Evening star. [volume] (Washington, D.C.) 1854-1972, 1889-06-08

The strawberry pyramid is another not only
effective but very palatable way of serving the
| berry. Put four quarts Of water over a fire;
when 1t boils sprinkle In gradually one pint Of
best Carolina rice well washed. Do this so
slowly that it will not stop the boiling, or if it
does stop and stir now and then until the boil
ing resumes. Let it boil rapidly thirty or forty
minutes, then skim out and place in thin layer
OF the rice upon plate having smooth edges
Upon this place layer Of strawberries, and so
on, making each layer smaller, leaving a line
OF the berries around the outside of each LAYER
IN the form OF pyramid. If the berries are
| sweet and tender no sweetening will be needed,
otherwise put sugar upon each layer as they
| through. Then finish off with spray of ber-
ries at the top ond decorate around the bottom
with strawberry leaves II more sauce is re-
| quired strawberry juice sweetened may be
| used.
DAINTY AND DELICIOUS.
For the epicure who draws the line on the
simple ways Of eating strawberries the follow
ing methods are suggested: Chop fine three
pints of berries, add half pound of pulverized
sugar, and let the berries stand until the sugar
| draws out the juice; then beat in the Juice one
lemon, half pint Of white wine, and the
frosted white Of two eggs. This may be served
in small deep dishes or glasses, like frappe. and
makes nice addition to the luncheon table or
dessert. pleasant-tasted strawberry ice ia
II Isl.
two pounds of sugar; after they have stood one
hour strain of the juice, add to this one pint
| Of water and the juice of two lemons and freeze
| in Q cream freezer.
A DELIGHTFUL SUMMER DRINK.
Next to raspberry, strawberry vinegar makes
one of the most cooling and delightful Of sum-
| mer beverages. Take the berries as fresh az
possible, gathered in dry weather, weigh and
put into large glass jars and to each pound pour
about pint and half of fine pale white wine
vinegar, which will answer better than the en-
tirely colorless kind sold as distilled vinegar.
though that may be used with good effect Tie
q thick paper over them and let remain three
| or four days then pour of the vinegar and
empty the berries into q jelly bag or suspend
them in q cloth that all the liquid may drop
| from them without pressure. Take an equal
| weight Of fresh fruit, pour the vinegar upon
| them and three days afterward repeat the same
process In three days drain of the LIQUID
very closely and after straining it through linen
| or o flannel bag weigh it and mix it with an
equal quantity of highly refined sugar; when
| this il nearly dissolved stir the syrup over q
clear fire until it has boiled five minutes and
skim thoroughly; pour it into perfectly clean
stone pitcher or china jug, throw Q folded cloth
| over il and let II remain until the morrow; put
into pint bottles and cork them tightly and after
four or Ave days they may be closely corked
and stored in q dry cool place. ek
Dampness destroys the color and inyures the
| favor Of these fine fruit vinegars Of which q
spoonful or two In q glass Of water affords 60
agreeable . summer drink and one which in
many cases Of iilness IL 20 acceptable to the
thirstine invalid z