Soak the bread-crumbs, then drain them. To two cupfuls of bread-crumbs
add one cupful of flour or corn-meal, one egg, and milk enough to make a
thin batter. If the milk is sweet, add a tea-spoonful of yeast-powder;
if sour, half a tea-spoonful of soda, dissolved in a table-spoonful of
warm water.
STRAWBERRY SHORT-CAKE (_Mrs. Pope_).
Ingredients: One quart of flour, two heaping tea-spoonfuls of
yeast-powder, half a tea-spoonful of salt, butter size of an egg, milk,
two quarts of strawberries. Mix the baking-powder into the flour, then
rub in the butter (in the same manner as described for biscuits, page
72). Add enough milk to make a soft dough--rather softer than for
biscuits. Spread this on two pie-tins. Bake in a quick oven.
When the cakes are done, let them partly cool. Cut around the edges, and
split them. Spread them with butter, then with one quart of mashed
strawberries, with plenty of sugar; then put between them the other
quart of whole strawberries, sprinkled with sugar. Serve a pitcher of
cream with a strawberry short-cake. The cake in this form can be cut
like a pie. It is a good summer breakfast as well as tea dish. Or,
It can be made with sour milk, viz.: to two tea-cupfuls of sour milk add
a tea-spoonful of soda, then three-fourths of a tea-cupful of butter or
lard, partly melted, and enough flour to make a soft dough. Roll it
into thin cakes large enough to fill the pan in which they are to be
baked. When baked, split, and butter them while hot. Lay on a plate half
of the cake, put on a layer of well-sugared strawberries, then the other
half, then more strawberries, and so on, until there are several layers.
Or,
These cakes can be made in the same way with currants, blackberries, cut
peaches, chopped pine-apples, raspberries, etc.