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Classic
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page 240
spoonful of salt. Beat the eggs well, add the corn by degrees, also the milk and
butter; thicken with just enough flour to hold them together, adding a
teaspoonful of baking-powder to the flour. Have ready a kettle of hot lard, drop
the corn from the spoon into the fat and fry a light brown. They are also nice
fried in butter and lard mixed, the same as fried eggs.
CREAM SHORT-CAKE.
Sift one quart of fine white flour, rub into it three tablespoonfuls of cold
butter, a teaspoonful of salt, a tablespoonful of white sugar. Add a beaten egg
to a cup of sour cream, turn it into the other ingredients, dissolve a
teaspoonful of soda in a spoonful of water, mix all together, handling as little
as possible; roll lightly into two round sheets, place on pie-tins, and bake
from twenty to twenty-five minutes in a quick oven.
This crust is delicious for fruit short-cakes.
STRAWBERRY SHORT-CAKE.
Make a rule of baking-powder biscuit, with the exception of a little more
shortening; divide the dough in half; lay one-half on the molding-board, (half
the dough makes one short-cake), divide this half again, and roll each piece
large enough to cover a biscuit-tin, or a large-sized pie-tin; spread soft
butter over the lower one, and place the other on top of that; proceed with the
other lump of dough the same, by cutting it in halves, and putting on another
tin. Set them in the oven; when sufficiently baked take them out, separate each
one by running a large knife through where the cold soft butter was spread. Then
butter plentifully each crust, lay the bottom of each on earthern platters or
dining plates; cover thickly with a quart of strawberries that have been
previously prepared with sugar, lay the top crusts on the fruit. If there is any
juice left, pour it around the cake. This makes a delicious short-cake.
Peaches, raspberries, blackberries, and huckleberries can be substituted for
strawberries. Always send to the table with a pitcher of sweet cream.
ORANGE SHORT-CAKE.
Peel two large oranges, chop them fine, remove the seeds, add half a peeled
lemon, and one cup of sugar. Spread between the layers of short-cake while it is
hot.
LEMON SHORT-CAKE.
Make a rich biscuit dough, same as above recipe. While baking, take a cup and a
quarter of water, a cup and a half of sugar, and two lemons, peel, juice and
pulp, throwing away the tough part of the rind; boil this for some little
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