The Indianapolis journal. [volume] (Indianapolis [Ind.]) 1867-1904, 1894-06-26
indianapolis. Horse and Mule Market.
Way. to serve Strawberries.

Strawberry Tapioca-Wash half a pint Of
tapioca in cold water, then cover with
morning add one pint of boiling water.
place over the fire and simmer until clear.
Stir in one quart of ripe strawberries. turn
into a dish and stand away to cool. Serve
very cold. with sugar and cream.
Strawberry Bavarian Cream-Soak half
box of gelatine as directed above. Mash
a quart of strawberries, and press them
through sieve to remove the seeds; add
a cupful of sugar and stir until dissolved.
strain it into the strawberry juice; turn
IL into tin basin. set the basin into a
pan of ice, and stir continually until the
mixture thickens; then add one pint OF
whipped cream, and stir carefully until
thoroughly mixed. Pour into mold, and
stand in cold place to harden.
To Preserve Strawberries Whole-To
each pound of the finest lump sugar put
half a pint OF water. or, IL preferred, the
juice of fresh red currants. Let this boil
(skimming carefully all the time) until it
begins to get thick and has the appear
ance Of returning to sugar. Now very
carefully put into each pound of sugar
ries, and let them boil gently for about a
quarter Of an hour, or until the fruit
appears to be done. Pour the preserve
into a basin, taking care not TO freak
the fruit, and allow IL to stand untii the
next day. when carefully drain all the
juice from the strawberries Put the
Juice into the preserving kettle and let IL
boil until il will jelly. Swimming IL as be-
fore; then put in the strawberries and boil
them very gently from nVe 10 ten min
utes, taking care to keep them unbroken.
Put the preserve into small glasses or
pots let them stand uncovered for week.
If at the end Of that time il does not ap-
pear to be satisfactorily made, the last
process must be repeated
Strawberry Jam-Choose the Strawberries
not too ripe and Of a firm sort and good
color; allow three-quarters of pound or
sugar TO each pound OF fruit, put them
into the preserving pan. and stir gently so
as not to break up the fruit; simmer for
half an hour and pour into the pots; cover
In the usual way.
Strawberry Cream-Bruise a quart OF
fresh strawberries with a wooden spoon
| in basin, with six ounces or nne sugar
rub this through a clean hair sieve. Add
to a pint of whipped cream two ounces Of
dissolved isinglass or gelatne; mix with
| the strained strawberries and put In the
mold.
| spoonfuls Of baking powder sifted into a
quart of flour, scant half teacup OF butter.
1 two tablespoonfuls of sugar. a little salt,
enough sweet milk or water 10 make a SOFT
| dough: roll out almost as thin as pie crust:
with very little butter, upon which sprir-
| kle some -four; then add another layer or
crust and spread as before. and so on until
crust is ali used. This makes four layers
| in a pan fourteen inches by seven. Bake
about fifteen minutes in quick oven, turn
upside down, take off the top layer (th5
| bottom while baking, place on dish.
| spread plentifully with Strawberries previ-
ously sweetened with pulverized sugar.
| place layer upon layer treating each one
| i'm the Same way. and when done TO be
served warm with cream and sugar. To
| have light dough, mix il quickly and ham,
| die as little as possible. Oranges can b
used instead of Strawberries: remove the
peel and white skin, cut into small pieces,
| sprinkle with sugar, and let stand short
| time before using.