The islander. [volume] (Friday Harbor, Wash.) 1891-1899, 1896-06-18
WAYS OF SERVING STRAWBERRIES

WAYS OF SERVING STRAWBERRIES
Many persons believe that it is i'm
. possible to improve strawberries by
any method of cooking them. but fol
those who hold to the contrary, there
is no lack of excellent receipts. Pos
sibly the most popular way of serving
them when cooked at all, is in the
good, old-fashioned
STRAWBERRY SHORTCAKE.
One quart of -four, one cup of butter
three teasDOOnfuls of baking powder
half teaspoOnful of salt, the white OF
one egg. Rub the butter into the -four
then add the baking powder and salt.
Beat the white of the egg to a stiff
froth and add with cold milk sufficient
to make dough stiff enough to roll
out. Make cakes about half inch thick,
bake OH pie-tins in quick oven. When
done, cut around the edges and split
them; place a thick layer of we'll
sugared straw berries between, sift
powdered sugar over the top and serve
with cream.
STRAWBERRY COTTAGE PUDDING.
Cream together one-half cup of but
ter and one cup of sugar, add one cup
of milk, one beaten egg, one pint of
sifted flour and two teaspoonfuls of
baking powder. Bake in cake-pan
and serve hot with liquid sauce, into
which fresh strawberries, mashed with
sugar, have been stirred.
STRAWBERRY JELLY.
Boil three quarters of a pound of
sugar in half a pint of water, pour it
boiling hot over three pints of straw
berries placed in an earthern vessel,
add the juice of two lemons, cover
closely, and let it stand twelve hours.
Then strain through cloth FLANNEL is
the best thing; mix the juice which
has run through with two and and a
half ounces of gelatine, which has been
dissolved in little warm water, and
add sufficient cold water 10 make the
mixture one quart. Pour into mold
and set on the ice to cool.
JELLY WITH STRAWBERRIES.
A very ornamental dish for deserts,
strawberry festivals, etc., is made by
placing handsome large strawberries
which have been dipped into powdered
SuSdi III u lCIA1Oi JOAAJ lAietuS 90 i"AAOW %
Add large wine-glass of water to
three quarters of pound of sugar, let
it boil, skim it, pour it into porcelain
dish, let it cool, add two and a half
ounces of gelatine (Which has been dis
solved), the juice of six lemons, a pint
of boiling water and the grated peel of
lemon. Let it stand for half an hour,
then pour it through jelly-bag into
,,,~,,II fifft, nf thn 6o,,fh
Set it on ice to stiffen. Arrange lay
more of the Jelly. Set it away to stiffen.
Add another layer of Strawberries, and
continue in this manner until themould
is filled. A border of whipped cream
NAV be arranged around it after it is
turned out of the mould.
STRAWBERRY WHIPPED CREAM.
Rub two pounds and half of straw
berries through seive, and add half a
pound of powdered sugar and one quart
of whipped cream. Place layer of
macarOOns or any small sweet biscuit
in dish, add layer of the strawberry
whip, then another layer of biscuit,
and continue alternately until the
cream is used up. Set aside in a very
cold place, or on ice, and serve in the
dish in which it is prepared.
STRAWBERRY CREAM.
Add to the beaten yolks of six eggs
ore and half tablespOonfuls of -four
and seven ounces of sugar; mix the
whole thoroughly, and stir it over q
slow fire to smooth cream. Having
rubbed one pint of strawberries through
sieve, stir the fruit juice into the
cream, let it come to boil, color it with
of tinctrre of cOchineal, and add to 1T
| the whites of the six eggs beaten stiff.
Pour into mould and set away to
| harden.
FROZEN STRAWBERRIES.
After carefully stemming, lightly
rinse one quart of strawberries. Mash
them thoroughly and add the juice of
two lemons and one pound of granu-
lated sugar. Set them aside i'll cool
place for an hour, then add one quart
of water and place in an ice cream
freezer and freeze.
| STRAWBERRIES FOR BREAKFAST.
Select some unusually large berries,
shake them free from dust, and serve
them unhulled in plates with the hulls
upperlnost. Tn the center of each plate
place small coffee-cupful of powdered
sugar. The strawberries may be dipped
in the powdered sugar and eaten from
hulls.
| STRAWBERRY PRESERVES.
A delicious preserve may be made by
huiling strawberries that are free from
blemish and not Over-ripe, and placing
them in porcelain kettle with their
weight in white sugar. Allow them
to stand over night, and in the morn
ing set them overthe range and allow
them to boil steadily for All hour. Not
drop of water should be used; the
juice from the berry will furnish all
the liquid necssary.-Mary J. Stafford
in Ladies' Home Journal.
If it required an annual outlay of 500
to insure a family against any serious
consequences from an attack of bowel
complaint during the year there are many
81 10 r.