recipe from 1955 magazine
2 cups flour
3 tsp. baking powder
1 tsp. salt
2 tbsp. sugar
3/4 cup milk
6 tbsp. butter
Make like biscuits — Add dry ingredients together. Add wet ingredients (except butter) together. Combine the two; then cut butter into the mixture until the dough resembles cornmeal.
Turn dough onto a floured surface, lightly dusting the top with flour. Using your fingers, press into a 1-inch thick round. Cut out shortcakes with a 2-inch cutter.
Bake at 450˚ in individual cakes for 20 minutes. Add whip cream and half a cling peach. Top off with whip cream and maraschino cherry.
1950s mom did it all. Baked from scratch. Crocheted her own potholders. Wringed the water out of her laundry before hanging it up to dry. And she did it while wearing heavy wool stockings. Darn, those things look itchy!