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(Muffins And Biscuits) - (The International Jewish Cook Book)







STRAWBERRY SHORTCAKE (BISCUIT DOUGH)
Mix two cups of flour, four teaspoons of baking-powder, one-half
teaspoon of salt, one tablespoon of sugar; work one-quarter cup of
butter with tips of fingers, and add three-quarters of a cup of milk
gradually. Toss on floured board, divide in two parts. Pat, roll out and
bake twelve minutes in hot oven in layer-cake tins. Split and spread
with butter. Pick, hull, and drain berries. Sweeten one to one and
one-half boxes of strawberries to taste. Crush slightly and put between
and on top of short cake. Allow from one to one and one-half boxes of
berries to each short cake. Serve with cream, plain or whipped.
Strawberries make the best short cake, but other berries and sliced
peaches are also good.











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