Pittsburg dispatch. [volume] (Pittsburg [Pa.]) 1880-1923, 1891-05-03
STRAWBERRIES ARE HERE.
The Most Wholesome Delicacy That Comes
to Market-What High Authorities Say
Ellice Serena Gives a Number Of Recipes
for Utilizing the Blushing Berry.

| WRITTEN FOR THE DIsPAToH.l
The strawberry season is now coming In
and the opportunity will soon be offered o'
indulging the appetite in one Of the most
delicate and fragrant of edible fruits. OLD
Isaak Walton, thst prince OF epicures, has
left on record that famous saving of great
man which appropriately voices the senti'
ment of mankind with the precision and
exactness of proverb or a maxim. The
saying, we fear, may now be regarded trite,
but nevertheless it will be often heard.
1--WE may sly of angling" SAYS Old
Isaak, "as DIR. Botelar said of strawberries,
Doubtless God could have made bet
ter berry, but doubtless God never did.
To this high clerical authority will be added
that of Cardinal Woolsey, who it is said
first taught us that strawberries and cream
were intended by q benificent nature to set
| off each others merits"
Besides possessing the properties which
peculiarly belong to it, it is nutritious and
very wholesome. The fruit is frequently
recommended by physicians in cases of
fever; and it may be safely eaten at almost
any time, aud often when other fruits are
not allowed. 1t is sub-acid Chat is, moder-
ately acid), and cooling, but singularly
|
Strawberries brought from the South have
already made their appearance in the mar
ket They do not, however, ordinarily be-
come plentiful until about the middle of
| May, from which time on until about the
end Of June is regarded their season with us.
The following reliable recipes may be re-
ferred to when choice dessert is desired:
Strawberry Sponge.
Mash a quart of strawberries, add one.half
| cupful of sugar and press through sieve
| Boil for 20 minutes one-half cupful OF sugar
| and IL cupfuls of water. Add one-half box OF
gestine to the boiling syrup. Remove from
| the fire and pour in the berry Juice. Set in a
pan of ice and beat for five minutes. Add the
frotned whites Of four eggs. the juice OF one
thicken.
Strawberry Whip.
sweeten quart of firm, fresh, ripe straw
berries to taste. Mash fine, add the beaten
whites OF four eggs and set on ice. Serve very
cold covered with cream.
Strawberry Salad.
Remove the caps or huIls from fine, large ber.
ries and slice with q silver knife. Silt with
powdered sugar and add orange juice.
Strawberry Puff Pudding.
Make a soft batter of one pint Of -four, two
level teaspoonfuls Of baking powder, pinch of
salt and some milk. Drop into well CREASED
cups spoonful of batter, then spoonful of
Steam for 70 minutes and serve with sauce.
Strawberry Cream.
Mash quart of fresh, ripe Strawberries with
a cupful of powdered sugar. Pass through
hair sieve. Dissolve one and one-half ounces
of gelatine In a pint OF sweet milk. Strain and
juice. Pour in a wet mold and set to stiffen.
Preserved Strawberries.
Arrange the berries in the preserving kettle
Wi thrQp-fOurths q a q
sugar to one pound of berries. Place the kettle
on the back part of the stove. and when the
sugar dlssoives iet the berries come TO tne Doll;
Stir from the bottom remove from the fire and
seal while hot.
Strawberry Sauce.
Beat q large tablespoonful of butter to
cream. STIR in gradually one and one-half cup
fuls of powdered sugar and the beaten white
of one egg. Beat until quite light, and when
about to serve add a pint of mashed straw
berries.
Strawberry Pie.
Bake carefully some paste shells. When
cool I'LL with sugared berries and cover with
whipped cream.
Strawberry Triae.
Cut sponge cake In slices. and moisten with
strawberry juice. Line a deep dessert dish
with the cake and fill in with slightly crushed
of three eggs add two or three spoonfuls of
powdered sugar. Beat well and drop in a little
of the berry juice. Heap this on the berries
and keep cool until ready to serve
Strawberries in Jelly.
Soak a package of gelatipe in one-haIf pint Of
cold water for two hours. Dissolve with a pint
of boiling water. Add one-half pint strawberry
juice. one-ha; mint of sherry, the juice of one
lemon, and pint of sugar. Stir until the
sugar is diss led and then strain. Place mold
on ice and pour jelly an inch deep. When firm
put in layer of berries. Pour In cold liquid
jelly just enough to wet them. When flrm
cover with jelly, and SO continue with berries
and jelly until the mold is full When ready
to turn out the berries dip the mold In tepd
water. Serve with cream-plain or whipped
Strawberry Short Cake.
Take two teacupfuls of sweet milk. one Level
teaspoonful of sugar, a teaspoonful cf salt two
tablespoonfuls of butter and two heapng tea
spoonfuls of baking powder. Into this mix
ture beat thoroughly two rounded teacupfuls of
flour. Bake in layers in four jelly cake tins.
Spread crushed berries and sugar between the
layers. Serve with strawberry sauce or cream
made as follows: To cupful of boiling milk
add two tablespoonfuls OF sugar, a small pinch
of salt, butter size of hickory nut and q tea
spoonful of dissolved cornstarch Serve cold.
Strawberry short Cake No. 2.
Make good pie crust, enough for three lay
ers. rolled a little thicker than for pies. Bake
in jelly-cake tins. Sugar two quarts of picked
berries about 80 minutes before you bake the
crust. Butter the layers while hot and spread
the berries between. Serve with strawberry
sauce or rich cream.
Strawberry Custard.
Make . boiled custard of a quart of milk and
yelks Of five eggs. Sweeten TO taste aud boil
until IL thickens TO right consistency. Remove
from fire and add favorlng. Take a half cup
full OF sugar and q pint of berries. Mash and
pass through fine sieve. Whip the whites of
four of the eggs to a stiff froth and add grad
ually half cupful of sugar, and then the
strawberry juice. beating all the time to keep
il stiff. Heap this on top of the eustard and
keep in cool place until ready to serve.
Strawberry Pudding.
Cream together cupful of sugar and a
tablespoonful OF butter. Add the beaten yelks
of rve eggs and two cupfuls of fine bread
crumbs soaked in quart of sweet milk. Flavor
TO taste and pour into deep pudding dish and
bake until the custard is set Roll pint OF
fresh, firm berries in powdered sugar, spread
over the pudding and cover with meringue
made OF the beaten whites and thi ee table,
spoonfuls of powdered sugar. Set in the oven
for moment to brown lightly.
Strawberry Dessert.
Soak one-half package of gelatine in one-half
cupful of cold water for an hour. Add one cup
ful of sugar and the juice of half lemon.
Dissolve the gelatine with cupful Of boiling
water. Stir well, set TO cool and before il
stiffens add a half pint of sherry. Add gradu-
ally TO the beaten whites of three eggs the wine
jelly. Into a wet mold put . layer of fresh
strawberries. then o layer of jelly, and SO con.
tlnue until the mold is full. Set on ice until
firm. Serve with cream.
ELLIcE SERENA.
NO ONE SLAVES LIKE THE WIFE