Strawberry Shortcake. (No. 1)

Into one pint of flour rub two ounces of butter ; add half a tablespoonful of salt, a teaspoonful of Cleveland's Baking Powder, and not quite a cupful of milk ; turn the dough upon a board, knead just a moment, and roll out one inch thick. Cut it into a round, place on a greased pan, brush the top with milk, and bake in a quick oven fifteen minutes. Have one quart of berries picked and sugared. As soon as the cake is done, remove it from the oven and pull it apart. Do not cut it or it will be heavy. Put the underpart on a plate, dust with sugar, spread a thick layer of strawberries over the bottom cake, put on the top, cover it with berries, and sprinkle with sugar. Serve at once. Pass cream and sugar with the shortcake.

Strawberry Shortcake. (No. 2.)

One cupful of sugar; one tablespoonful of butter ; one heaping cupful of flour; quarter of a cupful of milk ; three eggs, the yolks and whites beaten separately; one teaspoonful of Cleveland's Baking Powder; one quart of strawberries.

Rub butter and sugar together, add yolks, milk, flour, whites, and baking powder. Bake in three jelly-cake tins, and when cold, place the berries between the layers, sprinkling them with sugar. Heap whipped cream upon the cake.

Strawberry Shortcake. (No. 3.)

Two cupfuls of prepared flour ; one tablespoonful each of cot-tolene and butter; half a cupful of milk; three tablespoonfuls of white sugar; one saltspoonful of salt. Bake in jelly-cake tins. When cold, spread between the layers one quart of mashed and sweetened berries. Eat at once, with cream.