Make a dough as for quick biscuit, only using a tablespoonful more butter than usual. Roll into a large round biscuit about ten inches in diameter. Bake, and, as soon as done, split open, spread with butter and then with half the sweetened currants. Replace the top of the biscuit and pour the remainder of the currants and juice over and around the shortcake. Serve at once.
Hot strawberry shortcake
Mash a quart of berries, sweeten them with plenty of granulated sugar, and let them stand for an hour and a half.
Into a pint of flour sift a teaspoonful of baking-powder, and half a teaspoonful of salt. Chop into this one tablespoonful of butter until it is thoroughly incorporated. Add enough milk to make a dough that can be easily handled. Turn this upon a floured pastry-board, roll lightly into a huge biscuit as large as a pie-plate. Put into a greased pan and bake in a quick oven. When done, split open quickly, spread with butter, then thickly with the mashed berries, put the two halves together again, pour the remaining mashed berries over the entire cake, and serve very hot.
Cold strawberry shortcake
Cream two tablespoonfuls of butter with a cup of powdered sugar. Beat three eggs light, add to them a quarter of a cup of cream, and stir into the creamed butter and sugar. Beat long and hard before adding a cupful of flour sifted twice with a teaspoonful of baking-powder. Grease three jelly-cake tins, half-fill with the batter and bake in a quick oven. When cold, remove the cakes from the tins, spread each layer with halved strawberries, sprinkle with sugar and pile on a dish. Serve with an abundance of cream.
Scotch shortcake
(Contributed)
Cream a half-pound of fresh butter with a quarter-pound of sugar, and work into it with the hands a pound of flour. Knead long, then turn upon a pastry-board and press into a flat sheet half an inch thick. Cut into squares and bake until light-brown and crisp.