Recipes from The Inglenook Cookbook
by The Sisters of the Brethren Church (1906)
SHORTCAKES AND PUDDINGS
THREE MORE STRAWBERRY SHORTCAKES
Strawberry Shortcake #3
Make a short pie crust, roll out same as for pies; make enough for 4 pie plates; bake; when done take 1 quart of strawberries, put a quart of water on them with sugar to taste, boil down to a syrup; divide into the 3 crusts and set one into the other when all is cold.
Sister Lucy Magie, Tropico, Cal.
Strawberry Shortcake #4
Sift together 1 quart of flour, 2 teaspoonfuls of baking powder, 2 tablespoonfuls of sugar, and a pinch of salt; add enough sweet cream to make a soft dough, the same as for biscuit. Bake in two layers on cake pans; when done, with a sharp knife divide each layer. Then take a layer of cake and cover with sweetened berries, and so on until you have your cake completed. Serve with sweetened milk.
Sister Ira G. Blocher, Union City, Ind.
Strawberry Shortcake #5
Take 1 quart of flour, 3 teaspoonfuls of baking powder, 1 teaspoonful of salt, 2 tablespoonfuls of butter, 1 pint of sweet milk, 1 cup of sugar, 2 quarts of berries. Sift flour in a bowl; add salt and baking powder, mix well; add melted butter and milk; mix thoroughly. Have ready 4 greased pie plates, put dough in and bake in a quick oven. Have berries crushed and sugared. When cakes are done, put on a plate, butter and put the berries between the layers; serve immediately.
Sister Alice Garman, Lancaster, Pa.