Blueberry Shortcake

Bake a shortcake from a rich biscuit dough and when done split open and fill with the following: To 1 qt blueberries add 1/2 cup water, 1 cup sugar and 1 tablesp cornstarch. Boil about 10 minutes.-[Mrs. L. S., Minn.

Huckleberry Shortcake

Bake any preferred shortcake and while it is baking stew 2 qts fresh huckleberries and sweeten to taste. When the cake is done, split open and spread each piece with butter, place on a platter and between each layer put plenty of the stewed berries, also some on top. Serve with sauce made as follows: Mix thoroughly 1 cup sugar with 2 tablesp flour, pour over this some boiling water and cook until of the right consistency, stirring well. Then add 1 tablesp butter, a pinch of salt and flavor with lemon or vanilla extract.-[Mrs. A. C., Mass.