SHORTCAKES AND ROULETTES
441.--SHORTCAKE
1-1/2 cups flour 3 tablespoons shortening
3 teaspoons baking powder 2/3 cup milk
1/3 teaspoon salt
Mix and sift flour, baking powder, and salt; rub in shortening with
finger tips; add milk, and mix well with a knife. Spread in two greased
layer-cake pans, patting with the back of a tablespoon until pans are
evenly filled. Bake in a hot oven twelve minutes. If individual
shortcakes are preferred, roll, cut with a biscuit cutter, and bake
quickly about fifteen minutes; split, and put filling between and on
top.
442.--APPLE AND CRANBERRY SHORTCAKE
4 apples 2 teaspoons cornstarch
1/2 cup cranberries 2 tablespoons sultana raisins
1/2 cup water A few gratings of orange peel
1/2 cup sugar
Core and slice apples, add cranberries and water; cook ten minutes, and
press through a sieve; mix sugar and cornstarch, stir into fruit; add
raisins and grated rind, and simmer ten minutes; spread between and on
top of shortcake, and garnish with a few raisins.
443.--BANANA SHORTCAKE
Prepare Shortcake (see No. 441), slice two small bananas over layer of
hot shortcake, and sprinkle with lemon juice and powdered sugar; put on
upper layer, cover with two more sliced bananas, sprinkle with lemon
juice and sugar, and garnish with bits of jelly.
444.--DATE AND APPLE SHORTCAKE
1/2 pound dates 1/3 cup sugar
4 tart apples 1/4 teaspoon nutmeg
1/2 cup water
Wash and stone dates, and cut in pieces; pare, core, and slice apples;
simmer with dates, water, sugar, and nutmeg until thick enough to
spread. Spread between and on top of Shortcake (see No. 441).
445.--PRUNE AND APPLE SHORTCAKE
1-1/2 cups prunes 2 teaspoons cornstarch
2 apples pared and chopped Grated rind of 1/2 lemon
1/3 cup sugar
Wash prunes and soak over night in cold water to cover; cook in same
water until tender; remove stones and return to water in which they were
cooked; add apple, and heat to boiling point; add sugar mixed with
cornstarch, and grated rind; cook about ten minutes, or until thick.
Prepare recipe for Shortcake (see No. 441), and put sauce between and on
top.
446.--STRAWBERRY SHORTCAKE
Prepare Shortcake (see No. 441); hull one box of berries, and save out a
few of the largest; mash the remainder, and add about one-half cup of
sugar; pour half of berries over hot shortcake, put on second layer, and
cover with remaining berries; garnish with large whole berries, and
serve with or without plain cream. Blackberry, Raspberry, Currant, or
Blueberry Shortcake may be made in the same way, the amount of sugar
necessary depending upon the acidity of the fruit.
447.--ROULETTES
Use recipe for Baking Powder Biscuit (see No. 424), turn on floured
board, roll out one-half inch thick, brush with soft butter, and spread
with any of the following mixtures; then roll firmly like a jelly roll
until dough is about two and one-half inches in diameter; cut in
one-half-inch slices with a sharp knife, place on a greased sheet two
inches apart, and bake in a hot oven twelve minutes.
_Cheese Roulettes:_ Spread with four tablespoons of grated cheese
seasoned with salt and cayenne.
_Devilled Ham Roulettes:_ Spread lightly with devilled ham, or any
finely chopped and well-seasoned meat.
_Marmalade Roulettes:_ Spread lightly with any marmalade or jam.
_Peanut Butter Roulettes:_ Spread with peanut butter and dust lightly
with salt; sprinkle with salt before baking.
_Raisin and Nut Roulettes:_ Spread with mixture of one-half cup of
seeded and chopped raisins and one-fourth cup finely chopped nut meats.
_Fruit Roulettes:_ Spread with currants, chopped citron, figs, dates,
prunes, or candied ginger.