The World. [volume] (Martinsburg, W. Va.) 1891-1896, 1892-06-18
STRAWBERRIES.

.sSome 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 tullness and perfection
Of spring, and taste of them is our most
delicious and complete realization.
While nothing can be daintier than
strawberries 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 layer in
glass dish, cover with pulverized sugar,
and put another layer of berries and
sugar. Cover the top with pint oil
thick cream, the white of two eggs and
a tcacup of sugar, whipped together. Set
on ice until chilled.
Iced Strawberries ripe straw
berries, after Gaping, in bowl, cover
with powdered sugar and the juice OF
three or four large oranges. Let stand
one hour. When ready to serve, sprinkle
with pounded ice.
Strawberry P3ramid-Crush pint Of
ripe Strawberries with pint of sugar;
beat the whites of four eggs; beat alto
gether until it stands in pyramid.
Strawberry Tapioea--Wash cup OF
tapioca, cover with cold water and soak
over night. In the morning put on the
fire with pint of boiling water AMI let
simmer until clear. Stem quart oil
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 and soak half an hour. WASH
a quart of ripe strawberries snd press
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 IN
a tin pan, est on ice, stir until it thick
ems, add a pint of whipped cream, mix
carefully. Pour in mold add set ir
cool place to harden.
Strawberry Sponge-Dissolve half &
box of gelatine by working half an hour,
aud then pouring over half pint Of
boiling water, and cup Of sugar and
pint of strawberry juice, strain in tin
pan, set on ice until thick. Beat to
froth, and add the stiffiy 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 sweeten, mash
slightiywith wooden spoon. Rub two
ounces of butter into quart Of sifted
flour, add teaspoonful Of salt and two
OF baking powder, with sufficient sweet
milk to make soft dough. Mix quickly,
roll thin, putinla creased pan, and bake
in very quick oven. When done take
from the oven, split into halves and
spread each lightly with butter. Place
the lower half in large, fat dish, put
half the berries over this, cover with the
other half of the shortcake. Spread the
remaining berries on 1t, pour whipped
cream around and serve.
Strawberry Pasfait- Whip quart of
cream to fIoth and sweeten, add pint
of mashed strawberries, mix carefully,
| put into an ice cream mold, press the
lid down tightly, pack in salt and ice,
and freeze three hours.
Strawberry Water Ice-Stem quart
of strawberries, add a pound of sugar
and the juice Of two lemons, mash. and
staad aside one hour, strain, add quart
of ice water, pour ina freezer and freeze.
Frozen Strawberries Stem quart of
ripe strawberries, add half pint of
sugar, let stand one hour, squeeze in the
juice Of three oranges and quart OF thin
syrup, STIR. turn in a freezer and freeze.