The Helena independent. [volume] (Helena, Mont.) 1875-1943, 1890-06-01
Kitchen salmaeundi.

Sun Cooked Strawberries.-Pick over the
Strawberries and weigh them; then put them
in the preserving kettle. Add to them as
e qe
and continue stirring occasionally until the
mixture begins to boil. Cook for ten min
utes, counting from the time it begins to
boil. Pour the preserve into large platters, |
having it about two inches Deep and place
in the sun for ten hours or more (the rule
said twenty-four, but I found that one day |
of sunshine answered.) The preserve is |
now ready to be put into jars and placed in
the preserve closet. It will keep without
sealing, but used pint jars, as they are as
one can use a Remember, ~ writes ds Maria
Parloa in Good Housekeeping, that
these preserves are put into the
jars cold; that no water is used in
cooking them, nothing but the Strawberries
and sugar, and that they will be very rich,
to person. The flavor of this fruit is per-
feet. Only fine, ripe strawberries should be
used. The platters of preserve can be
placed on table in a sunny window, or on
9 sunny piazza, 1t is SO early in the season
do not see why the fruit could not be put
in the jars. and the jars placed in the sun
for two days. I shall try it this year with
some of the preserve. It would make the
work much easier.
Preserved Raw Pineapple is
one of the fruits with which one must use
ing. Here Is delicious and rich method
Of preserving it: Pare the pineapple and
take out all the eyes. Now, with very
sharp knife, cut the pineapple IN thin
slices, cutting down the sides until the
heart is reached. This is to be discarded.
large earthen dish. Add to it as many
pounds of graduated sugar as there are
pounds of pineapple and stir we'll. Pack
this mixture in Mason pint or quart jars.
put on the covers and tighten them, then
put away in the preserve closet The pine
apple will keep for year or more and be
perfectly tender and fine favored. About
the first of June is good time to put up
pineapple.
Rum Pineapple-Prepare the pineapple
and sugar as for the plain preserve, but
when packing the jars, if pint jars be used,
ca rum. Pour the rum on top of the mix
with ice cream or frozen pudding.
Wine Pineapple-Prepare the same as for
the rum, but add two tablespoonfuls of
sherry instead of the rum.
Brandy Pineapple-The same as rum,
substituting one tablespoonful of brandy
! for the rum.
| Strawberry Ice Cream-Pick over three
pints of ripe strawberries and put them in
q large bowl with one pint of graduated
1 sugar. Crush the sugar and Strawberries
together with vegetable masher and let
them stand for two or three hours. At the
end of that time rub through strainer
that is fine enough to keep back the seeds.
To the strained mixture add one quart of
cream. not too rich, and freeze. This
amount of material will make about three
quarts of the frozen material. 1t is one of
the most delicious ice creams made.
Strawberry Cream.-For two quarts of
strawberry cream use one quart OF straw
berries, half pint of granulated sugar,
one gill of cold water, one gill of boiling
water, two quarts of whipped and drained
cream and half package of gelatine.
Pick over the Strawberries, put them in a
bowl with the sugar and crush we'll. Let
them stand two hours. Soak the gelatine
in one gill of cold water for two hours.
Next whip the cream. Rub the strawber-
ries and sugar through strainer into a
large bowl. Pour the boiling water on the
gelatine, and when this is dissolved add it
to the strained strawberry. Place the bowl
in pan of ice water and let it stand, stir
ring it in gently. Pour the cream into a
mold which has been dipped in cold water
and set away to harden. At serving time
dip the mold in tepid water, turn the
cream on large, fiat dish and heap
whipped cream around it. One quart OF
cream will give enough viii pped cream to
make the dish and to serve with it.