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TJ (frr ilnui rJn s ti h ilr
_riottsckgcttiittS ai? a Profession
Some Winter Shortcakes-By Florence Taft Eaton
The Apple, the Can
and Dried Fruits
WITH the coming of mid
winter and the passing of
all near-by f resh vegetables
and fruits, the made desserts, in
gtead of being an unnecessary sup
pjonent, become an often needful
ptrt of ? well balanced meal.
"Hearty" desserts suggest them
isjtes snd are hailed wih enthusi
asn by the family. Among such is
ths old-fashioned shortcake?always
delkious and satisfying, and almost
a meal in itself, capable as it is of
I dont care for the 3weet "cake"
variety myself, but am most loyal
to tha good, old-f aahioned "soda bis
cait" crust, with a few modern
changes in construction. In fact, I
do not think there is any dessert
which goes ahead of a really good
?hortcake?fiaky, "short" and ten
der; hot, well buttered and enriched
with a liberal fruit or berry filling
and topping. Whipped cream is a
delectable addition, if one likes
cream and can afford it; but the
cake is very good without it.
As for the crust, make it in the
following manner to get best re
solta: To one pint of bread flour add
three teaspoonsful of baking pow?
der and a teaspoonful of salt; mix
well and work in with the finger
tips three tablespoonsful of ahorten
ing (chicken fat, drippings, lard or
oleo); then with a knife cut in suf
ficient milk to moisten enough to
roll; tip out on a floured board and
lightly roll or pat half of it into a
round the size of your round bak?
ing tin and about one-fourth inch
thick. Brush with melted shorten
ing and lay in the pan. Cover with
a similar round of same thickness,
brush top with milk and bake in a
hot oven about ten minutes. The
whole process should be accom
plished rapidly and the dough han
dled as little as possible; it should
also be as soft as possible to per
Unless your round baking tin is
quite large, you may steal enough
of the dough to make a few tiny
biscuit for luncheon. Bake these
also in two layers and serve a little
jam with them, thus accomplishing
two desserts by one process?a com
mendable result always. Another
suggestion: Even if this shortcake
is for a late dinner, you can make
the crust while the oven is hot right
after breakfast, thus saving the coal
which would be required to get the j
oven to baking heat at night. This j
in case you are not going to roast \
or bake at that time. If gas is
used, the suggestion only saves do?
ing the cooking at this often incon- i
venient time of the day, if one is
both mistress and maid. If the cake
is covered during the day and re
heated cai-efully (being also cov?
ered during the process) the fact
that it is not "right out of the oven"
is not advertised. The filling may
be hot or cold, as most suitable. In
dividual shortcakes are often liked
One of the simplest and best of
the winter shortcakes is made with
apples in this wise:
Make strained apple sauce by
cutting u^ apples (red ones if pos?
sible), skins, cores and all, cooking
very rapidly until soft with very lit?
tle water, rubbing through a colan
der, returning to the stove, sweeten
ing to taste and letting boil up.
Remove until needed. This filling
also may be made in the morning
and reheated, adding a tablespoonful
of butter when boiling hot. Cover the
hot cake (from which the top layer
has been removed and the bottom
one buttered) liberally, and put
more of the apple sauce on top; add
a layer or whirls of stiffly whipped
cream if you wish; or sift a little
more sugar over the top and serve at
once. The apple may be flavored
with lemon or orange Juice and a
bit of the grated peel, or with a lit?
tle nutmeg or cinnamon. I like it
?very much with only the rich, spicy
apple flavor. This is a dessert fit
for a king! When making the ap?
ple sauce for the filling, save time
here also by making sufficient for
next day's luncheon dessert.
This is one of the very best short-!
cakes made, and, as oranges have a
long season, it is available during |
the entire winter. Make the cake'
as for apple shortcake and just be?
fore serving prepare the oranges by
paring with a sharp knife?remov
ing every particle of the white skin
?and then cutting out the pulp
from the divisions. Or the orange
after paring may be thinly sliced,
if one does not mind retaining the
membrane between the divisions. If
the first method?the best?is used,
divide each piece. Add sugar to
taste, and for enough of the orange
to fill a good sized shortcake use
one-fourth of a pound of marsh
mallows divided into quarters. Fill
the cake, put more orange and
marshmallows over the top and
serve at once. For a special occa
sion gild the lily by spreading
whipped cream, instead of the
orange, over the top, and place
marshmallows around the edge.
