The Barre daily times. (Barre, Vt.) 1897-1959, 1916-07-20
Old-Fashioned Shortcake.

The evolution of the shortcake has
brought into existence a very different
idish from the simple biscuit crust Will
it's layers of luscious crimson fruit, anC
the genuine shortcake of olden times Is
seldom seen to-day.
1t was made in the best way by the
famous old colored cooks of the South
whose very name is becoming a tradition
says the Irish World. For the genuine
southern shortcake take three cupfuls OF
-four, half a teaspoonful of salt, two
heaping teaspoonfuls of baking powder
Tor its equivalent of baking soda and
cream of tartar, one-half cupful of but
ter and sufficient cold, sweet milk to mix
| to soft dough. Sift the -four, baking
powder and salt together, rub the butter
in thoroughly with the finger tips, and
then add the milk. Work quickly, roll
out into a thin sheet, lay in well
CREASED pan, and, after brushing over the
top with softened butter, bake in quick
oven.
While the cake is baking take two
boxes of berries, hull them and divide
the larger fruit from the smaller. Wash,
drain thoroughly, slightly crush the
smaller fruit and sprinkle generously
with pulverized sugar. When the cake
is removed from the oven allow it to
partially COOL split it open, spread with
softened butter and cover with a layer
of large berries. Dust the fruit thickly
with powdered sugar pour over half the
crushed fruit and syrup and treat the
top layer in the same manner when it
has been placed over the fruit Have the
oven moderately warm, place the cake in
it for three or four minutes and send to
the table covered with powdered sugar.
This cake, eaten with the accompaniment
of thick, rich cream, will linger long in
the memory of those who are fortunate
enough to partake of it.
A French Strawberry Shortcake-This |
delicacy resembles a charlotte russo to |
which Strawberries have been added as |
an after thought. 1t consists of layers |
of delicate sponge cake, with layers of |
whipped cream and strawberries 1t is, |
very easily made. First pre- |
pare the sponge cake, and as the sweet |
ened berries and cream are so rich in
rather plain sponge cake
Is usually preferred for that purpose.
The following is an excellent formula;
The ingredients required are four eggs,
half the weight of the eggs in sifted
-four, the same weight as the eggs in
sugar, the juice and grated Tind of half
| lemon and one tablespoonful of water.
After weighing the -four and sugar, sep
rate the eggs. Beat the yolks and sugar
ogether until very light, then add the
emon and water with half the -four.
Beat the whites of the eggs until they
viii stand alone. add half of them to the
AXE batter. then the rest of the -four.
md, lastly, merely fold in the remainder
# the whites. Do not beat these in and
10 not stir the batter again. Pour into 4,
aver cake pans, and bake in a moderate
Y hot oven.
As soon as the layers have cooled.
presd with sweetened whipped cream to
be depth OF half an inch, and cover each
aver with large, ripe berries. II the
ream is sufficiently sweet no sugar will
? required on the fruit
To prepare whipped cream for short
axe. the housewife must remember that
hat is known as double cream 1.-THE
My kind that viii whip properly should
e thoroughly chilled before beginning
, whip it. Hall a pint Of this cream
i'll. during the process Of whipping. al
lost double in bulk. SO that a large
owl should b used for the purpose.
egin By beating slowly.
Dorothy Dexter.