Sift flour and salt, rub in shortening with tips of fingers, and add enough cold water to make a stiff dough; knead until smooth, and beat with the rolling-pin fifteen minutes, or until dough blisters; roll out about one-third of an inch thick, cut with a small round cutter, prick with a fork, place on a greased baking pan, and chill in the ice-box for half an hour; bake about twenty-five minutes, having the oven very hot for the first ten minutes. A biscuit brake may be used instead of rolling-pin.
CHAPTER XIX
SHORTCAKES AND ROULETTES
441.—SHORTCAKE
| 1½ cups flour | 3 tablespoons shortening |
| 3 teaspoons baking powder | 2/3 cup milk |
| 1/3 teaspoon salt |
Mix and sift flour, baking powder, and salt; rub in shortening with finger tips; add milk, and mix well with a knife. Spread in two greased layer-cake pans, patting with the back of a tablespoon until pans are evenly filled. Bake in a hot oven twelve minutes. If individual shortcakes are preferred, roll, cut with a biscuit cutter, and bake quickly about fifteen minutes; split, and put filling between and on top.
442.—APPLE AND CRANBERRY SHORTCAKE
| 4 apples | 2 teaspoons cornstarch |
| ½ cup cranberries | 2 tablespoons sultana raisins |
| ½ cup water | A few gratings of orange peel |
| ½ cup sugar |