Make two layers of sponge-cake, trim the edges, cover them with well-selected strawberries set close together, sprinkle with sugar, and place one layer on the other. Pass cream in a pitcher.
Prepare the cake as in No. 1, but cover the top with whipped cream pressed through a pastry-bag.
Use a single layer of cake, cover it with meringue, then with strawberries placed close together, and decorate with meringue pressed through a pastry-bag with star-tube, making a border, or a border and stars between the berries.
For the meringue use the whites of three eggs and four tablespoonfuls of sugar. Flavor it with a few drops of vanilla. Prepare the cake just before serving it.
NO. 154. CURRANT-SHORTCAKE.
NO. 155. CURRANT-SHORTCAKE CUT.
CURRANT SHORTCAKE
This shortcake will be liked as well as, if not better than, one made of strawberries. The latter has an established reputation, which is based largely upon its attractive appearance, but, as a rule, it is disappointing to the taste. Shortcake can be made quite as inviting with currants as with strawberries, and the tartness of the fruit gives it a flavor which is especially grateful in hot weather, when currants are in season.