4 cupfuls of sifted flour. 3 heaping teaspoonfuls of baking-powder. 1 teaspoonful of salt.
1 teaspoonful of butter.
1 teaspoonful of lard. Milk.
2 quarts of strawberries.
Sift the baking-powder and salt with the flour, rub in the shortening; then with a fork stir in lightly and quickly sufficient milk to make a soft dough - too soft to roll. Turn it into a greased tin, and bake in a hot oven for thirty minutes. Watch to see that it rises evenly. Unmold, and leaving it inverted, cut a circle around the top, within one inch of the edge; lift off the circle of crust, and with a fork pick out the crumb from the center, leaving about three quarters of an inch of biscuit around the sides. Spread the inside of the cake with butter, and then fill it with crushed strawberries, which have been standing half an hour or more mixed with sugar enough to sweeten them. Turn off the juice from the berries before filling the cake. Replace the circle of crust, and cover the whole cake, top and sides, with meringue, heaping it irregularly on the top. Use a pastry-bag if convenient to give the meringue ornamental form. Place it in the oven a moment to slightly color the meringue. Arrange a few handsome berries on the top. Serve the strawberry-juice as a sauce. Whipped cream may be used instead of meringue, if convenient. Shortcake, to be good, should be freshly made, and served as soon as put together.
Make a biscuit dough as directed for strawberry shortcake above, using half the quantity. Turn it into a pie-tin to bake. While it is still hot cut the edges and pull it apart with forks (do not cut it). Turn the crumb sides up; butter them and cover each one with a thick layer of crushed currants, which have been standing at least two hours with enough sugar to sweeten them. Place one layer on the other, cover the top with meringue, and ornament it with a few currants in lines or arranged in any way to suit the fancy. This is a delicious shortcake, the acid of the currants giving it more character than strawberry shortcake.
Make two layers of Genoese (page 467) or of sponge cake No. 1 (page 466); cover them with whipped cream, and arrange whole strawberries close together over the entire top; place one layer on the other, and serve at once. The cream moistens the cake if it stands long.
Shortcakes are good made of peaches or pineapple, using the biscuit mixture.
Make a biscuit dough, and roll it out a quarter of an inch thick; spread it with any kind of berries (whortleberries or blackberries are best). Then roll it, and tie it in a cloth, leaving room for the pudding to expand, and boil or steam it for an hour. Serve with any sauce.
Beat two eggs; add a cupful of milk, three teaspoonfuls of baking-powder and enough flour to make a stiff batter; then stir in as much fruit as it will hold (cherries, whortleberries, strawberries, or raspberries are the best fruits to use). Turn the mixture into a pudding-mold large enough to give room for the pudding to expand, and boil it for an hour. Serve with it plain pudding sauce, Sabayon, or a fruit sauce.
¼ cupful yellow meal.
Scant half cupful of molasses.
¼ teaspoonful of salt.
1½ tablespoonfuls of butter.
3 cupfuls of milk.
¼ cupful of water.
Dash of nutmeg.
Put two cupfuls of milk, a quarter cupful of water, and the salt, on the fire; when it boils stir in the meal, and let it cook five minutes, stirring all the time; then remove from the fire, and add the rest of the milk mixed with the molasses, the butter, the beaten egg, and the nutmeg (or ginger, if preferred), and turn it into a baking-dish. Bake it in a slow oven for three hours. This quantity makes a pint and a half of pudding.
Some small bits of candied orange-peel sprinkled on the bottom of the dish before the batter is put in give a delicious flavor to the pudding.