1 quart flour

1 teaspoonful salt

2 ounces dairy or nut butter

4 teaspoonfuls bakingpowder

1 quart strawberries

Stem the berries; sweeten and mash them slightly with a spoon; stand them aside while you bake the shortcake. Add the salt and baking-powder to the flour and sift them. Rub in the butter, add sufficient milk (about a cup and a half) to make a dough. Mix quickly and roll out an inch and a half in thickness. Put it at once into a square or oblong greased baking-pan, brush with milk and bake in a quick oven twenty minutes. When done, take it from the oven, cut the crust with a knife and pull open the cake. Spread it thickly with butter, dust with sugar and put in the berries, reserving a few for the top. Put on the crust, cover the top with the remaining berries, dust with powdered sugar and send to the table. Serve plain or with cream.

Peaches and raspberries may be substituted for strawberries. Slice the peaches or chop them rather fine. Canned peaches make specially good shortcake.