A pilgrimage to resource efficiency 

Shortcake Served with Fresh Pears or Canned Fruit

Recipe from the Great Depression

2/3 cup Sugar
1/4 cup Shortening
1/4 teaspoon Salt
1 teaspoon Vanilla
1 Egg
1 1/2 cups Flour
1/2 cup Milk
2 teaspoons Baking Powder

Cream shortening and sugar. Add unbeaten egg. Add vanilla. Beat thoroughly. Sift flour, measure, and sift with salt and baking powder. Add alternately with milk to creamed shortening and sugar. Pour in shallow pan. Bake in moderate oven (350 degrees) until it springs (touch test).
Butter while hot. Let cool and cut in rounds. Split each round and place fresh sliced pears between, and on top of shortcake layers. Serve with milk, cream or whipped cream. For best results, the pears should be sliced, sugared and let stand in icebox for a couple of hours in advance of use.

Note: Any canned fruit works well when well drained and chilled.

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