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Mother's Strawberry Shortcake
I believe the Household and the editor will agree with me in thinking Puck never ate any strawberry shortcake. We are 50 years old, but don't we remember, as well as if it was but yesterday, the dear, delightful ones made by mother in our childhood, and don't we know just how they were made, too; we heard her tell so many times, as every one wanted her recipe. She made them as follows: Sour cream, 1 cup; cream of tartar, 1 tea-spoonful; soda, 1/2tea-spoonful, with flour to make a suitable dough to roll 1/2 an inch thick, baked nicely; split open and spread each piece with the sweetest, freshest butter; then pour on to one of the halves, not 6 or 7 gritty, mussy berries, but 2 whole cups of those large, luscious ones from the south side of the garden; put on the other half for a cover, and pour over sweetened cream when eaten.
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