Iowa County democrat. [volume] (Mineral Point, Wis.) 1877-1938, 1899-06-15
STRAWBERRY SHoRTCAKE.
Mary j. Lincoln ON How 10 Prepare
the Pastry.

IkAS aSNASs
1t may be a little early for straw
berry Shortcake in places remote from
large markets. but in our city markets
strawberries are now abundant, The
shortrake aouriShes on the tables OF
restaurants, hotels. and private fam
lies, and great is the variety, both in
method OF preparation and in serving
Sponge cakes split, or thin-layer cakes
with whole Strawberries between the
layers, aud thick whipped cream or
meriuGue ON the top, are served in
some places as shortcake, but to my
mind thry are not worthy the name
they may be very good rs straw
berry cakes, or strawberry and cream
layer cakes, but they are not short
cakes
Shortcakes are a kind OF hot biscuit
mixture, rich in shortening Of butter
or lard. but not rich in eggs and sugar
The name cakes Was probably given
to them because they were baked in
the form OF small, round cakes ON the
grlddle or in the oven, and originally
they were generally eaten hot, some
times taking the place OF hot biscuit,
as tea dish, and later IN place OF
pudding or pie for dessert
While | cling to this old-tlme
method of making biscuit dough in
stead OF a cake batter, allow many
variations in the recipe. and man
ner Of cooking but mono OF them in
fringe upon the distinctive character OF
the dish. The dough may be baked
i'll one large cake and then split. but
tered and covered With fruit, or 1t
may be rolled out in two thin cakes
and baked separately, or one ON top OF
! the other with thin coating of but
ter between, and then spread With
| butter and fruit. In each case baking
1t in the oven and dividing 1t into sec
lions when serving Or the dough
like biscuits, then split, hutterod, and
covered with fruit and whipped cream
serving one to each person Or the
large cakes and the individual cakes
may ho baked Cor cooked-to use the
more correct terml on griddle or in
the chatting dish at gentle heat, and
turned over when one side is Drowned
Then pulled apart and served as
usual
The dough may be shortened more
or less with butter or lard, or mix
ture OF the two: may he made with
sour or buttormilk and soda; or with
sweet milk or water and baking
| powder; but, when we remember
that we are to eat them hot or warm
and with butter and swcetencd fruit
we see that there Is no need of using
an undue amount Of shortening OF
sweotcning in the dough There is no
law against combination of nut
meg or cinnamon in the dough or
lemon with the strawberries, If you
prefer 1t, but to my taste, give me TIL,
pure flavor of the strawberry, develop.
ed by MASKING the fruit and mixing
with just the right amount of sugar
and making sufficient syrup to serve
as sauce. which, when combined
with the sweet butter needs no whip
ped cream, meringue, or anything
more to make 1t one OF our most lusci.
Gus dessert or tea dishes.
Mix thoroughly one pint sifted pas
! try -four, e-half level teaspoon salt
and two level teaspoons making pow
der. Rub in one rounded tablespoon
each of butter and lard, Add gradually
! M ~
enough to make lights, spongS
dough out on well-noured board
and knead gently until smooth. Divid,
into two equal parts and roll each GU
the size Of round, shallow tin, ant
about half an inch thick.
Spread softened butter over the sur
face OF one. lay the other on lightly
and bake in a quick oven about fif
teen minutes. When baked pull
them apart and spread the inside o
each with butter. Lay one on
large, round dish, with room enough
between the cake and the rim for tn,
syrup, and cover with tho prepares
stra wberries.
| Put the other cake on with but
tered side up, and pour the remainde
of the Strawberries over the top. Mas!
the strawberries with one cup o
sugar or more, If very tart. and u.s.
about one-third for the middle layer
leaving plenty for the top, and lie
the syrup run over the edge and III
the dish. Serve Immediately, before Tho
juice soaks into the cake Mary J
Lincoln
!