Ingredients
- •1 large cup Shortening(Original text says '1 large C')
- •1/2 cup Sweet milk(Regular whole milk)
- •1 teaspoon Baking soda
- •1 teaspoon Cream of tartar
- •1 Egg(Beaten)
- • Salt(Quantity not specified, listed on side of card)
- •as needed Flour(Amount not specified in ingredient list; instructions say 'Mix stiff enough to handle')
- •as needed Strawberry preserves(For filling (use thick preserves))
- •as needed Water(For sealing edges)
- •as needed Fat or Oil(For frying)
Instructions
- 1
Work shortening into flour and add the beaten egg.
The recipe implies adding enough flour to the shortening to begin the dough.
- 2
Add the milk. Ensure the soda and cream of tartar are well sifted into the flour mixture.
The phrasing 'Milk soda and cream tartar well sifted in flour' suggests combining the dry leavening agents with flour before or while adding the liquid.
- 3
Mix the ingredients until the dough is stiff enough to handle.
Add flour gradually until the correct consistency is reached.
- 4
Cut the dough into small pieces and roll out.
- 5
Cut the rolled dough into squares.
- 6
Fill each square with thick strawberry preserves.
- 7
Fold the dough over to form a pocket triangle.
- 8
Wet the edges with water and press edges well together to seal.
Ensure a tight seal so filling does not leak during frying.
- 9
Fry in hot fat in a frying pan until cooked through and golden.
No specific time listed; typically takes a few minutes per side.