Reference > Farmer's Cookbook > BISCUITS, BREAKFAST CAKES, AND SHORTCAKES > Fruit Short Cake
  Rich Strawberry Short Cake Oatmeal Mush with Apples  
CONTENTS · BIBLIOGRAPHIC RECORD

Fruit Short Cake

1/4 cup butter
1/4 cup milk
1/2 cup sugar
1 cup flour
1 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. Fresh strawberries, peaches, apricots, raspberries, or canned quince or pineapple may be used. When canned goods are used, drain fruit from syrup and cut in pieces. Dilute cream for Cream Sauce with fruit syrup in place of milk.

Any shortcake mixture may be made for individual service by shaping with a large biscuit cutter; or mixture may be baked in a shallow cake pan, centre removed and filled with fruit, and pieces baked separately to introduce to represent handles.


CONTENTS · BIBLIOGRAPHIC RECORD
  Rich Strawberry Short Cake Oatmeal Mush with Apples  
 
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