Our Grandmothers' Shortcake

One quart of sifted flour; one cupful of milk and the same of ice-cold water; two rounded teaspoonfuls of Cleveland's Baking Powder; one teaspoonful of salt; one tablespoonful of cotto-lene, and one (heaping) of butter. Chop the shortening into the flour in a wooden tray, having, first of all, sifted baking powder and salt three times with the flour, that no suspicion of lumps or streaks of any of the powders may remain. Much sifting dries and lightens the flour also. When the shortening is thoroughly mixed in and the heap in the tray looks like fine sand, wet up - still using the chopper in preference to the hands - with milk and water. Work quickly, and as soon as the dough is manageable, turn it out upon the floured pastry-board. Roll lightly half an inch thick, fit into greased jelly-cake tins, cutting off ragged edges as you would the crust of a pie, and bake in a brisk oven. When done to a nice brown, turn out, split carefully, and butter while hot. Cut into triangles with a sharp knife at the table. These cakes are very nice made of prepared flour, in which case use no baking powder, but sift the flour twice.

Breakfast Berry Shortcake

One quart of sifted flour; two cupfuls of sour or buttermilk; one-half cupful of sugar; yolk of one egg; one teaspoonful each of salt and soda sifted three times with the flour; one heaping tablespoonful each of cottolene and butter rubbed into the flour; one quart of berries. Roll the paste into a sheet half an inch thick, fit into a greased baking-pan, strew thickly with berries, then with sugar, and cover with another sheet of paste. Bake to a nice brown, cut into squares, butter, and eat hot with sugar.