Strawberry Shortcake, No. 1
| 1 Pint of Flour | 1 Box of Strawberries |
| ⅓ Cupful of Lard | 2 Teaspoonfuls of Cream |
| A little Salt | of Tartar |
| Milk enough to make a | 1 Teaspoonful of Soda |
| stiff dough |
Put the salt, soda, lard and cream of tartar, into the dry flour, mix with milk (water will do), divide into halves and roll large enough for a Washington pie tin. Spread butter over one, lay the other on top, bake twenty minutes. Hull and wash and mash the berries and sweeten to taste. Separate the two cakes, butter, and place the berries between. Serve hot.
Strawberry Shortcake, No. 2
| 1 Tablespoonful of Butter | 1 Teaspoonful of Cream |
| ⅔ Cupful of Sugar | of Tartar |
| 1 Egg | ½ Teaspoonful of Soda |
| ½ Cupful of Milk | 1 Box of Strawberries |
| 1 Cupful of Cream |
Cream together the butter and sugar and add the well-beaten egg and milk. Stir the cream of tartar and soda into the dry flour and beat all together. Bake in two Washington pie tins. Hull, wash, mash and sweeten to taste, the berries. Put half of these between the two loaves, the other half on top, with whipped cream on top of all.
