Strawberry shortcake

“ Fruit in season, quick-frozen fruit, or canned fruit, well chilled, always makes a tempting dessert. Strawberry shortcake is an all season quick dessert, with frozen strawberries and individual sponge cakes made especially for this purpose by professional bakers. ”

“ Pour into greased tin lined with buttered paper, and bake in very moderate oven 1-1/2 hours, or, if divided in two smaller tins, 3/4 of an hour will do. Golden syrup may be used instead of treacle, in which case use little or no sugar.
Strawberry Shortcake.
Make a good short crust (p. 75) with 1/2 lb. flour—plain, wheaten, or Banana flour, as preferred—1 oz. almond meal, and 4 ozs. "Nuttene." Roll out 1/2 inch thick, cut sharply round, flute edges, and bake in hot oven till a nice brown and crisp right through. Split open, inserting a sharp-pointed knife right round and pulling apart. ”

“ Stock for soup, 341 Strawberries à la mode, 149 Strawberries, canned, 133 Strawberry cream pie, 145 Strawberry coupe, fresh, 129 Strawberry ice cream, 340 Strawberry meringue, 210 Strawberries, Parisienne, 144 Strawberry pie, 86 Strawberry preserves, 132 Strawberries, Romanoff, 109 Strawberry shortcake, 102 ”

“ Knead lightly on slightly floured board. Roll 1⁄3 inch thick; cut with floured 13⁄4-inch doughnut cutter. Fry in deep fat (385°F.) until golden brown, turning frequently. Drain on unglazed paper. Sprinkle powdered or fine granulated sugar over doughnuts, if desired. Makes 4 dozen small doughnuts.
29 Individual Strawberry Shortcakes
3 cups sifted Swans Down Cake Flour
3 teaspoons Calumet Baking Powder
1 teaspoon salt
1⁄2 cup butter or other shortening
3⁄4 cup milk
2 quarts strawberries, washed and hulled
Sift flour once, measure, add baking powder and salt, and sift again. ”

“ Schmidt thought a crushed banana added to the strawberries an improvement. Serve the hot shortcake with sweet cream and sugar.
Or, the recipe for baking a plain (not rich) layer cake might be used instead of the above. ”

“ Strawberries, Parisienne. Put some nice ripe strawberries in a bowl and put in the ice box until very cold. Make a sauce by mixing one-half pint of strawberry pulp, made by passing some strawberries through a fine strainer or sieve; one-quarter pound of powdered sugar, the juice of one lemon, and a half pint of whipped cream. Do not whip the cream too hard. When well mixed pour over the strawberries, and serve on cracked ice.
Consommé, quenelles Doria. Make a cream puff paste. When cold, form into small balls the size of a pea, and fry in swimming lard. Serve on a napkin with hot consommé. ”

“ For instance, the first strawberries, which, because of their scarcity, are much more expensive than the later ones, may be made to go much further if they are used in shortcake than if they are served as plain fruit. ”

“ When it is quite firm, put the small mould inside the large one, taking care to place it exactly in the middle, so that the vacant space between the two moulds be of the same width. In this vacant space dispose strawberries prepared as above, filling up the interstices as you go on with jelly until the whole of the space is filled up. Place the mould upon ice; whip 1 pint cream to a froth, dissolve 1⁄2 oz. isinglass in a little water, mix it with rather more than a cupful of strawberry juice sweetened to taste and obtained by mashing the fruit and pressing it through a tammy. ”

“ After admitting that the wild strawberry is capable of cultivation, and even attaining, under skilful care, the highest type of perfection, let no one make the mistake of thinking that the time for such improvement is after they have been grown and placed upon the market. If they are found to be knotty, half green, or in a state of decadence, and you are bound to buy strawberries, you can take them, and, by your native woman's wit, you can dress them into a state of palatableness, even if you have to reduce them to a pulp in the sacred mysteries of a short-cake. ”

“ Sometimes an egg is added and a tablespoonful of sugar, but it is a far cry from the French strawberry short cake of hotels and restaurants which is really a cake, either sponge or layer, with whole berries between the layers and thick whipped cream or a meringue on top. To make the genuine old-fashioned sour milk biscuit short cake, which is really more tender than that made with sweet milk, put four cups sifted pastry flour in a mixing bowl with a half teaspoonful of salt and mix well. Add three tablespoonfuls of butter and chop fine, using a silver knife. ”

