New-York tribune., 1895-06-09
STRIUEERRY SHORTC1hE.
DIFFERENT WAYS OF MAKING 1T,

| DIFFERENT WAYS OF MAKING 1T.
Now tha. the sweet New-Jersey berries COM
ing TO town may have the ever-delicious snort
cake In perfection. The evolution OF shortcake mas
fast brought existence a very different disn
from the simple soda biscuit crust In It's layer OF
| luscious crimson fruit. Tne genuine shortcake Of
| olden times IS seldom to-day II was made In
the best way by the famous od colored COOKS OF the
South whose very existence Is becoming TRADITION.
Thrifty New England housewives could seldom ind
neart" to use butter the sweetest. best out'er Oh
the lar,.er with that liberal hand that the genuine
shortcake demands. though they made butiermNk
snor,cake OF delightful memory.
These shortcakes at irsi served separately
from the fruit. Aterward 1t became the fisnioh
TO serve them in layers with the fruit There was
always some objection to this. The layers OF soda
biscuit are apt to become sodden by the juice OF
the fruit soaking into them~ When the snoricaKe
is served it often is with unwhipped cream. the
same result follows; 1t is certainly mistake to
| pour cream delicate and nice bread as
shortcake Care also is necessary in baking short
cake to prevent the formation Of hard crust. on
| which the berries will roll and which cannot be cut
with a fork and Is therefore a very awkward dish
to eat.
French strawberry shortcake somewhat resem-
bles q charlotte russo 10 which strawberries nave
been added. II consists OF layers OF delicate sponge
cake or pound cake with layers OF whipped cream
and strawberries. II 1t does not have the pastoral
flavor OF the American shortcake, 1t nevertheless
Is ornamental ard delicate dish. 1t is. moreover
plain water sponge cake is generally preferred for
this purpose. Beat three eggs very light and add
OF pastry -four with eSspoonfui Of cream Of
tar and half a teaspoonfu of soda three times
to the eggs and sugar after they have been beaten
very Thoroughly together and ada the sittea mour
such as are used for jelly cake. Bake tlese Until
aon put a9t ,S Sn ae{ be ae moist Gsy a soo as has
cooled spread ii with whipped cream to about mar
fresh ripe strawberries as ii will hold. Prepare .
second layer in the same way. and put one on Top
American DISH but is served perfectly cold 49,.
To prepare whipped cream for shortcake ~ select elect
o buer before IS M frot6 nnd Which is
too thin will not whip to sim froth. There are
The whip used by practical cooks is simple egg
beaer such as may be at rpm % ye ny to
should be set about two cupfuis at time) IN q
gs arnen m p boua Tin be aby hyeq an Sin %h
whip when il is cold. Begin beating slowly. and in
fsaIs whole m is as sfr froth Add two hespns table,
s.oonfuls TO every pint OF cream measured before
whipping. a pint Of cream increases from three TO
to use fresh s,rawberries in this shortcake; as
the cake. Layers OF white sponge cake are some
times used for shortcake. and the whole is elabor-
sin other chefs a cake made with shortening.
something like the batter used for pound cake.
Put half pound OF powdered sugar with half
pounl Of sweet butter; from which all the salt has
lemon. and beat the mixture TO a cream Break IN
five eggs zone big one) and finally add naf pound
OF thoroughly siftcd and dried pastry hour Beat
wei and spread in two layer pans which nave
just been lined with paper. These cakes should
be baked for about half an hour in moderate oven
Whcu they are done let them cool for quarter
Of an hour Then spread them with whipped cream
which YOU may flavor II you wish with a few drops
of vanilla though people prefer 20 omit this
peculiarly French touch. Use about quart or
sound ripe strawberries in the whipped cream on
these TWO cakes. They should be almost concealed
in ,ie cream Dredge both cakes thicky with pow
lersl sugar, and put them together. Rel raspDer-
rios ,le wherros aud luscious ripe blackberr!es all
make excellent shortcake.