Clinch Valley news. [volume] (Jeffersonville, Va.) 18??-2019, 1894-08-03
STRAWBERRIES,

A perfect strawberry is n Toast for
tho senses, with it's rich crimson oval,
flecked with tiny seeds, its dolici GUS
perfume, and its delicntoly aoid flavor,
Bnys tho Courier-Journnl. And there
aro so many good things to ont con.
coctablo from tho pretty berry. Strnw.
berries should never he washed unless
they absolutely require IL; thon tho
bost way III to put them in colander
and dip that two or three times into
large bowl of cold water; shake out
the moisture as gently and thoroughly
rs possible, and stand tho colnndor md
berries near tho ice. Do this some
time before serving, and before utom-
ming.
The French Way-In France, the
large, handsome strawberries are always
served with tho stems on, attacked in
pyramid. They are dipped in sugar
one by one, and eaten from the stem.
They nre brought on tho table in glass
OF lucent tints-the opnlines, water
greens, sapphires and topazes, combin.
ing well with the delicious crimson of
the ripe berry and forming exquisite
schemes Of color to decorate tho break.
last tables. Tho powdered sugar, in
puro crystal, and the tiny tray OF
stoves or silver Mt each cover to receive
tho "hulls" and stems, add to tho artis-
tic pleasure of serving berries in French
style.
Genuine Strawberry Shortcale-I
have often had an extraordinary dish,
something that might result from n
composite of layercake, meringe pud.
ding and canned berries, brought in
response to my order for shortcake.
Strawberry shortcake should not be
mndo Of cake dough or batter. Also
plain biscuit dough with little addi.
tional butter is better than the richer
piecrust form. give my own recipe,
always satisfactory and easy to make:
Sift one quart of -four and two tea
spoons of baking powder together; rub
into this four ounces of butter, add
small teaspoon of snlt aud sufficient
milk to make soft dough roll out as
lightly aspossible nearly an inch thick.
Bake i'll quick oven until done
about twenty minutes; then split
through with II cord never use knife.
Butter the open halves generously,
md lay berries rs thickly as possible
on the lower one. Put the other on
top, md dust heavily with sugar. The
berries should first be stemmed, very
slightly mashed, and we'll sugared. II
they are too large slice them with n
silver knife. Do not prepare them too
long before serving, however, as they
become pulpy. The shortcake should
be set IN the mouth OF cool oven
few moments. Serve with pitcher
of rich cream.
Strawberry Sweetmeats A delicious
strawberry sweotmeat that retains tho
flavor of the berry wonderfully is made
by using pound OF graduated sugar
to pint of large berries. First make
u syrup, allowing ono gill of boiling
water to apound of sugar. let it come
to boil; then drop in the fruit nnl
boil, very gently, i'll order not to
break the berries, about ten minutes.
or until they are clear. Lift out with
n strainer-spoon and put in wide jars
or tumblers. Let the syrup boil down
until rich and thick. Draw aside, that
it may ssttle; then skim. Boil mp
once more and pour boiling hot over
| the fruit, having first drained of tho
thin syrup from tho glasses. Cover
closely whilo cooling.
An Easy Strawberry Tce-A straw
berry ice that is very delicious is easj-
Iy prepared. Add pound OF grAuu
lated sugar and the juice of two LEM
ons to quart of ripe berries; mash
md set aside an hour; strain through
n fruit-sieye, add quart of cold water
and freeze. For variety uss tho
beaten whites of two eggs, lightly
beaten into the mixture just before
freezing. The essential difference be-
tween this ice and frozen straw berries
lies in not straining; prepars exactly
the same, and freeze without passing
through sieve.
Joe Griffen. Pittsburg ncwsboy,