2 cups flour.
3 teaspoonfuls baking-powder.

Rub the butter and sugar to a cream; sift the flour and baking-powder
together; beat the egg stiff without separating; put the egg with
the sugar and butter, add the water and flour in turn, a little
at a time, stirring steadily; bake in two layer-tins. Put crushed
berries between, and whole berries on top.

Tiny field strawberries make the most delicious shortcake of all.


Peach Shortcake

Make either of the rules above, and put mashed and sweetened
peaches between the layers. Slice evenly about four more, and
arrange these on top, making a ring of them overlapping all
around the edge, and laying them inside in the same way. Sugar well,
and serve with whipped cream or a pitcher of plain cream.


Lemon Jelly

1/2 box gelatine.
1/2 cup cold water.
2 cups boiling water.
1 cup sugar.
Juice of three lemons, and three scrapings of the yellow rind.

Put the gelatine into the cold water and soak one hour. Put the