The Seattle post-intelligencer. [volume] (Seattle, Wash. Terr. [Wash.]) 1888-1914, 1893-06-13


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Chicago Record.
A perfect strawberry il . feast for the
senses. with its rich crimson oval, flecked
with tiny reeds. its delicious perfume and
its deiicately acid favor. And there are
50 many good things TO eat concoctable
from the pretty berry!
Straw berries should never b washed
unless they absolutely require t.: then
the best way IL TO put them in . colander
and dip that two or three times into .
large bowl Of cold water. shake ous the
moisture a. gently and thoroughly - pos
sible and stand the colander and berries
near the ice. Do this some time before
serving and before stemming.
THE FRENCH WAY.
In France the large. handsome strsw-
berries are always served with the stems
on. stacked in . pyramid. They are
dipped in sugar one by one and eaten
from the stem. They are brought on the
table in glass Of lucent tin;s-thc opalines.
watergreens, saprhires and topazes COM
bining well with the delicious crimson of
the ripe berry and forming exquisite
schemes Of color to decorate the breakfast
and luncheon tables. The powdered su-
gar in pure crystal and the tiny tray Of
sevres or silver at each cover to receive the
'huils" and stems add to the artistic
pleasure Of serving berries in French style.
GENUINE STRAWBERRY sHoRrcAKE.
have often had an extraordinary dish,
oraething that might result from q COM
posite Of layer cake, meringue pudding
and canned berries, brought in response to
my order for shoftcake. Strawberry short
cake should not be made Of cake dough or
batter. Also plain biscuit dough with a
little additional butter, is better than the
richer pie crust form. l give my own
recipe, always satisfactory and easy TO
make:
Stiff one quart of -four and two teaspoons
of baking powder together; rub into this
four ounces Of butter. add q small teaspoon
of salt. and sufficient milk to make soft
dough; roll out rs lightly Is possible nearly
an inch thick. Bake in quick oven until
done-about twenty minutes; then split
through with cord; never use knife.
Butter the open halves generously and lay
berries as thickly a. possible on the lower
one. Put he tother on top and dust
heavily with sugar.
The berries should first be stemmed,
very slightly mashed, and well sugared.
If they are too large slice them with 3
long before serving. however. ~ they be-
come PUPPY. The shortcake should b set
in the mouth OF . cool oven q few mo.
ments. Serve it with . pitcher Of rich
cream.
STRAWBERRY swERTMEATs.
A delicious strawberry sweetmeat that
retains the flavor of the berry wonderfully
is made by using pound OF granulated
sugar to pound Of large berries. First
make syrup. allowing one gill of boiling
water to asSnd Of sugar; let it come to .
boil. then drop in the fruit and boil. very
gently. in order not to break the
they are clear. Lift out with a strainer
spoon and put in wide jars or tumbiers.
Let the syrup boil down until rich and
thick. Draw aside, that IL may settle.
then skAm. Boil up once moro and pour
boiling hot over the fruit, having first
drained OFT the thin syrup from the
glasses. Cover closely while cooling.
HOT WEATHER DRINK.
A refreshing drink can be provided for
by adding to any syrup left over from
sweetmeats enough good vinegar to sour
boil up. bottle and cork tightly. A table,
spoonful to glass of iced water gives q
delicious beverage.
AN EASY STRAWBERRY ICE.
A strawberry ice that is very delicious is
easily prepared. Add pound Of granu-
lated sugar and the juice of two lemons to
quart of ripe berries; <nash and set aside
an hour; strain through a fruit sieve, add
a quart of cold water and freeze. For
variety use the beaten whites of two eggs
lightly beaten into the mixture before
freezing. The essential difference between
this ice and frozen strawberries lies in not
straining: prepare exactly the same and
freeze without passing through sieve.
srRAwBEgRY PUDDING SAUCE
A simple pudding is made very pretty
and palatable BY serving it with . straw
berry sauce: Cream together cup Of
sugar and half n cup OF butter; add the
white of one egg beaten to stiff froth and
cup Of ripe Strawberries, mashed. Beat
well together and serve cold. This also
makes a pretty dessert piled high on deli
cate sponge cake and served with cream:
omit one-half the butter il served this
way.
Strawberry sherbct needs two quarts of
berries: mash thoroughly; cover with two
pounds of sugar; let stand over an hour.
then press the Juice all out add rs much
cold water as there is juice aud freeze until
slightly hard. Beat the whites of four
eggs to stun froth. stir into the half
frozen mixture and freeze until hard.
STRAWBERRY sARACES.
Toast very thin slices OF stale bread and
line the bottom and sides of china dish
with them. after bat.er:ng generously
Trim the bread TO fit the dish neatly Fill
the space with strawberries packed and
heapei as full as the dish will hold. slit
plcaiy Of sugar al through and over
Them. and set the dish in a moderate oven
for about half an hour. Ii vii! he found
that the berries melt great deal. SO tbev
must be plentiful Serve very cold with
rich. thick cream. This IS one of the most
delicious Imaginable desserts. notxith-
standing thaT there are peopie who con-
sldor II almost crime 10 COOK strawher
ries IN any way.
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