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Strawberry Short Cake (No. 1)

2 cups Five Roses flour 2 teaspoons baking powder ½ teaspoon salt 2 teaspoons sugar ¾ cup milk ½ cup butter Strawberries.

Mix the flour, baking powder, salt and sugar, and sift twice. Work in the butter with the tips of the fingers, and add the milk gradually. Toss on floured board, divide into two parts. Pat and roll out. Bake in pie tins in a hot oven 15 minutes. Split and butter.

Sweeten strawberries to taste, crush slightly and put between and on top of the short cake.

Cover the top with whipped Decorate top with whole raw berries. Serve at once. cream.

To Cut a Short Cake-Take a firm hold of a piece of silk thread at either end as you would a knife. It will not make it soggy like using a knife. Especially good for splitting hot shortcake.