Sacramento daily record-union. [volume] (Sacramento [Calif.]) 1875-1891, 1888-06-23

Mrs. A. Il. Parker writes to the Louis
vile CouTier-Joaundt as follows: Straw
berries" writes Leigh Hunt, deserve all
the good things that may be said of them
They are beautiful to look at, delicious to
eat, have fine odor, and are so wholesome
that they are said to agree with the weak
est digestion. 1t is accorded to Fontanelle
that he attributed his longevity to them in
consequence of their having regularly
cooled a fever he had every spring." We
agree with another writer on the sub
ject that the sight of Strawberries in
the market is one of the most delight
full suggestions of spring, and that the
| taste of them Is our most complete and de-
licious realization. Strawberries are par
ticularl Y wholesome if eaten in the early
part of the day. Those who have gardens
| OF their own, or can procure ripe fresh
| fruit with bulls and short stems on, will
| find that Strawberries are very delicious
brought fresh to the table with the dew on
them. They may be served in sauce
dishes, with a saucer of powdered sugar at
each plate, into which the strawberries
may be dipped. We recommend the fol-
lowing recipes:
Strawberries and Cream.-Pick ripe
fresh Strawberries carefully without mash
| ing, Just before the meal is to be served
Heap high in glass bowl, sprinkle with
sugar, and serve with thick cream
Strawberries and Whipped Cream
Pick ripe Strawberries, place a layer OF
them in a glass dish, cover with pulverized
sugar. and put another layer of berrie:
and sugar, set on ice two hours When
ready to serve cover the top with one pint
of thick cream, the whites of three eggs
and teacup of white sugar whipped to-
gether.
Chilled Strawberries-Place a layer o.
Strawberries in a bowl, cover with sugar
pour over them orange juice. Let stand
on ice one hour. Just before serving
sprinkle with finely powdered ice
Frosted Strawberries.-Tak large ripC
berries with the stems on, dip in colo
water, and put on a sieve to dry; beat
slightly the whites Of two eggs, dip the
berries one at time into the egg, then il
powdered sugar; lay them on large dishes
so they will not touch, to dry.
Crystallized Standardization the
whites of three eggs to a stiff froth, lay
the berries in the egg with the stem up
ward, drain, take out one at time, dip in
powdered sugar, then in the beaten egg
and again in the sugar; place on paper
in long pan, and set in cool place t.
dry. When the icing is firm pile on
dish and SCI in cool place.
Strawberry pyramid.-Crush a pint o
ripe Strawberries with a pint of sugar
beat the whites of four eggs to froth
them beat all together till it stands in
pyramid.
Strawberry Bavarian cream-Pick
gallon of ripe Strawberries, squeeze then
through a colander, and add six ounces o
sugar to the juice; when the sugar is dis
solved add half a box of gelatine soaked il
little cold water. Set on the ice, stir i
smooth; when thick stir in a pint O
whipped cream; put it into mold an,
serve in a dish with fresh strawberrie
around.
Strawberry short cake.-Into one quar-
of sifted -four rub one teaspoonful of soda
ten of cream of tartar, half teaspoonfu
of salt and two tablespoofuls of butter
add sweet milk to make stiff batter
Bake in tin buttered pie pans. Whel
done split with sharp knife, butter botl
halves, cover one half with thick laye
of very ripe, fresh Strawberries, ant
sprinkle freely with sugar. Let stand tel
minutes, place the other half of the shor
cake on top, press down, cover thickl,
with berries, sprinkle with plenty of sugar
Serve with pitcher of sweetened cream