Evening star., 1936-01-14

both pretty dangerous to the over
stuffed figure, so, If you really are in
earnest about giving up the good
things Of the dietary world for the
sake of your shape, I advise you to
stop reading this right now and 60
out and take brisk walk. Don't
even think about shortcake any more
human resistance to good food has
been known to give up for less than
thisl
FIRST, we might as well take up
l the biscuit dough shortcake. This
may be served hot. and Is particularly
tempting on q wintry evening.
SHORTCAKE SUPREME.
Sift and measure cups Of family
flour, add 3 teaspoons baking powder.
y teaspoon salt and sift together. Cut
quickly into the sifted dry ingredients
"a cup of butter until the mixture is
of the consistency of corn meal. Add
"a cup of milk all at once and stir
vigorously with a fork until the dry
ingredients are wet. Then stir half
dozen times more. Turn out mixture
into well-buttered round cake tins and
pat out smoothly. Bake in hot oven,
450.475 degrees. for about l8 minutes.
or until a golden brown.
When done. turn out on a cake rack
and split layers into two uniform
halves, using a strong white sewing
thread. Separate halves and transfer
lower half to a serving plate. Brush
with butter or pour plenty Of melted
butter over 1t and spread generously
with berries. Place other layers on
top, dressing each with hot melted
butter and berries. Place top layer
top side up and pour on berries, re-
serving a few to garnish the whipped
cream topping.
If you wish to make individual
shortcakes. pat out dough and cut
with biscuit cutter. Be sure to get
fruit ready beforehand and have but
ter melted so you cao put halves TO-
gether rapidly and serve hot.
Here is a suggestion for preparing
the fruit. Add two tablespoons of
water to pint Of berries and simmer
slowly about minutes, until the juice
begins to flow. Strain or pour of the
concentrated juice, add the sugar,
using / cup of sugar to 2 quarts of
berries, and when cool pour over the
remainder of the berries. The sugar
sirup mixture gives the berries q
glazed appearance. 1
Whip u pint Of cream until stif
and pile lightly on top of the short
cake and garnish with berries. Serve
shortcake piping hot with whipped
cream or pitcher of cream.
+ X
NOW for the advocates of the cake
dough school! This is the recipe
by which my grandmother used to
make those delectable shortcakes Of
my childhood, and, contrary to most
similar things, I find that the ones
made now by these directions really
do taste just as good now as they did
then!
GRANDMOTHERiS sHORTCAKE. |
12 cup butter.
u cup sugar.
3 eggs.
u cup milk.
2 cups -four
2 teaspoons baking powder.
! tablespoon vanilla.
Pinch Of salt.
Cream the butter and the sugar well |
together. Add the well-beaten eggs,
and then the milk. Silt -four, baking |
powder and salt together, add them |
to mixture, and stir until smooth and |
creamy. Last, add the vanilla. Pour
into creased layer-cake tins. filling |
the tins about half full. Bake i1 a I
moderate oven for about 20 minutes. |
Crush two cups Of berries and half |
a cup of powdered sugar together.
Cover the bottom layer thickly with
the berries and all of the juice. allow
ing the latter to soak well into the
cake. Top with the other layer, cover
with heavy or whipped cream. and
garnish with q few whole berries.
II you wish advice on your indi-
vidual household problems, write to
Betsy Caswell, In care Of The Star,
stamped, self-addressed en-
velope for reply.