Soak half a pound of evaporated
apricots over night, after washing
carefully, and next day cook until
soft in the same water, with a cup
of sugar added; only cover with
water, so that most of it will be
taken up. Drain the apricots well,
and when cold rub through a sieve;
then add the white of a large egg
and beat with a wire beater until
stiff. A little more powdered sugar
may be added, and with the mixture
fill the shortcake and pile more on
top. In this recipe, as well as the
preceding one, the cake should be
hot and the filling cold. Serve im
mediately. There will very likely be
more of the apricot filling than re?
quired; serve this in conserve
glasses, surrounded by a small
amount of boiled custard made of
the yolk of the egg, for next day's
Soak prunes over night and cook
the next morning until tender, with
sugar to taste. Drain well, rub
through a colander, mix with an
equal amount of stiffiy whipped
cream and with the mixture fill and
top a hot shortcake. Decorate with
whirls of whipped cream, which has
been reserved for the purpose.
Many of the fruits and berries
canned for winter use may be used
in making delicious varieties of this
popular dessert. Raspberries, blue
berries, blackberries and strawber
ries all are available, and make al?
most as nice cakes as the same ber?
ries when fresh. Heat to the boiling
point, take out a little of the juice if
necessary and, if the syrup seems a
bit thin, thicken slightly with one
tablespoonful each of flour and but?
ter melted together; let boil up and
with it fill the hot, well-buttered
cake. Decorate the top with piped
whipped cream (a little cream used
in this manner goes a great way)
or merely sugar the top. The logan
berry, deservedly valued as an addi
tion to our list of really delicious
canned products which may be pur?
chased, makes one of the best of
Sliced canned peaches are almost
as nice as fresh ones, used for this
purpose; and often two leftovers in
the line of canned fruits may be
combined and used for a shortcake
filling; peaches and pineapple make
the finest possible combination;
raspberties and currants, or straw
berries and rhubarb, may be sug?
gested. Winter pears are with us
for some time longer. I made a
pear shortcake the other day which
met with great approbation. Sliver
the pears in rather small, thin
slices, and shave a quarter of a
lemon with them; add from a half
to a cupful of sugar?according to
acidity of the pears?and simmer
until tender in just enough water to
cover. Both filling and cake should
be hot in this case.
Vegetable and Meat Shortcakes
Shortcakes with vegetable fillings
are among the new methods of util
izing both' fresh and canned vege
tables. The basis of the filling is a
highly seasoned cream sauce. With
this combine suitable vegetables?
asparagus is delicious; delieately
creamed onions with which is mixed
a small proportion of diced cooked
meat are most savory and appetiz
ing; peas, diced carrots and a little
diced chicken another fine combina?
tion with which to fill the hot
shortcakes. Rub melted butter over
the top and decorate with parsley.
These shortcakes are to be used as
main dishes for lunch or supper. j
"Save a Place" for
The DessertB That
Are Real Food
Meat shortcakes may form the piece
de resistance at the dinner table,
and as the amount of meat required
is comparatively small they form an
economical as well as delectable
meal, the cheapness of which is not
suspected by the family. Prepare a
UighJy searoned cream, tomato or
any other fine sauce; with it mix
lightly diced or chopped meat of any
kind, and use as a filling for this
same useful shortcake.
