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Transcription:
Strawberry "Long-Cake"
EQUALLY DELISH MADE WITH PEACHES!)*
Perfect results assured only with Gold
Medal "Kitchen-tested" Enriched Flour
Sprinkle . . . . . . . . . . . . . 1/2 cup sugar
over . . . . . . . . . . { 3 1/2 to 4 cups sliced fresh
strawberries
(1 qt. unhulled)
Let stand at room temperature.
Meanwhile,
sift together . . . . . { 2 cups sifted GOLD
MEDAL "Kitchen-tested"
Enriched Flour
4 tsp. baking powder
6 tbsp. sugar
3/4 tsp. salt
Cut in with pastry-
blender or two knives . . 1/3 cup shortening
Combine . . . . . . . . . . . { 1 large beaten egg
Stir into flour mixture. Blend well
Spread dough in well-greased 7" x 12" pan
1 1/2" deoop). Spread the sweetened berries and
juice over top of dough.
Cream together . . . . . . { 1/4 cup soft butter
1/4 cup sugar
3 tbsp. GOLD MEDAL
"Kitchen-tested"
Enriched Flour
Drop here and there over strawberries. Bake
35 to 40 minutes in a moderately hot oven (400º).
Serve warm . . . with cream. 8 to 10 servings.
For 4 to 5 servings, have all ingredients (use
small egg)—and use 1 pint strawberries.
Bake (same time and temperature as full recipe)
in 1 1/2 qt. casserole, 7 1/2" in diameter.
NOTE: For PEACH "LONG-CAKE" use sliced
fresh peaches in place of strawberries. Mix
1 tsp. cinnamon with the 1/2 cup sugar.
If you use Gold Medal Self-Rising Flour, see the
recipe adjustments in sack.