Watertown republican. [volume] (Watertown, Wis.) 1860-1906, 1895-05-15
STRAWBERRY DANTIES.


the berry now in season. Below is given
an infinite variety from which to choose:
Strawberry Ice Cream-One quart of
cream. one quart of strawberries, one
pound of sugar. juice of one lemon. Put
half the sugar and half the cream on to
boil in a farina boiler When the sugar
Is dissolved stand aside to COOL Add the
remaining half of the sugar and the
lemon juice to the berries, mash and
stand aside one hour, then strain through
a fine muslin. Add the remaining half of
the cream to the sWeetened cream and
freeze. When frozen stir in the fruit
juice, beat thoroughly, repack and stand
away to harden.
Strawberry Jelly-Select berries that
are rather under than over ripe. Put the
berries in a stone jar, stand it in kettle
of cold water, cover the top of the jar
and boil slowly for one hour or until the
berries are quite soft. Now put a small
quantity at a time into your jelly bag and
squeeze out all the juice Measure the
juice, and to each pint allow one pint of
graduated sugar. Turn the juice into a
procelain-lined kettle and stand over a
brisk fire. Put the sugar in earthen
dishes and stand them in the oven to heat
Boil the juice rapidly and continuously
for twenty minutes, then turn in the sugar
hastily stirring all the while until the SUI
gar is dissolved. Dip your tumblers
quickly in hot water, watch the liquid
carefully and as soon rs it comes again to
boil. take it from the fire and fill the
tumblers. If the fruit is over ripe your
jelly will never be firm no matter how
long you boil it. Follow these directions
carefully and you will never fail.
Strawberry Layer Cake-Half pound
OF butter, five eggs, six ounces of -four.
quarter teaspoonful mace, half pound of
eff arfh
spoonful vanilla, two tablespoonfuls
sherry. one teaspoonful of baking powder.
Beat the butter to a cream, add the sugar
gradually, beating all the while; then
add the yOlks of the eggs. then the we'll
beaten whites, then the flour. cornstarch
t1avoringS, mixing we'll Grease three
deep jelly tins, pour in the cake and bake
in a moderately quick oven fifteen min,
uteS When done remove carefully from
the pans and stand them on a towel for
a few minutes to cool. Strain the straw,
berries. Beat the whites of two eggs
lightly, add, gradually, four tablespoon,
fuls of powdered sugar, and then beat
vigorously until stiff enough to stand
alone. Put layer of this over the top
of one cake, then a layer of berries, stand
another cake on top of this. Put the
remainder of the white filling over the
top of this cake, then another layer of
berries Now place the remaining cake
on top of this. press down lightly, dust
the top over with powdered sugar, and
it is ready for use.
Strawberry Parfait-One quart of
cream, half-pint of strawberry juice, su.
gar to taste; whip the cream to a froth,
add the strawberry juice and sugar, mix
carefully, turn into an icecream mould,
press the lid down lightly, bind the point
with a strip of buttered muslin. pack in
salt and ice, and freeze three hours The
above will serve eight persons.
Strawberry Pie--Line deep pie dishes
with good plain paste. fill them nearly
full of Strawberries, sprinkle over two
large tablespoOnfulS of sugar and dredge
this lightly with -four. Cover with the
upper crust rolled out as thin as possible,
turn the edges neatly with a sharp knife;
make a rent in the center, press the edges
tightly together so that the juices of the
fruit may not run out while baking.
Serve the same day as baked or the under
crust will be heavy.
Strawberry Pudding pint Of milk,
three and a half cups of -four three eggs
one-half teaspoonful of salt, one table
spoonful of melted butter, two heaping
teaspoonfuls CT baking powder and one
pint of strawberries. Beat the eggs,
whites and yolks together, until light
Then add the milk. then the -four and
beat until smooth. Then add the butter
melted, salt and baking powder. Drain
them into the pudding and turn into a
creased pudding mould. Cover, stand in
a pot of boiling water and boil cOntinu-
ously for three hours. If the water evap-
crates in the pot replenish with boiling
water. Serve with butter sauce.
Strawberry SpOnge-One pint of straw
berry Juice, one cup Of sugar, One-haf
box of gelatine. one-half pint of boiling
water, four eggs. Cover the gelatine
with a half cup of cold water and soak
for half an hour. Then pour over it the
boiling water, add the sugar and stir I'M
til dissolved. Add the strawberry juice
and strain into a tin basin. Put this
basin in a pan of cracked ice to stand
until cold and thick, stirring occasionally.
Then beat to a stiff froth, add the we'll
beaten whites of the eggs and beat until
smooth. Turn into fancy mould to
harden. Serve with vanilla sauce poured
around it.
Straw berry Vinegar-Put two quarts
of strawberries into a stone jar and pour
over them one quart of cider vinegar.
Cover and stand aside for two days, then
drain off the liquid without MASKING the
berries, pour it over a quart of fresh
fruit and stand as before. Do this once
muslin bag Now add one pound of
sugar to every pint of this liquid. Boil
slowly five minutes, skim, let stand ff-
teen minutes, bottle and seal.
Cream Straw berr1eS-Put half pound
of granulated sugar and a half cup of
water over the fire to boil. Stir until
TIE sugar is dissolved. Then boil care
fully until you can spin a thread from
the tine of a fork. Turn on a creased
platter and when cool, not cold, stir
with a spoon until it graduates and is
perfectly white. Scrape the mixture to-
gether and knead it for q moment. Then
put it into a little saucepan stand this
in another of boiling water and stir con-
stantly until it melts. If then you find
it too thick, add drop by drop sufficient
water to make it the right consistency.
Select medium sized ripe berries. Pull
the bulls close to the stem, dip the ber-
ries down into the cream and replace
the hull. Put them at once into paper
cases and stand away for use or heap
them on a cut glass dish as you prefer.
Strawberries having a soft outside cover
will only keep a few hours. Philadel-
phia Times.
Strawberry Water Ice-One quart of
straw berries, one quart of water, one
pound of sugar and juice of two lemons.
Add the sugar and lemon juice to the
strawberries and mash them and stand
aside one hour. Then strain through a
fine sieve, add the water and turn into
the freezer to freeze.