Recipe - Maple Shortcake

2 cup Allpurpose flour
1 tablespoon Baking powder
One half teaspoon Salt
1/8 teaspoon Mace
One half cup Soft butter
Three fourths cup Milk; up to 1 cup
Three fourths cup Maple syrup
1 tablespoon Butter
2 Egg whites
One half cup Whipping cream
One half teaspoon Vanilla

Mix flour bakig powder, salt and mace, then work in butter with fingertips.
Add enough milk to make a soft dough, knead 5 or 6 times and divide in
half. Grease two 8" pie plates and pat dough into each as a cake, not as
a pie crust. Bake at 400 degrees F for 1518 minutes, or until brown.
Unmould and set aside.

To make filling, boil syrup and butter until it forms a soft ball in ice
water (238 degrees F on a candy thermometer). Beat egg whites until stiff
and slowly pour hot syrup on top, beating constantly with an electric
beater. If you use a hand rotary beater, pour in a little syrup, beat, pour
more, beat until all syrup is used. Continue beating until filling is thick
and smooth. Whip cream with vanilla and fold in. Spread between biscuit
layers and on top.

NOTES : A very rich, sweet favorite at sugaringoff parties, this dessert
goes well served after a thick slice of hot ham, with big mugs of steaming
tea.
Recipe by: The Canadiana Cookbook/Mme Jehane Benoit Posted to TNT
Prodigy's Recipe Exchange Newsletter by Bill & Leilani Devries
devriesb@cyberbeach.net on Aug 24, 1997