Concordia Savory Shortcake
Put one-half a pound of round
steak through the meat-chopper
with a finger of fat salt pork. Add
one teaspoonful of salt and half a
saltspoonful of pepper, form in a flat
cake and quickly panbroil or broil,
Put through the meat-chopper again
and mix with a cupful or more of
very highly seasoned tomato sauce;
let this all boil up, add one-half a
tablespoonful of minced parsley, and
with the mixture fill the hot, well
buttered shortcake. Decorate with
parsley. Save work by preparing ?
double quantity of the meat and
sauce, and put away the other half
to serve on toast the next day. In
preparing most of these made dishes
give a little thought to the process,
and plan for an extra meal for
which your material remaining
may be utilized, changing the form
enough to afford variety and thus
cffecting a legitimate saving of pre
By J. PENNINGTON
, rrMTE ingenuity of man," said ,
I Penelope, "is chiefly ex-j
pressed in merely better-j
g his own shiftless and ineffi
c:ent devices. And by man," she l
went on, "I mean man as dis-'
tinct from woman. My husband [
j is, as you know, an architect. When
f be builds a house he consults the
?numbev a= an exper1; on drains; he
coMults the electrician as an expert j
on wiring; he consults the builder '?
as an expert on foundations, but he j
f has never since I have known him j
consulted me, or any woman, as an J
expert on the kitchen. He just
bungles along, repeating the mis-1
takes of the preceding generation or j
iarenting new inefficiencies for the
i sacceeding generation to improve
upon if they have the wit.
Those Who Work
"In the rooms of the house where '
the man spends much of his time S
thia shortsightedness is, strange to:
?y, not so apparent He sees to it J
that bookshelves are built in, lights i
Properly placed, closets spacious and ?
?<mvenient and bathrooms skillfully \
Plsaned. But the kitchen"
She paused, too overcome to speak.
"The light by which the man of |
t!* house reads," she went on finally, j
"? placed so that it falls over his j
ieft fthoulder onto his book. The \
ifkt by which I mu?t cook"?there :
i *i? a mild bittemess in her tone?
"Wexactly in the centcr of the room. i
*bfc? I stir the pudding on the gas ;
^e in the corner I must do so
assrVness. When I wash dishes j
'* tha tink only my womanly intu- j
l"*n senres as a lamp to guida me
^efeanliness. When I go to the ice
** I must grope around in butter
*?* cheese and cold meat before 1
*? by my hands on what I want.
J* Heights of Thinfs
*? Mixed SpigoU
***I *eah clothes I munt bend at
"?ck-breaking angla over tubs
""???bout six inches too low; and
*?** boaat* exactly the same ad
^N* whan I wash dishes. When
t *??? * kettle on tha gas stove, un-1
j ?*****? a large bottom Jt failsj
*?"*? *? apertura in the grating, |
J* *ts 4#*?ed, aeparently, to j
y,*Hehag' caldrons, but upsetaj
JJJWsr T?ss?ia placed eonftdingly |
'*%* fcf trusting woman. Many j
**?? wy lrttl# coffeapot, wiricb j
q the Wc
holds just two cups of coffee for out '
breakfast, tipped over and spilled
the delicious and expensive contents
all over the stove and floor.
[Editor's Note?The Institute '
knows o new gas plale built to meet
this very objectiou..]
"Most bathtubs have one spigot,
from which both cold and hot water
run ? an ingenious arrangement
which permits of shampoos and!
sprays at whatever temperature J
one likes. But where is the inspired
architect who has done the same
for the kitchen sink, where a stream
of water at a uniform temperature
is just as desirable? Just because
no man has had sense enough to im?
prove upon thc bungling efforts of
his forefathers, women must either
resort to the unsanitary dishpan of
their grandmothers or crack their
dishes and ruin their hands under a
stream of scalding hot water. And
not only does such a witless error
continue throughout the genera
tions, but the gifted inventors of
to-day devise dishwashers which
^s the Hc
! only fit over one faucet and so are j
| a scant improvement upon washing j
I the dishes with a mop under the hot- [
| water faucet.. It would have been j
j just as simple for the inventor of !
j the detachable dishwasher to have i
| added to his* own creation a correc- j
tion of the.error already made, but.
that is what man seldom does when !
inventing labor saving devices for
his consort. How simple a thing to.
