Prepare Shortcake (see No. 441); hull one box of berries, and save out a few of the largest; mash the remainder, and add about one-half cup of sugar; pour half of berries over hot shortcake, put on second layer, and cover with remaining berries; garnish with large whole berries, and serve with or without plain cream. Blackberry, Raspberry, Currant, or Blueberry Shortcake may be made in the same way, the amount of sugar necessary depending upon the acidity of the fruit.
447.—ROULETTES
Use recipe for Baking Powder Biscuit (see No. 424), turn on floured board, roll out one-half inch thick, brush with soft butter, and spread with any of the following mixtures; then roll firmly like a jelly roll until dough is about two and one-half inches in diameter; cut in one-half-inch slices with a sharp knife, place on a greased sheet two inches apart, and bake in a hot oven twelve minutes.
Cheese Roulettes: Spread with four tablespoons of grated cheese seasoned with salt and cayenne.
Devilled Ham Roulettes: Spread lightly with devilled ham, or any finely chopped and well-seasoned meat.
Marmalade Roulettes: Spread lightly with any marmalade or jam.
Peanut Butter Roulettes: Spread with peanut butter and dust lightly with salt; sprinkle with salt before baking.
Raisin and Nut Roulettes: Spread with mixture of one-half cup of seeded and chopped raisins and one-fourth cup finely chopped nut meats.
Fruit Roulettes: Spread with currants, chopped citron, figs, dates, prunes, or candied ginger.