The Wichita daily eagle. [volume] (Wichita, Kan.) 1890-1906, 1903-03-04

Iiiioi AAaeloh oeIised from actOai expert
First volume-Conducted by Ida Ames
Willis, Marquette Building, Chicago, to
whom all inquiries should be addressed.
All rights reserved by Banning Co..
Chicago.
Some Delightful Winter Short-cakes.
We generally associate shortcake with
fresh strawberries and springtime, not
that many Of US could give very defin-
lite reason for this consortment, but sim
cookery does not give US a thorough
conception of the possible variations one
may play on the plainest and simplest
of our recipes in common use. Truth
to tell. the strawberry shortcake-that
dainty symphony in taste and color-is
but the happy inspiration that moved
some ingenious cook TO combine in one
harmonious whole the delicious short
bread or cake of we olden time tea table,
the fresh strawberries and cool, rich
cream, instead of serving them separ-
ately. This idea may be carried out
with almost any fruit fresh or canned.
in or out OF season. In fact the fruit
shortcake may now be regarded as a
reformed pie, as such has lately been
introduced as a substitute for the per-
nicious pie in some of the noted women's
colleges. The reform being accepted
with delight and satisfaction on the part
of the students that Is very gratifying
to the promoters of more hygienic diet
This satisfactory result of an experiment
may prove very helpful TO housewife
who gratifies the pie-loving tastes OF
her family with an uneasy conscience.
Grandmother's strawberry shortcake
has always proved too powerful rival
for the most tempting pie ever made
Therefore all anxious housewives take
heart, whether your perplexity arises
from your belief that pie is unwholesome
food for your family or because the sue
cessful making thereof battles your
knowledge and skill-the secret of max
ing a perfect fruit shortcake is soon
learned Good flour and baking powder
being the imperativeS, and all the in
gradients in proper proportion.
While methods differ somewhat, the
principle is the same in making the gen.
uine shortcake. The sweet shortcakes
are a hybrid class and bear closer re-
lation to layer cake than anything
else. Dried fruits such as our American
figs, peaches. prunes and apricots make
delicious luncheon or tea shortcakes.
Banana Shortcakes.
Measure three cups of sifted flour; add
level teaspoonful salt and two tea
spoonfuls of baking powder. Sift to-
gether to thoroughly mix. Then with
flexible knife rub in two ounces of butter.
Mix to a soft dough Zone that will roll
easily without pressure) with very cold
milk Roll lightly or pat out in two
layers; put one into a square baking
tin and brush the top well with soft
ened butter; place the ither portion Of
Of he first nd hal in
moderately quick oven. Crate half of
t"e yellow peel from a large orange.
then cut the orange in half and scrape
out the pulp and add to the pulp of four
ripe bananas rubbed through a sieve and
sweeten to suit the taste. Have
mixture ice cold, and then stir in gently
cupful or drw, whipped cream. Spread
between and on top of layers of cake
and serve with plain sweet cream.
Prune Shortcakes.
After soaking over night. soak or steam
a pound of prunes in double boiler until
soft. Turn out and strain the juice Put
latter in a saucepan with half a cup of
sugar: stir until sugar is dissolved. then
lit simmer while you remove the stones
from the prunes; add fruit to the syrup
and cook gently for ten minutes longer.
You can add a little lemon juice. sherry
or stick cinnamon for flavoring or leave
the fruit unflavored. Make blk bis
cult crust, using double quantity of short
ening or leave out shortening and mix
with cream instead of milk. Bake in
biscuit pan. in one layer, and when done
tear open: spread quickly with softened
butter and spread each portion with the
prunes- Serve with plain sweet cream or
heap whipped cream over the prunes and
serve hot.
Peach Shortcake.
This is considered d real orthodox
Snort cake. but the very ingredient
that makes it consistent with the real
meaning of the name given this class of
cakes, for the same reason places il
among the condemned pies. We give il
for the benefit of those who have good
digestion and no scruples in regard &c
eating pastries.
For the cake part take three-quarters
of a pound Of sifted -four: rub into this
half a pound of butter Make a hollow
in the center OF the -four and into this
pour gradually, while mixing, about a
cup of ice water. Mix to soft dough;
then turn out on Toured board and roll
out lightly and fold as in making pun
paste Roll and fold several times in
order to have a iaky crust, then fold
up and let it stand in a very cold place
five minutes; then roll il out about quar-
ter of an inch thick and bake in a shall
low tin. When done split the cake in
two. but do not use a knife. and spread
the lower half first with soft butter. then
with canned or cooked dried peaches:
then put on the upper half with crumb
side uppermost. and spread with more
peaches Serve with cream plain OF
whipped or a sauce made of the peach
juice.
A German Apple Shortcake.
This is another form of shOrtcake we
give for variety sake Take a pound of
fresh unsalted or well washed butter and
work it very well. with the hands. into
a pound of sifted flour. Add half a cup
Of sugar. a little ground cinnamon and
nutmeg and the beaten yolks of two eggs
mead well. then cut the paste in two
Line the bottom Of a round cake tin
win one half. Stew some apples
are cold put them over the cake. Roll
over the apples. Bake for thirty min
utes. then let stand until cold: then turn
out OF the pan and cover with a soft
icing or meringUe. or whipped cream. It
may also he served hot with plain sweet
cream
Cranberry Shortcske.
Rub together two cups Of -four with
half a cup OF butter. mixing in half
cup q sugar and two small teaspoon
fuls Of baking powder. beaten egg and
a cup OF milk Dust board with a little
-four: turn out the paste and roll out
about half an inch thick. cut into three
or four inch squares nd bake IN a quick
oven. When done pun apart. butter
quickly spread With a rich sweet Gran
berry sauce and serve with whipped