Sister Evelyn Polsey (1891-1955) in the kitchen at Canterbury, NH Shaker Village.
At the left is the revolving bake oven invented by the Shakers.
June 2009
STRAWBERRY SHORTCAKE
| 2 quarts strawberries |
1 cup all-purpose flour |
| 1 cup salt |
4 tablespoons butter |
| 1 teaspoon salt |
2/3 cup light cream |
| 2 tablespoons sugar |
4 tablespoons soft butter |
| 2 teaspoons baking powder |
1 pint heavy cream |
| 1 cup cake flour |
4 tablespoons powdered sugar |
Wash and hull berries. Place in a bowl, add the 1/2 cup sugar, and macerate or crush lightly. Chill until ready to use. Sift together salt, the 2 tablespoons sugar, baking powder, and both flours several times. Cut butter into the flour mixture with a pastry blender or 2 knives, scissors fashion, until mixture resembles coarse meal. Add cream, tossing quickly until dough leaves the sides of the bowl in a ball. Handle dough as little as possible. Divide into two equal parts and roll out each to 3/4-inch thick circles. Spread each layer with 2 tablespoons soft butter and place on a greased and floured baking sheet, one on top of the other, buttered side up.
Bake in a preheated 425° F oven about 7 minutes, then reduce heat to 375° F and continue baking 7 to 8 minutes longer or until crust is nicely browned. When done and still slightly warm, split apart. Fill with a deep layer of crushed berries. Replace top crust and cover with remaining berries. Serve with soft whipped cream, or pour heavy cream over all. Serves 6 to 8.
Eldress Clymena Miner (1832-1916), North Union, Ohio
Excerpted from The Shaker Cook Book, by Caroline Piercy and Arthur Tolve (Bowling Green, Ohio, Gabriel’s Horn Publishing Co., 1984). Used by permission.
To order this Shaker cookbook at Amazon.com, simply click on the book cover below.
Each month we will post an authentic Shaker Recipe for you to try. When possible, we will try to find a seasonal recipe for your enjoyment. Please check back often for new recipes and email us with your comments on recipes that you have tried.
