The Topeka state journal. [volume] (Topeka, Kansas) 1892-1980, 1902-04-30

Conducted by Ida Ames Willis, Mar
quette Building. Chicago, to whom all
inquiries should be addressed.
All rights reserved by Banning Co.,
Chicago.
Some Delicious shortbreads.
The Scotch housewife considers the
baking of shortbread the GROWING tri-
umph of her baking. To succeed in max
ing this bread to perfection, one must
be willing to go to little trouble, as it
must be understood that plenty of hard
kneading is required to its making, and
in the thOrOughness of this part of the
process lies the secret of success.
Perhaps many of US have a very dis
tinct recollection of the delicious short
bread our grandmothers used to make;
not the shOrtcake, with the mellow red
and luscious strawberries and cream,
but a quick made. shortened bread, bak-
ed on the griddfe and served for tea
with homemade jam or preserves.
The fruit shortcake, while not a mod
ern invention, seems to have entirely
displaced the palmer dainty.
REAL SCOTCH SHORTBREAD
This is the recipe given for the genu-
inc Scotch shortbread. Put three quar-
ters of a pound of butter on the baking
board in an earthen bowl with three
and a, half ounces of sugar and knead
we'll together Then work in slowly
one and one-half pounds of flour in
which you have mixed a teaspoonful of
baking powder; working into pretty
Dough-. 10 not De AFRAID looks
as though it would never hold together;
it viii, with patient kneading. Take u
piece of the paste, about a sixth part Of
the whole and work it slowly on the
board until it is about the thickness of
two pennies, taking. care to keep the
edges from cracking. Slip a sheet of
paper under the cake and put it careful
~ in d moderate oven and bake slowly
until pale brown. Treat the remaining
paste in same way and when baked
70 10 he a. nd 74r1ila
thickly with coarse granulated sugar.
This quantity Will make six cakes; but
it may be well for the beginner to make
them smaller at first as they VIII be
easier to handle. This is recipe well
worth trying.
QUEENS SCOTCH sHORTBREAD.
This is from a Scotland baker who
supplied the late queen with these
cakes Take seven ounces of flour. one
pound of rice -four Cor ground rice),
quarter of a pound of butter and two
ounces of finest powdered sugar Work
sugar and butter to a cream. Stir in
one-half of the flour and work the other
half in on the rnolaing board Work into
one cake and bake in the oven for half
an hour It will be soft when first Ia
ken out. but viii become short and crisp
when cold
ANOTHER SCOTCH sHORTBREAD
One pound of -four, half a pound Of
butter, half a pound of sugar and the
yolk of one egg. Mix the ingredients
together and work well for quarter of
an hour. Roll out an inch in thickness
and cut in squares; pinch around the
edges and ornament with candIed orange
or lemon peel cut in small pieces and
bake in q moderate oven for half an
hour.
RAISED SHORTBREADW WITH FRUIT
Put into a large eartl1en bowl three
cupfuls Of light bread dough; add to
this three eggs beaten for two minutes;
three tablespoonfuls Of sugar and three
tablespoonfuls of butter softened with
gentle heat before mixing with the
eggs and sugar. Knead all these ma
terials. together with the hand until the
dough is soft and smooth Then put it
into buttered pans; cover the pans with
a folded towel and set near the stove
when q gentle heat will strike them, and