2 cups (1/2 lb.) flour 2 cups (1/2 lb.) corn flour 4 teaspoons baking powder 1/2 teaspoon salt

4 tablespoons (2 ozs.) butter substitute 1 1/2 cups (3/4 pt.) milk Strawberries

Sweetened cream

Sift flours, baking powder, and salt into a bowl, cut and rub in butter substitute, and make into soft dough with milk. Divide into two pieces, pat or roll out, and place in two greased pie tins and bake in hot oven twelve to fifteen minutes. When done, slit with a fork, butter both halves, cover lower half with generous layer of perfectly ripe, fresh strawberries, which should be plentifully sweetened and allowed to stand fifteen minutes before using. I consider it a decided improvement to crush berries enough to let juices escape so that they mingle with sugar. Place other half of shortcake on top of this, in an inverted position, crust down, cover with berries, adding a generous sprinkling of sugar at last. Serve with cream. Raspberries may be used in the same way.