COOKING SCHOOLS
& COOKING CLASSES
From Amateur & Basic Cooking Classes to Professional Chef Training & Degrees -  Associates, Bachelors & Masters
More than 1,000 schools & classes listed for all 50 States, Online and Worldwide

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.