Sunbury American. [volume] (Sunbury, Pa.) 1848-1879, 1866-06-16
RECIPES, &c.
Cooking and Preserving Straw
berries.

DerT1ess
As the season for this delicious fruit is at
hand, we make the following extracts from
Fullers St,aoJe,ry Culturist, which may
assist our readers in disposing of surplus,
after having, of course, dealt literally with
their friends:
STRAWBERRY SHORT. CAKEs.-Into three
pnts of flour rub, dry, two teaspoons heap.
ing full of cream tartar; add half cup OF
butter, little salt, a teaspoon of soda, dis.
solved in pint of milk and water. Mix
quickly and thoroughly, roll to an inch in
quick oven.
Take quart of strawberries, and add
cream and sugar to make sauce. For this
purpose small sized, rather acid berries, with
sprightly flavor are preferable.
When the short cake is done, divide it in
| three layers, butter them, and spread the
straw berries in between. Eat while warm.
STRAwBERRY DUMPLINes.-Crust to be
! made the same as directed for short cake;
roll half an inch thick put about gill OF
strawberries for each dumping. Bake,
steam or boil half an hour.
STRAWBERRY PIEs.-Line your pie dish
with crust made in the usual manner; fill
the dish with good ripe strawberries OF me-
dunn size; sprinkle on a little flour and
sugar in proportion to the acidity of tho
berries. Cover with thin crust.
STRAWBERRY JAM.-For every pound of
straw berries take three-quarters of pound
of sugar. The berries should be mashed In
a preserying kettle, and the sugar thor
oupbly mixed with them. Boil from twenty
minutes to half an hour, stirring constantly.
STRAWBERRY JELLY.-Take strawberries
when fully ripe, strain, aud to each pint of
Juice add pin. of the best refined sugar
Boil briskly, skimming when necessary, for
ten or fifteen minutes, or until il will jelly,
which may be known by dropping in little
cold water. II done, it will fall TO the bot
tom in a mass.
STRAWBERRY CREAM-Mash the fruit
gently: drain it on sieve; strew little
sugar on it; when we'll drained (withont
being pressed) add sugar and cream to the
mice and. if too thick, little milk. Whlsk
in a bowl, and as the froth rises lay 1t on
sieve: when no more will rise, put the
cream in dish and lay the froth upon IT,
To PRpsERyE STRAWBERRIES WITHOUT
suaAR.-Pu. the fruit in the preserving
kettle. and, if very dry, add little water
TO prevent burning. Boil about three min
utes. or Just long enough to be sure the
whole mass is thoroughly heated-not
cooked. Dip into cans hlling them com, com,
pletely; seal quickly, and set in cool
plsce, (Glass Jars containing fruit should
: be kept in dark place or covered with
. dark colored paper) Open, ana add sugar
several hours before using.
STRAWBERRY WINE.-To ono gallon OF
;uioe. strained, add two and half pounds
of sugar, (no water y let it stand in an open
: vessel twenty four hours, occasionally skim
ming off the scum that rises. Then fill the
! cask in which it is put, full, reservine
! enough to fill up, as, in the process OF Ter
= mentation, it runs over. When the fermen
tation is completed, stop tightly. Let stan'
three months, draw off and bottle.
e Strawberries AND CLARET.-OyeI thre
) quarts of Strawberries pour one bottle Q
!. good claIet wine. Add sugar to suit til
IS taste. ~. ..r ' is,.- ..-