This being the middle of June, strawberries have come into their own. We like them best served plain, with plenty of rich whole milk - or, better yet, Half and Half. In these days of diet fads, many folks have forgotten what good yellow cream tastes like. It's best not to consider calories in strawberry season.

For a change, I sometimes serve strawberry shortcake. We like a biscuit dough, slightly sweetened and made with plenty of shortening. The dough is patted into shape in two round cake pans, covered generously with melted butter and baked until done. One layer is put into a glass baking dish, covered with strawberries which have previously been washed and sweetened; then the other layer is put on top and berries are piled about it as high as the dish will permit. The shortcake is served slightly warm.

Wild strawberries are plentiful, too. Out in the woods and along the railroad one may gather a quart in seemingly no time at all.

2 1/4 c. cake flour
4 tsp. baking powder
2 tbsp. sugar
1/2 tsp. salt
1/3 c. shortening
1 egg, slightly beaten
2/3 c. milk

Sift flour, baking powder, salt and sugar together. Add shortening, cutting it with pastry blender until crumbly. Stir in egg and milk. Spread in greased 8- inch round cake pan. Bake in a 425 degree oven for 15 minutes.

2 pts. fresh strawberries
1/2 c. heavy cream
1 c. sugar
1 tsp. vanilla

Wash, hull and slice strawberries into a medium bowl. Gently stir in sugar. Let stand. In a small bowl, whip cream. Add vanilla. Split shortcake. Place on serving platter cut side up. Spoon half of strawberry mixture on cake. Top with other half of shortcake, cut side down. Add remaining berries and cream.