STRAWBERRY SHORTCAKE
2 cups flour.
¾ teaspoon salt.
4 teaspoons baking powder.
2 tablespoons Cottolene.
1 cup thin cream.
Process: Sift together flour, salt and baking powder. Rub shortening in with tips of fingers. Add cream, mix with a knife to a soft dough. Turn on a floured board, knead slightly and divide the dough into two equal parts. Pat and roll each piece to one-half inch thickness; lay one piece in a buttered jelly cake pan, brush over with soft butter and place remaining piece on top. Bake in a hot oven fifteen minutes. Remove from oven; invert cake on a hot serving platter. Remove bottom layer (which is now the top). Spread with soft butter and add a layer of berries prepared as directed hereafter. Sift generously with bar sugar, replace remaining cake, cover with berries, sprinkle with sugar, mask with whipped cream sweetened and flavored with orange extract.
STRAWBERRY MIXTURE
Wash two quarts strawberries; hull and cut each berry in half. Prepare a syrup by boiling together two cups sugar and one-half cup water four minutes, cool and pour syrup over berries, or sprinkle raw sugar over berries and let stand one hour. Lift the berries from syrup and place between layer and on top of short cake. Strain syrup into a pitcher or bowl and pass with each portion of short cake.
April
Third Sunday
Cream of Asparagus
Breaded Mutton Chops—Sauce Signora
Baked Bananas—Sultana Sauce
Fried Whole Potatoes Lettuce Hearts
Steamed Graham Pudding—Sherry Sauce
Café Noir