Orange County observer. [volume] (Hillsborough, N.C.) 1880-1918, 1894-05-12
STRAWBERRY sCS PRESERVES.

1t lisa curious fact, but we'll known
both to scientific folk and to expert
enced housewives, that the direct &C.
tion Of the sun is at once surer and
more satisfactory than thst of any
other known heat. So when we learn
it is q tradition Of old Virginia cook
cry TO preserve Strawberries In the sun
in place of over the stove there is lit
tie occasion for surprise, but only an
opportunity TO realize how much those
famous cooks can teach us.
The berries treated after the follow
ing recipe arc both richer and more
perfect than those prepared in any
other way. The object of the glass IS
OF course only that Of concentrating
the heat, and the effect is not dissimi-
lar to hat known to every child who
has played at the old trick Of burning
the skin by catching one of old Soils
rays upon a bit of broken glass.
The peculiar purity of the sweetness
combined with the succulent redness
in this sun-cooked preserve gives a
suggestion OF some oriental conserve.
The berries seem to be permeated with
the sun's sweetness in addition to their
own, and the syrup become rich, pure
and clear IS syrup q be. The berry
retains its shape and comes anbroken
from the jar, which alone is cause suf-
ticient for recommending this. espe-
cial preserve.
/ trust enough has been said to In
sure a trial by every oma who loves
a toothsome dainty; certainly those
who know the Injuries with which .
Virginia dame of the old school flls
her closet will realize how lucky she
is who finds these secrets out.
The Virginia rule requires three.
quarters Of a pound of sugar to q
pound Of Strawberries. The sugar is
mixed with just enough water to wet
it and put on to boil. It is to be
taken off before it thickens and poured
over the Strawberries. Then the ber-
ries are set in the sun two days.
covered with a pane Of glass. They
are occasionally stirred.
On the third day pour off the syrup
and boil it again-it will be found
much thinned by the juice Of the
fruit. While boiling drop in a lump
Of alum the size of the tip Of your lit
tie finger. Pour the hot syrup over
the berries and set in the sun again,
under glass. The next day pour all
into the preserving kettle and boil
until the berries plump up. Then
set in the sun again for a day. The
next morning seal the preserve in
small jars with branded paper on top.
Strawberries preserved in this man
ner never mold or ferment. They
are delicious for roll pudding, for
filling tarts, for layer cake and to
serve with glass custards, but most
toothsomc of all with Old Dominion
"beaten biscuit"
S~EASONABLE RECIPES.
Rhubarb Pudding-Butter a deep
dish and spread thickly with bread
crumbs; over this put q layer Of rhu-
barb, sliced but not peeled; sprinkle
thickly with moist sugar and repeat
the LAYERS until the dish is full. letting
the top layer be of crumbs and being
careful that the sides Of the dish are
we'll lined with the same. Bake for an
hour, until we'll done.
Curried Veal-Slice one onion and
an apple and put into a saucepan with
an Inc Of butter and a Glove or gar.
lie; stir until they become nicely
Drowned; add a tablespoonful OF
curry powder and half as much -four
when smooth pour in a pint of boil
ing water. Add two pounds OF lean
veal cut In pieces an inch square
simmer until tender, season with
lemon juice and salt, and serve with
rice on a separate dish.