Berry Crust

From Grandma.

Looks a bit like a shortcake, to me. Compare this recipe from the June 7, 1905 edition of the Trenton (New Jersey) Times:

Strawberry Shortcake.

One of the secrets of a good strawberry shortcake crust is to heat a yolk of an egg into the milk with which it is mixed. The proportions are one quart of flour, two heaping tablespoonfuls of baking powder, half a teaspoonful of salt, butter the size of an egg, and milk enough to make a dough softer than for biscuit. Roll out in two portions, spreading one upon the other, and spreading melted butter between. This will cause the layers to separate easily after baking. For this amount of flour two quarts of berries are required, which should be cut up with sugar, leaving a few whole and fresh berries for the top. Use two ounces of salted butter in putting up a cake of this size.

From a box sold in Brookfield, Wisconsin.

Berry Crust

1 cup flour
1 Tablespoon butter
1 Tablespoon lard
1 cup sugar
1 egg in 1 cup milk
1 Tablespoon baking powder
little salt

Fix with any kind of berries.


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