Classic Raspberry Shortcake

Classic Raspberry Shortcake

Ingredients:
1 qt. raspberries
1 c. sugar

Directions:
Biscuit or plain-cake dough
Mash or chop the berries, as preferred, and add the sugar to them. Bake
the biscuit or plain-cake dough in a single, thick layer, and when it
has been removed from the pan split it into halves with a sharp knife.
Spread half the berries between the two pieces of biscuit or cake and
the remaining half on top. Cut into pieces of the desired size and serve
with plain or whipped cream.
STRAWBERRIES
42. STRAWBERRIES are perhaps more popular than any other kind of berry.
They are reddish in color, have a somewhat acid flavor, and range in
size from 1/2 inch to 2 inches in diameter. Strawberries are much used
for jams and preserves; they may also be used for making a delicious
jelly, but as they lack pectin this ingredient must be supplied. These
berries are eaten fresh to a great extent, but are also much used for
pastry making and for various kinds of dessert; in fact, there is
practically no limit to the number of recipes that may be given for
strawberries. Before they are used in any way, they should be washed
thoroughly in cold water and then their hulls should be removed.
16 / 211
43. STRAWBERRY SHORTCAKE.--For strawberry shortcake, either a biscuit or
a plain-cake mixture may be used, some persons preferring the one and
other persons the other. This may be made in a large cake, and then
cut into pieces, or it may be made into individual cakes. Whichever
plan is followed, the cakes are split in the same way and the crushed
berries inserted between the halves. This dish may be made more
attractive in appearance if a few of the finest berries are saved and
used as a garniture.
STRAWBERRY SHORTCAKE
(Sufficient to Serve Six)