New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1893-04-16
THE STRI UBERR \.


II Is possible in these days to get Strawberries
that have all the sweetness and aroma OF the Wild
berry. with the increased Size which cultivation
gives. such fruit not vendcd commonly In market,
Int IT can be found In the large city markets.
and any one possessed OF little skill In gardening
can raise such berries at a trfng expense. The
majority Of the Strawberries brought 10 market are
raised 10y gardeners who more for quantity and
carrying power than quality. ana they are often
II dSaI pOntmcnt in flavor. being acid and lacking the
aroma Of the Wild berry which has earned Tor II
the botanical name Of fragara' the fragrant
Strawberries just coming from TIA" south
and sold as low as - cents Il basket but they
hOpclc>sly acd. 1t Is doubtful II any southern
berry aainS that perfection OF flavor and fragrance
that /, found In the fruit gre Long Island ana
other gardens In the vicinity OF New-iork. The wild
strawberry Of the south is certainly Inferior to the
same berry AZ the North, though II !, larger FRO
lcssor Oron found straw berries growing almost under
the equator in the Andes, huge in size. hut almost
without flavor odor.
The aroma IF the strawberry Is largely lost In
cooking. and it should be- used fresh wherever 1t Is
possible 10 do so In preserving it 4, essential to
success 10 can the fGut when lu,ciou, ana fresh
from the bed, and to variety u berry that -
Of rich flavor. The Wcsladcn preservcrs, who are
successful with strawberries than any one else
do not allow their hririe, 10 cook more than mo-
mcnt. They ill the cans with the fresh fruit, ana
set them In large kctll" containing water Jlst not
enough 10 bear the hand. There should he a
wooden rack in the bottom Of the boiler. ana
cloth should be- packed around the Jars To prevent
their ton hing each other. Whcn they begin To boil
the German pr,SrIyrrs watch them. and rs soon
!, the berries rise to the mouth Of tue jar tI'y
take them ont and cover them with rich. cold
syrup. by thI, means tn" plump appearance OF the
berry rs well : lis flavor Is preserved.
There are many Ways in which basket Of straw
tha
daintic,t Of strawberry tart' made of fresh straw
berries These are simply shell, Of pastry filled with
pcrfcctly fresh ripe berries we'll swcrtcncd. After
filling the shells with the sweetencd berries So"
them in the a few moments 10 let the sugar
melt: then let the tars cool and serve them hcapd
with whipped cream. Shells Of puff paste can
easily De- procured from any French baker.
Another method Of serving berries al luncheon or
for a light dessert Is In mould Of champagne
jelly Prepare the jelly with half pin, of cham
Incne half a box Of geatinc. half "A cup OF cold
water the Juice ~ a lemon. cup Of sugar. and a
cup and Il half Of boiling water. soak the erlane
for hours In the cold water; add The sugar ana
boiling water. and then the wine and lemon juice.
strain the Jelly through flannel cloth. Have one
charlotte russo mould holding two quarts and one
holding one quart Put halfAnch layer OF the
Jelly in the bottom Of the larger mould, and set II
evenly on the lee. When the Jelly IS firm. set the
mall mould on II flied with cracked ice. Pour In
cold melted Jelly between the two mouldS. and when
this +, firm TAX. the lee out Of the small mould and
pu, I'm "A little lukcwarm water. Just hot enought to
allow II 10 be- lifted out. II Is thing that must
le done with care. for II the water Is too hot the
Jelly will melt but II II + just right the mould can
h, easily lifted ont without disturbing the Jelly. \
quart cavity will m left ia the jelly, which is to b.
rll,d with fresh strawberries. The fruit for this pur
nose must De- kept very cold and must be- well sweet
ened jn,i before II Is put In to make II paaiable
II also looks pretty II little whipped cream Is mAed
with IT, The mould should then BE- wrcathed with
vblprd cream and decorated with fresh strawberries
when II Is turned out.
There (, no more delightful icccrcam than one
made OF the Juice OF rich. ripe strawberries and fresh
cream Stir "A hcapng cup Of granuated sugar with
th, yoks Of three eggs. Mix we'll and add to n cup
of boiling milk. stir the mixture thoroughly In n
double boiler. saucepan set In another hoIn'ns
boiling water, for about four or hve minutes. lh'h
add To the hot mixture pint of very rch cream
and IN, mice OF quart Of thoroughly ripe, rich
Strawberries Freeze the cream carefully and serve
n with white cake dalntily iced and favored with
bitter almonds