Evening public ledger. [volume] (Philadelphia [Pa.]) 1914-1942, 1920-01-12
Morayian Dried Apple Cake


Wash in plenty of warm water one
quart of dried apples, then place in
deep saucepan and barely cover with
warm water. Simmer very gently until
tender and until the water is absorbed.
Sweeten to taste and add one half tea
spoon each of nutmeg and cinnamon.
Now place in a mixing bowl
One cup of SirHp,
Five tablespoons of shortening.
One elD,
THO cups Of Sitted -four.
-Four lerel teaspoons Of baking pOtc-
der.
Three fourths cup Of lcdter.
Beat to mix thoroughly and then
grease and -four an obong baking pan
and spread one half the batter evenly
over the pan. then spread one half inch
layer of the prepared dried apples, then
add the balance >ef the dough, working
IL even in the pan. Add one half layer
of the dried apnle mixture. Spread un-
I'll smooth. Now place in mixing
bowl
One hall cup Of -four.
OHe haf cup Of 6r0lrH sH90r,
One tablespoon of cinRdmOn,
Four tablespoons of shortening.
Rub to a crumb between the fingers
and spread over the top of the cake
Bake in a moderate oven for forty min
utes.
Peach Shortcake
Peach shortcake, using canned
peaches: Drain the peaches, slice thin
and turn into a sieve to drain again.
Place sirup in d saucepan and add
One half cup Of sugar,
One half teaspoon Of nutmeg.
Ttco tablespoons Of cOrnstdrch.
Stir TO thoroughly dissolve. then
bring to a boil Cook slowly for ten
minutes and then cool. set aside until
needed. Now place in mixing bowl
T,co cups of Sitted -four
One teaspoon Of salt.
T,co leUel tablespoons Of bnting
potcder.
Sift to mix thoroughly and then add
One cup of lcdteT Or milk
-Four tablespoons Of shortening.
Beat to stiff dough and then spread
OIL we'll creased and Toured layer cake
pans. Bake in hot oven for twenty
4 minutes. Split and then butter lightly
and cover with the sliced peaches
Serve the prepared sirup as sauce.
Apricot and Raisir Shortcake
Y Wash and soak the apricots in jus
enough water to cover and add one
half package of raisins. Simmer slowl,
until soft and then turn into a siev,
and let drain. Now place in mixin'
bowl
Trco cups of siftcd -four,
One half teaspoon Of salt,
Ttco lereI tablespoons Of baking
Foirder.
Sift TO mix and then add
One half cup Of sirup,
Four tablespoons OF shortening.
Three fourths cup Of ,Cdter.
Beat to mix. Spread one inch deeI
in oblong nan and lay in alteruatin.
rows the apricots and then the raisins
Now sprinkle with one half cup q
brown sugar. Place tho juice from th'
apricotS and one half cup of sugar in {
saucepan and bring to a boil. Cook fo1
five minutes and then baste the short
cake every ten minutes with three table.
spoons of sirup while baking. Bak'
the cake for forty FIVE minutes in {
moderate oven.
Befo' de Wah Shortcake
The old nanny of the South was (
dexterous hand indeed in making thes'
delectabIc shortcakes. and when closel!
pressed for her secret she would eX
claim: Deed now, you all jest doar
hoddcr dis hoah old NANNY, cause
chile. I jes amt giving glib nah re.
cetes to you all to spile.' Aunt Chlo'
was quite despot in her kitchen. an,
when the mistress sought to get tn
secret of her success the old nanny
gave the recipe like this: well. yot
know hits jest nah han whut makes
de cake light. so Al takes some fou
iii salt. a mite o bakin' powdah an
a aig or tub, ef you can spare hit, anC
lii cream When pressed closely
10 tell how much flour and cream sh'
used she would reply; ooh. Al take,
as much fou' as hit would be enuff an
add enuff cream to make hit wet"
was mammy's fayorite chiId, and. from
my point Of vantage on the biscuit
block. | knew iust what She nut in thi.