RASPBERRY SHORTCAKE, with the assistance of a rich and kindly disposed
cow, meaning lacteal fluid on same—that is my chief debauch!
_Recipe_ (_for two people_)
Sift a level teaspoonful of baking powder and a scant half teaspoonful
of salt through a cupful of flour. See that the mixture is thorough.
Take lard or butter (butter is best) and work it well into the flour
until it crumbles under the fingers. Use plenty of finger work. Now
add a very small quantity of milk and work into a dough that is easily
rolled and flattened on a floured board. Roll out and cut in round
cakes to fit cake tins. Have cakes about a half inch thick. Bake in
a moderate oven until light golden in color. In serving have lots of
berries—half of them—crushed. Split the shortcakes and butter them, if
desired. Above all use thick, rich cream in generous doses. The dish is
really best when the cakes are just from the oven—instead of cold.
The same goes for strawberry shortcake and makes the only _real genuine
old-fashioned shortcake_.