Strawberry Shortcake I

To 1 qt wheat flour sifted with 3 teasp baking powder, add 2 tablesp sugar, 1 teasp salt, 2 tablesp lard, 2 tablesp butter, melted, 1 pt sweet milk, and 2 eggs well beaten. Roll and bake in square tins. When done, split the cake open and fill with strawberries prepared as follows: Crush berries lightly and mix with sugar to taste and thick sweet cream. This same recipe is nice for any kind of fruit.-[Miss M. E. K., N. Y.

Strawberry Shortcake II

Make a rich biscuit dough, roll about 1 inch thick, bake, and when done split open, butter each piece generously, and between them put strawberries lightly crushed and well sweetened. Serve warm with cream.-[M. D. M., Kans.

Strawberry Sauce for Shortcake

Cream together 1 cup butter and 1 lb powdered sugar. Pick, wash and drain carefully 1 qt ripe strawberries and add these to the butter and sugar cream, crushing tbout three quarters of the berries. Have three layers of shortcake ready, spread the sauce between each layer and decorate the top with some whole berries. This should be prepared about half hour before serving.-[Mrs. C. von W., N. J.