This section is from the book "A Book Of Recipes For The Cooking School", by Carrie Alberta Lyford. Also available from Amazon: A book of recipes for the cooking school.
Strawberry Short Cake
2 cups flour
4 teaspoons baking powder 1/4 teaspoon salt 1 tablespoon sugar 4 tablespoons butter or other fat
1 cup whipped cream
2 quarts sweetened strawberries
Mix and sift all the dry ingredients and chop butter in well. Add 1/4 cup milk to the well-beaten egg and pour slowly into the first mixture, using as much more milk as is required to make a soft dough. Roll out on a board that is slightly floured. Cut in individual rounds, brush with milk and bake in a quick oven 12 to 15 minutes. Split, butter, fill, and cover with the sweetened crushed berries. Garnish the top with whole berries and whipped cream. Serves 8 to 10.
Other fresh or canned fruits may be substituted for strawberries in recipe for strawberry shortcake.
4 or 5 large apples 1/2 cup sugar
1 cup flour
2 teaspoons baking powder
1 teaspoon salt
2 tablespoons butter 3/8 cup milk
Fill a granite pie dish with apples pared and sliced.
sprinkle with the sugar and bake them 20 minutes.
Mix and sift the dry ingredients, chop the butter in finely, and add the milk gradually to make a soft dough. Cover the baked apples with the dough rolled 3/8 inch thick and bake 20 minutes longer. Serve with hard sauce, creamy sauce, or cream. Serves 6.
Use the recipe for baking-powder biscuits, roll 1/2 inch thick and cut in squares. Place an apple, cored and pared, in the center of each square. Fold the dough over the apples, and steam 1/2 hour or until the apples are soft. Brown in the oven after steaming if desired. This quantity makes 6 small dumplings. Serves 6.
1/4 cup butter or other fat 2/3 cup sugar
1 cup milk
2 1/4 cups flour
4 teaspoons baking powder 1 1/2 teaspoons salt
Cream the butter, add sugar gradually, then add well-beaten egg. Add milk and flour (with which baking powder and salt have been sifted)alternately; turn into a buttered cake pan and bake 35 minutes.
Serve with orange, vanilla, or lemon sauce. Serves 6 to 8.
2 cups fresh fruit 2 tablespoons butter 1 cup sugar
1 egg 1/2 cup milk
1/4 teaspoon salt 1 3/4 cup flour
2 teaspoons baking powder
Cover the bottom of a baking pan with fresh fruit, sweetened. Cover with the other ingredients prepared as a cake batter. Bake in a hot oven 1/2 hour. Serve with a hard sauce mixed with mashed fruit. Serves 8 to 10.
1 cup corn meal
1 cup cold milk or water
1 quart boiling water
1/4 cup butter
1/2 cup sugar
1/2 cup molasses
1/2 cup raisins 1 teaspoon salt 1 teaspoon ginger 1 teaspoon cinnamon
Mix the cold milk with the corn meal, add boiling water, and cook in a double boiler 1/2 hour. Then add butter, sugar, molasses, raisins, salt and spices. Beat eggs well, add the corn meal mixture and pour into a buttered baking dish. Bake in a moderate oven one to 1 1/2 hours. Serve with hard sauce or vanilla sauce. Serves 10 to 12.