Page:Gurney - Things Mother Used to Make.djvu/50

Strawberry Shortcake, No. 1

• 1 Pint of Flour
• ⅓ Cupful of Lard
• A little Salt
• Milk enough to make a stiff dough
• 1 Box of Strawberries
• 2 Teaspoonfuls of Cream of Tartar
• 1 Teaspoonful of Soda

Put the salt, soda, lard and cream of tartar, into the dry flour, mix with milk (water will do), divide into halves and roll large enough for a Washington pie tin. Spread butter over one, lay the other on top, bake twenty minutes. Hull and wash and mash the berries and sweeten to taste. Separate the two cakes, butter, and place the berries between. Serve hot.

Strawberry Shortcake, No. 2

• 1 Tablespoonful of Butter
• ⅔ Cupful of Sugar
• 1 Egg
• ½ Cupful of Milk
• 1 Teaspoonful of Cream of Tartar
• ½ Teaspoonful of Soda
• 1 Box of Strawberries
• 1 Cupful of Cream

Cream together the butter and sugar and add the well-beaten egg and milk. Stir the cream of tartar and soda into the dry flour and beat all together. Bake in two Washington pie tins. Hull, wash, mash and sweeten to taste, the berries. Put half of these between the two loaves, the other half on top, with whipped cream on top of all.