The Helena independent. [volume] (Helena, Mont.) 1875-1943, 1891-05-14
Strawberries Advantageously Used
Need Not Be an Extrava-
giant Luxury.
Receipts For Shortcake, Cream,
Pies, and Served In Other
Detachable Forms.
How the Good Housewife Can Prepare
Other Tempting Delicacics For the
Dinner Table.

VIII later Ill the season, Wuen tncy nio eotu
at their lowest price. There are a great
many delicious desserts sufficient for a fam
lily of half a dozen which may be prepared
from a single basket of berries. A straw
berry shortcake cannot be properly made
without abundance of berries, 80 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 n
strawberry ice-cream. To make this cream
Stir together a quart Of strawberries and a
pint of sugar. Mash the berries with the
sugar and let them stand about three
hours in a moderately cool place. At the
end Of this time add n qualt of cream
scalded and boiling hot; pou it over the
berries and strain the mixture through 4
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 tablespoonful of sherry or two
of mRraschino make a very nice dessert
when served over a quart of perfectly ripe,
we'll sweetened Strawberries. Scoop out q
hollow place in the center of the cream and
put in the Strawberries. SO that they will
be completely concealed when the mould 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 unpalatable icy 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 to prevent its freezing. Serve the
daintiest white cake with either Of these
strawberry creams.
A strawberry Bavarian cream is especially
nice. This requires one quart of straw
berries, one pint Of cream, half q cup Of
boiling water. half a cup of cold water, and
half a box Of gelatins. Soak the CELIA
tine in the cold water for two hours.
Mash the berries and sugar together
and let them stand two or even
three hours in an earthen bowl. As
soon as the gelatine is sufficiently soaked
add the boiling water to il and stir it till it
is entirely dissolved. strain the straw
berries through a sieve fine enough to e1-
clude the seeds and strain the ~gelatine also
through the same sieve into the strawberry
juice. Beat the cream to stiff froth and set
it aside. Now place the dish containing the
gelatine and strawberry juice into another
containing cracked ice and stir them till
they begin 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 it into the
harden. II YOU are IN a hurry, set it in a
pan of cracked ice, but do not use salt with
tho ice or it would freeze. A strawberry
"Bavnrian" is very nice served in a fancy
mold which is open in the center whore it
may be filled in with whipped cream. 1t
served with whipped cream around il. It
is certainly a very delicious and ornamental
dessert.
A pie with an open crust is nice made of
Strawberries we'll sweetened and served with
whipped cream. Delightful cakes of cooked
whipped cream and strawberries. Patties
of putf-paste are delicious filled with a
fresh preserve made of strawberries, with
whipped cream over them. A deep pic or
southern "cobbler' may be made of a
quart Of strawberries we'll sweetened and
favored with two tablespoonful of sherry
and baked under n cover of puff paste.
These 'oobblers' are made in deep earthen
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 espe-
ciaily nice served with two large spoonfuls
of ripe berries over each. A large straw
berry charlotte russo with the cream in the
center heaped with strawberries and q bor-
dor Of strawberries around it ia delicious.
A strawberry jelly is made Of the juice of
a basket OF berries, a large cup of sugar. a
tablespoonful Of lemon juice, half a cup of
cold water and half a box of gelatine.
When the geiatine has soaked in the cold
water for two hours add the boiling water
to it with the Strawberries and sugar which
have been mashed together End strained.
Strain the jelly finally through a flannel
bag and use it as the base or the upper part
of n mnnII of the n0Gt 1alipinOc hlno n
mango of whipped cream that you can
make.
The strained juice of a basket of berries
added to a quart of whipped cream makes
a delicious syllabub Or samoa for an iced
rice or any other delicate cold pudding.
Their there are strawberry mousses, spongeE
and a variety of dishes that require only a
basket of berries.-New York Tribune.