One pint of sifted flour, two slightly rounding teaspoonfuls of baking powder, half a teaspoonful of salt, two rounding tablespoonfuls of butter, one rounding tablespoonful of sugar, one egg, and about three-quarters of a cup of milk. Sift the flour, salt, baking powder, and sugar together; rub the butter through the dry materials. Beat the egg until light, add the milk to it, and stir into the dry materials. Stir quickly and lightly into a smooth dough; turn out on a floured board; roll backward and forward lightly with the hands until lightly covered with flour, then divide in half. Roll out one-half into a thin sheet the size of a small biscuit pan; place in a buttered pan; brush over lightly with melted butter. Roll out the second piece the same as the first, and place on the top of the one in the pan; press out evenly with the finger tips, then place in a quick oven and bake for about twenty minutes. Have ready two quarts of sweetened strawberries; cut them quickly and lightly with a silver spoon. When the shortcake comes from the oven separate the two layers carefully with the fingers, cover one layer with the berries, place the other layer over and cover with the balance of the berries, and serve.