The Indiana State sentinel. [volume] (Indianapolis) 1868-1895, 1891-05-20
HOME AND FARM AFFAIRS.
a LONG CHAPTER ON STRAWBERRIES.
How to Use Them-Farm nIatters-Produc-
ing Fat on Animals-Fat as Profit
Valuable Hints the Farmers
Household Hints.

Household Hints.
There are great many delicious desserts
sufficient for a family OF half dozen
which may be prepared from a single bas-
ket of berries. A strawberry shortcake
cannot be properly made without abund
ance of berries so this will not be included
in the list, though many families make a
single basket do for this purpose. One of
the incest of desserts is a strawberry ice
cream. To make this cream stir together
a quart of strawberries and pint of sugar.
Mash the berries with the sugar and let
them stand about three hours in a moder-
ately cool place. At the end of this time
add q quart of cream scalded and boiling
hot; pour it over the berries and strain
the mixture through a sieve fine enough
to prevent the seeds from going through.
Let the cream cool for half an hour, then
freeze 1t.
Two quarts of the ice cream favored
with three tablespoonfuls of sherry or two
OF maraschino make very nice dessert
when served over aquart OF perfectly ripe,
well-sweetened strawberries. Scoop out
a hollow place in the center of the cream
and put in the strawberries so that they
will be completely concealed when the
mold is turned out. The strawberries
should be added to the cream just before
it is served; otherwise instead of being
chilled they might be frozen in unpalata-
bic icy bits-as any ripe iruit is likely to
\ - Id 1f5F,
last moment or is soaked in wine or liquor
some hours previous to prevent its freez-
ing. Serve the daintiest white cake with
either of these strawberry creams.
A strawberry Bavarian cream is es-
pecially nice. This requires one quart OF
strawberries. one pint of cream, half a cup
OF boiling water, half a cup OF cod water,
and half box OF gelatne. Soak the gela-
tine in the cold water for two hours. Mash
the berries and sugar together and let
them stand two or three hours III an
earthen bowl, As soon as the gelatine is
sufficiently soaked add the boiling water
TO it and stir it till it is entirely dissolved.
Strain the strawberries through a sieve
iDe enough to exclude the seeds and
strain the geatine also through the same
sieve into the strawberry juice. Beat the
cream to a Std froth and set it aside. Now
place the dish containing the gelatine
aud strawberry Juice in another contain
ing cracked ice and stir them till they be-
gin to grow a little thick then add the
whipped cream and continue stirring
gently. The cream will now grow very
thick. When it is as thick as it can be,
and just soft enough to pour, turn 1t into
the molds and set it away in the ice-box
to harden. If you are in hurry, set it in
pan OF cracked ice, but do not use salt
with the ice. or it would freeze \ straw
berry ''Bavarian' Is very nice served in a
fancy mold which is open in the center,
where it may be filled with whipped
| cream. 1t should be set on a low crystal
platter and served with whipped cream
around it. 1t is certainly very delicious
and ornamental dessert.
a pie with open crust is nice made Of
strawberries well sweetened and served
with whipped cream. Delightful cakes of
cooked paste like cream cakes are filled
with whipped cream aud Strawberries.
Patties OF puff past5 are delicious filled
with a fresh preserve made of straw Der
ries. with whipped cream over them. A
deep pie or southern "cobbler" NAV be
made OF quart of strawberries, well
sweeteued and favored with two table
spoonfuis of sherry, and baked under a
cover OF puff paste. These "cobblers" are
made in deep earthern dishes without an
under crust. Sometimes a rim of pastry
is put around the sides of the dish, but it
is often omitted. Bake the "cobbler" till
the crust is done.
Cups of steamed or soft custard are es-
pecially nice served with two large spoon
fuls of ripe berries over each. A large
strawberry charlotte russo with the cream
in the center heaped with strawberries
! and border OF strawberries around it is
I delicious.
A strawberry jelly is made of the juice
OF basket of berries. large cup of sugar,
tablespoonful of lemon juice, half cup
| OF boiling water, half cup of cold water
and half box OF gelatine. When the
gelatine has soaken in the cold water for
two hours add the boiling water to it with
| the Strawberries and sugar, which have
been mashed together and strained.
| Strain the Jelly finally through flannel
| bag and use it as the base or as the upper
part OF mold of the most delicious blanc
mango made OF whipped cream that you
| can make.
The strained juice of a basket of berries
added to q quart OF whipped cream makes
a delicious syllabub or sauce for an iced
rice or any other delicate cold pudding.
| Then there are strawberry mousses,
| sponges and a variety of dishes that re.
| quire onlyia basket of berries.