New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1898-04-08
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RULES OF AN OLD HorsEKEEPER FOR MAX.
ING REAL STRAWBERRY suOPrrAvr

Ks
ING REAL STRAWBERRY sHORrCAKE.
The baskets o, crimson strawberries that We -.
piled on the hucksters' stalls now suggest the en-
ticng shortcakc. This is 4 characteristic America,
deliracy ard is found its best on the home table
Somehow the French cooks who are the only one.
employed by the best hotels and restaurants never
seem 10 have acquired the knack OF turning ont a
delicate. Gakey shortcake such as our bes, homa
cooks prepare Their shortcake is a sort OF mon.
grel bread. between a sweet layer cake and q
gateau -. Honore. decorated with stra wberr,es
Some ~ the English restaurants serve scenes be
tween layers OF strawberries for the famous short.
cake
Shortcake proper IS n simple. delicious light biscuit
dough- baked In layers. which are split open after
they are baked. spread with Strawberries chopped
;riAN 70 mako them compact. and served at once
WITT sugar and whipped cream. No dish Is mora
hkey 70 he a failure in the hands OF q careless
cook
The shortcakc may he raised with baking powder
or WIKI sour cream and soda The simolest way Of
making shorcakc IS win baking powder: the ver,.
est tyro IN ner trade prepare a fairly good
! shortcake IN this manner:
Measure out quart OF -four. and add four even
! teas?oonfuls Il good baking powder SIT both to-
seiher three times. and then rub through the mass
! two large tablespoonfuls ~ butter. Add two half
! PIN cupfuls OF milk. and stir the mass
! rapidly. Turn Il ont on pastry board dredged
! with -four Dredge the dough and roll II out
with roller well sprinklei with -four. Do not
rub the hand over the board rollins-pn: this 10
the mistake Tho greer" pastry cook Is likely to
make. The bread or the pastry is much likely
10 stick whcn ;his Is done. DO not attempt o make
bread or pastry Of any kind without -four dredge:
| use this when IL is needed. and your bread and
pastry will never stick to the board
For shortcake roll out the dough In two layers
each three-quarters o. an inch thick: rub melted
butter over ons. and lay the other above It. Put
n m IN .... r,lx-
dripping pam in order tha, Il may rise before II
begins 20 brown II the oven is not defective will
not 0e necessary TO put the cake the upper
slid. The top crust should he n delicate brown.
saorcak Of ne hknss syen As soon TYG as ths
c1ke IS taken from he oven spit It apart and pile
In two. sprinkle them with sugar and put the two
cakes together. Heap whipped cream over the top
h.avv as /. vouj ~ - en-, vyi,b cola knife 'e's
The shOr,cake must DC served possible
after tn" strawberries have been s7rinkled H.
| which has reached taat stake of acidty when 10
the MS, OF baking powder as well as soda as the
chemical crfervesCencc set up between the soda and
T." sour cream VIII not be sufficient 20 raise the
For this shortcake s:t quar-, Of -four with two
teaspoonfus, Of 5lEing powder Rub two liberal
sean, aaf teaspoonfll OF soda in a tablespoonful
o: water adi !, 10 = cup o. sour cream. and In.
stopping 70 stir It. Add also a cup OF sweet milk
Str rapidly: success depends upon the rapdity OF
yoir movements after adding the melted soda "a
the cream AMI stirring the milk into
TIE -four. All efrervescence must take place after
this mixing far as possible Bake and serve Il IN
IN" manner before given. This makes tendereF
shOrtCakc than the other rule.
The best pastry -four makes the best shortcaks;
the average NeW-York household does not depend
upon The cook. but upon the baker FOR It's pastry.
cake and bread. Therefore II does not pay for the
retail grocer 70 keep varieties OF -four Bread
process -four made from spring wheat
which Is richer IN gluten and more valuable for all
purposes except for pastry and cake Is the -four
universally sold 70 the retail trade OF New-York
Bakers who use the tHo varieties buy their pastry
fOur-whch Is made OF winter wheat. and is espe-
cally rich In s'arch-oy the wholesale. as they do
their bread flour
In smaller cities and Inland towns. where families
DO their baking both varieties OF -four are
generally kept.