Breakfast, Luncheon and Tea

by Marion Harland

Strawberry Shortcake.

1 cup of powdered sugar.

1 table-spoonful of butter, rubbed into the sugar.

3 eggs.

1 cup prepared flour—a heaping cup.

2 table-spoonfuls of cream.

Bake in three jelly-cake tins.

When quite cold, lay between the cakes nearly a quart of fresh, ripe strawberries. Sprinkle each layer lightly with powdered sugar, and strew the same thickly over the uppermost cake. Eat while fresh.