Mash or chop the berries, as preferred, and add the sugar to them. Bake
the biscuit or plain-cake dough in a single, thick layer, and when it
has been removed from the pan split it into halves with a sharp knife.
Spread half the berries between the two pieces of biscuit or cake and
the remaining half on top. Cut into pieces of the desired size and serve
with plain or whipped cream.


STRAWBERRIES

42. STRAWBERRIES are perhaps more popular than any other kind of berry.
They are reddish in color, have a somewhat acid flavor, and range in
size from 1/2 inch to 2 inches in diameter. Strawberries are much used
for jams and preserves; they may also be used for making a delicious
jelly, but as they lack pectin this ingredient must be supplied. These
berries are eaten fresh to a great extent, but are also much used for
pastry making and for various kinds of dessert; in fact, there is
practically no limit to the number of recipes that may be given for
strawberries. Before they are used in any way, they should be washed
thoroughly in cold water and then their hulls should be removed.

[Illustration: FIG. 1]

43. STRAWBERRY SHORTCAKE.--For strawberry shortcake, either a biscuit or
a plain-cake mixture may be used, some persons preferring the one and
other persons the other. This may be made in a large cake, as shown in
Fig. 1, and then cut into pieces, or it may be made into individual
cakes, as Fig. 2 shows. Whichever plan is followed, the cakes are split
in the same way and the crushed berries inserted between the halves.