The representative. [volume] (St. Paul, Minn.) 1893-1901, 1900-07-26

short-cake must Be SERVED very cold.
and that while the cake may be prepared
% day or two before 4 Is wanted, the
filing should be left till as near the
time the cake will be sent to the table
as possible. a. ax
Several different varieties Of fruit may
be used for short-cake. the strawberry.
of course, being the. favorite. Rasp-
berries, blackberries.. black raspberries.
peaches, apricots, plums, stoned cher
ries. bananas and oranges all make good
filling. Currents are too ,seedy to be
good, as a rule, though the very large
red currents have been used when moth
ing else was to be had. It is well to re-
member that fruit cannot properly be
called fresh after it has been standing
with sugar on it for several hours, and
it is we'll to use the sugar sparingly for
the filing, and to pass the powdered
sugar with it at the table. When Gus
tard sauce is preapred to serve with the
cake instead Of cream, only very little
sugar, If any, must be put in.
A DELICIOUS SHORT-CAKE. :
Three cupfuls Of flour, one cupful Of
butter. one and a half teaspoonfuls of
baking powder, one tablespoonful of
sugar. half teaspoonful OF salt, cream
enough to mix into paste, which can
be easily rolled; or, II cream cannot be
had, use milk to which has been added
a well beaten egg. Divide in two and
roll into cakes about the size Of a din
ner plate. Trim the edges of the cakes
with sharp knife, and bake in q mod
erately hot oven. When cool, wrap the
cakes in a towel, and put them in cool
place until needed.
SCOTCH SHORT-CAKE.
A-pound (about four cups) of flour,
half pound of butter, three tablespoon
fuls of sugar, and little salt. Rub the
butter and sugar into the flour, mix with
beaten egg, and milk to make smooth
paste. Bake in three cakes. These
have no baking powder.
Another Scotch short-cake is made
with three-quarters of pound of flour,
four ounces of fresh butter, and little
salt rubbed in, half a teaspoonful of
saleratus dissolved in boiling water, and
cupful and half of buttermilk.
WHIPPED CREAM AND STRAWBER-
RY SHORT-CAKE.
Make the cake from any of the above
recipes. Whip pint of thick sweet
cream, sweetened with two ounces of
powdered sugar, and very lightly flaw
ored with vanilla. Set the cream on ice
until firm. Lay half of it on one of the
cakes, and. cover with "a layer of fresh
unsweetened berries. Place the other
cake on tip, then layer of strawberries,
the rest of the whipped cream, and few
large fine Strawberries over all. Serve
with powdered sugar.
CHERRY sHORT-CAKE.
Get the large black or white cherries,
and stone them. They may be used
fresh, or heated gently until the juice
begins to flow. Plenty of fruit must be
used, only moderately sweetened.
MERINGUE SHORT-CAKE.
Butter short-cake and lay on 1t a
layer Of fresh fruit. Sprinkle sparsely
with powdered sugar. Place a second
cake on top, and on this put layer of
fruit with no sugar. Beat the whites Of
five eggs, with a tiny pinch of salt, to
very stiff froth. Add spoonful at
time, six tablespoonfuls of powdered
sugar, beating thoroughly all the time.
Lastly add cupful of fresh berries cut
in quarters. Pile this meringue on the
cake, and sprinkle pink sugar over it.
Set in an oven, which is not very hot,
and let 1t remain with the door open,
until the meringue is thoroughly dry.
CUSTARD SAUCE FOR MERINGUE
SHORT-CAKE.
pint of new milk, two we'll beaten
eggs pinch of salt, tablespoonful of
powdered sugar. Beat the eggs into the
milk, and heat to the boiling point, be-
ing very careful that it does not boil.
Chill thoroughly before serving. This
sauce may be favored with vanilla,
lemon, strawberry or nutmeg, or 1t may
be eaten without any flavoring at all.
PEACH SHORT-CAKE.
Make the cakes, and when just ready
to send to the table put in the filing
Butter the bottom cake and lay on it a
generous slice of peeled and sliced
peaches, sparingly busted with pow
dered sugar. Lay on the top cake and
another layer of peaches. If the fruit is
not very large, it may be cut in halves
instead of sliced. Whipped cream, piled
over the top layer, makes welcome adj
dition.
BLACKBERRY SHORT-CAKE.
Use large blackberries, not over ripe.
Rather more sugar may be added than
for Strawberries and thick cream is
preferable to the custard sauce. Child
rem usually like ,fcondensed milk on
blackberry short-cake better than any
thing else.
BANANA AND PINEAPPLE SHORT
CAKE.
Butter the under cake, cut the ba-
nanas in slices across, and cover the
cake thickly with these. Peel the pine
apple carefully and remove the eyes.
With horseradish. crater, CRATE it over
the bananas, and sprinkle sparingly with
powdered sugar. Cover the top layer
in the same way Do not put In the fill