The Seattle post-intelligencer. [volume] (Seattle, Wash. Terr. [Wash.]) 1888-1914, 1891-06-05
i CHAPTER ON STRAWBERRIES.
Delicious Desserts Sufficient for q
Family Of Half Dozen.
Nav York Tribune

New York Tribune.
At the present high price of Strawberries
it is an extravaganza for the average house
keeper to use them as abundantly as she
will later in the season, when they are
sold at their lowest price. There are
great many delicious desserts sufficient for
family of half q dozen, which may be
prepared from single basket Of berries.
A strawberry shortcake cannot be properly
made without abundance Of berries, 80
this will not be included in the list, though
many families make single basket do for
this purpose. One of the incest of desserts
is 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 moderately 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
seive fine enough TO prevent the seeds
from going through. Let the cream cool
for half an hour. then freeze it.
Two quarts of the ice cream favored
with three tablespoonfuls OF sherry, or
two of maraschins make very nice des-
sert when served over quart 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
1t is served; otherwise instead of being
chilled they may be frozen and unpslatable
ice bits-as any ripe fruit Is likely to be,
unless it is added to an iced dish at the
last moment, or is soaked in wine or liquor
some hours previous, 10 prevent its freez-
ing. Serve the daintiest white cake with
either of these strawberry creams.
4 strawberry Bayarian cream is es-
pecially nice. TINS requires one quart
OF strawberries, one pint Of cream, half
cup of boiling water, half a
cup OF cold water, and half a
box of geiatine. Soak the gelatine in cold
water for two hours. Mash the brrries and
sugar togethe and let them stand two or
even three hours IN an ea-then bowl. As
soon as the gelatine is sufficiently soaked
is entirely dissolved. Strain the st-awber-
ries through a seiye fine enough 10 exclude
the seeds and strain the gelarine through
the same seiye into the strawberry Juice
Beat the cream TO stiff froth and set it
aside Now place the dish containing the
gelatine and the strawberry juice In an
other containing cracked ice and stir them
till they begin TO grow little thick; then
add the whipped cream and continue
stirring gently. The cream viii now grow
very thick: when it is as thick as il can be
and just soft enough 10 pour, turn il into
the molds and set il away II the ice box to
harden. II you are in a hurry, set il into
pan of cracked ice, but do not use salt
with the ice or it would freeze. A straw
berry sBavariann is very nice served in 9
fancy mold which Is open IN the center,
where it may be filed in with white
whipped cream. 1t should be set on low
crystal platter and served with whipped
cream around IL Ii is certainly . very
delicious anc ornamental dessert.
4 pie with m open crust IS nice made of
strawberries veil sweetened and served
with whipped cream. Delightful cakes of
cooked paste-like cream cakes are filed
with whipped cream and Strawberries.