Daily Kennebec journal. [microfilm reel] (Augusta, Me.) 1870-1975, 1903-03-06
Banana Shortcakes.

Banana Shortcakes.
Measure three cups of sifted flour;
add three level tablespoonfuls of sugar
half a level teaspoonful salt, and two
teaspOonfuls of baking powder. Sift
together to thoroughly mix. Then with
Il flexible knife rub in two ounces of
butter. Mix to soft dough Cone 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
softened butter; place the other por-
ton of dough on top of the first and
bake in a moderately quick oven
Crate half of the 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 sieve and sweeten to suit the
taste. Have this mixture ice cold, and
then stir in gently a .cupful of dry
whipped cream. Spread between and
on top of layers of cake and serve with
plain sweet cream.
Prune Shortcake.
After soaking over night, stew 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 let simmer
while you remove 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 unfiavored. Make a milk biscuit
crust using double quantity of shorten
ing or leave out shortening and mix
with cream instead of milk. Bake in a
biscuit pan, in one layer, and when
done tear open; spread quickly with
softened butter and spread each por
ton with the prunes. Serve withplain
sweet cream or heap whipped cream
over the prunes and serve hot.
Peach Shortcake.
This is considered a real orthodox
short" 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 it
among the condemned pies. We give 1T
for the benefit of those who have good
digestion and no scruples in regard eat
ing pastries.
For the cake part take three-quar-
tiers of pound of sifted flour; rub into
this half pound of butter. Make a
hollow in the centre of the flour and
into this pour gradually, while mixing,
about a cup of ice water. Mix to a
soft dough; then turn out on a Toured
board and roll out lightly and fold as
in making puff paste. Roll and fold
Aolyx
crust, then fold up and let it stand in a
very cold place five minutes; then roll
it out about quarter of an inch thick
and bake in a shallow tin. When done
split the cake in two. but do not use
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 or whipped or a sauce
made of the peach juice.
A German Apple Shorteake.
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, little ground CHINA
mon and nutmeg and the beaten yolks
of two eggs. Knead well, then cut the
paste in two. Line the bottom of a
round cake tin with one half. Stew
some apples, sweetened to taste, and
when the apples are cold put them over
the cake. Roll out the other half of
dough and place over the apples. Bake
for thirty minutes, then let stand until
cold: then turn out of the pan and COW
err with soft icing, or meringue, or
whipped cream. 1t may also be served
hot with plain sweet cream.
Cranberry Shortcake.
Rub together two cups of flour with
half cup of butter; mixing IN naii a
cup of sugar and two small teaspoon
fuls of baking powder; a beaten ees