The Indiana State sentinel., 1894-06-20
a BASKET OF STRAWBERRIES.
Many Delicious Dishes and Desserts
May he Made from 1t.

Many Delicious Dishes and Desserts
May be Made from 1t.
A great many delicious desserts, says
a writer in a New York paper, can be
made of a single basket of berries. Fine
Bavarian cream, excellent mousse, a good
charlotte and many other dainty desserts
can be evolved from it. A mousse"
differs from an ice-cream in being made
of beaten cream packed in ice and salt
and left to work out its own perfection;
while a regular ice-cream is made of un-
beaten cream frozen in a freezer. The
mousse, as its name implies, has a moss
like consistency, while a cream" is
smooth. For a strawberry mousse take
a basket of ripe berries. sort them over,
ana dip any IN water tnat need washing,
but do not plunge in the basl1etful, so that
half of their flavor is soaked out before
they can be perfectly drained. Set the
strawberries, covered and sugared-using
about a teacupful to a basketful-in a
warm place for several hours. At the end
of this time rich juice should cover them.
Strain them through sieve fine enough
TO prevent the seeds from going through,
and add the juice of half a lemon (unless
the Strawberries are very acid, when IL
may be Omittedl and twice the volume
of the strawberry puree gradually in
whipped cream. See that the mixture is
sweet enough; # the berries are very
acid a little mere sugar may be needed.
Pour the mixture into a mousse mould,
which is a long, slender, covered mould,
or in a high tin pail, and cover tightly,
using a paste 10 prevent the salt and
water of packing from penetrating into
the cream. Pack in salt and ice, using
about twice as much salt in proportion TO
ice as is used for freezing ice-Cream.
ie 1ali Il -
white cake.
There are a great many people who
contend that a strawberry is only served
in perfection fresh from the vines. Small
berries should certainly be carefully
hulled. but when the berries are large
and fine in shape the most attractive
way Of serving them is in the foreign
fashion. with their stems and hulls Tn
touched. A quaint little dish of pow
dered sugar is placed before each per-
son, and the berries held by the stem
are dipped into the sugar and eaten.
One of the most popular ways or serv-
ing fresh berries is in a shOrtcake. The
best method of preparing this favorite
American delicacy has been frequently
described People. hoewver, need to be
warned against serving il, as is often
done. with unwhipped cream; by this
method the cream penetrates into the
shortcake, making it sodden and un-
wholesome. The cream served with
shortcake should always be whipped to
a froth.
There is scarcely any more delicious
method of serving rich, luscious berries
than concealed in the center of a mold
Of vanilla or caramel ice cream. Served
in this way the berries come 10 the table
deliCiOUsly cold and In perfection Of
flavor. Still another method of using
fresh berries offers variety at straw
berry tea" or other entertainment given
son. Set a quart of berries well sWe eeU-
ened in the sun. covering it with window
glass. and put half a package of gelatine
10 soak for two hours Then strain The
strawberries, which should by this time
he covered with juice. There should be
three cups of the strawberry juice after
it is strained.
Heat this juice to the boiling point
and add The soaked gelatine and, if you
wish, the juice of a lemon. stir the
mixture till the gelatine is well dis
solved and strain it several times
through a flannel cloth. Use two char
lotte russo molds, one holding two
quarts, the other one quart Pour in
the bottom of the two-quart mold
enough jelly to cover it TO the depth Of
half an inch. Set the mold on the ice,
and when the Jelly is hardened set the
quart mold filed with cracked ice on it
squarely, pour i'm enough jelly 10 fill in
the space between the TWO molds, and
set both the molds in a pan of cracked
ice, or in the iceboX. When the jelly
is firm remove the ice from the inner
mold and fill it with warm. not hot
water so it can be lifted out carefully
Fill the cavity left by the inner
mold with fresh trawberries, well
Sweetened and pour over them the re-
mainder of the jelly to keep them firm
Set the mold in ice water so that the
jelly round the strawberries can form
As soon as it is firm turn out the mold
in the center of a low crystal platter
Wreath it with whipped cream colored
pink with strawberry juice, and conceal
the edge Of the glass platter under a
wreath of green strawberry leaves.