Cranberry Shortcake
1 pt of flour
1/2 teaspoon of salt
1/2 teaspoon of soda
1 teaspoon cream of tartar
2 table spoons butter
1 pint sweet milk
1 pt of Cranberries
1 qt of water
Mix 1 pt of flour, 1/2 teaspoon each of salt and soda, 1 teaspoon cream of tartar, and 2 table spoons butter worked into the flour pint sweet milk. Mix into a smooth dough, and bake in a round pan in a hot oven for 20 minutes. When done, cut in two pieces. Wash and pick over 1 pt of Cranberries with 1 qt of water. Set on fire, and stew for 1/2 hour . Stir often to prevent burning. Spread between the cakes and heap on top with whipped cream, sweetened and flavored with vanilla.
THE ORIGINAL HISTORICAL ARTICLE PRESENTED AS IT WAS FOUND IN THIS HISTORICAL MAGAZINE OF THE UNITED STATES OF AMERICA
AMERICAN COOPERATIVE JOURNAL NOVEMBER 1921