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Show Shortcakes from the South . . A- ! If " f - "XL. M jt'-f t ' f Iff ' v if i- i' V J - ' Extra-rich, tender, flaky zX. - that's how they make 'em in Dixie . ' ' And war folks will say that's how to make Fruit Shortcakes every time, lor them. They'll sit up and take notice when you serve these delicate, crispy pastry squares with sweetened strawberries, peaches, or a combination com-bination ot any other seasonal fruits. Or use canned fruits, if you prefer. No second rollings with this easy recipe just cut the pastry in squares and bake. ... Yoall say you never tasted shortcakes so good. Try them soonl -: Fruit Shortcakes, Southern Style" rftt 1 etrps sifted ALL-PURPOSE FLOUR and teaspoon SALT. Measure out cup SPRY and divide into two equal parts. Step I for Tenderru&scat in first half of Spry until as fine as meal. 1 Step 2 for Flakinet cut in remaining Spry until particles are size of large peas. Add 2 tablespoons cold WATER, mmrg thoroughly into a dough. Roll dough into oblong inch thick. Cut in 12 three-inch squares. Bake in very hot oven (450F.) 12-15 minutes. At serving time, put sweetened STRAWBERRIES, PEACHES, or other seasonal fresh fruit between squares and on top. Serves 6. |