Ingredients.

Flour

Baking powder

Salt

Butter, or butter substitute

Milk

1 pint

3 teaspoonfuls

1/2 teaspoonful

1 or 2 tablespoonfuls

1 scant cup

For shaping, molding board, rolling pin, and biscuit cutter.

For baking, an iron sheet or pan sprinkled with flour. Oven about 425° F., a ten-second test, or golden brown paper. Bake twenty minutes to half an hour.

Method of mixing is No. 2.

To shape. Dust the board with flour, turn out the dough, dredge with flour, pat into a firm mass, and then pat or lightly roll out to 1/2 inch thickness. Cut out with a cutter dipped in flour. (A small glass or the top of a round tin can may be used.)

Variations

Add 1 egg. This makes a delicious biscuit. Sprinkle the top with granulated sugar, and spice. Dried currants washed, and dredged with flour, may be laid on the top.

Increase the butter to two or three tablespoonfuls, and decrease the wetting and the mixture becomes shortcake. This is the mixture to use for the true strawberry shortcake. Many other fruits may be used, both uncooked and cooked.