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Recipes from The Inglenook Cookbook
 by The Sisters of the Brethren Church (1906)

SHORTCAKES AND PUDDINGS

SHORTCAKE
 
 
 Take 1 pint of flour, 1 heaping teaspoonful of baking powder sifted together, a little salt, soften with rich sweet cream to the consistency of biscuit dough; roll out and fit in a pie pan; bake in a quick oven. When baked, split in two with a sharp knife and spread the inside with butter, then put in fruit and lay together. Serve warm with cream over it.

Sister Sadie S. Young, Beatrice, Nebr.
 
 

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