The Lambertville record. [volume] (Lambertville, N.J.) 1872-1968, 1878-05-22
A sTRAWBERHY CRATER.
STRAWBERRY SHORT CAKE.

STRAWBERRY SHORT CAKE.
One quart of flour piece of butter the
size of an egg one teaspoonful of soda and
two of cream-of-tartar sweet milk to mix
Sift of the cieam-of-tartar with the -four !;
rub the butter thoroughly through the -four
and dissolve the soda in the milk mix soft
and bake in a fiat tin when done, split open.
butter and spread thickly with crushed ber-
ries, cream and sugar or berries and sugar on
ly spread fruit over the top or cream and
sugar.
PRESERVED STRAWBERRIES.
Three-quarters of pound of fruit and
pint of water to seven pounds of sugar. Put
the sugar and water into a porcelain 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 strip into tin
pans and set in the sun, adding the berries as
soon as it is cool let stand in the sun-pro-
tecting from insects-the sunny part of two
days /; put into glass and screw it is not neces-
sary, however, to have them aiI-tight.
CANNED STRAWBERRIES.
Fill glass cans with fresh, whole strawber-
ries sprinkled with sugar in the proportion of
one-half pound of sugar to quart of fruit
put on the tops and screw down at once as
tightly as possible fill wash-boiler with
cold water, previously placing some old dish
at the bottom-I have perforated tin made
to fit my boiler, which is a great improve
ment upon old plates, &c.--and stand in the
ars The water should be within two inches
of the tops when the water boils, note the
time and boil twenty minutes draw to the
back of the stove take out the cans and
stand on piece of flannel screw down
again and as the cans cool, causing contrac--
ton of the glass, turn down again and again
until air-tight.
STRAWBERRY JELLY.
Crush the fruit and strain through coarse
linen bag and to each pint of juice allow one
pound of sugar boil ten minutes, skmming
as necessary pour hot into jelly glasses and
stand the glasses in the sun as for preserves
for two days.
STRAWBERRY RICE CAKE.
Boil one-half teacupful Of rice and when
cold add the beaten yolks of three eggs lit
tie salt and one quart of new milk then add
the whites beaten to a froth ; -four sufficient
to make batter and two teaspoonfuls of bak-
ing powder bake on griddle and spread
while hot, first with butter and then crushed
strawberries and sugar roll up neatly cut
off the ends sprinkle with sugar and serve.
STRAWBERRY JAM.
To six pounds of fruit allow four pounds of
sugar /; remove the caylxes crush and put
into preserving kettle and cook one-half
hour over moderate fire stirring constantly;
remove from the range and add the sugar
mix the sugar with the fruit and again boil
twenty minutes stirring as before. To tell
when sufficiently cooked take out tea
spoonful on plate, and il no juice gathers
about it and it looks dry and sparkling, it has
cooked enough. Every house-keoper should
be provided with a miniature apple-butter
stirrer for jams, &c.
STRAWBERRY sHORT-CAKE.
Sift two heaping teaspoonfuls of baking
powder with one quart of -four add one half
teacupful of butter and lard mixed one
fourth teacupful of sugar little salt and
milk enough to make soft dough roll out
quite thin and bake in two pans, which should
be large enough to allow of the cakes boing
out in half, so as to make four layers when
done crush the fruit If large and spread
each layer, which should be buttered plenti-
fully with berries and powdered sugar. Eat
with cream and sugar favored with vanilla.
STRAWBERRY SYRUP.
For five quarts of fruit allow twelve pounds
Of sugar and one pint of water sprinkle the
fruit with some of the sugar and let stand ov-
Ell night then crush the berries, strain,
washing out the pulp with the 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.