New-York tribune., 1902-05-25
THE NOON OF STRAWBERRIES.
JUNE FRUIT THE BEST-VARIETIES OF
SHORTCAKE MADE FROM 1T

The Indians called June 1.-The moon of straw
berries, because the wild strawberry ripened in
abundance during this month. Since the cultiva-
ton of Strawberries in all parts of the country the
markets filed from early in the spring until the
end of May with abundance of this fruit from
Southern gardens. that many people become
wearied of the berry before the fruit the best
of the season. arrives in market
Choose a sweet and luscious berry for shortcake
There two varieties of shortcake. One is the
genuine shortcake. which is always served hot. To
make it, sift four cups of pastry flour with two
rounded teaspOonfuls of cream of tartar and a
level teaspoonful of soda Sift a second time, and
rub in heaping tablespoonful of butter. Upon this
part of the work will depend the success of the
shOrtcake. The butter r1ust be rubbed in thor
oughly When this is done add enough milk to
make very soft dough. If the shOrtcake is to be
very rich, add half milk and half cream. Roll the
dough out the pastry board pat il into shape
with the hands. Cut out into two large. round
layers. and butter the top of Place the other
layer the buttered layer and bake In hot oven.
When done separate the layers butter them light
Iy. cover each with fresh fruit and sugar put them
together again. with whipped cream, and
at once.
A delicious strawberry sauce for shortcake is
made by sweetening a powI OF ripe strawberries
and placing them either IN the or in
place near the stove three hours At the end Of
this time the juice of the berries will nearly cover
the fruit. Strain the whole through hair sieve TO
remove the seeds. Serve this when thorough
ly cold with hot shortcake,
richer for a strawberry shortcake is
made of half cup of butter and cup of sugar
creamed. and two cups OF ripe crushed straw
berries added when the butter and sugar are thor
oughly creamed.
Whipped cream Is often served with hot short
cake. II is always served with the French short
cake. which is cold Make two white layer cakes by
the following rule: Whip to a cream half a cup Of
butter and cup OF sugar Sift two cups of flour
twice, with liberal half teaspoonful of cream of
tartar and sCant quarter teaspOOnful of soda.
Add half cup OF milk, and finally the whites of
cake I'm two layers in large sized layer pans. When
the cakes are cold, ice them with thin icing and
spread one with abundance OF strawberries, cut
In two and sweetened. Spread the other thickly
with whipped cream decorate IL with straw berries
and place upon the other layer. After IL has rested
several hours serve with more whipped cream
An Adirondack shOrtCake is variety of the
American dish. 1t is made of rich sour cream and
baking soda enough to Sweeten it, the amount de-
pending 4the acidity of the cream y skilful
housekeeper tell by the taste of milk or cream
how much soda 10 use 10 sweeten IL. If milk or
cream has turned TO a 'bonny clabber" consistency
half level teaspoonful must be allowed 10 a pint
of the milk cream. Add the soda to the sour
cream, stir IL In thoroughly, and add enough Sfted
-four 10 make thick pancake batter. Bake cakes
about the size of teaplate In scOne fashion on the
on the other and when done split the cakes apart
and cover each half with strawberries cut in two
and we'll sweetened. This is shortcaks from the
Adirondack regions which Is often made of genuine
wild Strawberries and served with breakfast of
brook trout.