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Woman's home companion
Vol. LXIV, No. 6 (1937)

Nichols, Nell B.
Biscuit shortcakes,   pp. 116-118 PDF (2.0 MB)


Page 116

WANT MR
DELICIOUS
JAMS, JELLIES
THEN MAKE THEM TH ERuIO
EA  WAY...WIT
JUST TASTE THE DIFFERENCE
JELLY AND JAM MADE WITH
CERTO HAVE FAR FINER FLAVOR
MORE LIKE THE
RIPE, FRESH
FRUIT!
AND BECAUSE NONE OF THE
JUICE BOILS AWAY YOU AVERAGE
HALF AGAIN MORE GLASSES... 11
GLASSES INSTEAD
OF 7 FROM
ONLY 4 CUPS
low   OF JUICE
I_4
I
Look for the book of tested recipes
under the label of every bottle
of this pure fruit pectin. Certo
is a product of General Foods.
Woman's Home Companion     June 1937
BECAUSE WITH THIS CERTO
RECIPE YOU 8OILTHE JUICE
ONLY /2 MINUTE... NO FLAVOR
GOES OFF IN
STEAM! NONE
OF THAT "BOILED
DOWN" TASTE!
/=
SAVE YOURSELF WORK, WASTE, WORRY
ALL FRUITS JELL PERFECTLY WITH
CERTO... AND THE WHOLE JOB TAKES
ONLY IS MINUTES
AFTER YOUR
FRUIT IS
PREPARED!
ASSORTED LABELS         S a
R JELLY GLASSES
mail this coupon, along with  SA PE
label from one bottle of Certo
a 3t stamp, to GENERAL
ODS, BATTLE CREEK, CUgRAN,
CHIGAN.    W.H.C. 6-37
ME
REET
Y_____          STATE_
C
Alice Reed
Oregon State College
k\WHEN       you think of short-
rv cake perhaps the traditional
picture that comes to mind is a
double decker of hot rich light
flaky biscuit swamped in straw-
berries and cream. Delicious as
this is, are you acquainted with
the great variety of other versions
of the biscuit shortcake? Besides
all sorts of dessert fruit shortcakes
with different sauces there are
main course ones such as two of
those illustrated.
I ilis of incat, sea food, vege-
Creaed(4  i p h   crt y ck c
Creamed Shrimp Shortcake
Curry biscuit short-
cake, i recipe
Shrimps, cooked or
canned, 2. culs
Lemon juice, i rea-
spoon
Flour, 2. tablespoons
Butter or other fat,
2. tablespoons
Milk, I , cups
Salt,   teaspoon
Cayenne, few grains
Celery salt, few
grains
i. Preparecurry biscuit shortcake, cut-
ting half the rounds with a dough-
nut cutter. Brush plain rounds
with melted butter and top with
doughnut-shaped rounds, sandwich
fashion; bake as directed.
2. Heat shrimps in a little of their own
liquor if canned, or, if fresh, in a
B{1cuit
By NELL B.
ICHOLS
our        EG
CON            N
Recipes tested in the
Home Service Center
tables and cheese are used in
various sauces-cream sauce, mush-
room sauce, cheese sauce, tomato
sauce, brown gravy. The biscuit
foundations can be varied from the
master recipe by using ingredi-
ents like tomato juice, lemon or
orange juice, curry, cheese, gin
and ham. You can imak        ur
shortcakes in large rou  to s
and serve or ba     e        ii
individual fo  sLIc c  ou     t
sha es,    mo    , so    s and
gr   . ted   (  ti
lilt   clit  doog       (I     (   N
little of the water i  ic
are boiled, with lemon Jul  de
3. Melt butter; add flour and blen
a smooth paste.
4. Gradually add milk while stirring
constantly; cook until thick and
smooth.
5 Add salt, cayenne and celery salt.
6. Separate shortcakes, cover bottom
rounds with drained shrimps and
pour a little sauce over them; re-
place top on each shortcake allow-
ing a few shrimps to stick through
hole; pour on more sauce and gar-
nish with parsley. (Allow about
cup sauce and 6 or S shrimps for
each serving.)
Master Recipe for Biscuit Shortcake and Variations
as well as a special offer will be found on page 118.
116
'd
vo                     J


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