Sunday, June 10, 2012

Strawberry Shortcake

Rub two ounces of butter into a pound of prepared flour, mix it stiff enough to mould with about half a pint of milk; put the dough upon a round tin plate, gently flattening with the roller; bake it about twenty minutes in a quick oven, trying it with a broom straw to be sure it is done, before taking it from the oven; let it cool a little, tear it open by first separating the edges all around with a fork, and then pulling it in two pieces; upon the bottom put a thick layer of strawberries, or any perfectly ripe fruit, plentifully sprinkled with sugar; then lay on the fruit the upper half of the shortcake, with the crust down; add another layer of fruit, with plenty of sugar, and serve it with sweet milk or cream. This is rather rich, but a small piece may be given to the children as a treat, at the noon dinner.

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