Home › Left-Over Fruit › Individual Shortcakes with Stewed Fruit

Individual Shortcakes with Stewed Fruit

Measure a pint of sifted flour. Sift with it two tablespoonfuls sugar, half a teaspoonful salt, and four scant teaspoonfuls baking-powder. Cut into the mixture one-fourth cup shortening (equal parts butter and chicken fat or beef dripping may be used). Make a soft dough with about threefourths of a cup of milk. Bake in small tins, split after baking, butter the halves and spread between and on top any left-over stewed or canned fruits such as peaches, apricots, blackberries, or currants. Small amounts may be used, varying the filling if there is not enough of one kind to go around, or a meringue may be made, for the top, of the beaten whites of two eggs sweetened with three tablespoonfuls powdered sugar and flavored with lemon-juice.