*Strawberry Shortcake
¹⁄₂ lb. flour
3 ozs. butter
1 table-spoon sugar
2 tea-spoons baking-powder
Milk
Strawberries, sugar and butter
Sift the flour, sugar and baking-powder together twice. Rub in the butter. Add sufficient milk to make a dough (about three-quarters of a cup), mixing lightly with a knife. Put on a floured board and roll out lightly. Divide in two. Bake in two well-buttered round tins (about eight inches in diameter) in a hot oven for twelve minutes. When baked, split open and spread with plenty of butter and a thick layer of crushed and well-sweetened strawberries. Serve at once very hot.
The strawberries should be prepared about half an hour before they are needed.