Shortcake

1 1/2 cups flour 3 teaspoons baking powder

1/3 teaspoon salt

3 tablespoons shortening

2/3 cup milk

Mix and sift flour, baking powder, and salt; rub in shortening with finger tips; add milk, and mix well with a knife. Spread in two greased layer-cake pans, patting with the back of a tablespoon until pans are evenly filled. Bake in a hot oven twelve minutes. If individual shortcakes are preferred, roll, cut with a biscuit cutter, and bake quickly about fifteen minutes; split, and put filling between and on top.

Apple And Cranberry Shortcake

4 apples

1/2 cup cranberries

1/2 cup water

1/2 cup sugar

2 teaspoons cornstarch

2 tablespoons sultana raisins

A few gratings of orange peel

Core and slice apples, add cranberries and water; cook ten minutes, and press through a sieve; mix sugar and cornstarch, stir into fruit; add raisins and grated rind, and simmer ten minutes; spread between and on top of shortcake, and garnish with a few raisins.

Banana Shortcake

Prepare Shortcake (see No. 441), slice two small bananas over layer of hot shortcake, and sprinkle with lemon juice and powdered sugar; put on upper layer, cover with two more sliced bananas, sprinkle with lemon juice and sugar, and garnish with bits of jelly.

Date And Apple Shortcake

1/2 pound dates 4 tart apples

1/2 cup water 1/3 cup sugar

1/4 teaspoon nutmeg

Wash and stone dates, and cut in pieces; pare, core, and slice apples; simmer with dates, water, sugar, and nutmeg until thick enough1 to spread. Spread between and on top of Shortcake (see No. 441).

Prune And Apple Shortcake

1 1/2 cups prunes 2 apples pared and chopped

1/3 cup sugar

2 teaspoons cornstarch

Grated rind of 1/2 lemon

Wash prunes and soak over night in cold water to cover; cook in same water until tender; remove stones and return to water in which they were cooked; add apple, and heat to boiling point; add sugar mixed with cornstarch, and grated rind; cook about ten minutes, or until thick. Prepare recipe for Shortcake (see No. 441), and put sauce between and on top.

Strawberry Shortcake

Prepare Shortcake (see No. 441) ; hull one box of berries, and save out a few of the largest; mash the remainder, and add about one-half cup of sugar; pour half of berries over hot shortcake, put on second layer, and cover with remaining berries; garnish with large whole berries, and serve with or without plain cream. Blackberry, Raspberry, Currant, or Blueberry Shortcake may be made in the same way, the amount of sugar necessary depending upon the acidity of the fruit.