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By Barbara Wayland
2 tablespoons of sugar
3 teaspoons baking powder
1 teaspoon salt
3/4 cup milk
Margarine or butter, softened
Sweetened whip cream
Mix strawberries with one cup sugar — let stand one hour. Heat oven to 450 degrees — cut shortening into flour, 2 tablespoon sugar, the baking powder and salt until mixture resembles fine crumbs. Stir in milk just until blended. Gently smooth dough into ball on lightly floured cloth covered board. Knead 20 to 25 times, roll to 1/2 inch thickness. Cut with floured three inch cutter. Place about one inch apart on ungreased cookie sheet, bake until golden brown about 10 to 12 minutes. Split crosswise while hot, spread lightly with margarine, fill in top with strawberries and whip cream. 6 servings.
APRIL HEDDLESTON
Sperryville
Making strawberry preserves or jam is definitely an art. Preserves are a little more trouble to make than jams, but every homemaker likes to have
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