Strawberry Shortcake
| 3 cupfuls flour | 1 egg |
| 1/2 cupful Crisco | 2 tablespoonfuls sugar |
| 1/2 teaspoonful salt | 1 cupful milk |
| 3 teaspoonfuls baking powder | 1-1/2 pints strawberries |
| 1 cupful whipped cream | |
Sift the flour with the baking powder, salt and sugar, then cut in the Crisco with a knife, add egg well beaten, and milk. The dough should be a soft one. Roll in two layers, spread in two Criscoed pans and bake in a hot oven until a light brown color. Mash and sweeten one cupful of the strawberries, put on one layer, then place second layer on top. Sweeten remainder of strawberries, spread on top layer, and cover with the whipped cream. Decorate with whole ripe strawberries.