The Waterbury Democrat., 1932-04-25
NEA Service Writer

NLA OcrSlCC WTlLtf
 Perhaps there is no dessert that appears in so many variations as the nationally loved shortcake. To many persons shortcake means just one thing--a deliciously rich dough filled and covered with syrupy fresh fruit and served with rich plain cream. But nowadays there are numerous foundations besides the old-fashioned biscuit dough. Waffles, sponge cake. gra- ham crackers and even bread and butter are used in some version of shortcake.
 Although shortcake is>almost in- variably, associated in our minds with strawberries, all the fruits in their seasons are temptingly ! good served as shortcake. The fruit must be perfectly ripe and we'll sugared and there should be plenty of it. Rhubarb, all the small fruits such as berries and cherries, peaches and apricots cut | in small pieces-these fruits make it possible to prolong the short- cake season well into the begin
 ming of autumn.
 The full flavor of fruits can be enjoyed to the utmost in short cakes because the fruit is used fresh and sweetened without cook
 ing. If the fruit is finely cut and | covered with sugar and allowed | to stand in warm place for 20 or 30 minutes, the juice is extract ed and the fruit is thoroughly
 sweetened.
 old fashioned shortcake makes | a very hearty dessert and is suit | able to serve after a light meal In fact, a godo-sized wedge of
 strawberry shortcake served with lots of rich cream is almost a full meal in itself-&and we'll bal anced one, too.
 Radishes au Gratin Three cups round red radishes. 2 tablespoons butter, l tablespoon flour, 3-4 cup milk, IA cup water | in which radishes were parboiled, 1-2 teaspoon salt, 4 tablespoons grated cheese, tablespoons but tered bread crumbs.
 Wash radishes carefully and cut | off root and stem. Cook in boiling | salted water for fifteen minutes. Drain, saving tablespoons water | for sauce. Put radishes into a buttered baking dish and cover l with sauce made by cooking but ter and flour together and adding milk and radisM water. Sprinkle top with crumbs and grated cheese and put into moderately hot oven for fifteen minutes to melt the cheese and brown the top. Serve from baking dish.
 The radishes can also be. cook ed in a white sauce without first cooking in water. Cook in double boiler or in casserole in a slow oven. Cooking in water has a tendency to make them lose their color. Garnish with sprigs of par sley and serve on hot buttered toast.
 Old. Fashioned Strawberry Shortcake
 One quart strawberries, 3-4 cup granulated sugar. 1-2 cups -four. 3 teaspoons baking powder. 1-2 teaspoon salt, 4 tablespoons butter or other shortening and butter
 mixed, 1-2 cup milk or water. Wash and hull berries and cut
 in quarters. Sprinkle with sugar and let stand in a warm place l while mixing and baking the short cake. Mix and sift flour. baking l powder and salt. Work in shorten ing with pastry blender or rub in
 with fingers. With knife cut in | liauid to make a soft dough. Di-
 vide dough in halves anc roll light
 ly on floured moldine board to l fit baking pan. Place in pan which
 has bene oiled and fioured. Spread
 generously with softened butter and cover with remaining dough
 which has been rolled to fit lower
 section. Bake in hot oven--400
 degrees F.--for twenty-five min
 utes. When ready to serve. split
 sections apart. Spread lower sec ton with butter and cover with a
 thick layer of berries and juice. Cover with top section of biscuit
 and add more berries This may
 be topped with slightly sweetened
 whipped cream and garnished with perfect whole berries. Serve with
 plain cream.
 Instead of making one large
 shortcake the dough can be cut
 in rounds to make individual cakes.
 These are split and served like the
 large one. ,& A
 Waffle shortcakes are especially q A -I