Oyster Shortcake Recipe

Ingredients for Oyster Shortcake

• 2 cups flour
• 2 teaspoons baking powder
• ½ teaspoon salt
• ¾ cup milk
• 1 quart oysters
• ½ cup vegetable shortening
• 2 tablespoons cornstarch
• ¼ cup cream
• Salt and pepper to taste

Instructions

1. Mix flour, baking powder and 1/2 teaspoon salt, then sift twice, work in vegetable shortening with tips of fingers, add milk gradually.
2. The dough should be just soft enough to handle.
3. Toss on floured baking board, divide into two parts, pat lightly and roll out.
4. Place in two shallow vegetable shorteninged cake tins and bake in quick oven fifteen minutes.
5. Spread them with butter.
6. Moisten cornstarch with cream, put into pan with oysters and seasonings and make very hot.
7. Allow to cook a few minutes then pour half over one crust, place other crust on top and pour over rest of oysters.
8. Serve at once.
9. Sufficient for one large shortcake.