Sprinkle sugar over 6 peeled and sliced oranges for 2 or 3 hours before using. One quart flour, 2 tablespoons butter, 2 teaspoons baking powder. Cold water. Bake, split open and put orange between. Eat with sweetened cream. Any fruit, either fresh, stewed, or canned, may be used for shortcake.
In the absence of fruit of all kinds, make a rich shortcake and pour over it sweetened cream. In many new farming districts there is no fruit whatever, and it requires a great deal of ingenuity to get up desserts.
Mrs. F. W. Westgate, Uniondale, Penn.
1 cup sugar.
1 cup cream. Grate the outside rind of the lemon, add the juice, stir together with the sugar, and let it stand 6 hours. Prepare the shortcake the same as for berries. When ready, add the cream to the sugar and lemon, and spread between the layers.
1 quart flour.
2 teaspoons baking powder.
Mix, divide in halves, roll out, bake in 2 round tins. When done divide the cakes, butter generously, cover with peaches sliced and sugared. Butter the upper crust, put over, and serve hot. Serve with sugar and cream, if you have it.
Mrs. Kate Peckham, Dallas, Texas.
Make the cake the same as strawberry shortcake. Cook the berries. Make very sweet and juicy. Spread thick on the cake layers, after they are baked. Leave the juice until ready to serve. With a rich crust you will have a delicious shortcake.
Make a very rich biscuit dough; roll out 1/2 inch thick, and put on a round pie-tin. Spread over it butter or lard and a light sprinkling of flour. Lay another crust over this; bake. When done, remove the upper crust and spread on a thick layer of strawberries and sugar after buttering the crust well. Lay on the upper. Butter that and spread over more berries. If any juice is left, pour it on. This will be found easier than splitting a thick shortcake. And it is better to make two or more small cakes than one large one, for the reason that they can be prepared fresh for late comers, and for a large table full may be dished out by more than one person. If strawberries are sandy they must be put in a colander and rinsed. Then put in a bowl, sprinkled with sugar, for an hour or two before using. Mash them if large.
Peel, cut up, and stew some nice, tart, juicy apples. Sweeten well, and put into a buttered pudding-dish in alternate layers with cracker crumbs. Add a sprinkling of cinnamon and small lumps of butter. Make the top layer, crumbs. Bake, and serve hot, with cream and sugar.