Red Raspberry Shortcake Recipe

Instructions

1. 4 cups sifted flour, 3 tablespoons baking powder, 1 teaspoon salt, 2 tablespoons vegetable shortening, milk, and 2 quarts red raspberries.
2. Sift baking powder and salt with flour, rub in vegetable shortening; then with fork stir in lightly and quickly sufficient milk to make soft dough--too soft to roll.
3. Turn it into vegetable shorteninged tin, and bake in hot oven 30 minutes.
4. Unmold, and leaving it inverted, cut circle around top within 1 inch of edge; lift off circle of crust, and with fork pick out crumb from center, leaving about 3/4 of an inch of biscuit around sides.
5. Spread inside cake with butter, fill with crushed raspberries, which have been standing 1/2 hour or more mixed with enough sugar to sweeten them.
6. Turn off juice from berries before filling cake.
7. Replace circle of crust, and serve with following sauce: 1/2 pound marshmallows, 1/2 cup confectioners' sugar, and 1/2 cup boiling water.
8. Cut marshmallows in pieces and melt in double boiler.
9. Dissolve sugar in boiling water, add to marshmallows, and stir until blended.
10. Serve hot with shortcake.