The herald and mail. [volume] (Columbia, Tenn.) 1873-188?, 1875-06-18
HOUSEHOLD HINTS.

STRAWBERRY DUMP1INGs.-Cru to
be made the same as directed for short
cake; roll half an inch thick put alb out
gill of Strawberries for each dump
ling. Bake, steam or boil half an
hour
STRAWBERRY P1Es.-Line your pie
dish with crust made in the usual man
ner; fill the dish with strawberries of
medium size; sprinkle on little -four,
and sugar in prop ortion to the acidity
OF the berries. Cover with a thin
crust.
STRAWBERRY CREAM Mash the fruit
gently, drain it on a sieve, strew a little
sugar on 1t; when well drained, without
being pressed, add sugar and cream to
the juice, and, if thick, a little milk.
Whisk it II a bowl, and as the froth
rises lay it on sieve, When no more
will rise, put the cream in the dish and
lay the frosh upon it.
STRAWBERRY JE1LY.-Take strawber-
ries when fully ripe, strain and to each
pint of Juice add a pound of the best
refined Inc st'gsr. Boil briskIy. Swimming
wheh necessary, for ten or fifteen min
utes, or until it will jelly, which may
be known by dropping in little cold
water. If done, it will fall to the bot.
tom in raaAa.
STRAWBERRY PRESERVES. Allow one
pound of sugar to each pound of fruit.
Put Your sugar into preserving kettle,
with just water eiiough t6 Prevent its
scorching. Dissolve the sugar as
quickly as possible. When the syrup
10 hot, fut il POUR berries. let them
cook about ten minutes, skim them out
carefully, and let the syrup simmer
about fifteen minut es, then pour it over
your berries,
To PRESERVE S1RkwpERRtEs WITHOUT
SGGAR.-Put the fruit in the preserving
kettle, and if very dry, add little water
to prevent burning. Boil about three
minutes, or just long enough to be sure
the whole mass is thoroughly heated
not cooked. Dip into 5ane, filing them
completely, seal quickly, and set in a
cool place. Glass jars containing fruit
should be kept in dark place, or GOV.
cred with dark-oolored paper. Open
ard aaa sugar several hours before
using.
STRAWBERRY SHORT CAKEs.-Tnto
three pints of -four rub dry two tea,
spoons heaping full of cream tartar
add half teacup of butter, little salt,
one teaspoonful of soda dissolved in a
pint of milk and water. Mix quickly,
roll to an inch in thickness and bake
twenty nnih+tss IN 2 hot sven. Take a
Quart of Strawberries and add cream
and sugar to make q sauce. For this
purpose small sized, rather acid ber-
ries, with sprightly flavor, are prefera-
BILE. When tho short cake is done, d.
vide IN three layers, butter them and
spread the strawberries between. Eat
while warm.
STRAWRERRY CHARLOTTE one
ounce Of isingla8s In d qiart of water
until dissolved. Have ready nine eggs
we'll beaten, whites and velks whisked
with half pound of sugar. Pour the
boiling milk on them, stirring all the
time until cool enough to pour in a pint
of sweet cream. Continue to stir until
the cfeam is well mixed, when it should
be poured into the molds, previously
lined with slices of sponge cake, spread
with a layer of strawberry preserves.
It should be seasoned with vanilla,
either by boiling a piece of the bean in
the milk or using the extract. It is
an Improvement to dish with whipped
cream.
CUTTING Flowers. Never cut flowers
during sunshine, nor keep them eE-
posed to the sun or wind ID not col
lect them in large bundles, or tie them
together, as this hastens their decay.
Do not pull them, but cut them cleanly
off the plant with a sharp knife-not
with s issors. When taken in doors
place them in The shade and reduce
them to the required lie 9Th of stalk
with a 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 wat. to
set them in, or pure white sand in
state of satur ton, sticking the ends
of the sta ks to it, bat OF in a crowd
ed manner. II in water alone, it GU. hit
to be changed daily, and a thin slice
should be cut off the ends of the stalks
at " ry change of water.