Throw over it a good deal
of pounded sugar, and brown it to a fine brown. Any fruit made of a
proper consistence does for the walls, strawberries, when ripe, are
delicious.
STRAWBERRY SHORT-CAKE.--First prepare the berries by picking; after
they have been well washed--the best way to wash them is to hold the
boxes under the faucet and let a gentle stream of water run over and
through them, then drain, and pick them into an earthen bowl; now
take the potato-masher and bruise them and cover with a thick layer of
white sugar; now set them aside till the cake is made. Take a quart of
sifted flour; half a cup of sweet butter; one egg, well beaten; three
teaspoonfuls of baking-powder, and milk enough to make a rather stiff
dough; knead well, and roll with a rolling-pin till about one inch
thick; bake till a nice brown, and when done, remove it to the
table; turn it out of the pan; with a light, sharp knife, cut it down
lengthwise and crossways; now run the knife through it, and lay it
open for a few moments, just to let the steam escape (the steam ruins
the color of the berries); then set the bottom crust on the platter;
cover thickly with the berries, an inch and a half deep; lay the top
crust on the fruit; dust thickly with powdered sugar, and if any berry
juice is left in the bowl, pour it round the cake, not over it, and
you will have a delicious short-cake.
SNOW CREAM.--To a quart of cream add the whites of three eggs, cut
to a stiff froth, add four spoonfuls of sweet wine, sugar to taste,
flavor with essence of lemon.
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