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Strawberry Shortcake

Scarcely two families or two persons make this alike or believe any other person's way is the best.

We are not going to lay down any rule, but as long as people are asked which part of a turkey they they prefer, or how they will have their beefsteak cooked we expect to ask them how they have their strawberry shortcake made. The bakers and confectioners, who often sell large quantities generally make layers of sweet cake such as the butter sponge cake, and place 3 of the sheets with sweetened strawberries between.

But plenty of people say that is not right, but what can you expect the bakers to know about home doings, and they make a rich flaky sort of biscuit dough with a good deal of shortening in and bake a large round cake big as a dinner plate, split it open and place a plenty of strawberries between the two halves.

And there are others, whose tastes have become vitiated through the enjoyment of the best hotel pies, who say the foregoing kind of short cake is too poor and they want their short cake to be short, so they have the best light and dry puff paste, or the trimmings of it which have been rolled more, rolled out thin on jelly cake pans, nicely baked, rather dry and crispy, and strawberries with their sugary syrup spread plentifully between two, and powdered sugar on top.

But even after these ways have been tried there remain the weighty questions of whether after strawberries have been spread between there should also be more strawberries on the top, and whether the short cake of biscuit dough should be buttered before being berried, and whether the berries may have cream mixed with them or whether cream is to be served with the shortcake. In short, to quote the words of the song, "How do you like your shortcake done?" The best kind of flaky light dough will be found in the receipt for roly-poly puddings. It is made with half the pie-paste quantity of butter and half baking powder, rolled in.