Shoshone journal. [volume] (Shoshone, Idaho) 1884-1931, 1913-06-20
Old Fashioned Strawberry Short
cake.

cake.
Put four cups sifted flour into a
mixing bowl, add half teaspoon Of
salt and mix well. Chop in three
large tablespoons butter. Dissolve
enc level teaspoon soda in a lit
tie hot water and add with a we'll
teateO egg to one large cup sour
cream or rich sour milk and one
tablespoon sugar. Mix we'll togeth-
er with spafuia or flexible knife,
but do not handle more than is nee
eSsary. Roll lightly and quickly In
10 two thin sheets. Bake in we'll
creased tin. Lay one sheet on the
other, having first one we'll brush
ed with butter. When done sep
arate them and cover the lower
half with a thick layer of crushed
and sugared strawberries. Place
the second shOrtcake on top of Der
ries, cover with whole berries, dust
with powdered sugar and serve
with thick cream. Sweet milk and
boxing powder can be used instead
of sour milk and soda.
Strawberry Sandwiches.
Bake the following sponge cake
in one large or two small sheets.
Out the cake into pieces suitable
for Individual service and split each
piece in half. Have ready some
huIled berries mixed with sugar.
If berries are large cut in half (
Put berries between and above the /
pieces of cake. Serve with cream.
Sponge Cake.
Sponge Cake-Beat three eggs
without separating the whites and
yolks; gradually beat in one and
a half cups sugar, then the crater
Find of a lemon and a half cup
milk or water, lastly two cups sift-
ed flour. sifted again, with half a
teaspoon salt and two level tea
spoons baking powder.
Two Strawberry Salads.
Wash, hull and cut Strawberries
into halves: add as much sugar as
you think it will stand: afterward
TO each quart Of berries. add one
wine glass brandy and one table I
spoon lemon Juice. Chill 10y pack q
ing in ice and serve with whipped /
cream.
Wash and hull berries. cut in
halves, lengthwise, and let stand S
30 minutes in honey salad dressing T
n a cold place Drain arrange on ,
ettuce leaves and serve at once
The dressing is made as follows
Two tablespoons honey three table
poems olive oil, one and one-half
ablespoons lemon Juice and a dash n
f salt beaten together until frothy. O.
Rose Cup. D
One basket of strawberries, one G,
up sugar. pineapple sherbert, n
trawberry mousse. n
Wash and hull berries, cut in 7
aIves, mix with sugar and set in !,
DOL place TO blend for an hour. h.
hen half fill sherbert glasses "
it'll the mixture, and finish with n
poonful of sherbert and one of =;
OusSe.
Strawberry Mousse.
Two cups heavy cream, three
larters cup powdered sugar, one ~
larter teaspoon salt, one cup of ~
rawberry juice and sifted pulp, "a
lie teaspoon Of lemon juice. ~
Add lemon juice and sugar TO
e strawberries. Beat cream, whip 81
ng the strawberry juice in slow
when all is in. turn into a mold
ct in cold water, set cover in j,
ace, seal with strip of cloth am
reared on with lard, and bury in a.
lal quantities of ice and salt for Of,
IL hours. 40.
Jnmold and serve with chilled tic
tipped cream and garnish with
ole berries. If the berries are
y tart add more sugar. \
These receipts may be adapted TO yot
ividual need, the sherbert alone fiy,
ng served with the berries, or Lin
mousse without sherbert, and rbe
h or without berries. nv
Strawberry Compete.
lice one pint clean, fresh ber- D
; and sprinkle over them one hav
} powdered sugar. dissolve one bln'
lespoon gelatin in "a LITTLE c c
IN Watar erlsh fine nna GIN -.