Page:The Boston cooking-school cook book (1910).djvu/118

 Strawberry Short Cake II

2 cups flour 4 teaspoons baking powder 1/2 teaspoon salt 1 tablespoon sugar 1/3 cup butter 3/4 cup milk

Mix same as Strawberry Short Cake I. Toss and roll on floured board. Put in round buttered tin, and shape with back of hand to fit pan.

Rich Strawberry Short Cake

2 cups flour 1/4 cup sugar 4 teaspoons baking powder 1/2 teaspoon salt Few grains nutmeg 1 egg 1/3 cup butter 1-1/4 tablespoons lard 1/3 cup milk

Mix dry ingredients and sift twice, work in shortening with tips of fingers, add egg well beaten, and milk. Bake same as Strawberry Short Cake II. Split cake and spread under layer with Cream Sauce II. Cover with strawberries which have been sprinkled with powdered sugar; again spread with sauce, and cover with upper layer.

Fruit Short Cake

1/4 cup butter 1/2 cup sugar 1 egg 1/4 cup milk 1 cup flour 2 teaspoons baking powder 1/4 teaspoon salt

Cream the butter, add sugar gradually, and egg well beaten. Mix and sift flour, baking powder, and salt, adding alternately with milk to first mixture. Beat thoroughly, and bake in a buttered round tin. Cool, spread thickly with sweetened fruit, and cover with Cream Sauce I or II. Fresh strawberries, peaches, apricots, raspberries, or canned quince or pineapple may be used. When canned goods are used, drain fruit from syrup and cut in pieces. Dilute cream for Cream Sauce with fruit syrup in place of milk.

Any shortcake mixture may be made for individual service by shaping with a large biscuit cutter; or mixture may be baked in a shallow cake pan, centre removed and filled with fruit, and pieces baked separately to introduce to represent handles.