STRAWBERRY SHORT CAKE.
From MRS. AUGUSTA TRUMAN, of California, Alternate Lady
Manager-at-Large.
Hull and rinse one quart of perfectly ripe berries; put in a bowl with one large cup of granulated sugar; cut—do not mash—with a silver spoon and set away in the ice-box for two hours. Make a rich biscuit dough, adding double quantity of butter; roll out one inch thick and bake in a deep pie-plate. When done, split quickly with a silver knife, using the knife as little as possible; spread the berries on the lower section and cover with the upper; sift on some fine sugar and serve immediately, as this recipe is for hot short cake.