Fruit Short Cake

Fruit Short Cake

Ingredients:
1/4 cup butter
1/4 cup milk
1/2 cup sugar
1 cup flour
1 egg
2 teaspoons baking

Directions:
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
Chapter V − BISCUITS, BREAKFAST CAKES, AND SHORTCAKES 100
The 1918 Fanny Farmer Cookbook
Sauce
with fruit syrup in place of milk.
63
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.
Chapter V − BISCUITS, BREAKFAST CAKES, AND SHORTCAKES 101
Chapter VI − CEREALS
CEREALS (cultivated grasses) rank first among vegetable foods; being of hardy growth and
easy cultivation, they are more widely diffused over the globe than any of the flowering
plants.
They include wheat, oats, rye, barley, maize (Indian corn), and rice; some authorities place
buckwheat among them. Wheat probably is the most largely consumed; next to wheat, comes
rice.
1
TABLE SHOWING COMPOSITION
Proteid
Fat
Starch
Mineral
matter
Water
Oatmeal
15.6
7.3