Shortcuts to summer shortcakes - 1964


Here are a couple of shortcake recipes which make the most of the raspberries and loganberries. Just remember to choose the ripest berries you can. This, and a quality flour, is the secret of a successful shortcake.

Basic Recipe

½ ib. flour

½ teaspoon salt

5 oz. shortening

½ pint milk

1 teaspoon baking powder

2 tablespoons sugar

Sift together flour, sugar, baking powder and salt. Using two knives or a pastry blender, cut shortening into flour until it resembles meal. Stir until just blended with enough milk to make a loose dough. Spread dough in 2 greased 8 inch sandwich tins. Dot with butter. Bake 15 mins. In a hot oven (450-REG.6) or until medium brown. Place one layer on serving plate, upside down. Butter lightly. Cover with prepared fruit. Top with another layer, right side up. Cover with more fruit. Serve warm with plain or whipped cream.

Raspberry or Loganberry Shortcake

Make the shortcake in the usual way, using washed berries that have been left for one hour after mixing with castor sugar. When cooked, serve warm with berry sauce prepared as follows: Melt 3 oz. butter in saucepan. Stir in 4 oz. sugar and 1 cup mashed berries. Blend in tablespoon cornflour mixed with 1 tablespoon could water. Boil 1 minute, stirring constantly. Cool. Fold in 1 egg white, stiffly beaten

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