The Vermont watchman. [volume] (Montpelier, Vt.) 1883-1911, 1892-06-29
In Strawberry Time.


of the fruit and granulated sugar, mash
them well together, put it into pre-
serving kettle and boil it rather more
than half an hour; while it is warm put
it in Jars, and when cold seal down.
Strawberry Jelly.-Mash the fruit
thoroughly and strain the juice through
q muslin bag; to every pint add one
pound of sugar, and to every five
pounds of sugar add one quarter ounce
of isinglass dissolved in a little water.
When the sugar is dissolved in the
juice, put it over the fire and boil it
until it is jelly. Can same as other
fruits.
Strawberry Cream Tart.--Roll good
puff paste out very thin and lay it in
tartpan; put in thick layer of fine
straw berries, and plenty of white sugar
to sweeten them to taste; put on a thin
covering of the paste, and bake quickly.
Beat well together half pint of thick
sweet cream, the yolks of two fresh
eggs, and little sugar. When the tart
is done cut neat round hole in the
center, into which gently pour the
beaten cream. Let it get cold before
serving. Properly made, this is de-
licious.
Strawberry Sandwiches for Desert
Four eggs, their weight in sugar, butter
and flour, and pinch of salt. Beat
the butter to cream, gradually add the
sugar and flour, then the well-beaten
eggs, and beat all together for ten
minutes longer. Butter a shallow bak-
ing tin, pour in the batter, and let it
bake for twenty minutes; let it get cool,
spread half the cake with layer of fine
awberries, crushed and sweetened;
place the other half of the cake on top,
press lightly together, and cut into
finger pieces, then ice the top and sides
of each.
Strawberry Syrup.-Mash the fruit
in pan and put in warm place for
two or three days, or until it begins to
ferment. Filter the juice through
flannel bag, and to every pint of juice
allow two pounds of sugar; mix well
together until the sugar dissolves, allow
it to boil up two or three minutes, re-
move it from the fire, let it get cold, take
off any scum that rises, and bottle it.
Two or three tablespoonfuls of this to
glass of cold water is a pleasant sum-
mer beverage, and is very refreshing
for invalids.
Strawberry TartletS.-Make a short
paste with one white and three yolks of
eggs, one ounce of white sugar, one
ounce of butter, a pinch of salt, and
flour sufficient to make it into a paste /;
work it lightly, roll it out to the thick
ness of quarter of an inch, and line
some pattypans with it, fill them with
uncooked rice to keep their shape, and
bake them in moderate oven until
done. Remove the rice and fill the
tartlets with fresh sugared strawberries,
and on the top of each put a spoonful
of whipped cream.
To Preserve Strawberries Whole
Take equal weights of the largest and
finest strawberries and best granulated
sugar; lay the fruit in deep dishes, and
sprinkle half the sugar over it, give tho
dishes gentle shake, that the sugar
may touch the under part of the fruit.
The next day make a sirup with the re-
mainder of the sugar and the juice that
has been drawn from the strawberries
and boil it until it jellies; then put the
straw berries carefully in if, and let
them simmer for nearly an hour: then
put them gently in the jars and pour
the strip over them; it will not all 90
Al, CuV NV lOliO"ihS uoJ lhO Jaio W III
hold it all. Seal carefully.
Strawberry Shortcoke.-To two tea
cupfuls of sour milk add a teaspoon
full of soda; when dissolved, add one
curful of butter or lard, and enough
flour to make soft dough- roll into
thin cakes the size of the frying pan,
dust the pan with flour, put in cake
and cook over the fire; when the under
side is done, turn quickly and cook the
other. Split the cakes while hot, and
butter well; lay one-half on plate,
then a layer of well sugared strawber-
ries, next the other half of the cake,
then more strawberries, and so on until
there are six layers. Serve hot.
Compete of Strawberries Nth Gus
tard.-Boil half pint of milk and
three ounces of sugar together; then
whisk in four beaten eggs. Put into a
stew-pan one ounce of butter and one
ounce of flour; stir them together, then
add the custard and stir over a slow fire
until it thickens. Let it cool, then
strain it through a muslin. Dissolve
twelve ounces of sugar in half pint OF
cold water and boil it ten minutes, then
put two pounds of strawberries in the
syrup and let it get cold; put it in a
deep glass dish. Serve the custard with
the compete Housekeeping.