Shrewsbury cakes

6 Servings

Ingredients

Quantity Ingredient
½ cup Shortening
1 cup Sugar
2 Eggs, well beaten
1 tablespoon Milk or cream
½ tablespoon Ginger
Grated orange or lemon rind
¼ teaspoon Baking soda
2 cups Cake flour
⅛ teaspoon Salt

Directions

Sift flour, measure, and sift with baking soda and ginger. Cream shortening and sugar. Add eggs and milk. Combine with sifted dry ingredients. Mix thoroughly. Add orange or lemon rind. Chill overnight. If necessary, add flour to make a soft roll dough. Turn onto lightly floured board. Roll in sheet ¼ inch thick. Cut with floured cutter. Place on slightly oiled baking sheet. Sprinkle with sugar and caraway seed. Bake in hot oven (425 F) about 10 minutes. 36 servings. Florence Taft Eaton, Concord, MA.

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