Scotch Short-Cake

Take one-half pound of slightly salted butter, and one pound of flour; then mix flour and butter with hands; then add four ounces of loaf sugar, and work all into a smooth ball; then roll out until it is an inch thick; prick over with a fork, and pinch round the edges, and bake for half an hour in oven, and with a moderate fire, in a round or square pan, according to taste.

Strawberry Short-Cake

First prepare the berries by picking; after they have been well washed - the best way to wash them is to hold the boxes under the faucet and let a gentle stream of water run over them into an earthen bowl - then drain and pick them into an earthen bowl; now take the potato-masher and bruise them, and cover with a thick layer of white sugar; now set them aside until the cake is made. Take a quart of sifted flour, one-half cup of sweet butter, one egg well beaten, three teaspoonfuls of baking powder, and milk enough to make a rather stiff dough; knead well, and roll with the rolling-pin till about one inch thick; bake till a nice brown, and when done remove it to the table, turn it out of the pan, and with a light, sharp knife cut it down lengthwise and crossways; now run the knife through it, and lay it open for a few moments, just to let the steam escape (the steam ruins the color of the berries); then set the bottom crust on the platter, cover thickly with berries an inch and a half deep; lay the top crust on the fruit, dust thickly with powdered sugar, and if any berry juice is left in the bowl, pour it round the cake, not over it, and you will have a delicious short-cake.