Strawberry Short Cake I 2 cups flour

2 teaspoons sugar 4 teaspoons baking powder

3/4 cup milk 1/2 teaspoon salt

1/4 cup butter

Mix dry ingredients, sift twice, work in butter with tips of fingers, and add milk gradually.

Toss on floured board, divide in two parts. Pat, roll out, and bake twelve minutes in a hot oven in buttered Washington pie or round layer cake tins. Split, and spread with butter. Sweeten strawberries to taste, place on back of range until warmed, crush slightly, and put between and on top of Short Cakes; cover top with Cream Sauce I.

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