“ Divide into two equal portions, and roll into sheets about one half inch in thickness, making the center a very little thinner than the edges, so that when risen, the center will not be highest. Place in tins, and set in a warm place until perfectly risen, or until they have doubled their first thickness. Bake quickly. When cold, spread one cake with fruit, and cover with the other. If the fruit is large, it may be chopped fine with a knife, or mashed with a spoon. A little lemon juice added to peaches is an addition for shortcake. ”

“ Strawberries.—It is not an easy task to find the person who dislikes strawberries. They are acceptable to the vast majority, and in almost any form, from the plain berry just picked off the vine to the juicy, red layer in a shortcake, or the heaping saucer with its fragrant contents half floating in sweet cream. ”

“ Beat the eggs and add them to the warm mixture. Cook together until the eggs have thickened and then cool. Whip the heavy cream, fold this into the custard, and freeze. Serve with sweetened whipped cream.
105. STRAWBERRY ANGEL PARFAIT.--As the name implies, strawberry angel parfait is a very dainty dessert. Nothing more delightful can be made during the season when fresh strawberries can be obtained. It is suitable for serving at the conclusion of a meal, but it is especially satisfactory for a party or other social affair.
STRAWBERRY ANGEL PARFAIT
(
Sufficient to Serve Six
)
1 c. ”

“ Again, when elaborate dinner draws to an end, and dessert follows upon long procession of soup and fish and entrées and roasts and vegetables and salads and poultry and sweets and savouries, and who knows what—then the strawberry becomes most irresistible upon yielding itself, a willing victim, to the bold demands of Kirsch. A macédoine of Kirsch-drowned strawberries, iced to a point, is a dish for which gods might languish without shame.
She who loves justice never fears to tell the whole truth and nothing but the truth. To cook the strawberry is to rob it of its sweetest bloom and freshness. ”

“ The flowers are larger than in the other species; the fruit, also, in its native condition, averages much larger, stands erect instead of hanging, ripens late, is rose-colored, firm and sweet in flesh, and does not require as much heat to develop its saccharine constituents; but it lacks the peculiar sprightliness and aroma of the Virginia strawberry. It has become, however, the favorite stock of the European gardeners, and seems better adapted to transatlantic climate and soil than to ours. The first mention of the Fragaria Chilensis, or South American strawberry, says Mr. ”

“ Then—how account for man's inconsistency?—it was so disguised, so modified by this, that, or the other companion in misery, that it seemed less a strawberry than ever Master Rose's ingenious counterfeit. And, in witness thereof, read Robert May, the Accomplished Cook, his recipe: "Wash the strawberries and put them into the tart; season them with cinnamon, ginger, and a little red wine, then put on the sugar, bake it half an hour, ice it, scrape on sugar, and serve it." ”

“ Syllabub 2 cups cream
2 tablespoons lemon juice
1 cup sugar
1 cup sherry
1⁄8 teaspoon cinnamon
grated rind of one lemon
Whip cream; mix other ingredients, add whip, and serve in frappé glasses. Garnish with small bits of red cherries.
Strawberry Syllabub 2 cups cream
11⁄2 cups strawberry juice
1 cup sugar
1⁄4 cup lemon juice
whites of two eggs
Mix sugar and fruit juice. Add beaten whites and cream. Continue beating until stiff. Arrange sliced strawberries in the bottom of frappé glasses, add cream mixture, and garnish with slices of strawberries on top. ”

“ Crushed Strawberry Ice Cream.—3 pints best cream, 12 ounces pulverized white sugar, 2 whole eggs. Mix all in porcelain-lined basin; place on fire; stir constantly to boiling point. Remove and strain through hair-sieve. Place in freezer and freeze. Take 1 quart ripe strawberries, select, hull, and put in a china bowl. Add 6 ounces pulverized white sugar, crush all down to pulp. Add this pulp to frozen cream, with 2 tablespoons extract vanilla ”

“ The real strawberry sends off runners with young rooting plants; the false does not. When the fruit is formed there is no longer danger of confounding the two species, for the false plant entirely lacks the fleshiness of the true. The fruit of the Strawberry is a compound one, consisting of a large number of achenes scattered over the enlarged and succulent top (receptacle) of the flower-stalk, beneath which are spread out the persistent green calyx-lobes.
Wild Strawberry.
Fragaria vesca.
—Rosaceæ.—
Milkwort. ”

“ It is offered on the markets at all seasons of the year—ripening in the winter time in Florida and California and coming into the markets in the late summer in the northern and northeastern states. It grows on vines lying on the ground and ripens early in the spring in the latitude of Washington, viz., from about the middle of May. It is eaten raw—often with sugar and cream—more extensively than any other small fruit. The wild strawberry is not so large as the cultivated variety, but is more highly prized for its aroma and taste. ”

