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The 1918 Fanny Farmer Cookbook
powder
1
1
/3 cup butter
/2 teaspoon salt
/3 cup milk
1
Mix same as Strawberry Short Cake I. Toss and roll on floured board. Put in round buttered
and shape with back of hand to fit pan.
tin,
6
1
Rich Strawberry Short Cake
2
cups flour
Few grains
nutmeg
1
4
/4 cup sugar
1
teaspoons baking
egg
powder
1
1
/3 cup butter
/2 teaspoon salt
/3 cup milk
1
Mix dry ingredients and sift twice, work in shortening with tips of fingers, add egg well
beaten,
and milk. Bake same as Strawberry Short Cake II. Split cake and spread under layer with
Cream Sauce II. Cover with strawberries which have been sprinkled with powdered sugar;
again spread with sauce, and cover with upper layer.
6
2
Fruit Short Cake
1
1
1
/4 cup butter
1
/4 cup milk
/2 cup sugar
1
cup flour
egg
2
teaspoons baking
powder
1/4 teaspoon salt
Cream the butter, add sugar gradually, and egg well beaten. Mix and sift flour, baking
powder,
and salt, adding alternately with milk to first mixture. Beat thoroughly, and bake in a buttered
round tin. Cool, spread thickly with sweetened fruit, and cover with Cream Sauce I or II.
strawberries, peaches, apricots, raspberries, or canned quince or pineapple may be used.
canned goods are used, drain fruit from syrup and cut in pieces. Dilute cream for Cream
Fresh
When
Chapter V − BISCUITS, BREAKFAST CAKES, AND SHORTCAKES
100
Page
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