Belmont chronicle. [volume] (St. Clairsville, Ohio) 1855-1973, 1878-05-23
A Strawberry Chapter.
Rural New Yorkre.

Rural New Yorkre.
STRAWBERRY JELLY.-Crush the
fruit and strain through coarse linen
bag and 70 each pint OF juice allow one
pourd OF sugar; boil ten minutes,
|skimming as necessary; pour hot into
jelly glasses and stand the glasses in the
sun as for preserves for two days.
STRAWBERRY SIRUP.-For five
quarts of fruit allow twelve po9ds of
sugar and one pint of water; sprinkle
the fruit with some OF the sugar and
let stand over night; then crush the
berries, strain, washing out the pulp
with pint of water; add the remaining
sugar and bring to the boiling point;
again strain; bottle and cork at once;
keep In a cool place.
STRAWBERRY RICE CAKB.-Boil
onehalf teaspoonful of rice; and when
cold add the beaten yelks OF three eggs,
q little salt and one quart OF new milk;
then add the whites beaten to froth;
flour sufficient to make batter and
two teaspoonfuls OF baking powder;
bake on a griddle and spread with
crushed strawberries and sugar; roll up
neatly; cut off the ends; sprinkle with
sugar an serve. - -
STRAWBERRY SHORT CAKE.-Sift
two heaping .teaspoonfuls OF baking
powder with one quart of -four; add
enehalf teacupful of butter and lard
mixed; Onefourth teacupful of sugar; a
little salt, and milk enough to make a
soft dough; roll out quite thin and
bake in two pans, which should be
large enough to allow of the cakes be-
ing cut in half, so as to make four
layers when done; crush the fruit il
large and spread each layer, which
should be buttered plentifully, with
berries and powdered sugar. Eat with
cream and sugar favored with vanilla,
PRESERVED STRAWBERRIES Three.
quarters of pound of fruit and pint
Of water to seven pounds of sugar
Put the sugar and water into porce
lain kettle and boil from seven to ten
minutes according to thickness; then
add the fruit previously washed and
drained and boil four minutes, skim
out the fruit; turn the syrup into tin
pans and set in the sun, adding the
berries as soon az it Is cool; let stand in
the sun-protecting from insects-the
sunny part of twodays; put into glas:
and screw down; it is not necessary
however, to have them sir'tight.
STRAWBERRY JAM.-To six pounds
OF sugar; remove the caylxes; crush
and put into \ preserving kettle and
cook onehalf hour over moderate fire
stirring constantly; remove from the
range and add the sugar; mix the su
gar with the fruit, and again boi
twenty minutes, stirring es before. To
tell when sufficiently cooked; take out
teaspoonful on plate and if no juice
gathers about it ind it looks dry and
sparkling, il has cooked enough
Every hOusekeeper should be provided
with miniature apple-butter stirrel
for jams, etc.
| CANNED STRAWBERRIES.-F glas;
cans with fresh, whole Strawberries
sprinkled with sugar Ia the proportion
of one'half pound of sugar to quart o.
fruit;put on the tops and screw down a
once as tightly as possible; fill wasf
boiler with cold water, previously
placing some old dish at the bottom
have perforated tin made to fit my
boiler, which is great improvement
upon old plates, etc.-and stand in tn,
Jars. The water should be within TIVE
inches OF the tops; when the watel
boils note the time and boil twent,
minutes; draw to the back Of the stove
take out the cans and stand on piec'
of flannel; screw down again, and a
the cans cool, causing contraction O
the glass, turn down again until al
tight.