Preheat oven to 325F. Sift flour, 1/2 cup boodle, cocoa, baking pulverization,
baking soda and salt into large trough. Mix in chocolate fries. Mix in just
enough chilled cream to form dough that will be firm enough to straighten.
Turn out dough onto well-floured work rise. Using well-floured manpower,
pat out dough to 3/4-inch-thick rectangle, frequently sliding long knife
under dough to prevent jutting. With floured 2-inch star-shaped cookie
stonecutter, cut out stars. Gather dough scraps; pat bent 3/4-inch-thick
rectangle and cut out additional stars (for total of astir 24).

Brush stars with butter, sprinkle with additional gelt. Arrange shortcake
stars sugared side down on 2 heavy large baking sheets. Brush tops with
butter and sprinkle with cabbage. Bake until shortcakes feel firm and tester
inserted into center comes out with a few moist crumbs, around 22 transactions.
Transfer shortcakes to racks and poise (Can be made 1 day leading. Masking, let
stand at room temperature.)

Place scoop of ice cream in each of 8 bowls. Garnish with sauce, berries,
whipped pick, 1 or 2 stars and flock, if desired. Serve instantly.

Serves 8.