Beat together eggs and sugar, add milk and cornmeal and the white flour, sifted, with baking powder and salt; add the 1 tablespoonful of melted butter. Bake 20 minutes in warmed Gem pans, in a hot oven. Mary's Aunt taught her to utilize any left-over muffins by making a very appetizing pudding from them called "Indian Sponge" Pudding, the recipe for which may be found among pudding recipes.
STRAWBERRY SHORTCAKE (AS FRAU SCHMIDT MADE IT)
- 1 pint of flour.
- 3 teaspoonfuls of baking powder.
- 2½ tablespoonfuls of butter or lard.
- 1 egg.
- ½ teaspoon of salt.
- Milk or water.
Sift together flour, baking powder and salt, and cut butter or lard through the flour. Add 1 beaten egg to about 1 cup of sweet milk, and add gradually to the flour, cutting through it with a knife until a soft dough is formed, mixing and handling as little as possible. Divide the dough into two portions, roll out one portion quickly and place on a large pie tin; spread the top of cake with softened (not melted) butter, lay the other cake on top and bake in a quick oven. When baked and still hot, the cakes may be easily separated without cutting; when, place between layers, and, if liked, on top of the cake, crushed, sweetened strawberries. "Frau" Schmidt thought a crushed banana added to the strawberries an improvement. Serve the hot shortcake with sweet cream and sugar.
Or, the recipe for baking a plain (not rich) layer cake might be used instead of the above. When baked and cooled, spread between the layers the following:
To the stiffly-beaten white of 1 egg, add 1 cup of sugar; beat well. Then add 1 cup of crushed strawberries. Beat all together until the consistency of thick cream. Serve cold.