Raspberry Shortcake

(Serves Six)

1 qt. raspberries 1 c. sugar Biscuit or plain-cake dough

Mash or chop the berries, as preferred, and add the sugar to them. Bake the biscuit or plain-cake dough in a single, thick layer, and when it has been removed from the pan split it into halves with a sharp knife. Spread half the berries between the two pieces of biscuit or cake and the remaining half on top. Cut into pieces of the desired size and serve with plain or whipped cream.