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Recipes from The Inglenook Cookbook
 by The Sisters of the Brethren Church (1906)

SHORTCAKES AND PUDDINGS

STRAWBERRY SHORTCAKES, 2 Recipes

Strawberry Shortcake #1

Take 1/3 cup of sugar, 1 egg, 1/4 cup of butter or lard, 1/2 cup of sweet milk, 1/2 pint of flour, 1 teaspoonful of baking powder; do not roll; bake in a round cake tin. This makes enough for a family of 2 or 3.

Sister L. A. Pollock, Batavia, Ill.
 

Strawberry Shortcake #2

For a shortcake, 2 hours before wanted, crush a large quart of berries with 2 cups of granulated sugar, and set away in a cool place. For the crust, take 2 cups of flour and 1 heaping teaspoonful of baking powder sifted together, add 1/3 cup of butter and mix like meal. Add 1 cup of sweet milk, mix as little as possible and have the dough as soft as it can be handled; roll and halve the dough; put in a tin and butter to prevent the layers from sticking together; cover with the other half of the dough and bake; lift off top layer and put half the berries on; cover with top and put on the remaining berries. Serve with cream. Peaches or apricots can be used if desired instead of berries.

Sister Emma S. Andes, Lancaster, Pa.