Raspberry Shortcake—Hot.
1 quart of flour.
2 tablespoonfuls of lard, and the same of butter, chopped up in the salted flour.
2½ cups “loppered” milk, or of buttermilk.
Yolks of 2 eggs, well beaten.
1 teaspoonful of soda, sifted three times through the flour.
1 teaspoonful of salt.
1 quart “black caps” or wild raspberries.
Make these ingredients into a soft paste. Roll lightly into two sheets—that intended for the upper crust half an inch thick, the lower, less. Lay the bottom crust in a greased square pan. Strew thickly with the berries, sprinkle with sugar, and cover with the upper crust. Bake about twenty-five minutes, until browned, but not dry. Cut in squares, and send, piled upon a flat dish, to table. Split and eat with butter and sugar. It is good.
Second Week. Thursday.
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Chicken Panada Soup.
Larded Mutton Chops. Green Pea Cakes.
Stewed Tomatoes. String-Beans.
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Strawberry Trifle.
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