Evening star. [volume] (Washington, D.C.) 1854-1972, 1929-06-07

be made with a good biscuit dough and
not with sponge cake. Here is a gooo
formula: To two cupfils OF flour ado
one teaspoonful and one-half OF bak-
ing powder, half a tablespoonful OF
pure lard or melted butter and enough
milk 10 make the dough. Bake the
dough until the crust has attained just
the right degree Of Crlspness. after
which split II through the center, spread
each piece layishly with good butter
and when the fruit has been piled high
upon them and has been plentifully
covered with powdered sugar, serve
them. one on top of the other. with
thick. yellow cream. ShortcakeS, wheth-
er made of biscuit dough or cake dough
should be eaten as quickly as possible
after they are spread with fruit or
the dough will become Soggy. Biscuit
dough cakes are best served hot. but
those of cake dough should oe served
cold The cream used with either kind
whether whipped or plain, should be
ice cold.
Puff Paste Shortcake.--Make some
paste with a pound of butter. a pound
OF -four and cold water sufficient to
make a stiff dough. Chill and roll
out. fold up and roll out again for seven
times. chilling between each rolling.
Finally roll out an eighth of an inch
thick, and cut in strips two and one
half inches wide and four inches long
Butter, spread one-half with crushed
and Sweetened fruit. put the other piece
on top brush with white OF egg,
sprinkle with chopped almonds, bake
brown and decorate when cold with
whipped cream and whole berries.
Tutti-frutti Shortcake.-Makea rather
plain layer cake dough and bake in
two layers. While hot, put between
the layers any berries which are in
season, crushed and well sweetened.
Cover the top with whipped cream and
in this embed sliced peaches. Serve
at once.
individual shortcake.-Sift together
three times one cupful of -four, one
cupful of sugar and one rounding tea
spoonful Of baking powder. Place one
tablespoonful of butter in a cup and
put on the stove to melt. Break one
egg in the cup, and without stirring add
enough milk to nearly fill the cup. Add
to the hou4 mixture and stir until well
mixed. Bake in gem or cup cake tins.
Cut when cold and put between them
mashed and Sweetened berries. Place
some berries on top OF each little cake.
sprinkle with powered sugar and top
each with spoonful of whipped cream.
Any kind of berries may be used.
Light Fruit Desserts.
Strawberry Whip-Wash one quart
of strawberries through colander ana
sweeten to taste, using about cupful
of sugar. Soak two tablespoonfuls OF
gelatin in two tablespoonfuls Of cold
water for ten minutes and place in the
oven to dissolve. Add this TO the
Strawberries and beat until 1t Is OF the
consistency of custard. Then add the
whites of two eggs well beaten. and
pour the mixture into a mold. Serve
with whipped cream.
Rhubarb With Strawberries or Figs
Cut rhubarb into inch lengths and place
in a double boiler or a crock. Ordi-
narily allow no water, but cook as In
baking rhubarb, when very gentle
heat will make the juice eXude SUI
ficiently to moisten and stew 1t. ADD
sugar when clear and tender. Serve
cold. If served plain, spice may be
added to taste when cooking, or when
cold add uncooked whole Strawberries
Figs may be soaked in hot water OF
steamed until plump and added to the
rhubarb when put on to COOK.
Pineapple Cream Puffs.-Make in
cisions in some cream puff cases and
fill them with cuStard cream to which
cupful of grated fresh pineapple has
been added Drop Sweetened whipped
cream by Spoonfuls onto chilled serving
plates, place a puff on each one and
decorate with wedges OF sliced pine
apple.
Cherry Ambrosia four table
spoonfuls of pearl tapioca in one pint
of water over night. Next morning
stone enough cherries to make one
pint of fruit. Add to the tapioca the
Juice of the cherries mixed with one
pint of water. Let simmer for about
20 minutes, add sugar to make sweet,
add the cherries, and cook for min
utes longer. Set on ice and serve
with whipped cream.
Cherry TartS.-Make a paste OF one
pint of pitted cherries, one cupful OF
sugar and half a cupful of water. Fill
tart shells nearly full with this mixture
and serve with cream.
Red Raspberry Sponge.-Fin an
earthen bowl closely with thin slices
of toasted bread, then layer of red
raspberries, and a liberal Sprinkling
of sugar. Continue until the bowl Is
full. Place weight on top, and set
aside for couple of hours. Then
remove the weight and with q large
spoon serve the sponge in cups. Over
each serving pour two tablespoonfuls
Of sweet cream, or the sweetened juice
of the berries thickened with little
cornstarch.