Evening star. [volume] (Washington, D.C.) 1854-1972, 1902-05-03

| quired to its making, and in the thorough
| Dass of this part of the process lies the Sc
| cret of success.
Perhaps many of us have very distinct
! recollection of the delicious shortbread our
| grandmothers used to make; not the short
cake, with the mellow red and luscious
Strawberries and cream, but quick made,
shortened bread, baked on the griddle and
served for tea with homemade jam or pre-
serves.
The fruit shortcake, while not a modern
invention. seems to have entirely displaced
the palmer dainty.
Real Scotch Shortbread.
This is the recipe for the genuine Scotch
shortbread: Put three-quarters of pound
of butter on the baking board in an earthen
bowl with three and 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 a pretty stiff
dough. Do not be afraid If it looks as
though it would never hold together; it
WILL with patient kneading. Take a piece
or the paste, about a sixth part of the
whole and work it slowly on the board I'M
til 1t Is about the thickness of two pennies,
taking care to keep the edges from crack
ing: Slip sheet of paper under the cake
and put 1t carefully in moderate oven
and bake slowly until a pale brown. Treat
the remaining paste in same way and when
| baked take from the oven and while hot,
dust thickly with coarse graduated sugar.
This quantity will make six cakes; but it
may be well for the beginning to make
them smaller at first as they will be easier
to handle. This is a recipe well worth try
ing.
The Queens Scotch Shortbread.
This is from the Scotland baker who sup
piled the late queen with these cakes. Take
of
flour Tor ground rice, quarter of pound
of butter and two ounces Of finest pow
dered sugar. Work sugar and butter to
a cream. Stir In one-half of the flour and
work the other half in on the molding
board. Work into one cake and bake in
the oven for half an hour. 1t will be soft
when first taken out, but will become
short and crisp when cold.
Another Scotch Shortbread.
One pound of -four. half pound of but
ter, half pound of sugar and the yolk of
one egg. Mix the ingredients together and
work well for a quarter of an hour. Roll
out 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 Shortbread With Fruit.
Put into large earthen bowl three cup
fuls of light bread dough; add to this three
eggs beaten for two minutes; three table
spoonfuls of sugar and three tablespoonfuls
of butter softened with a gentle heat be-
fore mixing with the eggs and sugar.
Knead all these materials 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 a gentle heat will
strike them, and let rise for fifteen minutes;
then bake the shortcakes in a moderate
oven until sharp knife thrust into the
cakes does not show any sign of moisture.
When they are baked tear them open, first
breaking the edges apart with a fork but
ter them and spread fruit or preserves over
them and serve hot or cold. These are a
very near approach to the modern fruit
shortcake.
Butter Cakes.
These are nice served as hot bread
for lunch or tea with or without fruit.
Rub two large tablespoonfuls Of butter
into a quart Of -four into which you
have sifted a. tablespoonful of salt and two
teaspoonfuls of baking powder. Mix we'll
and molsten with one half cream and one
half milk. Roll out into a thin sheet about
half an inch thick and cut out with a plain
biscuit cutter. Let them stand five min
utes and then bake slowly a griddle;
first baking on one side and then turning
and baking on the other.
Adirondack Berry Shortcake.
This recipe calls for raspberries but other
fruits can be used. 1t requires a quart and
pint Of berries, one cup of sugar, one
quart Of sour milk. quart of -four, two
eggs, four tablespoonfuls melted butter;
two teaspoonfuls Of salt and two table
spoonfuls of soda In the morning pour
the sour milk into the flour and beat thor
oughly. Let the mixture stand In warm
place until evening; then dissolve the soda
| in tablespoonful of cold water and add
to the batter, together with the salt and
eggs well beaten. Bake this batter on a
griddle like ordinary batter or griddle
cakes, having each one the size of tea
plate. Butter the cakes with softened but
ter as soon as they come from the griddie
and spread each with a thin layer of crush
ed berries. Sprinkle lightly with sugar.
There should be three cakes and three lay
ers of berries for each serving, and they
should be served hot.
Strawberry Shortbread.
This is commonly known as shortcake,
but the true shortcake is made without
sugar or egg. Make a rich baking powder
biscuit dough. The butter should be very
cold and hard and rubbed into the flour and
the flour moistened with cream or part
cream and part milk. Have the dough soft
enough 10 pat out INTO q nat cake nal1
inch thick. Lay it in a buttered pan and
bake IN a rather quick oven for twenty five
or thirty minutes While II Is hot trim off
the crust around the edges SO the cake can
be easily pulled apart in equal halves.
Spread quickly with softened butter on
each half crush pint of ripe strawberries.
sweeten to taste and spread on the but
tered halves On the lower half Of the
cake arrange layer Of whole berries. Place
the other half on top, with crust side down
and decorate with whole berries and dust
thickly with powdered sugar. Serve hot,
with Sugar and cream
Sweet Berry Shortcake.
Cream together one cup of sugar and a
large tablespoonful Of butter. Beat three
eggs until light and stir into the butter
and sugar. Mix two teaspoonfuls of hak-
ing powder with two cups of sifted -four and
sift twice again, then stir in with the other
materials. Butter three deep layer cake
tins place the dough in these and bake in
quick oven for twenty minutes. When
done cover each layer with a soft boiled
ub wi rad