Strawberry Shortcake

Make a good biscuit crust, and roll out about one-quarter of an inch thick, and cut into two cakes the same size and shape; spread one over lightly with melted butter, and lay the other over it, and bake in a hot oven. When done they will fall apart. Butter them well, as usual. Mix the berries with plenty of sugar, and set in a warm place until needed. Spread the berries in alternate layers, having berries on the top, and over all spread whipped cream or charlotte russe. The juice that has run from the fruit can be sent to the table in a tureen, and served as cut.

Lemon Shortcake

Make a nice rich shortcake, split and butter; then take the rind, juice and pulp of two lemons, one cup of sugar and one cup of cream. Mix thoroughly, and spread.