: have provided the dishwasher with
! two nozzles, fitting over the two
j faucets, and then uniting in the one j
tube which ends in the brush. Well
I have my tiny revenge. I refust
to buy one of these devices?ingeni
ous as they are in many ways?
until some far-sighted male, giftec
beyond his generation, discovers at
last what every woman knows and
really gives a thought to the prac
ticability of his device.
To Catch Dust
"But quite apart from these
mistakes, why must the women of
in a Mai
, j to-day be inflicted with mid-Victc
i j rian design in so much of the appa
ratus offered them? Why must
sewing machines and gas stove tops
and most of the things made of iron
or brass be composed of elaborate
scrolls and intricacies that even to
the Victorian mind must seem to be
of doubtful beauty? Apparently, thc
sole aim and object of this is to
provide a maximum surface for
catchir.g dust. It's fifteen minutes'
work every few days to dust the
sewing machine stand properly, and
not even lye and scalding water will
entirely remove the grease and dust
from the grotesques which the male
mind apparently conaidera an addi
tion to the beauty of a gas stove.
"Inspircd by some equally ob
scure motive, our bathtubs stand up
on four stubby legs, just ghort
enough to prevent the housewife
from scrubbing the tiled floor be
neath. Only a woman with a five
MUST ALL J9S CL?rAA/?T?)
A MOI??TA3N AAA&TMETMT rWOUrSJT MATH-IZOOM
FLOOJB AN ADS-<?t/A-TE &COI/GH//VG.
THE CAN W/LL 0/>?r,V-/r W/LL\
THE' G&A77/V& t*A ? } \
LXf TO //0??> h/?TCH?S
HAVOC /A/ THB/A3 hfAKE.
IMUST BEN& ATA /3AC/r*-'J3&?Arr//*G A/tfGJLJS
OV?JQ A .SW/T PLAC??> AGQUT ^SfX /A/C#?'S
foot arm could give a moderr apart?
ment houae bathroom floor an ade
quate scouring. The firat tuba of
tin were incloaed, but the next
generation of inventive men, with
the unerring instinct for dubious
j improvement about which I com
I plain so bitterly, set them up on
; legs without once thinking that the
j floor beneath would have to be
i Here's to the
j Swivel Caster
"As for the man who invented
! casters, my bringing up forbids that
j I say what is in my heart about him.
j I have no doubt he was tarred and
i feathered by the indignant house
wives of his own generation. Oaly
a cross-grained misanthrope could
concelve so malignant an arrange
ment. You push ycur heavy bed
north; thanks to the embittered in
ventor of casters, it moves sou'
sou'west. You shove the library
table over against the wall, straight
ahead. It veers and tacks and
crashes into the bookcase, and
smashes the glass. The man who in
vented the swivel csster deserves a
i wider patronage?so that our furni
! ture will go where we want it to go.
"The recent epidemic of hermeti
i cally sealed marmalade and jelly jars
' will, I am sure, give a decided im
J petus to the larger profanity for
; women! 'Tap edge lightly,' says the
: legend around the top of the tin, and
j after tapping lightly for an hour or
: so there is no effect whatever save
! on your temper, 'Tap lightly and
; push up.' You puah and push, but
nothing happens, save, perhaps, that
you ruin your newest can opensr.
Finally, in desperation, you smtte
i the tin top a mighty blow, but you
merely dent the cover. It may be
j possible in the er.d, by collaboration
with several other members of the
family, to cut, pry and tear the
. top off; but the wear and tear on the
i disposition is frightful.
"No, my dear," ?he finished, srail
: ing. "I'm not a man hater. But I
I do resent the fact that woman has
i nothing to say about the design of
; the apparatus and utensils which she
; is compelled to use. Man invents,
i woman accepts and endurcs. She is
Igetting what she wanted in political
! life, but emancipation, like charity,
| begins in the home, and first of all
she must be emancipated from tha
drudgery of using man's often clum
sy devices. I don't try to invent
wastepaper baskets and flling cabi
neta for my husband's office. Why
should he expect me to use and be
grateful for the things he invents
for my kitchen, unless they are
really helpful? It's a man's world,"
she sighed, "but it won't always be."