Routine: Prepare strawberries and place in refrigerator.

Open can of soup, place on stove.

Prepare shortcake and bake.

Assemble salad plates.

Heat the soup.

Make shortcakes.

Cream Of Asparagus Soup

Any standard canned variety will do. Open and follow directions on the can.

Salad plate

Sardines

Sliced tomatoes

Potato chips

Hard cooked eggs olives

Stuffed celery watercress

Arrange several sardines on tomato slices, potato chips, hard cooked eggs cut in half, olives and stuffed celery, on individual plates and garnish with watercress.

Stuffed Celery

Use prepared Roquefort cheese spread, filling hollow part of celery stalks and sprinkling with paprika, or:

1 3-ounce package cream 2 tablespoons chopped cheese cucumber

2 minced green onions paprika

Mash cream cheese with a little cream to make it easy to spread, add onion and cucumber, mix well and stuff celery. Sprinkle with paprika.

Strawberry Shortcake

1 quart strawberries confectioners' sugar

1/2 pint heavy cream

Wash and stem berries. Save four large perfect berries for garnishing. Crush berries, add sugar to taste and chill.

Prepared biscuit mixture may be used for the shortcake, or:

2 cups pastry flour (sifted before measuring) 1/2 teaspoon salt.

2 tablespoons sugar 4 teaspoons baking powder 4 tablespoons shortening 3/4 cup milk

Cut shortening into dry ingredients which have been mixed and sifted. Mixture should resemble fine corn meal. Add milk to make a soft dough. Put on a floured surface and pat down until it is about three quarters of an inch thick. Cut into individual rounds. Put on a greased pan and bake in a hot oven (450º) until golden brown, or about fifteen minutes. Break open hot biscuits and spread with butter. Pour crushed berries over each bottom half. Place top on, pour more berries over it, garnish with whipped cream and place a large berry on top.