Juniata sentinel and Republican. [volume] (Mifflintown, Juniata County, Pa.) 1873-1955, 1891-06-17
STRAWBERRIES.
now 10 PREPARE, KEEP AND USE THEM

The strawberry is indigenous to
many countries in the Temperate
Zones, and 10y cultivation has grown to
an immense size, bat, as a rule, the
very large berries are infer or in flavor
none of them equaling tue wild berry
from which they all sprung. 1t is one
Of the most wholcsom fruits and is a
universal fav Jrite. When served fresh
they should be carefully looked over
before they are put on the table, as
they are sometimes infested by little
thread-worm, so small as to be almost
unnoticeable. Those that are gritty
should be rinsed In bowl of cold
water b fore they are hulled. Take
each one by its STEM and dip up and
down In the water as quickly as possi-
BILE; then lay it on an inverted sieve to
drain, until all are washed; but do not
wash any, except the sandy ones, as 1t
destroys the flavor of sny berry TO
wash it. When taking off the stems
hold the berries as lightly as possible,
so as not to ma Ia them; heap them in "A
glass dish, but do not sugar them, or
any other berries, before serving; the
sugar and cream should be passed TO
each person at the table. Very large
strawberries are sometimes served. es-
peciaily at breakfast with the stems on.
In this case each individual should have
a small dish of powdered sugar to roll
the berries IN. Berries look pretty
served in n block of ice with spray OF
fruit and leIves pendant over one edge,
but it makes the fruit very acid.
To keep berries over night spread
them out on large dishes or trays with
out touching, If possible, and put them
IN a cool, dry place; not in an ice chest
or refrlg gerator, nor in a cellar II there
is the least dampness.
Straw berries, rsspberries and buckle
berries are all used in making cak :,
the simplest form of which is short
cake. For the first two the following
-ecipe will be found exceedingly good:
STRAWBERRY sHoRT-CAKB.
To one quart of flour add two heap
ing teaspoonfuls of baking powd' r,
half teaspoonful of salt, and one
tablespoonful of powdered sugar. Sht
all together In deep bowl and chop
into it three ounces of butter. Beat
one egg and add to it one large cnpfnl
of sweet milk. Stir this INTO the other
ingredients ~ quickly and lightly as
possible. Roll into two sheets, each
about half an inch thick, and bake IN
well-greased pans. When done pull
the cakes apart and spread them with
Boftened butter. Sprinkle thickIy
with powdered sugar and cover wei
with Strawberries or raspberrles, we
sprinkled with sugar and slightly
mashed. Put on the other half of the
cake, crust side down, and lie berries
and sugar on top; to be eaten hot with
sugar and cream. This Will make two
cakes two layers each, or one with four
layers.
HUCKLEBERRY sHoRT-CAKE.
Slit together INTO bowl one quart
Of -four, half teaspoonful of salt, four
even teaspoonfuls of baking powder
and half cupful of powdered sugar.
Rub in one-third of cup of butter and
moIsten the whole with milk to make
a dough stiff enough to keep in shape
when dropped from a spoon. Add one
pint of berries, well favored. Drop
by the large spoonful on a well-greased
shallow pan, and bake twenty minutes
in a hot oven.
For layer cakes no nicer recipes can
be found than are in Mrs. Rorer's Cook
Book.
Pies and puddings, ice creams and
charlottes, sherbets and vinegars are
made from these fruits; and when they
are in seasoI 10 no one need be at loss
to.know what TO have for dessert.-E.
Ii. B., IN Table Tux.
CAKE A LA MODE
Beat six ounces of butter to n cream,
and beat into it half pound OF flour,
and half pound of fine white sifted
sugar. Have ready whisked SIX eggs,
work the above gradually and smooth
ly with the eggs and finely grated lem
on peel and sliced citron, and finally
whip brisllly into the mixture n tea
spoonful of Cleveland's Baking Powder.
Put all into a tin lined with weil-bnt-
tered paper, and bake In "A moderately
heated oven for one hour.
vIOLETs ITO CRYSTALLIZE).
Boil some clarified sugar and water
until, on being lifted in the skinner,
you en- blow tiny sparks of sugar
through the holes, lay in some douule
violets dive ted of their stalks, and let
the sugar reboil to its former tempera-
ture; then rub the sugar against the
IL a "a.