- 3/4 cup cornmeal
- 1-1/4 cups barley flour
- 3 tspns baking powder
- 3 tbspns sugar
- 3 tbspns fat
- 1 egg
- 1/3 cup milk
- 1 tspn salt
Sift together the dry ingredients; cut in the fat. Beat the egg, then add milk.
Add liquids to dry ingredients. Roll to 1/2-inch thickness on floured board. Cut into shapes. Bake in hot oven about 14 minutes.
To 3 cups of strawberries, add sugar to sweeten. Crush slightly. Break open the shortcake. Spread with butter, and fill center with sweetened strawberries. Cover top with berries.
More from "Eating with Uncle Sam"Mamie Eisenhower's Sweet Turnips (1954)
Lady Bird Johnson's Molded Cranberry Salad (1965)
(Origin - "Eating with Uncle Sam - Recipes and Historical Bites from the National Archives" edited by Patty Reinert Mason, Introduction by Chef Jose Andres. Published by The Foundation for the National Archives, Washington D.C., 2011. Recipe was provided by a U.S. government publication "without Wheat,"1918.)