done, turn on cloth and remove the bottom piece and place on a hot platter that j^ou can send to table to serve from. Use a ladle with holes in it and drain the juice from the berries as you dip them up. Spread berries on bottom layer of cake on platter and place top layer on. Put in warming oven until ready to serve.
Sauce for Shortcake.
^ cup butter. 2 cups boiling water.
1 cup sugar. 2 tablespoons cornstarch
Juice from berries. 1 tablespoon lemon juice.
Cream butter, add sugar slowly, mixed with the cornstarch. Add the boiling water. Place on the fire and cook for five minutes, stirring all the while after it begins to boil. Remove from the fire, add the juice from the berries and the tablespoon of lemon juice, and send to table to be poured over shortcake as it is served.
This same rule is used to make shortcake from any of the small fruits and berries, also for apricot, peach, etc. Cherries are cooked for ten minutes, then the cherries dipped out and juice reserved for sauce. The peach wants to be ripe and very soft. Lay in sugar for one hour, and dip out same as the strawberry. Pineapple is good.
I never use cake dough for making fruit shortcake. The crisp crust without the sugar is the best.
CEREALS. 33
CHAPTER IV.
CEREALS.
"We cultivate literature on a little oatmeal." — Sidney Smith.
OUR cereals include wheat, oats, rye, barley, corn and rice. The wheat is probably used most for the reason it is more easily digested than the others, excepting rice.
From the wheat flour we get our macaroni, spaghetti and vermicelli, with various kinds of pastes from Italy. Our best macaroni comes from Italy, although our own countr}^ manufactures it to some extent. We find the imported best for the reason that the Italian wheat is richer in glutine than what we produce, which is due to the difference in climate.
The cereals want always to be cooked in double boiler, to avoid burning. The oat cereals want thirty minutes' cooking, and longer does not hurt. The coarse oat meal, which we seldom get any more, will require three hours.
Records on this page
Strawberry ShortcakeSauce for Shortcake