The Wichita daily eagle. [volume] (Wichita, Kan.) 1890-1906, 1893-05-18
TIE STRAWBERRY.
Various Ways o; Using 1t in Delicious
Desserts.

| Desserts
The aroma OF the strawberry is largely
lost in cooking. Az Il should be used
fresh wherever ii IS possible 20 do so.
| In preserving it is essential TO success
! TO can the fruit when luscious and
/ fresh from the bed. and to use variety
| of berry that is of rich flavor The
| Niesbaden preservers, who are more
| successful with Strawberries than any,
/ one else, do not allow their berries TO
| cook more than a moment They fiji
| the cans with the fresh fruit, and set
| them in large kettle containing
water just hot enough to bear the
! hand. There should be wooden rack
! in the bottom of the boiler and cloth
| should oe packed around the jars to
I 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 q 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
basket of Strawberries may be used for
dessert. There are the daintiest of
| straw berry tarts, made of fresh straw
berries. These are simply shells of
pastry filed with perfectly fresh. ripe
berries we'll sweetened After filing
the ''shells" with the sweetened Der
ries set them IN the oven Il 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.
Another method of serving berries at
luncheon or for light dessert is in
mould of champagne Jelly. Prepare
the jelly with half pint of cham
payne, half a box of gelatine, half
cup of cold water the juice of lemon,
a cup of sugar, and cup and half of
boiling water. Soak the gelatine 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
half-ineh layer of the jelly in the bot
tom of the larger mold, and set it even
" on the ice. When the jelly is firm,
set the small mold on it filed with
cracked ice. Pour in cold melted Jelly
between the two molds. and when this
is firm take the ice out of the small
mold and put in little lukewarm wa
ter, just hot enough to allow it to be
lifted out. 1t is thing that
must be done with care, for
if the water is too hot the
jelly viii 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 filed with fresh awberries. 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 yolis of three eggs. Mix well and
add to a cup of boiling milk. Stir the
mixture thoroughly in a double boiler.
or saucepan set in another holding
boiling water. for about four or five
minutes. Then add to the hot mixture
pint of very rich cream and the juice
of quart of thoroughly ripe, rich
straw berries. Freeze the cream care
fully and serve IT with white cake
daintilv iced and favored with bitter
almonds-N Y. Tribune