New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1896-05-17
STRAWBERRY DiINTIFS.
HOW TO MAKE CREAMS AND MERINGUE


Strawberries are now almost at the height OF their
s.a son although the delicious berries from adj
J,cent gardens not yet I'm market. Almost be-
fore they arriv" the berries have begun TO pail upon
the appetite and new methods for their use must
L,. devised The various surprise" dishes In which
straw berries used In Disguise under layer OF
the most delicious and well-havored OF creams, in
mcrlnguc shells. etc. are now acceptable one can
never weary of the strawberry. but the method in
which Il Is nut before us may become wearisome.
The combination of cream and strawberries cannot
b.. improved upon. one delicious way In which TO
serve the berries ls as made into ice-cream ana
inclosed In merlngue shells These shells are easily
made II the cook can be made TO understand what
a "cool oven" really means. and at what neat II
mernp,ie shoull be cooked Beat the whites OF six
eggs and pinch Of salt to stiff froth with an egg
wbin not with a patent beater. Add by degrees a
r.,und Of powdered sugar When the sugar Is all
beaten in make the meringue into twelve oval
sha ne, a bout an inch and hair hign Dreuse them
with sugar They should be dropped on paper and
set in a baking pan in very cool oven when they
will rise very slowly and become firm in thirty-hve
Minutes but must not color In the least Cool
,hen, thirty minutes Wet the bottom of the paper
on which the meringues were spread ana they can
be easily pulled of from 1t. shape each smell by
pressing the soft inside UP against the OUTSIDE
which IA firm and sugary: do this very carefully,
leaving a thin she'll OF the meringue and plenty of
n.htnned cream or any ice. Dry the meringues in
Tho oven until they are perfectly dry. The closet
under the range oven is good place. In half an
hour they ought be dry and ready for use though
they will keep week or longer
tn serve them fill half the shells with strawberry
too cream and the others with lemon or orange
water Ice and put them together They are small
N hold stra wberries and cream but II two sneiis
ara balanced apart on circle OF whipped cream
,,ev will easily hold service OF berries. one
r,er,ngue shell OF strawberry Ice cream and one OF
| nestacho cream make a very pretty and delicious
| dessert served with white almond cake.
| M housekeeper needs to be reminded that d
| mould OF the best and most delicious vanilla ic'
cream makes an excellent hidng-place FOR service
| OF stra " berries Dish the cream In indVidua
| mou,ds Scoop out the centre OF each one ana re-
| mace IT by a cup OF well-sweetened berries. Sc
the moulds after covering them In salt and Ice OF
| in a large covered pail packed In salt and ice. anc
,urn them out on low crystal plates. When you are
! ready 10 serve them wreathe them with whipped
| cream q. ~.
| hest Make a plain custard Of the yolks or FOUL
| eggs and a pint of milk. using d cup OF sugar
| Smp.y beat the sugar and yolks OF eggs tose'her
| and stir In the boiling milk. Add pint OF rici
| cream az once. and then quart OF strawDerrle'
sieve fine enough 10 retain the strawberry seeds bu
| allow all the pulp OF the berries 10 pass through
Add half cup OF sugar to the strawperries peiofs
| they are stirred into the cream. ~ a..
crank Ave minutes. then scrape the sides ana pea
the thoroughly and cover ana turn t'e S.ar
again for five minutes. BY this time the cream
. ought to be nearly ready to PACK. scEsos An" -"