The midland journal. (Rising Sun, Md.) 1885-1947, 1892-06-03
Several Ways to Serve Strawberries


When the strawberries are especially
fine, it is nice to serve with the stems
on, in which case small dish of
powdered sugar should be given each
person with the saucer of berries.
Take them in the fingers and dip them
in the sugar.
CHARLOTTE Russo WITH STRAW
manufacturing Charlotte Russo
is very delicious with fine large straw
berries mixed gently in just before put.
ting it in the mold.
STRAWBERRY SHoRTCAKE.-Two
teaspoonfuls Of baking powder, two
tablespoonfuls of butter, one quart Of
flour. Mix with cold water, work as
little as possible, and roll very thin.
Put one layer in the pan and spread it
with butter, second one and spread it,
and then third. After they are baked in
quick oven, open and put whole straw.
berries, which have been sprinkled
with powdered sugar, between the layers
and on top. Serve with cream.
STRAWBERRY PUDDING.-Pick over
and crush quart of strawberries, add
a cupful of sugar, and let them stand
for an hour in cool place. Put stale
sponge cake in pudding dish and pour
the strawberries (Which should be very
juicy by this tlme) over it. Heap
whipped cream upon it, and serve.
STRAWBERRY MoUssE.-Soak one
fourth of a package of gelatine in one
fourth OF cupful of cold water. Mash
a quart of strawberries with halt as
much sugar, and let them stand two
hours; then rub them through course
strainer. Pour one.third of a cupful
of boiling water upon the soaked
gelatine, and when it has dissolved mix
it with the fruit Set the dish in ice
water and stir until the mixture begins
to thicken. Then add gently two
quarts of whipped cream. Have ready
three quart mold packed in two quarts
of coarse salt and enough ice to bring
the packing up to the cover of the
mold Put the mixture in the mold,
cover with white paper, put on the lid,
and If not perfectly tight coat the edge
with melted suet, to keep out the salt
Pack it over the top with ice and salt,
and let it stand for four hours. 1t will
then be ready to turn out on fiat dish
and serve in smooth slices.
STRAWBERRY Roll This is nice
way to serve strawberries that have had
to be washed much or are in any waJ
mashed. Make a crust as for pies,
taking only about two-thirds the usual
quantity of butter. Roll thin, and bake
in quick oven until nearly done, but
not until crisp. Take it out, spread the
strawberries, which have been mashed
and sweetened, on it, and roll it up
gently. Replace it in the oven until it
is delicate brown, and then serve with
milk or cream. This is also an excel
lent way to use stewed cherries.
STRAWBERRY JAM.-Mash together
equal parts of the fruit and sugar, and
boil about twenty minutes in preserv,
ing kettle. Put into jars while warm.
STRAWBERRY JELLY.-To a half
gallon of juice put four pounds of sugar
and not quite quarter of an ounce Of
isinglass dissolved in water. Boil until
a little dropped into glass of very cold
water will fall to the bottom. Straw
berry Jelly does not stifen easily with
out the isinglass, and is apt to require
too much cooking, which makes it
strong in flavor.
CHERRY SHoRTCAKE.-Make a
dough as for baking powder biscuit,
adding tablespoonful more of butter
than for biscuit. Roll about half inch
thick, and bake in two layers, one on
top of the other. When done, split
open and put fresh stewed cherries be-
tween the layers and top. Sprinkle
powdered sugar over, and serve with
whipped cream.
DR.. j. II. McLean's Strengthening