Yorkville enquirer. [volume] (Yorkville, S.C.) 1855-2006, 1897-05-12
far,11 aud fireside.
STRAWBERRIES.

OIhAN bEhhlEo.
"Strawberries," wrote poet of long
ago, "deserve all the good things that
may be said of them" 1t is not only
as "a thing of beauty" and "a joy for
ever" that we must regard this early
spring fruit, as it is alike delicious and
wholesome to eat. "If I can but
reach the season of strawberries, all
will be we'll with me-" one noted
French author was accustomed to
saying.
Strawberries are an excellent remedy
in fever, gout troubles, and other all
ments, besides being a preventive to
attacks peculiar to the season. In an
extensive work, entitled History of
Fruits" the strawberry is mentioned
as possessing medicinal qualities of
high order.
Strawberries may be served in a
variety of ways to prevent the family
growing tired of them, and the follow
ing recipes will aid the housekeeper in
making them always acceptable.
STRAWBERRIES WITH WHITFIELD ChEAM.
Stem ripe, fresh strawberries, place
layer in the bottom of large glass
dish; sprinkle with sugar put an
other layer of berries and sugar.
Whip pint of thick cream with the
whites of two eggs and a teacup of
sugar; put over the strawberries and
80 -, ;no Co., hale M hopr
STRAWBERRIES FOR BREAKFAST.
Stem ripe strawberries, cover with
sugar and the juice of half dozen
oranges. Let stand one hour, sprinkle
with pounded ice, and serve.
STRAWBERRY PYRAMID.
Crush a pint of ripe strawberries,
mix with a pint of sugar; beat the
whites of four eggs and add. Beat all
together until very stiff, and arrange
in pyramid.
STRAWBERRY BAVARIAN CREAM.
Cover half box of gelatine with a
teacup of cold water, and let soak for
20 minutes. Mash quart of ripe
strawberries, and press through a
sieve add cup of sugar to the juice.
Stir the gelatine over boiling water un-
til dissolved, strain it into the straw
berry juice, set on ice, and stir until
it thickens; add pint of whipped
cream mix gently. Pour in mould,
and set in cool place to harden.
CRoQUANTE OF STRAWBERRIES.
An elegant dish for tea or lunch
con. Dissolve a tablespoonful of GEL
atine in cold water; add half a cup of
boiling water. Dip tin mould in ice
water. Stem a quart of ripe firm
strawberries, dip each one in the gela-
tine, and press them against the sides
of the mould arrange in any fancy
style desired. Fill the center of the
mould with charlotte-russe, and set on
ice to harden. When ready to serve
turn out of the mould carefully on q
fiat glass dish.
STRAWBERRY TAPIOCA.
Wash cup of tapioca and put to
soak in cold water over night. In the
morning pour over pint of boiling
water, and set on the back of the
stove to simmer gently until the tapio-
ca is perfectly clear. Stem quart of
strawberries and stir into the boiling
tapioca with pint of sugar. Take
from the fire, turn into glass dish
and set on ice. Serve very cold with
sugar and cream.
STRAWBERRY SPONGE.
Cover half box of gelatine with
half cup of cold water, and let soak
for thirty minutes; and pint of boil
ing water and cup Of sugar stir
until dissolved, and pour in a pint of
strawberry juice; set on ice until
thick. Beat until stiff, add the froth-
ed whites of four eggs, and mix until
smooth pour in mould and set to
harden. Serve with whipped cream.
STRAWBERRY PARFAIT.
Whip a quart of cream to a froth !;
add half pint of strawberry juice and
cup of sugar; turn carefully into en-
icecream mould, press the lid down
tightly, pack in salt and ice, and let
freeze three hours.
FROZEN STRAWBERRIES.
Stem a quart of ripe strawberries !;
add pound of sugar and the juice of
two lemons to the berries; let stand
one hour; mash, pour over a quart of
water, stir until we'll mixed, turn
in a freezer and freeze.
STRAWBERRY WATER.
Shake one-half pound of sugar
over one pound of strawberries. Mash
up the berries we'll with clean wood
en- spoon. Mix in half pint of cold
water, and strain into a fine sieve.
Now pour in one quart of cold water,
and the juice of one lemon. Ice well +,
and serve in glasses, with small straw.
berry or a couple of verbena leaves
floating on the top of each glassful.
STRAWBERRY MERINGUE.
Cover the bottom of baking dish
with slices of stale cake dipped in
milk. Stem a quart Of strawberries,
and put over sprinkle freely with su-
gar, and set in the stove until syrup
is formed. Take out, and spread with
meringue made of the beaten whites
of three eggs and three tablespoonful
of powdered sugar. Set back in the
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