Delaware gazette and state journal., 1896-06-18
SERVING STRAWBERRIES.
The Various "Surprlse" Dishes m
Which They Are Used.

Which They Are Used.
Now They are Disguised Under Layers ot
Delicious nnd Woli-ilavored Cream IN
Msringue sheils--The simplest Rule Tor
Strawberry leo Cream the Best.
Tho various surprise" dishes IN
which Strawberries are used in dls-
guise under a layer OF the most de-
licious and woll-flavored of creams IN
meringue shells, &C.. are now acr
coptable, says the New York Tribune. ]
One can never weary Of the strawberry,
but tho method in which il is put be-
fore us may become wearisome.
Tho combination of cream and straw
berries cannot bo improved upon. one
delicious way in which to sarve tho
berries is as made into ice cream ana
inclosed In meringue shells. These
shells are easily made If tho cook can
be made to understand what cool
oven" really means and at what heat
meringue should be cooked Beat the
whites of six eggs and pinch OF salt
to stiff froth with an egg whip, not
mound of powdered sugar When the
sugar is all beaten in make the mo
ringue into IL oval shapes about an
iUCn duu u udll NhNia
with sugar. They should bo dropped
on paper and set in baking pan in
very cool oven, when they will rise
very slowly and become firm in 35
| minutes, but must not "color" in the
least. Cool them 30 minutes. Wet
tho bottom Of the paper on which the
merlnguos we're spread and they can be
easily pulled off from ii. Shape each
shell by pressing tho soft inside up
| against the outside, which is firm and
sugary: do this very carefully, leaving
a thin shell OF the meringue and plenty
of space to fill with ice cream, straw
berries and whipped cream or any ice.
Dry tho meringuos in the oven until
they are perfectly dry. Tho closet
under the range oven Is good place.
In half an hour they ought to be dry
and ready for use, though they will
keep week or longer.
To serve them fill half the shells
with strawberry ico cream and the
others with lemon or orange water ice
and put them together. They are small
to hold Strawberries and cream, but il
two shells are balanced apart TN a
circle of whipped cream they will
easily hold a service OF berries. One
meringue shell of strawberry ice cream
and ono of pestachio cream make q
very pretty aud delicious dessert served
with white almond cake.
No housekeeper needs TO bO reminded
that mold of the best and most de
licious vanilla ice cream makes an eX
! cellent hiding place for a service o.
IL Strawberries. Dish the cream in in
II dividual molds. Scoop out the centr'
|, of each one and replace it by a cup o
well-sweetened berries. Set the mold
latter covering them in salt and ice, o
! in large covered pail packed in sal
= and ice and turn them out ON lOV
crystal plates. When you are ready t
> : terve them wreath them with whipped
cream.
|, The simplest rule for strawberry ic
u cream is the best Make pail
!, ctstard Of the yolks OF four eggs and
y pint Of milk, using cup Of sugar
: Simply boat the sugar and yolks q
eggs together and stir in the boilin
milk. Add pint OF rich cream q
|, onde, and then quart of strawberrie
!, we'll mashed. Strain tho whole throug
= pure sieve fine enough to retain th
u straw berry seeds, but allow all the pul
I. of the berries to pass through. Ad
u half cup Of sugar to the strawberrie
% before th0y are stirred into the cream
Z Turn the cream into the freezin
q can. Turn the crank five minutes
then scrape the sides and beat III
% cream thoroughly and cover and tur
,, the crank again for five minutes. II
u this time the cream ought to be near
:, ready to pack, Scrape and stir II
y cream again very thoroughly, an
y cover and turn tho crank again, al
u in few moments it will be ready
i. pack away in molds.