Wash and hull eight or more boxes strawberries, and cut in pieces. Add sugar or white corn syrup to taste, and let stand for an hour or so. It is a good plan to warm mixture slightly.

Use any shortcake recipe. Roll to fit pie tins, or cut in small rounds, or drop by spoonfuls. The last method is particularly good if much corn meal or corn flour is used in dough, for such mixtures need to be very soft. Bake in hot oven, split, and spread with butter substitute; put fruit between layers and on top. Serve with juice of fruit, with or without cream.

Any fresh or canned berries or fruits may be used in place of strawberries.

Apricot Shortcake 4 pounds dried apricots 3 1/2 cups brown sugar

Soak apricots twenty-four hours or more in water to cover; cook until soft, rub through strainer; add sugar, or four cups corn syrup.

Use any shortcake recipe. Roll about three-fourths inch in thickness, cut in rounds, place in oiled pans just touching each other; bake fifteen to twenty minutes in hot oven. Split biscuit; put apricot mixture between and on top. Dried peaches, green apple sauce, or other fruit may be used in place of apricots.