Sullivan republican. [volume] (Laporte, Pa.) 1883-1896, 1892-07-01
STRAWBERRIES.


''Some one has truly said," writes
Mrs. e. r. Parker, in the Courier
Journal, "the sight of Strawberries in
the market is one of the most delightful
suggestions of the fullness and perfection
of spring, and taste of then is our most
delicious and complete realization"
While nothing can be daintier than
straw berries and cream, or strawberries
dipped in sugar, yet a variety in serving
all fruits renders them more appetizing.
The following recipes will therefore be
useful;
Strawberries and Whipped Cream
Stem ripe strawberries, place a layer in
a glass dish, cover with pulverized sugar,
and put another layer of berries aud
sugar. Cover the top with pint of
thick cream, the white of two eggs and
teacup of sugar, whipped together. Set
on ice until chilled.
Iced Strawberries-Pu ripe straw
berries, after Gaping, in bowl, cover
with powdered sugar aud the juice of
three or four large oranges. L,t stand
one hour. When ready to serve, sprinkle
with pounded ice.
Strawberry Pyramid Crush pint of
ripe strawberries with pint of su gar;
beat the whites of four eggs; beat alto
gether until it stands in . pyramid.
Strawberry Tapioca--Wash cup of
tapioca, cover with cold water and soak
over night. In the morning put on the
fire with pint of boiling water an let
simmer until clear. Stem quart ol
strawberries and stir in the boiling tap
ioca, sweeten to taste. Take from the
fire, pour in dish, and stand aside to
cool. Serve very cold, with cream.
Strawberry Bavarian Cream-CoveI
half box of gelatine with half cup of
cold water aud soak half an hour. Wash
quart of ripe strawberries snd pres:
through fine seive; add cup of sugar
and stir until dissolved. Stand the gela.
tine over boiling water, and thin with
the strawberry juice; mix well, pour il
tin pan, est on ice, stir until it thick
ems, add a pint of whipped cream, mix
carefully. Pour in mold add set in a
cool place to harden.
Strawberry sponge-Dissolve half &
box Of gelatine by working half an hour,
and then pouring over half pint oi
boiling water, and cup of sugar aud o
pint OF strawberry juice, strain in tiu
pan, set ON ice until thick. Beat to q
froth, and add the stiilly whipped white
of four eggs, beat smooth, pour in pud
ding mold, and set on Ice to harden,
Serve with vanilla sauce.
Strawberry Shortcake - Stem two
quarts OF strawberries and sseeten, mash
slightly with wooden spoon. Rub two
ounces OF butter into u quart of sifted
flour, add teaspoonful OF salt and tive
of baking powder, with sufficient sweet
milk to make soft dough. Mix quickly.
roll thin, put in creased pan, aud bake
in very quick oven. When done take
from the oven, split into halves aud
spread each lightly with butter, Place
the lower half Ia u large, Hat dish, put
half the berries over this, cover with the
other half OF the shorIcake. Spread the
remaining berries ON 1t, pour whipped
cream around aud serve.
strawberry pasfait Whip a quart ot
cream to 10th and sweeten, add a pint
Of mashed Strawberries, mix carefully,
put into al Ice cream mold. press the
lid down tightly, pack IN salt and ice,
and freeze three hours.
strawberry Water Ice -Stem quart
Of Strawberries, adj pound Of sugar
and the juice al two lemons, mash. and
slaad aside one hour, strain, aid quart
Of lee water, pouE Ia freezer aud ifee1s
Frozen Strawberries Stem quart Of
ripe Strawberries, add halt pint ol
sugar, let stand one hour, squee1e Ia tbs
juice ot three oranges aad quart of thin