The weekly Thibodaux sentinel and journal of the 8th Senatorial District. [volume] (Thibodaux, Lna. [i.e. La.]) 1875-1898, 1893-05-27
THE STRAWBERRY.
Various Ways of Using 1t in Delicious
Desserts.

'0-Iooo ways u SShiS DELICIOUS
Desserts.
The aroma OF the strawberry is largely
lost in cooking, and it should be used
fresh wherever it is possible to do so.
In preserving it is essential to success
to can the fruit when luscious and
fresh from the bed, and to use a variety
of berry that is of rich flavor. The
Nlesbaden p~reservers, who are more
successful with Strawberries than any,
one else, do not allow their berries to
cook more than a moment. They fill
the cans with the fresh fruit, and set
them in a large kettle containing
water just hot enough to Deal the
hand. There should be a wooden rack
in the bottom Of the boiler, and cloth
should be packed around the Jars to
prevent their touching each other.
When they begin to boil German pre-
servers watch them. and as soon
as the berries rise to the mouth of the
jar they take them out and cover
them with a rich, cold syrup. By this
means the plump appearance of the
berry as well as its flavor is preserved.
There are many ways in which a
D"oNSO X Indy Dt uStu lOE
dessert. There are the daintiest of
strawberry tarts, made of fresh straw
berries. These are simply shells of
pastry filled with perfectly fresh, ripe
berries well sweetened. After filing
the shells with the sweetened ber-
ries set them in the oven a few mo-
ments to let the sugar melt; then let
the tarts cool and serve them heaped
with whipped cream. Shells of puff
paste can easily.be procured from any
French baker.
luncheon or for a light dessert is in a
mould Of champagne jelly. Prepare
the jelly with half a pint Of cham
payne, half a box of gelatine. half a
cup of cold water, the juice of a lemon,
a cup of sugar, and a cup and a half Of
boiling water. Soak the ge1atine for
two hours in the cold water; add the
sugar and boiling water, and then the
wine and lemon juice. Strain the jelly
through a flannel cloth. Have one
charlotte russo mold holding two
quarts and one holding one quart. Put
a half-inch layer of the jelly in the bot
tom of the larger mold, and set it even
ly on the ice. When the jelly is firm,
set the small mold on it filled with
cracked ice. Pour in cold melted ielly
between the two molds. and when this
is firm take the ice out of the small
mold and put in a little lukewarm wa
ter, just hot enough to allow it to be
lifted out. 1t is a thing that
must be done with care, for
if the water is too hot the
jelly will melt, but if it is Just right
the mold can be easily lifted out with
out disturbing the jelly. A quart cav
ity will be left in the jelly, which is to
be filled with fresh Strawberries. The
fruit for this purpose must be kept very
cold, and must be well sweetened Just
before it is put in to make it palatable.
1t also looks pretty if a little whipped
cream is mixed with it. The mold
should then be wreathed with whipped
cream and decorated with fresh straw
berries when it is turned out.
There is no more delightful ice-cream
than one made of the juice of rich, ripe
STRAWBERRIES and fresh cream. Stir a
heaping cup of granulated sugar with
the yolks of three eggs Mix well and
add to a cup of boiling milk. Stir the
mixture thoroughly in a double boiler,
or a saucepan set in another holding
boiling water, for about four or five
minutes. Then add to the hot mixture
a pint of very rich cream and the juice
of a quart of thoroughly ripe, rich
Strawberries. Freeze the cream care
fully and serve it with white cake
d~aintily iced and favored with bitter
almonds.-N. Y. Tribune.