STRAWBERRY SHORTCAKE
2 cups bread flour
4 tsp. baking powder
1 tsp. salt
5 tbsp. fat
1 tbsp. sugar
¼ cup Carnation Milk
½ cup cold water
Sift dry ingredients, rub in fat, add Carnation diluted with water, and mix quickly. Toss on slightly floured board, pat to 1 inch thickness, and put in layer cake tins. Cover top with thin layer of melted fat. Cover and let stand for 10 minutes. Bake about 12 minutes in hot (450°F) oven. Put sweetened and slightly crushed berries between and on top of shortcake. Save a few large berries to put on top.