The Indiana State sentinel. [volume] (Indianapolis) 1868-1895, 1892-06-15
SeasOnabls Recipes.

Strawberry Dumplings-Put one pint
of sifted hour into bowl and rub into the
flour two ounces of butter, add teaspoon
ful of salt, heaping teespoonful of baking
powder, and sufficient milk to moisten;
take out on a board, and roll out into a
sheet quarter of a inch thich cut into
cakes with a biscuit cutter put about
three trawberries in each cake and steam
about twenty minutes.
Strawberry Cream-Put three pints of
Strawberries in a deep dish with one cup
full of sugar. Season three pints OF cream
with a cupiul and hall OF sugar and two
Tablespoonful of vine freeze this.
Take cut the neater anu draw the frozen
cram 20 the sides OF tbs freezer. Fill the
space in the inter- Wiih the strawberries
and sugar, which cover with frozen
cream. Pot 0G the cover and set away
for an hour Or more. When the cream is
turned out, sarnsh the base, If you like,
with straw terries.
8nexCe lent recipe for strawberry short
cake is as follows. Stem two quarts Of
strawberries, sseeten 90 taste, and mash
them ishtly with wooden spoon. Rub
two ounces al bulfer into a quart Of -four,
then adj two iesspooniuls o. baking pow
der. one tesspooniul OF salt and sufficient
roll out about one inch and half in thick
ness, put into creased bakin0-pan, and
bake in quick oven for twenty minutes.
When done take from the oven, split in
halves, and spread each half lightly with
butter Place the lower half in a deep
dish or platter. Put half the berries on
this, then cover the other half of the short
cake: cover this with the remainder of
the berries, pour over them quart of
cream and serve at once.
Strawberry Pudding-One of the most
delicate batter puddings is made of the
beaten yolks of eight eggs, half q cup Of
-four. a quart of milk and the whites Of
eight eggs. The milk is heated to the boil
ing point in double boiler, the -four
added and cooked ten minutes, con-
stanily stirred, the eggs added very care
fully, lest they curdle the mixfure). in-
stantly removed and stirred TIL cooled,
and the whites of three eggs added las
of all, with little salt. The pudding il
now poured into Toured and buttered
bag and boiled for an hour. At the end
of this time it is served with q
strawberry sauce made by beating
half a cup of butter to cream
with a cup of sugar, adding a basket Of
strawberries mashed and beaten to pulp,
and il YOU wish, the beaten white of two
eggs. The golden pudding and crimson
sauce are very pretty together. Another
dainty sauce is made of basket of straw
berries strained as described for q mousse,
and added to pint of whipped cream.
Such q sauce may be served with blanc
mango, a frozen rice pudding, white or
yellow custard, or any delicate desert.
Sun-Cooked Straw berries-Pick over the
strawberries and weigh them; then put
them in the preserving kettle. Add to
them as many pounds of granulated sugar
as there are STRAW berries. Stir and place
on the fire, and continue stirring occasion
ally until the mixture begins to boil. Cook
ten minutes, counting from the time IL be-
gins to boil Pour the preserve into
larger platters, having il about two inches
deep, and place in the sun for ten hours
or more. The preserve is now ready to be
put into Jars and place in the preserve
closet 1t will keep without sealing. Re-
member that these preserves are put into
the jars cold that no water is used in
cooking them, nothing but the strawber-
ries and sugar; and that they will be very
rich, so that only a small quantity need
be served to person. The favor OF this
fruit is perfect. Only fine, ripe strswber-
ries should be used. The platters of pre-
serve can be placed on a table in a sunny
window, or on a sunny piazza. IL is so
early in the season that there is not much
trouble with flies. / do not see why the
fruit could not be put in the jars and the
Jars placed in the sun for two days. I
shall try il this year with some of the pre-
serve. 1t would make the work much
easier,-Good Housekeeping.