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 1906 COOKBOOKPUDDINGS & SHORTCAKES 2 >  3 More Strawberry Shortcakes >

 

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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.
 

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