Oxford Democrat. [volume] (Paris, Me.) 1833-1933, 1892-05-31

c.i sugar. Mix them well by putting ln
first the pint Of cherries aud then sprink,
ling the suga! over. Lst them stand
over night, and by morning the sugar
will have extracted much al the juice
m they seem not Ca be- very juicy In The
morning, set each platter In the oven,
for a fcw minutes only, or on a warm
place about the stove, until the jnice has
come cut freely. Then act the piatters
IN the sun,-in the hottest place you can
rind,--and put either glass or some sor'
Of very thin netting over them. In iron
a dsy aud q half Ia two days the syrup
will thicken and the fruit will become
semi-,ransparent. l'ut cold Into jar'
and close them. and the cherries arr
ready for winter use. No heating u
necessary but II IL a little better 10 pat
into .elf-sealing Jars than Into open ONES
merely to keep the fruit FROM drying
sun.prr-cryed straw berries are done In
exactly the same manner, aud u !. by
far the tcst way to preserve the na'o'
Of the berry.
For canning cherric. the best way u
10 .westeu them hut slightly. cook foI
q few minutes, and then put them u
air.tight lars. They are very easil,
kept, and the flavor u retained better !
only little sugsr IL put In. When tn
cans are opened In the winter they cal
be s~eetene,i 90 taste. Strawberries ar'
more difficult to keep aud require NOR
sugar. The proportion for canning
should IL half ss much sugar ss irrrle-
The, should be cooked only until tbel
are thoroughly heated through, the'
put Into Jars a. carefully az possible
They will lose their shape, In spite ~
carr, bat will retain their color " not
cooked too much.
Another way To treat strawhcrrie.
which IL somewhat more troublesome
bot IA. good results, IL to put the bcrrie'
and sugar In the Jars, set them In coi'
water and heat gradually until they ar'
heated through. Then seal the Jar.
hi. way takes morr time. hut the .hsp'
Of IN. berry !. retained bette
than when they are cooked Ia n pre-
serving kettle. still another cxccllcn
way /. To stem the berries, put the sugaI
on them aud let them stand over night
In the morning pour OF IN. juice ans
melicd sugar, boil IL down little, aus
while boiling drop Oh. berries In Jus
long enough to heat them. Then pa
them In Jar. aud seal. Til. give. . YER
pretty transparency Ia the berries.
E,ery household Ia. its own fa,orit'
manner 81 serving these early fruits
but iherr are many different ways u
which each of thsm. but more partlcn
Iarly the strawberry, can b. served, al
fordlng change. from day Ia day Tot
those Who are UNIV Hing io mIs. any o
the strawberry season while u lasts.
The choicest way In which sirawber
RE. can be served IL With powders
sugar and cream. but only the beet Der
rIss are NJ TO serve so. Never serve Der
RE. that have to he wAshc,i, without
either cooking ar la some way maxim
them Into something. They may IL
perfectly sound, hut are not sppctiiinl
In they have lo.t their FRESHNESS.
When the .trawterrie. arr espechll!
fine, IL L. Me. Ia serve with the st-m
on, Ia which case q small dish of pow
dered sugar should be given each pcr.o'
With the saucer Of berries. Take theu
la the fingers and dip them In the .ngsr
CulRiorrr Irs.r VIM STRAW
nIHHIE.. -Orilnary Charlotte Russo
very deliciou. with finc, larg, siravber
RTE. MIXED gently In just before putin.
II In the mold.
srg,wHIRR, snogrCAkL.-Two tea
spoonful. Of bsklng-powder, two table
spoonful. 81 butter, Que quart ~ noui
Mix With cold water. work as little a
possible, and roll very thin. i'ut ON
iayer In the pan and spread With batter
A second one aud spread u, aud thlr,l
After they ar, baked In quick oven
open and put whole Strawberries
which have been sprinkled with po~def
ed sugar, between the layers aud on top
Serve with cream.
CurRR, suoRrcAkE.--Make a doug
a. fer baking-powier biscuit, adding
tablespoonful more of butter than IL
biscuit. Roll about half an Inch thick
and bake In two layers, one on top %
IA. other. When done split open an
nut fr-.h .texet cherries betw--n ill
layer. and on top. sprinkle powdcrc
sugar over. and serve With whlppe'
cream.
STRAWBERRY prpDI>G.-ltck owe
and crush a quart % strawberries, add
cupful 81 sugar, and let them stand "a
an hour In a cool place. Put stale sPong
cake In = pudding dish and pour th'
strawberries which should he very julie
by thI. tlIne) over II. Heap whlppe
cream upon IL and serve.
STRAWBERRY MorssE.-Soak one
fourth Of a package Of gelatlne In one
fourth q cupful Of water. Mash quar-
Of strawberries with half as much sugar
aud let them stand two hours; then ru
them through coarse strainer. Pou
one-,hird ofs cupful of boiling waite
upon the soaked gelailne, aud when
has dissolved mix II with the fruit. Ne
the dlsh Ia ice-water snd stir until
the mixture begins 10 thlcken. Thei
add gently two quarts at whippe'
cream. Have ready thrce-quart mol
packed In two quarts Of coarse salt an
enough Ice Ia bring the packing up q
the cover ~ the mold. Put the mixtur
In the mold. cover With white psper
Put on the Ill. aud II not perfectly tigh
coat the edge With melted suei, to keeI
out the salt. Pack II over the top Will
Ice and salt, and LEI II stand for fou
hours. II will then be ready to turn GU
on dat dish and serve In SMOOTH slice.
srRAwRERR, RoLL.-This IL n MIC
way 10 serve strawberries that have ha'
To be washed much or In any way mash
ed. Make crust ne for pies, takinl
only about two-thlrds the usual quaint
IL 81 butter. Roll thin, aud bake In
quick oven until nearly done but mo-
until crisp. Take IL out. spread tb
strawberries which have been masbe'
aud sweeteued. on u. and roll up gen
tly. Replace II Ia the oven until u IL
delicate brown, aud then serve Will
milk or cream. This IL also an excel
lent Way tn use stewed cherries.
STRAWBERRY JAM.-Mash togethe
equal part. Of the fruit and sugar, an
boil about twenty mlputes In a presery
ing kettle. Put Into Jars while warm.
STRAWBERRY JELLY.-To hslf gal
len of juice put four pounds Of suga
and not quite quarter OF an ounce o
islnglass dissolved In water. Boil until
a little dropped Into glass Of very cold
water will fall To the bottom. Strawber
nv Jelly does not stifien easily without 10
ingisss, and IL apt To require too muci
cooking. which makes II strong In flavor
A young woman who loves TO wori
among flowers cannot fall to make
respectable sum Of pin money u alb
selects some popular mot necessarily
q. .hton ahlel dower and devOtes mOst %