RECIPE CORRECTION

STRAWBERRY-RHUBARB CRISP Filling: 2 cups sliced strawberries 2 cups rhubarb cut up in 1/2-inch pieces 3/4 cup sugar 1/4 cup flour 1/2 teaspoon cinnamon

Topping: 1 cup whole wheat or white flour 3/4 cup brown sugar 1/2 cup quick oats 1/2 cup melted margarine or butter

Preheat oven to 375 degrees F. In an 8-inch-square baking dish, combine filling ingredients. Mix well.

In another bowl, combine topping ingredients; mix well. Sprinkle topping mixture over rhubarb and strawberry filling, and bake for 35 minutes or until topping is golden brown and crisp.

Serve with ice cream or whipped cream. Serves 9. OLD-FASHIONED STRAWBERRY SHORTCAKE 2 cups sifted all-purpose flour 1/4 cup sugar 1 tablespoon salt 1/2 cup (1 stick) butter 3/4 cup milk 1 quart fresh strawberries (hulled, sliced, and sweetened) 1/2 pint whipping cream

Preheat oven to 450 degrees F. In a bowl sift together flour, sugar, baking powder, and salt. Cut in butter until mixture resembles coarse meal. Add milk all at once, and stir until dough just clings together. On a lightly floured surface, knead dough gently about 10 times. Pat or roll out dough about 1/2-inch thick. Cut out eight biscuits using a floured, 2 3/4-inch round cutter. Place on baking sheet and brush tops with milk.

Bake biscuits 10 to 15 minutes. To serve, split shortcakes (serve hot and buttered if desired) and fill with sliced strawberries. Put some on top, too, and serve with whipped cream. Makes 8 individual shortcakes.

The ``Old-Fashioned Strawberry Shortcake'' recipe that appeared June 20 on Page 14 mistakenly omitted one tablespoon of baking powder from the list of ingredients, though it was mentioned in the instructions. We apologize for the confusion and any deflating results.