*  Exported from  MasterCook  *
                              Maple Shortcake
 Recipe By     : The Canadiana Cookbook/Mme Jehane Benoit
 Serving Size  : 1    Preparation Time :0:00
 Categories    : Desserts                         Maple Syrup
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    2      c             all-purpose flour
    1      tbsp          baking powder
      1/2  tsp           salt
      1/8  tsp           mace
      1/2  c             soft butter
      3/4  c             milk -- up to 1 cup
      3/4  c             maple syrup
    1      tbsp          butter
    2                    egg whites
      1/2  c             whipping cream
      1/2  tsp           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 15-18 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.
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 NOTES : A very rich, sweet favorite at sugaring-off parties, this dessert
 goes well served after a thick slice of hot ham, with big mugs of steaming