Strawberry Cobbler

Sift 1 qt flour with 2 teasp baking powder and a pinch of salt. Cut 3/4 cup butter (or butter and lard mixed) into the flour and add sweet milk enough to make a dough that can be handled. Roll out a third of the dough, large enough to cover the baking pan you intend to use, and bake at once in a separate tin. This is to be used as a middle crust. Meanwhile roll out the rest of the dough to line a deep baking pan, half fill with strawberries, sprinkle liberally with sugar, put on the baked middle crust and then finish filling the pan with berries, sprinkle with sugar, and cover the top with a crust, first cutting a number of air holes in it. Bake, and serve warm with sweetened cream.-[Mrs. B. B., Ia.

Peach or Berry Cobbler

Half fill an enameled pan, well buttered, with either berries or peaches cut fine, sprinkle with a liberal amount of sugar and dot generously with butter, lastly sprinkling with some flour. Cover the top with a layer of shortcake dough in which cut a few air holes. Bake in a moderately hot oven.- [Mrs. W. W. P., Okla.