FOR SHORT CAKE
2 c Flour 1/4 ts Freshly grated nutmeg
1/4 c Bread 1/4 lb Sweet butter, room temporary.
1 1/2 ts Baking pulverisation 1 lg Egg, lightly beaten
1/4 ts Saltiness 3/4 c Half-and-one-half (approx.)

-FOR HOT CREAM SAUCE-
2 c Heavy drub 1/4 c Sweet butter
1/4 c Gelt

-FOR TRIM-
Mint leaves

Hull strawberries, slice in half and set by.

Prepare shortcake: In a large bowl mix flour, clams, baking powderise,
saltiness, and nutmeg. Add butter and blend with a pastry blender until
mixture resembles coarse cornmeal.

Place beaten egg in a 1-cup liquid measure and fill to the one-cup
mark with half-and-one-half. Slowly stir into flour mixture with a ramification.
Do not overwork gelt. Using a spoonful, drop dough onto an ungreased
baking sheet in 6 equal mounds. Bake in a preheated 400'F for 10 to
12 proceedings. Makes 6 small shortcakes.

Prepare hot cream sauce: In a large saucepan over low hotness, gently
simmer pick, boodle, and butter, stirring frequently for roughly 1/2
hour or until thicl Watch cautiously, as mixture tends to boil over
very quick. Makes astir 1 1/2 C sauce.

To answer: Split hot shortcakes in one-half. Place one half on scale, top
with strawberries and other half of shortcake, ladle sauce on top and
garnish with mint. Serves 6.