2 cupfuls flour.

3 tablespoonfuls butter 1/2 teaspoonful salt.

3 tablespoonfuls lard.

3 teaspoonfuls baking powder.

1 cupful milk.

Mix and sift dry ingredients; add butter and lard and chop until well blended; add milk. When well mixed, spread evenly on a large greased pie tin. Bake ten or fifteen minutes in a hot oven. Heat a knife in hot water and split the cake; have ready the following filling: Sift one cupful of sugar through one quart of berries; let stand for some little time to melt the sugar. Take out one cupful of this for the sauce. Butter the shortcake and put half the berries and sugar between and the other half on top. Serve warm.


One cupful each of berries and sugar, one and one-half cupfuls cream or top of the bottle. Beat all together and serve with the shortcake.