2 cupfuls flour
2 teaspoonfuls baking powder
1/2 teaspoonful salt
3/4 cupful milk
1 quart oysters
1/2 cupful Crisco
2 tablespoonfuls cornstarch
1/4 cupful cream
Salt and pepper to taste
Mix flour, baking powder and 1/2 teaspoonful salt, then sift twice,
work in Crisco with tips of fingers, add milk gradually. The dough
should be just soft enough to handle. Toss on floured baking board,
divide into two parts, pat lightly and roll out. Place in two shallow
Criscoed cake tins and bake in quick oven fifteen minutes. Spread them
with butter. Moisten cornstarch with cream, put into pan with oysters
and seasonings and make very hot. Allow to cook a few minutes then
pour half over one crust, place other crust on top and pour over rest
of oysters. Serve at once.
Sufficient for one large shortcake.