The Vermont watchman. [volume] (Montpelier, Vt.) 1883-1911, 1888-06-27
Strawberries.

The season of strawberries being
here, we give some recipes, culled from
various sources, for serving this de-
icious fruit, of which one celebrated
writer said: God could undoubtedly
have made better berry than the
strawberry, but it is just as certain
that he never did" We would like to
receive from our readers recipes for
this or any other cookery which they
use and know to be good, or inquiries
for such recipes. This department
should be a mutual-help society, where
household information should be mu-
tually impaired:
WHIPPED CREAM FOR BERRIES
Take cream which is not too thick, as if
it is too rich it will easily turn to butter.
Have it ice cold and then beat with an
egg beater, unless you have a whip
churn, which gives the cream different
consistency. Cream should treble in
quantity by whipping.
Miss BARNARD's CAKE.-One-half
cup of sugar, one cup of butter, one
pint of milk, one tea-spoonful of soda,
one and one-half pints oflhour, two tea
! spoonfuls of cream of tartar, little
salt Bake and split, insert berries, pre-
viously mashed and sugared, and put a
few large berries on top. Eat while
warm.
STRAWBERRY SHoRTCAKE. - One
pint of flour, one tea-spoonful of cream
of tartar, one-half as much soda, a
pinch of salt, two tablespoonful of
sugar, four table-spoonfuls of butter
and one cup of sweet milk. Sift
the cream of tartar, soda, sugar and
salt with the flour, rub in the butter,
then mix with the milk. Split the cake
and spread with one quart of berries
well sweetened.
A SMALL STRAWBERRY SHORT
CAKE.-lnto one pint of sifted flour
rub one teaspoonful of baking-powder
and one tablespoonful of butter. Mix
with half pint of sweet milk, stirring
as little as possible. This will make
quite a soft dough. which must be
flatted out with the spoon on a we'll
buttered pie-tin and baked twenty min
utes in an oven about right for biscuit
1t is better to sift the powder in the
flour before the butter is rubbed in
Carefully split the cake while hot, and
fill with strawberries previously slightly
mashed and sweetened to taste. Thor
Oughly chill one-half pint cream at
least twenty-four hours old. Whip till
stiff, add two tablespoons powdered
sugar and serve with the cake.
Miss CoRsoN's STRAWBERRY CAKE
For two medium-sized cakes use one
pound, which is one quart, of flour, half
pound of good butter, about one pint
of milk, two tea-spoonfuls of baking
powder, an even tea-spoonful of salt
Sift the flour, salt and baking powder
together twice, and add half of the
butter, chopping it into the -four with a
knife. Mix with milk, divide into
two cakes, put on two pie-plates and
bake in a hot oven about twenty min
utes. If the cakes are inclined to burn
at first cover them with a buttered
paper until nearly done and then re-
move it and allow them to brown
Partly cool the shortcakes after they
are done, tear apart with fork and
spread on the reserved butter while
they are warm enough to melt it. APP
ply it so lightly that the shortcake is
not made heavy. Hull three pints or
two quarts of berries and place them
upon the cakes, laying the sections one
above another and covering each with
powdered sugar. Keep the shortcakes
in cool place, and when serving pour
some very cold cream over each slice, or
whip the cream, which will make it go
farther and is, to many tastes, better.