SHORTCAKES

Shortcake

Mix and sift the dry ingredients. Add butter and lard and chop until thoroughly blended. Add milk. When thoroughly mixed, divide in halves; put each half into a round, buttered cake tin. Flour hand and pat to fit the tin. Bake ten to twelve minutes in hot oven. Separate the upper portions from the lower portions of each cake with a fork—never cut with a knife. Spread with butter, fill with filling, and arrange in layers, with filling between.

Orange Shortcake

Peel oranges, cut in slices. Sweeten to taste and use for filling for shortcake.

Peach Shortcake

Peel, cut in slices, and sweeten three cups of peaches. Add two tablespoons lemon juice, spread between layers of shortcake. Garnish top layer with peaches and beaten cream.

Strawberry Shortcake

Hull, cut in pieces, and sweeten two boxes of strawberries. Let them stand several hours. Arrange between layers of shortcake and garnish top with whole strawberries and beaten and sweetened cream.

Raspberry, Blackberry, and Pineapple shortcake may be made in a similar way.