Ruth Clapper'S Shortcake - cooking recipe

Ingredients

2 c. flour
1/2 tsp. salt
1/4 c. sugar
3 tsp. baking powder
3/4 c. milk or enough to make a soft batter
1 egg
1/3 c. butter, softened

Preparation

Sift dry ingredients together.
Mix with egg and milk.
Do not beat.
Bake in a lightly greased pin tin at 400\u00b0 for 20 to 25 minutes.
Watch carefully, so not to overbrown.
Test with a straw. Cut into pie-shaped servings.
Split each while hot.
Butter same. Serve with topping of sugared strawberries or other desired fruit.