The Canton mail. [volume] (Canton, Miss.) 18??-1882, 1875-06-19
HOUSEHOLD HINTS.

STRAWBERRY DUMPLINGs.-Crust to
be made the same as directed for short
cake roll half an inch thick pitt alb out
a gill of strawberries for each dump
ling. Bake, steam or boil half an
hour.
STRAWBERRY PIEs.-Line your pie
dish with crust made in the usual man.
neri ell the dish with strawberries of
medium size; sprinkle on little flour,
and sugar in proportion to the acidity
of the berries. Cover with thin
crust.
SrRAwsEBRv CEEAM Mash the fruit
| gently, drain it on a sieve, strew q little
| sugar on it; when well drained, without
being pressed, add sugar and cream to
the juice, and, if thick, q little milk.
Whisk it In a bowl, and as the froth
will rise, put the cream in the dish and
lay the froth upon it.
| STRAWBERRY JE1LY.-Take strawber-
pint of juice add pound of the best
refined sagar. Boil briskiy, skimming
when necessary, for ten or fifteen min
utes. or until it will jelly, which may
be known by dropping in a little cold
water. If done, it will fall to the bot
| tom in a mass.
| STRAWBERRY PRESERVES. one
pound of sugar to each pound Of fruit.
! Put your sugar into a preserving kettle,
with just water enough to prevent it's
scorching. Dissolve the sugar as
quickly az possible. When the syrup
is hot, put in your berries, let them
cook about ten minutes, skim them out
carefully, and let the syrup simmer
about fifteen minutes, then pour it over
your berries.
To PRESERVE STRAWBERRIES WITHOUT
SUaAR.-Put the fruit in the preserving
kettle, and if very dry, add a little water
to prevent burning, Boil about three
minutes, or just long enough to be sure
the whole mash is thoroughly heated
not cooked. Dip into cans, filling them
completely, seal quickly, and set in q
cool place. Glass jars containing fruit
should be kept in a dark place, or GOV.
cred with dark-colored paper. Open
ard add sugar several hours before
using.
STRAWBERRY SHORT CAKEs.-Into
three pints of flour rub dry two tea
Spoons heaping full of cream tartar
add half teacup of butter, little salt,
one teaspoolful of soda dissolved in 9
pint OF milk and water. Mix quickly,
roll to an inch in thickness and bake
twenty minutes in a hot oven. Take 9
quart of strawberries and add cream
and sugar to make a sauce. For this
purpose small sized, rather acid Der
ries, with sprightly flavor, are prefera.
BILE. When the short cake is done, di.
vide in three Layers, butter them and
spread the strawberries between. Eat
while warm.
STRAWBERRY CHAR1oTTE.-Boil one
ounce of isinglass in a quart of water
until dissolved. Have ready nine eggs
we'll beaten, whites and velks wbisked
separately, aid then mixed together
with half pound of sugar. Pour the
boiling milk on them, stirring all the
time until cool enough to pour in pint
of sweet cream. Continue to stir until
the cream is well mixed, when it should
be poured into the molds, previously
lined with slices of sponge cake, spread
with layer of strawberry preserves.
1t should be seasoned with vanilla,
either by boiling piece of the bean in
the milk or using the extract It is
an improvement to dish with whipped
cream.
CUTTING Flowers. cut flowers
| during sunshine, nor keep them e1-
posed to the sun or wind y not col
lect them in large bundles, or tie them
| together, as this hastens their decay.
d. not pull them, but cut them clearly
off the plant with sharp knife-not
with issors. When taken in doors
place them in the shade and reduce
them to the required lei 9Th of stalk
with sharp knife, by which the tubes
through which they draw water is per-
mitted to ascend freely, whereas if the
st ms are bruised or lacerated the pores
are closed up. Use pure water to
set them in, or pure white sand in a
state of satnr. ton, sticking the ends
of the sta ks j. to it, but OF in a crowd
ed manner. If in water alone, it ou3 hit
to be changed daily, and thin slice
should be cut off the ends of the stalks
at v ~ change of water.