The Vermont watchman. [volume] (Montpelier, Vt.) 1883-1911, 1893-06-14
Excellent Way to Use Strawberries.
STRAWBERRY ICE.


STRAWBERRY ICE.
Three quarts of strawberry Juice,
with one quart of water. Make this
mixture very sweet, for everything
loses much of its sweetness in the
process of freezing. Then add the
whites of six eggs (beaten lighO and
freeze.
STRAWBERRY ICE CREAM.
Four quarts of strawberries with
their caps on and four cupfuls of granu-
lated sugar. Mash the berries with the
sugar, and then let them stand several
hours; then strain the juice. Use four
quarts of cream, and four cupfuls of
white sugar. Add the juice of the
Strawberries and beat the whole to a
stiff froth.
STRAWBERRY sHORTCAKE.
Make the pastry light and haky;
bake in six shallow plates. Spread the
berries-either stewed with sugar or if
the berries are large and ripe, only set
aside with enough sugar to made Juice
before using them-betwee the pastry
IN alternate layers, at least six berries
deep. There must be always a gener.
Gus allowance of berries. 1t should be
eaten with rich, thick cream poured
over it, and appeals equally to the eye
and the palate.
STRAWBERRY JAM.
The following recipe is good one.
though extremely simple, and has been
thoroughly tested: Stew the berries
with just as little sugar as possible.
and stir continually. When the straw
berries are thoroughly done, but none
before, add the sugar in the proportion
of one pound to each pound of fruit.
OF course, the jam will need to cook
only little longer, and this will pre-
serve as far as can be the exquisite red
of the berries.
STRAWBERRY ACID.
This will make a most refreshing
drink for the sick as we'll as for the
table. To one quart of good clear vim
egar add quart of berries. A little
mole or less Of the fruit makes no diff
ference. Let them stand twenty four
hours, and strain, taking care not to
squeeze the bag. Add more berries to
the same vinegar, repeating the process
three or four times until the vinegar
has fully acquired the color and flavor
of the fruit. 1t is better and has a
fresher flavor if it is not cooked or
sweetened until used. Then add sugar,
water and crushed ice to taste.
STRAWBERRY SALAD.
Put the strawberries in a glass dish
with alternate layers of pulled pine
apple. The fresh is better, but the
canned pineapple may be used. 1t
should be pulled instead of sliced, be-
cause the slices retain too much of the
tough fiber. There are no two flavols
that combine more perfectly than those
OF the strawberry and the pineapple.
when the pyramid of fruit is COM
pleted, the strawberries, of course, on
the top, pour over the whole either
wine or the strained juice of three
lemons and two oranges, sweetened to
taste. Keep it on the ice until ready to
place on the table.
STRAWBERRY PRESERVES.
This recipe is a most valuable one;
1T admirably keeps the flavor and
the lovely color of this perfect
fruit. Take fruit as fresh as posi-
BILE, wash very carefully, taking pains
not to bruise the berries in the least, or
to leave moment longer than meets
sary in the water. Add three. quarters
of pound of granulated sugar 10 one
pound of fruit. Put Immediately on
the fire, and cook quickly for twenty
live or thirty minutes. Then take out
the strawberries and spread on fiat
dishes in the sun. Selecting bright,
warm day for making these preserves,
the color will be more perfect. Boil
the syrup until it is thick and clear.
Then pour it over the fruit while hot.
Fut IN Jars, aud serve them often. The |
secret or SUCCESS with strawberry pre-
serves is not to cook too long, or to use
too much sugar, as their deic.o Gus flavor
is more easily impaired than that of any |
other fruit.-Good Housekeeping.