Strawberry Short-Cake

Original Recipe

Make a rule of baking powder biscuit, with the exception of a little more shortening; divide the dough in half; lay one-half on the molding board (half the dough makes one short-cake), divide this half again, and roll each piece large enough to cover a biscuit-tin, or a large sized pie-tin; spread soft butter over the lower one and place the other on top of that; proceed with the other lump of dough the same, by cutting it in halves, and putting on another tin. Set them in the oven; when sufficiently baked take them out, separate each one by running a large knife through where the cold soft butter was spread. Then butter plentifully each crust, lay the bottom of each on earthen platters or dining-plates; cover thickly with a quart of strawberries that have been previously prepared with sugar, lay the top crusts on the fruit. If there is any juice left pour it around the cake. This makes a delicious short-cake. Peaches, raspberries, blackberries and huckleberries can be substituted for strawberries. Always send to the table with a pitcher of sweet cream.