The West Virginia journal. [volume] (Charleston, W. Va.) 1864-1877, 1866-06-06
Cooking and Preserving Straw
berries.

As tho season for this delicious fruit
is at hand, NO mako the following ex.
tracts from FaIler's Strawberry Culturi't,
which may assist our readers in diSpos'
ipc Of q surplus, after having, Of course,
dealt literally with "yc editor"
STRAWBERRY SuoRT.CAKEs. Into
threo pints of -four rub, dry, two tea.
spoons hoaping full ofcream tartar add
half q cup Of butter, q little salt, ono
teaspoon of soda dissolved in a pint OF
milk and water. Mix quickly and thor:
oushly, roll to an inch in thickness, and
bako twenty minutes in a quick oven.
Take a quart Of strawberries, and add
cream and sugar to make sauce. For
this purpose small.sized, rather acid
berries, with sprightly favor, arc prefer
able.
When the short cake is Gone, divide
! it in three layers, butter them, and
spread tho strawberries between. Eat
while warm.
STRAWBERRY DUMpLlNas.- Crust to
be made the same ns directed for short
eakc; roll half on inch thick, put
about q gill Of strawberries for each
dumping. Bake, steam or boil half an
hour.
STRAWBERRY P1Es.--Linc your pic
dish with crust made in tho usual man.
ncr; fill tho dish with good, ripe straw
berries of medium size; sprinkle on q
little flour, aud sugar in proportion to
tho acidity Of the berries. Covor with
q thin crust.
STRAWBERRY JAM.-For every pound
of straw berries take three quarters Of a
pound of sugar. The berries should DO
mashed in preserving kettle, and tho
sugar thoroughly mixed with them.
Boil from twenty minutes to half on
hour, stirring constantly.
STRAWBERRY JELLY.-Tako straw.
berries when fully ripe, strain, and to
each pint ofjuicc add pint Of the best
refined sugar Poll briskly, skimming
when necessary, for ten or fifteen min
utcs, or until it will jelly, which may be
known by dropping in littlo cold water
IF done, it will fall to tho bottom in o
mass.
STRAWBERRY. CREAM. - Mash the
fruit gently drain it on sieve; ssrcw
little sugar on it; when we'll drained
(without being prcssed) add sugar and
cream to tho juice, and, if too thick, 4
little milk. Whisk in bowl, and as
the froth rises lay it on sieve when
no more will rise put tho cream 10 o
dish, and lay the froth upon it.
To PRESERVE STRAWBERRIES WITH.
OUT SUGAR.-Put tho fruit in q prcscrv.
Ing kettle, and, if very dry. add a little
water to prevent burning. Boil about
three minutes, or just long enough to DO
sure tho whole mass is thoroughly heat
cd-not cooked. Dip into cans filing
them completely; seal quickly, and SO.
in n cool place. (GlasS jars containing
fruit should be kept in dark place or
covered with dark colored pupcr.) Open,
anu aou sugar scFcral nou1S oo'o'o u''"S
STRAWBERRY WINE.-To one gallon
Of juice, strained, add two and half
pounds Of sugar (uo watcr) let it stand
in an open vessel twcutyfour hours, oc.
casionally skimmiug off the skum that
rises. Then fll the cask in which it is
put, full, reserving enough to FIJI up as,
10 the process of fermentation, it runs
over. When tho fermentation is com.
plcted, stop tightly. Let stand three
months, draw of and bottle.
STRAWBERRIES AND CLARET.-Over
thrco quarts Of strawberries pour one
bottle Of good claret vino. Add sugar
to cult tho tasto.