_Sunnybank Shortcake_ (_for fruit._) ✠
2 scant quarts flour.
2 tablespoonfuls lard.
3 tablespoonfuls butter.
2½ cups sour or buttermilk. ”Loppered“ cream is still better.
2 eggs, well beaten.
1 teaspoonful soda, dissolved in hot water.
1 teaspoonful salt.
Chop up the shortening in the salted flour, as for pastry. Add the
eggs and soda to the milk; put all together, handling as little as
may be. Roll lightly and quickly into two sheets, the one intended
for the upper crust half an inch thick, the lower less than this. Lay
the latter smoothly in a well-greased baking-pan, strew it _thickly_
with raspberries, blackberries, or, what is better yet, huckleberries;
sprinkle four or five tablespoonfuls of sugar over these, cover with
the thicker crust, and bake from twenty to twenty-five minutes, until
nicely browned, but not dried. Eat hot for breakfast with butter and
powdered sugar.
If sweet milk be used, add two teaspoonfuls cream-tartar sifted into
the dry flour. It should be mixed as soft as can be rolled. This
shortcake is very nice made with the common “black-caps” or wild
raspberries.