“ Mix well, then stir in three-fourths pound of pounded almonds or walnuts, one teaspoon of cinnamon, one-fourth teaspoon of cloves, one pound of flour, one teaspoon of baking-powder, and a few drops of bitter almond essence. Put in four layer pans and bake in slow oven. Put together with apricot, strawberry, or raspberry jam and pineapple marmalade, each layer having a different preserve. Ice top and sides. If only two layers are desired for home use, half the quantity of ingredients can be used. This is a very fine cake. It is better the second day. ”

“ They should retain their shape when dropped on the wax paper, but if they do not do so, simply work in a little more bon-bon cream. Always dip it from around the edge, as it gets harder there first. After dropping out about one-third of the batch in this manner, color the remainder a pink, and flavor with strawberry, but work it in well with the paddle, and in case the batch is a little too thick by this time, you may add a very little cold water to thin it. ”

“ Early raspberries, cherries, currants, apricots, peaches and nectarines are to be obtained, but the strawberry is master of the situation. Some pretend that the flavour of the wild strawberry is superior to that of the finest cultivated varieties. Strawberries make an excellent beginning for the day, and never taste better than when plucked and eaten at once. ”

“ Just look at our grand list of fruit desserts: apple charlotte, apricots with rice, banana charlotte, banana fritters, blackberry short-cake, strawberry short-cake, velvet cream with strawberries, fresh pine-apples in jelly, frozen bananas, frozen peaches in cream, orange cocoanut salad, orange salad, peach fritters, peach meringue, peach short-cake, plum salad, salad of mixed fruits, sliced pears with whipped cream, stewed pears, plain, and pumpkin pie! ”

“ The best of all strawberries, even in this age of a thousand cultivated varieties, were those gathered in youth upon the grassy hill-side. The flavor of the wild strawberry is nearly lost in many of the larger and more showy fruits of her highly pampered offspring. ”

“ One combination of flavors is, 1⁄4 teaspn. each vanilla, orange and strawberry, or 1 or 2 drops of rose in place of strawberry.
Bro. Cornforth’s directions are excellent: “Boil the sugar and water till it threads well, not just till it begins to thread; then set the dish off the stove and cover tight while you beat the whites stiff; then pour the hot syrup in a small stream into the whites, beating continuously; beat till it becomes cool enough to spread on the cake.”
Boiled Milk Icing—no egg 1 cup granulated sugar 4 tablespns. ”

“ Strawberry Fool. 1 pint of strawberry preserve, 1⁄2 box of gelatine, 1 lemon, 1⁄2 cupful of cold water, 1 cupful of boiling water. Soak the gelatine in the cold water and dissolve in the boiling water, add the strawberries and juice of lemon, mold in individual molds, being careful not to break the berries. When cold, turn out and cover each with a heaping tablespoonful of whipped cream, 1 cupful of cream, 1⁄4 cupful of sugar, flavor if you like. ”

“ The strawberry is in reality a candy box. Take a fine-looking egg and blow out its contents, then dye or paint it red and with black ink mark the dots as in Fig. 525. Next fill the egg-shell with small candies and cover the opening at the top with a piece of green tissue paper cut like Fig. 526. Fasten the paper on the shell with paste used sparingly and only where it is necessary. On the top of the strawberry glue a bow of narrow green ribbon [372] and the candy box will be finished and ready for a unique Easter gift. ”

“ Strawberry Custard Sauce.— Place a small saucepan on the stove with 1 pint milk, the yolks of 2 eggs and 2 tablespoonfuls sugar; stir constantly until it comes to a boil; instantly remove from the fire, flavor with vanilla and set it away to cool; then stir 1 cup strawberries into it; beat the whites of the 2 eggs to a stiff froth and put it on top of the sauce. ”

“ Arrange between layers of shortcake and garnish top with whole strawberries and beaten and sweetened cream.
Raspberry, Blackberry, and Pineapple shortcake may be made in a similar way.
GRIDDLE CAKES Sour Milk Griddle Cakes 2 cups flour
1 teaspoon salt
2 tablespoons sugar
1 teaspoon soda
2 cups sour milk
2 eggs
Mix in order given, beat well. Heat a griddle; when hissing hot, grease with piece of salt pork on end of fork. Drop a tablespoon of batter from tip end of spoon on hot griddle. When full of bubbles, turn; when cooked on both sides, serve on hot plate. ”