The sun. [volume] (New York [N.Y.]) 1833-1916, 1896-05-17

ing water. Meanwhile, sweeten and finely mash
berries enough to make one pint. flavor them
The soaked gelatinc. Stir until IT begins to set,
and then turn in an earthen mould TO haruel.
Serve with whipped cream. rms Jetly may oe
may fill the centre with maraschino or vanilla
Bavarian. .sweetened whipped cream: or the
whole berries may be used. An attractive dish
is made by using n Bavarian cream for the out
side mould and filling the centre with the fresh
berries. -
An appetiz!ng way to serve berries is the fol-
lowing: Pile n pretty glass dish with alternate
layers OF Strawberries and powdered sugar.
Pour over them orange juice and clarct III. tho
proportions of the Juice of two oranges and one
gill of claret to one quart Of berries, Let them
stand on the ice an hour before serving.
To make strawberry sherbet; Boil together
one pint OF grenulated sugar and one and one
move from the ire and add one and one-Lqlf
pints Of strawberry Juice. or IL preferred. the
berries may be rubbed through a coarse sieve,
freezer and freeze like ice cream. Just before
removing the heater stir in the whites OF two
eggs beaten light.
a delicious as we'll as attractiye looking frozen
dainty Is strawberry mousse, Mash well IN =
one pint Of granulated sugar. Let this stand "a
couple Of hours and at the. same time har"a
quarter OF o a package Ma,se OF R sS,at Inc s spnstad i ber lh.s
through a coarse sieve; Pour third OF n cup o,
boiling water oyer the soaked Geiatine' and and
strained fruit. Stand the basin contain,
ing this mixture in 4 pan Of , Ice water rh and
add three quarts of whipped and drained
cream. stir the mixture gently from the bot
tom OF the dish until the cream is well blended
with the berry mixture. Meanwhile pack a
freezer. using more salt than for ice cream.
Pour the mixture into the packed freezer. put
on the cover. and use plenty of ice and salt to
bnrythe freezer. 1t will require four hours for
this to harden.
The German rule for preserving strawberries
in the sun is so excellent that it is worth repeat
ing. Weigh fruit and graduated sugar. pound
for pound: place the sugar in a porcelain Kettle
and moisten with n very little water or he Juice
from the berries II you have il; set the kettle
over the fire. and when the sugar is melted put
in the fruit and cook only five minutes. Remove
from the fire and spread them on large platters
and place In the sun, covering them with net
ting or glass. Put them out each day until the
fruit becomes as thick and rich as you desire.
Put In jelly glasses and cover.
For strawberry ice cream place one pint OF
cream in n double boiler. with half a pound Of
the cream comes to n scald. Remove from the
fire. stir n few moments and turn into 1t one pint
OF uncooked cream. Wash and hull n generous
quart OF Strawberries. put over them half y
pound Of graduated sugar. and let them stand
two hours. then crush and rub them through n
turn It into the freezer and pack the freezer
with fine ice and salt, using two bowls
o'ice to one bowl of rock salt. Turn the heater
slowly until the cream commences TO stl1fen
around the edges OF the freezer, then turn
quickly, as there will he no danger of the cream
turning to butter. When the cream is frozen
hard enough to remove tho heater. put in the
well frozen. Remove the heater, cover tightly.
repRck the freezer. first draining off the melted
ice. and put in a cold place for two hours before
using.