Strawberry Short Cake.
For the Cake.
3 gills of flour.
1 gill of milk, generous measure.
1 tablespoonful of sugar.
1/4 teaspoonful of salt.
2 heaped tablespoonfuls of butter.
1 heaped teaspoonful of baking powder.
Mix the dry ingredients together and rub twice through a sieve. Rub the butter through this mixture; then wet with the milk. Butter a large, deep tin pie plate. Divide the dough into two parts and roll them out the size of the plate. Lay them in the plate, one on top of the other, and bake in a quick oven for twenty minutes. On taking the two cakes from the oven, tear them apart. Place the under one on a warm plate and butter well; upon this spread one pint of strawberries, slightly crushed, and mixed with a generous gill of sugar; put on the top part of the cake, and serve immediately.
This is the old-fashioned strawberry short cake. Currants, blackberries, peaches, etc., may be substituted for the strawberries when that fruit is out of season.