Wheeling Sunday register. [volume] (Wheeling, W. Va.) 1882-1934, 1893-06-04
FEAST FOR THE SENSES
BEST STRAWBERRIES NEVER SHOULD BE
WASHED.
Genuine Strawberry ShOrtcsks Not Made Of Cake,
Dough or Batsr-Sweet Meats, Pudding,
Shsrbsi, Drinks, Saracsn and Ices

the senses, with It's rich crimson oval,
| lecked with tiny seeds, It's delicious
perfume and its delicately acid flavor
and there are so many good things 10
eat concoctable from the berry!
Strawberries should never be washed
! unless they absolutely require 1t, then
| the best way is TO put them In a colan-
der and dip thai two or three times into
a large bowl Of cold water. Shake out
the moisture as gently and thoroughly
as possible and stand the colander n
berries near the ice. Do this some time
before serving and before stemming.
In France the large, handsome straw
berries are always served with the stems
on stacked in q pyramid. They are
dipped in sugar, n by one, and eaten
from the stem.
They are brought on the table In glass
of lucent tlnts-the opalines, water
greens, sapphires and toDazes combin-
ing we'll with the delicious crimson or
the ripe berry, and forming exquisite
schemes of color to decorate the break
fast aud luncheon tables.
The powdered sugar in pure crystal,
and the tiny tray Of sleeves OF silver at
each cover to receive the ''hulls" and
stems. add to the artistic pleasure OF
serving berries In French style.
GENUINE STRAWBERRY sHoRTcAKE.
Strawberry shortcake should not be
made OF cake, dough or batter. Also
plain biscuit dough with q little addi-
| tlonal butter is better than the richer
| piecrust form. Here Is a recipe, always
..t;eFaoforu md aasu m maka.
Sift one quart Of -four and two tea
| spoons OF baking powder together; rub
into this four ounces Of butter, add a
small teaspoon OF salt and sufficient
milk to make a soft dough; roll out as
lightly as possibly nearly an inch thick.
Bake in a quick wen until done
about 20 minutes-then split through
q cord; never use a knife.
Butter the open halves generously,
and lay berries as thickly as possible on
the lower one. Put the other on top
and dust heavily with sugar.
The berries should first be stemmed,
very slightly mashed and well sugared.
II they are too large slice them with a
silver knife.
Do not prepare them too long before
serving, however, as they become PUPPY.
The shortcake should be set In the
mouth OF q cool oven q few moments.
Serve with 1t a pitcher Of rich cream.
STRAWBERRY swEATMEATs.
A deIiclocs strawberry sweatmeat
that retains the flavor OF the berry won
derfully is made by using a pound Of
granulated sugar to a pint OF large ber-
ries.
First make a syrup, allowing one jill
| of boiling water to a pound or sugar,
let it come to a boil; then drop In the
fruit and boil, very gently, in order not
to break the berries, about ten minutes
or until they are clear.
Lift out with a strainer-spoon and
put i IN wide jars or tumblers. Let the
syrup boil down until rich and thick.
Draw aside that it may settle, then
skim.
Boil up once more and pour boiling
hot over the fruit, having first drained
off 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 flavor; boil up; bottle and cork tight
ly. A tablespoonful to a glass Of iced
water gives a delicious beverage.
AN EASY STRAWBERRY ICE.
A strawberry ice that is very deli
cious is easily prepared. Add a pound
of ~granulated sugar and the juice Of
two lemons TO a quart Of ripe berries;
mash and set aside an hour; strain
through a fruit-sieve, add a quart of
cold water and freeze.
For a variety use the beaten whites OF
two eggs, lightly beaten into the mix
ture just before freezing.
The essential difference between this
fee and frozen strawberries lies In not
straining; prepare exactly the same,
and freeze without passing through a
sieve.
STRAWBERRY PUDDING SAUCE.
A simple pudding is made very pref
ty and palatable by serving with 10 a
strawberry sauce:
Cream together q cup OF sugar and
| one-hali cup OF butter; add the white OF
one egg beaten to a stiff froth, and a
cup OF ripe strawberries mashed.
Beat we'll together and serve cold.
This also makes a pretty dessert piled
high on delicate sponge cake and served
with cream; omit one-hali the butter II
served In this way.
sHERBET.
Strawberry sherbet 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 as mnch cold water as there is
Juice, and freeze until slightly hard.
Beat the whites Of four eggs to a stiff
froth, stir into the half-frozen mix
ture and freeze until bard.
STRAWBERRY sABAcEy.
Toast very thin slices OF stale bread
and line the bottom and sides OF a china
dish with them, after buttering gener-
ously.
Trim the bread to fit the dish neatly.
Fill the space with strawberries packed
and heaped as full as the dish will hold;
sift plenty Of sugar all through and
over them, and set the dish in a moder-
ate oven for about half al hour.
1t will be found that the berries
shrink a great deal, so they must be
plentiful. Serve very cold with rich,
thick cream.
This is one Of the most delicious I'm