Oxford Democrat. [volume] (Paris, Me.) 1833-1933, 1909-07-06

Shortcakes q They Should Be.
The best shortcakes are made without
sweetening and without eggs. The
dough should bo handled very little and
very lightly. Pat 1t out half an inch
thick on o Toured board. Cut with q
large biscuit cutter, place on pans or q
cooky sheet, and bake in q hot oven 80
that they will be brown and crisp.
When they are done, split. butter each
half lightly, cover the under piece with
crushed or sliced fruit, put on the upper
half and decorate generously with fruit
and whipped cream. It Is best not to
put these together until ready to serve,
as they are more delicious when crisp.
By serving the shortcakes Individually
In this way the thick, dough-like masses
are avoided, as we'll as the difficult cut.
ting and serving at the table. A very
good rule to use in making the short
cakes follows:
Two cups of -four, one half teaspoon
of salt, three teaspoons baking powder,
three tablespoons of lard, three table.
spoons of butter, and one-half cup OF
cold milk. Mix and sift the dry In
gradients together, cut into them with
knife the lard and butter, then stir In
the milk.
ANY fruit, or mixture of fruits, cooked
or unoooked, makes acceptable Filings;
apple sauce, apple snow, even dried ap.
pie sauce, Is good; sliced oranges,
oranges and bananas mixed; oranges
and cocoanut; stewed rhubarb; pineap'
pie, both canned and fresh; strawber-
ries, raspberries, raspberries and cur.
rants mixed, cherries, blackberries, mul.
berries; apricots, plums, pears and
peaches.
STRAWBERRY sHORTCAKE.
To avoid bothering to whip cream,
serve strawberry shortcake in this way
Cut part of the berries in half, to put
between and on top of the cakes. Crush
enough of the rest of the berries to fill q
cup, add cup of cream, sweeten and
pour it over the cakes when ready to
serve.
CHERRY sHoRTCAKE.
Add one tablespoon of sugar to each
pint of -four in the shortcake mixture.
Pit and cook fresh cherries, sweeten to
taste. When done, drain well; add the
cherry syrup with sufficient hot water to
make one quart, piece OF butter the
size of an egg, two heaping tablespoons
of cornstarch, the whites Of three eggs,
one half teaspoon of salt, sweeten to
taste. Thicker the cherry syrup with
the cornstarch and let stand in hot water
until ready to use. Just before serving
add the well.beaten whites to the mkt
ure, and beat all we'll together. If the
sauce is not pink, add some pink color.
ing, which comes with gelatin. Split
and butter the shortcake, put the cher
ries between and on top, and pour the
sauce over all.
RASPBERRY AND CURRANT sHoRTCAKE
Sweeten the raspberries and let stand
an hour or so. Before putting between
and on top of the shortcakes add cup
of strained currant juice to one quart Of
raspberries. Garnish with whipped
cream.
PINEAPPLE sHoRTCAKE.
Cut the pineapple in small cubes and
stew with cup of sugar until tender
When cool put on the ice 30 1t will be-
come very cold. Strain off the juice to
use in pudding sauce, and to the fruit
add whipped cream. Pile between and
on top of the cakes and decorate with a
red cherry or berry.
APRICOT sHORTCAKE.
Cook six spricots in cup of water
the juice of half lemon, and half CUP
of sugar; mash and strain, and flavor
with half a teaspoon of almond extract.
Put three half apricots between the
shortcakes, and one-half on top. Pour
the syrup over all and fill the top hall
apricot with whipped cream.
MULBERRY sHoRTcAKE.
Make mulberry jelly, using equal
parts of hard red berries and fully ripe
berries. Use one pint of water to three
quarts of berries, simmer and proceed
as for regular jelly. This makes deep
crimson, rather tart jelly, and is deli.
cious In shortcakes with whipped cream
APPLE sHoRTcAKE.
Make this filling by heating in a
double boiler cup of apple sauce, add.
ing sugar to taste, and then beating in
gradually the yolks of two eggs and the
Juice of one lemon. Cook, stirring for a
minute, and set aside until cold before
spreading on the cake.-Good House
keeping.