baking-powder. Roll out, and lay one sheet of paste upon the
other and bake until done. While warm — not hot — separate
these. They will corne apart easily, just where they were joined.
Lay upon the lower a thick coating, several deep, of straw-
berries; sprinkle powdered sugar among them; cover with the
upper crust.
STRAWBERRY SHORTCAKE. (No. 2.)
Before making the cake, have the berries in and crearn for
spreading in readiness. Pick out a dozen or more of the finest
berries and reserve them to ornament the top of the cake; put the
rest in layers, with sugar and a little lemon juice, cover them
and let them stand at least one-half hour. Take a coffeecujp-
ful of thick, sweet cream, whip it with an egg-beater, till stiff,
and sweeten to taste. For the cake, take two cupfuls of sour
cream, a beaten egg, a teaspoonful of salt, a teaspoonful of soda;
put one teaspoonful of baking-powder✪ Strawberry Shortcake (No. 2) in the flour and sift in
sufficient to make a stiff batter, pour into four jelly cake pans,
spread evenly and bake quickly. Spread the cakes with butter
and put plenty of berries in the layers between them; spread
some of the thick whipped cream on each layer of berries, but
reserve enough to lay over the top a thick coating. On this
arrange the fresh berries that were saved out, in clusters or other-
wise. This dish is beautiful as well as delicious.
ORANGE SH-JRTCAKE.
One pint of flour, two teaspoonfuls of Equity baking-powder,
sifted through the flour, with one teaspoonful of salt, a piece of
butter the size of an egg, rubbed through the flour; beat one egg
in a coffeecup and fill it up with sweet milk and stir into the flour,
roll it out on the moulding board into two cakes, and lay one cake
upon the other and bake until done. In the first place, before
making the cake, slice the oranges very thin in a deep bowl and
put plenty of sugar over them, and let them stand while you are
making the cake. When the cake is done, separate the two pieces,
and spread thickly with orange, also put a layer on top of the
cake. Or if you wish you can frost the top. Serve with orange
sauce. Blackberry shortcake is made in the same way.
PUDDINGS AND SAUCES. 155
STEAMED APPLE DUMPLINGS.
Make the crust as for biscuit, cut off enough for one dumpling
and fill it with nice, tart, sliced apples; pinch well and shape in-
to a round ball, and steam three-fourths of an hour over a kettle N/
of water. They are much nicer steamed than boiled. Serve
with sugar and cream. Or you can bake them till they are crust-
ed over, and pour over them a sauce made as follows: One pint
of boiling water, one cup of sugar, piece of butter the size of an
egg; boil this sauce five minutes, then pour it over the dumplings;
bake, and when one side is browned, turn them over, and brown
on the other side. This forms a nice sauce for the dumplings.
Apricots, peaches, or any other tart fruit or preserves, are very
nice made in this way.
PEACH COBBLER. ✪ Orange Shortcake
Page 92 · 5 recipe records on this page
Presented as published in 1887. 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
baking-powder. Roll out, and lay one sheet of paste upon the other and bake until done. While warm — not hot — separate these. They will come apart easily, just where they were joined. Lay upon the lower a thick coating, several deep, of strawberries; sprinkle powdered sugar among them; cover with the upper crust.
STRAWBERRY SHORTCAKE. (No. 2.)
Before making the cake, have the berries in and crearn for spreading in readiness. Pick out a dozen or more of the finest berries and reserve them to ornament the top of the cake; put the rest in layers, with sugar and a little lemon juice, cover them and let them stand at least one-half hour. Take a coffeecujpful of thick, sweet cream, whip it with an egg-beater, till stiff, and sweeten to taste. For the cake, take two cupfuls of sour cream, a beaten egg, a teaspoonful of salt, a teaspoonful of soda; put one teaspoonful of baking-powder in the flour and sift in sufficient to make a stiff batter, pour into four jelly cake pans, spread evenly and bake quickly. Spread the cakes with butter and put plenty of berries in the layers between them; spread some of the thick whipped cream on each layer of berries, but reserve enough to lay over the top a thick coating. On this arrange the fresh berries that were saved out, in clusters or otherwise. This dish is beautiful as well as delicious.
ORANGE SHORTCAKE.
One pint of flour, two teaspoonfuls of Equity baking-powder, sifted through the flour, with one teaspoonful of salt, a piece of butter the size of an egg, rubbed through the flour; beat one egg in a coffeecup and fill it up with sweet milk and stir into the flour, roll it out on the moulding board into two cakes, and lay one cake upon the other and bake until done. In the first place, before making the cake, slice the oranges very thin in a deep bowl and put plenty of sugar over them, and let them stand while you are making the cake. When the cake is done, separate the two pieces, and spread thickly with orange, also put a layer on top of the cake. Or if you wish you can frost the top. Serve with orange sauce. Blackberry shortcake is made in the same way.
STEAMED APPLE DUMPLINGS.
Make the crust as for biscuit, cut off enough for one dumpling and fill it with nice, tart, sliced apples; pinch well and shape into a round ball, and steam three-fourths of an hour over a kettle N/ of water. They are much nicer steamed than boiled. Serve with sugar and cream. Or you can bake them till they are crusted over, and pour over them a sauce made as follows: One pint of boiling water, one cup of sugar, piece of butter the size of an egg; boil this sauce five minutes, then pour it over the dumplings; bake, and when one side is browned, turn them over, and brown on the other side. This forms a nice sauce for the dumplings. Apricots, peaches, or any other tart fruit or preserves, are very nice made in this way.
PEACH COBBLER.
Records on this page
Strawberry Shortcake (No. 2)Orange ShortcakeBlackberry ShortcakeSteamed Apple DumplingsPeach Cobbler