Short Cake

Gateau de Pate au Beurre

Preparation info

  • Difficulty


Appears in

The Picayune's Creole Cook Book

By The Times Picayune Publishing Company

Published 1901

  • About


  • A Pound of Flour
  • 4 Tablespoonfuls of Butter, or 2 of Lard
  • ½ Teaspoonful of Salt
  • A Pinch of Soda, or ½ Teaspoonful of Yeast Powder


Sift the flour and yeast powder together, if you desire it instead of soda. Otherwise, sift the flour, add the salt, and mix the lard or butter thoroughly together, rubbing between your hands till there is not a lump left. Then add sufficient tepid water to make a nice, rather stiff dough. Roll out into a thin sheet, about half an inch thick, and criss-cross with a knife lightly in diamond shapes. Set in the oven and bake for about fifteen minutes to a light brown. This is brought to the table split open and buttered, and eaten while hot.

The Short Cake for Fruits is made in exactly the same manner, only a quarter of a pound of butter is used, and two eggs, well beaten, and instead of water, sour milk or buttermilk is used to mix, if you use soda, and sweet milk if you use yeast powder. This dough is divided in two, one for the upper, and the other for the lower crust, and is sprinkled thickly between with such fruits as Strawberries, Raspberries, etc. The dough should be soft and crisp.