Strawberry Shortcake. Recipe No. 2.
Reading edition
Take: A soda biscuit crust made with flour, 1 qt.; soda, 1 teaspoonful; cream-tartar, 2½ teaspoonfuls; butter, 3 oz.; sweet milk, 3 gills. This will make two cakes.
If the cake is to be served on a platter, roll the crust the shape and size inside the rim; if a dinner plate is to be used, make the cakes round. Roll the crust to the thickness of half an inch, prick and bake in a quick oven. Have the strawberries cut in two or three pieces, split the cakes, lay one half on the plate; butter it and put over it a thick layer of strawberries and sugar; then replace the other half, upside down, if there is to be another layer of fruit. Leave in the oven five to ten minutes, and serve smoking hot.
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