The Washington times., 1937-01-16

I hS NSoSOAb bAUS NSSN w -
months on the food calendar ca
strawberry shortcake! This d
late fudge cake and apple pie.
If you feel that you and I
are alone in this conviction then
ask nine of your. friends and see If
they don't agree. A light tender
cake put together with melted
butter and sweet, juicy berries is
irresistible. The very sight Of it
brings cheer.
There may be a distinction as
to whether or not the shortcake
should be made with rich short
biscuit dough or whether it be
made with spongelike cake. They
may also differ as to whether
whipped cream or poured cream
should be used with it, but the
conviction will stand and straw
berry shortcake is the top.
1t is a dessert with constant
surprises. Its appearance should
never be monotonouS. Toasted
crackers, French toast, sponge
cake can be used in making it.
Here are some brand-neW recipes
that you will enjoy using:
STRAWBERRIES WITH TOAST
RING
/ pt. Strawberries
4 slices bread
" cup honey
/ egg
" cup milk
2 tablespoons butter
Cream
Pour the honey over the crushed
berries and let stand for an hour.
Trim the crusts from the bread,
beat the egg, dip bread in egg,
and fry in butter Put straw
berries in between layers Of
bread and serve with whipped
cream.
OLD-FASHIONED STRAWBERRY
SHORTCAKE
l cup flour
11a teaspoons baking powder
2 tablespt ms sugar
"a cup butter
H teaspoon salt
egg yolk
1-3 cup milk
Butter
Strawberries
Sift the Cry ingredients, cut in
the shortening. Beat the egg, add
with milk to the butter-flour mix
ture. Divide in half. Form into
two large patties, bake in a cake
tin. Brush the first pattie with
butter. Cover with second part
Of dough. Bake in hot oven set
at 400 degrees for 20 minutes
Put together with a generous help
ing of strawberries.
In preparing the strawberries,
wash hull and cut them in quar-
terS. Sprinkle with powdered sugar
and let stand for half an hour be-
fore using. A layer Of whipped
cream can be used on top of the
cake. In this case use whole straw
berries for a garnish.
The Shortcake made with sponge
cake is less heavy dessert. For
this bake the sponge cake in a
sheet much as you would for a
jelly roll. Then cut out individual
rings and serve crushed berries
between the layers.
For bridge parties when large
number of guests must be served,
the old-faShioned shortcake is
rather expensive. In it's stead
use this recipe for sweet mullins
served with a fresh strawberry
topping.
SWEET MUFFINS WITH FRESH
STRAWBERRY SAUCE
"a cup powdered sugar
"a cup flour
3 eggs
1s teaspoon baking powder
Juice and rind of half a lemon
sift the dry ingredients. sepa,
rate the eggs. Beat the yolks
until light and add to them the
sugar, lemon juice and grated
lemon rind. Beat until thick.
Beat the egg whites until stiff.
Add dry ingredients to the egg
yolk and fold in egg white. Pour
into creased muffin tins and bake
in oven at 375 degrees for 20
minutes. Serve with a sauce made
of crushed strawberries sweetened
with powdered sugar. Top with
whipped cream.
FRESH STRAWBERRY TARTS
pt. Strawberries
1-3 cup powdered sugar
3 egg whites
12 cup sugar
/ pit. ice cream
Pastry tart shells
Bake the tart shells by your
favorite recipe and cool. Mix
powdered sugar with crushed Der.
rieS and chill. Just before serv-
ing make a meringue of the egg
white by beating it stiff with the
granulated sugar. To serve place
a layer of berries in the bottom of
each pastry shell. add the ice
cream, a layer of berries, top with
a thick layer of meringue. Brown
quickly under a broiler and serve
at once. This serves six persons.
Styles