The Salt Lake herald. [volume] (Salt Lake City [Utah]) 1870-1909, 1895-05-10
OF INTEREST
TO WOT1EN.

/ same cannot De SAID or strawberries,
! at least in some sections. Still. there
are many natural ways of serving
! them other than in the natural state,
and for these made dishes the inferior
/ berries will answer the purpose.
Grandmother'S Strawberry Short
/ Cake-Put one quart of flour into a
bowl, add two teaspoonfuls of baking
1 powder, one teaspoonful of salt and
/ sift twice. Rub into this one table
! spoonful of butter and then add suf-
( ficient milk to make a soft dough,
about one and a half cups. Take this
out on a board and roll it out in a
sheet about one inch thick. With a
knife make it perfectly square and
put in a square, creased pan, and bake,
having the center a little thinner than
the edges. Have ready three boxes
of berries, steamed and mashed. Take
! a potato masher and mash in the
bowl, and then stir in a cup of sugar.
This l should do before baking the
cake. After the cake has baked thor
oughly, about twenty minutes, take it
from the fire and with a knife strip
the edges and pull apart. Put one
portion in a platter and butter it
thickly; then cover with strawberries.
Put on the crust, cover it with straw
berries, and serve at once with a good
sized pitcher of cold milk or cream.
L llIS Will DS QUllG GUOuSn 10 10TH d
whole lunch. MRS. RORER.
Strawberry Enthusiastically crush
one quart of Strawberries and add two
cupfuls of powdered sugar. Let it
stand two hours. Then add one pint
of cold water and the juice Of one
lemon. Mix it well. put in the ice
cream freezer. and freeze without stir
ring it.
Strawberry sauce-Cream two
rounded tablespoonfuls OF butter with
one scant cupful Of powdered sugar.
adding the sugar gradually. Crush
one-third of a cupful of Strawberries,
and add them little at time, beat
ing until the whole is light. II the
sauce should have a slightly curdled
appearance add little more sugar
and beat well. Let it stand in cool
place until served.
Strawberry dumplings-Into pint
Of sifted flour rub two rounded table,
spOonfuls of butter; add one teaspoon
fuI of salt one egg well-beaten, one
heaping teaspoonful of baking pow
der, and sufficient milk to moisten.
Mix quickly and roll out into thin
sheet, about a quarter Of an inch thick.
Cut out with a round biscuit cutter,
place four berries in the center Of
each, fold the edges over and steam
about twenty-five minutes. Serve
with strawberry sauce.
Pineapple souffle-Pare and CRATE
enough pineapple TO make one pint;
add one pound of granulated sugar:
mix we'll and squeeze in the juice or
one lemon. To half box Of gelaune
add half a glass of cold water: soak
until soft; then set over a kettle of
hot water. Beat the yolks of three
eggs with an egg beater and stir into
the pineapple; when the gelatine is
melted, add to the pineapple and pour
all into a dish and set into pan or
cracked ice; stir slowly until it gets
thick: then add che pint Of whipped
cream; turn into mould Whlch mas
a cover; put a thin cloth over the top;
fit the cover down closely over the
chopped ice and salt. In two hours
It will be ready to serve. In the cen
fer it will not be frozen but the out
side portion will freeze a little.
Pineapple for Tea-A pineapple
cake is an excellent layer cake. Make
q. nice cup cake, with one cupful OF
butter, two of sugar, four eggs, a cup
full of sweet milk, three large cuptuIs
of flour and two teaspOonfuls Of cream
tartar and one of soda. Beat the butter
and sugar to a cream, add the yolks OF
the eggs, then the milk in which the
soda has been stirred, and then the
flour and cream tartar, and finally the
whites of eggs beaten stiff. If the cake
is made in this way it will be fine in
grain and rich as pound cake; but if
it is carelessly stirred together it will
be a coarse, poor cake. Bake it in seven
layers for a pineapple cake. Chop a
pineapple fine and cook it with three
quarters of its weight in sugar; add
to it while hot a quarter of a box Of
gelatine, which has been soaked an
hou~ in cold water. When cold the pine
apple mixture should be thick enough
not to run. Spread it thickly over lay
ers of the cake; place them together.
and ice the top layer thickly with a
white icing favored with pineapple
Juice If you wish it for a party you
can decorate it with wreath Of con-
fectioners' icing, and set a bright
plume of pineapple leaves in the CEN
ter of the cake. If there is more pine
apple preparation than can be used
for the cake, let it form in a bowl, and
heap it in shining pieces around
white blanc mango for dessert. 1t is a
very delicious and pretty dish.-The
Household.