STRAWBERRY SHORTCAKE (BISCUIT DOUGH)

Mix two cups of flour, four teaspoons of baking-powder, one-half teaspoon of salt, one tablespoon of sugar; work one-quarter cup of butter with tips of fingers, and add three-quarters of a cup of milk gradually. Toss on floured board, divide in two parts. Pat, roll out and bake twelve minutes in hot oven in layer-cake tins. Split and spread with butter. Pick, hull, and drain berries. Sweeten one to one and one-half boxes of strawberries to taste. Crush slightly and put between and on top of short cake. Allow from one to one and one-half boxes of berries to each short cake. Serve with cream, plain or whipped. Strawberries make the best short cake, but other berries and sliced peaches are also good.