Daily capital journal. (Salem, Oregon) 1903-1919, 1913-06-13
Fruit Short Cake.

EAu1J ouOLJ Odh6s
The Old.fashioned fruit short cakes
were generally made of sour milk and
shortening and restricted to the straw.
berry season. We now use all the
fruits of the various seasons and sweet
milk and put together as for biscuit
The dough is made richer and as soft
as can be handled. For each pint of
flour use two teaspoonfuls baking pow
der, two tablespoonfuls butter. For
each pint of flour use two teaspoonfuls
baking powder, two tablespoOnfuls but.
ter-Or hlaf lard and half butter-one
tablespoonful sugar, a little salt and
milk enough to make soft. Sift the
flour, salt and powder together, rub
in the shortening cold, divide in half,
and roll out to the size of breakfast
plate, lay on creased baking tin and
bake in a hot oven twenty minutes.
Separate the cakes without cutting, as
cutting makes them heavy. Use
mashed fruit, sweetened between the
layers and garnish the top layer with
large whole berries, dust with sugar
and serve with cream.
Pineapple Cream.
Soak one.half box of gelatine in cold
water one-half hour; put a pint of
grated pineapple and cup sugar in
a small pan to simmer; add the gelatine
and stir until dissolved; take up, turn
into a pan, stir until mixture begins
to thicken, then mix in carefully l
pint whipped cream; pour into mold
and set on ice to harden.
Lemon Ice
Juice of 8 lemons and large orange,
l 10 cups of sugar, whites of 2 or 3
eggs, and 3 cups of milk added Just
before freezing. Excellent.
Cafe Parfait.
One pint of thick cream, three.
fourths cup of coffee, and flavor with
vanilla whip all together until stiff;
pack in ice and salt let stand, without
stirring, three hours.
Marshmallow Cream
! One.half pound marshmallows. one.
half pound walnuts (befpro shelled)
one'half pint whipping cream; quarter
the marshmallows and walnuts; whip
the cream; stir all together and let
stand in refrigerator several hours
Mrs. Edison Worthington.
Maple Parfait.
Heat ! pint maple syrup to the boil.
ing point; then toss in small pinch of
soda; stir well, and pour in a fine
stream onto well.beaten yolks Of G
eggs Is preferred); return the mixture
to the fire and cook in double boiler
stirring constantly until the mixture
coats the back Of spoon; remove to dish
: of cold water or ice and beat occa.
: sionally until cold; then pour over /
, pint of double cream beaten solid and
, fold the two together; turn into molds
to overflow; cover with wrapping pa.
. per; press the cover down over the pa,
per- which should come out beyond
the mold pack in equal measure Of
: crushed ice and salt; let stand 3 or A
. hours before serving Very fine.-Mrs
f. G.. Davies.
Apricot Ice Cream.
. One quart of cream, three fourth.
pound Of sugar quart of apricots;
! put half of the cream on to boil in
a farina boiler; when hot, add the sugar
, and stir until dissolved; take from
: fire; add the remaining half Of the
cream and when cold freeze; pare and
/ mash the apricots, and stir them quick
ly into frozen cream.
Raspberry Shrub
Three quarts mashed raspberries, ]
- quart pure cider vinegar; let Il stand
over night; strain; to each pint Of
, juice | Of sugar; let IL simmer 20 min.