A CLUSTER OF BERRIES 151 



or cup cake with the berries. For a plain shortcake make 

 a sweet biscuit dough (see Introductory Recipes), rolHng 

 out an inch thick, cutting in diamonds or squares or rounds, 

 and baking like biscuits. These may be readily broken 

 open (never cut) and the mashed berries, sweetened (to- 

 gether with some whole ones) mixed and heaped upon them 

 for individual serving. Or the dough may be rolled thin- 

 ner, spread with butter, folding over once and baking in 

 either one sheet or individual form, the butter facilitating 

 the opening of the cake. Or single, inch -thick sheets may 

 be made and heaped in layers, using the crushed berries for 

 filling, the whole ones for the top. Another form of short- 

 cake is to add to the biscuit dough two well-beaten eggs. 

 Whipped cream may be heaped over the whole berries 

 used on the top of any form of the cake. 



STRAWBERRY BATTER CUPS 



Stir one pint of sugar through a quart of slightly mashed 

 berries. Make a batter with one and a half cups of flour 

 in which has been sifted a half -teaspoon of salt and one heap- 

 ing teaspoon of baking-powder. Mix with this a table- 

 spoon of butter, two beaten eggs, and one cup of milk. 

 Place a layer of the batter in buttered cups or moulds, then 

 a layer of the berries, etc., until two-thirds full. Steam 

 or bake for forty minutes. Serve with whipped cream 

 or strawberry sauce 



STRAWBERRY SAUCE 



» Cream together one cup of sugar and a half-cup of but- 

 ter; add the whipped white of an egg, then one cup of 

 mashed or chopped berries. Place on ice several hours 

 before serving. 



