Читать книгу The Boston cooking-school cook book - Fannie Merritt Farmer - Страница 162

Table of Contents

2 cups flour

¼ cup sugar

4 teaspoons baking powder

½ teaspoon salt

Few grains nutmeg

1 egg

⅓ cup butter

1¼ tablespoons lard

⅓ cup milk

Mix dry ingredients and sift twice, work in shortening with tips of fingers, add egg well beaten, and milk. Bake same as Strawberry Short Cake II. Split cake and spread under layer with Cream Sauce II. Cover with strawberries which have been sprinkled with powdered sugar; again spread with sauce, and cover with upper layer.