This section is from the "The New Home Cook Book" book, by Ladies Of Chicago Et Al. Also available from Amazon: The Home Cook Book: Tried, Tested, Proved.
Make good biscuit crust; bake in two tins of same shape and size; mix berries with plenty of sugar; open the shortcake, butter well and place berries in layers, alternated with the crust; have the top layer of berries and over all put charlotte russe or whipped cream.
Make a fine soda biscuit crust, and separate in three pieces, roll out about half an inch thick the size of your pans, which should be round (are best baked in jelly cake pans). As you place the crust in your pan, spread over melted butter, and then roll out another crust and place on this, butter this well and then roll out and put on your last crust, place in the oven and bake. As you take out the separate crusts may be lifted carefully; butter each crust again and place the berries on, covering again with the layer of crust and then a layer of berries quite thick. Serve with clear or whipped cream and sugar.
Make a fine sponge cake and bake in very small round pans. When baked put on one layer of berries quite thick with sugar, and then cover with a layer of sponge cake and sift sugar over. The pans in which these are baked should be the size around of a saucer, and served as above described; one cake to each person with cream handed.
Make a nice shortcake; spread in layers of sliced oranges with sugar and a little cream. To be eaten with sweetened cream.
Mrs. A. A. Carpenter. Prepare the crust as you would for strawberry shortcake. Slice very fine and put down in sugar one dozen nice oranges. When you separate the crust butter it nicely and then add the oranges.
Season apple sauce with butter, sugar, etc.; make a nice shortcake, open and butter it and put the apple sauce in layers. Serve with sweetened cream.
Two eggs, two tablespoons sugar, beaten together, three cups flour, one cup milk, one teaspoon soda, two of cream tartar; add last two tablespoons melted butter. Bake half an hour in square or round tin. To be eaten like Sally Lunn, hot with butter.