1 3/4 quarts barley flour or 2 quarts pastry flour 5 tbspns. baking powder 2 quarts fresh berries or 2 small cans blueberries

1 cup sugar

2 teaspoons salt

4 well-beaten eggs 1 cup shortening

3 cups milk

Sift together all dry ingredients. Rub in shortening with tips of fingers. Mix milk and eggs, and add to first mixture. Drain blueberries very thoroughly, and add last. Bake in shallow cake pans. Serve with Fruit Sauce, or with Hard Sauce to which half a cup juice is used in place of hot water.