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Short Cake |
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Free Books / Cooking / How To Cook Well / | |
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Short Cake |
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This section is from the book "How To Cook Well", by J. Rosalie Benton. Also available from Amazon: How To Cook Well.
3 teaspoonfuls baking powder 1 cupful butter (or half lard).
1 cupful hot milk (full).
Mix as directed for "Baking Powder Biscuit." Roll out lightly on the bread-board (adding no more flour) about one inch thick. With a knife, cut into square cakes, and bake in a dripping-pan ; or butter three tin pieplates, and with a pan of the same size, cut the dough into three circular loaves to fit them. Bake in a hot oven, about fifteen minutes, taking care not to let the crust harden on top. If there is danger of this, cover with a thick paper, or set a pan of cold water on the oven-shelf above. Serve hot, with butter. Makes three loaves.
2 cupfuls sour milk (or butter-milk).
1 cupful butter or lard (melted).
1 teaspoonful soda (dissolved) . l 1/2 teaspoonfuls salt. Flour to make a soft dough.
Put the milk into the mixing-bowl. Add the butter. Then stir in the soda rapidly. Add the salt and flour. Put the dough on the bread-board, and roll out about one inch thick, handling it no more than is necessary. With a deep round pan, just the size of the pie-plates you mean to bake it in, cut out into large rounds, by turning the pan upside down. Lay in the pie-plates, and bake in a very quick oven, about fifteen minutes.
Serve hot with butter. This makes two loaves. It is a particularly nice short cake.
2 teaspoonfuls baking pow-1/4 teaspoonful salt.
1 large tablespoonful butter. 1/2 cupful milk.
Mix as directed for "Baking Powder Biscuit."
When mixed turn on bread-board, and with as little handling as possible, roll out into one thick sheet, shaping it as you go, to fit a small pie-plate. Put it into that, and by shaking, bring into still better shape. Rake in a very hot oven ten or fifteen minutes. Serve hot, to be eaten with butter.
Makes one small loaf.
Mix and bake any of the preceding short cakes. As soon as done, split by pulling apart with the fingers (on no account use a knife or it will be heavy). Butter the inside of both halves while hot. Spread the under one thickly with one and one half quarts berries (or fruit of any kind) which have been standing sugared for half an hour. Put the juice over the berries. Put back the top half of the short cake, and leave to get cold.
Before serving, sift powdered sugar over the top. Some persons heap more berries on top.
Eat cold with cream and sugar, the same day it is baked.
(See Fruit Short Cake.)
This refreshing short cake for breakfast on a hot morning is made according to directions for "Fruit Short Cake," as above.
This is by many preferred to Strawberry Short Cake. See "Fruit Short Cake," as above.
Make a short cake by any receipt given above. Butter while hot, and fill with a stiff apple sauce made very sweet, and seasoned while hot with butter and nutmeg. Serve cold with sugar and cream. This is quickly and easily made, and furnishes something nice when other fruit is out of season.
Peel, slice, and sugar ripe peaches, and let them stand for half an hour. Then proceed as with "Fruit Short Cake."
Canned peaches may be used.
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