Shortcake I

1 1/2 quarts pastry flour 1 1/2 quarts white corn flour 1/2 cup baking powder

1 1/4 cups shortening 4 1/2 or more cups milk 1 3/4 tablespoons salt

Sift dry ingredients together. Rub or cut in shortening; add milk to make dough as soft as can be handled. Drop doughs often give best results. Bake in hot oven.

Shortcake II

1 1/2 quarts pastry flour 1 1/2 quarts barley flour 1/2 cup baking powder

2 tablespoons salt 1 1/2 cups shortening 4 or more cups milk

Make and bake as Shortcake I. All or two-thirds barley may be used, but the more barley the darker the cake.

Shortcake III

2 quarts pastry flour

1 pint potato flour

6 tbspns. baking powder

5 teaspoons salt 1 1/4 cups shortening 4 cups milk (about)

Rice flour or cornstarch may be used in place of potato flour, and barley instead of pastry. Make and bake as Shortcake I. The dough should be as soft as can possibly be handled.