The Providence news. (Providence [R.I.]) 1891-1906, 1897-06-08
PLAIN DINNERS FOR PLAIN PEOPLE
With Plain Directions For Pre-
pairing.
My Dear Sallie:-

my Dear sallie:-
You know that believe thoroughly in
fruits and vegetables. for that tired feel
Ing instead of drugs and cure-alls. and
now that the season IS upon US for these
delicious as we'll as common sense rem
edies, am going TO send YOU a few pre-
scriptions which viii build up your sp-
petite and consequently improve health.
First, am going 10 tell you how 10 make
strawberry shortcake fit for a queen.
and the rule was given me by queenly
erandmothcr. who was a superb cook.
STRAWBERRY SHORTCAKE.
Three tablespoonfuls OF white sugar,
four tablespoonfuls of butter, three ta-
blespoonfus of baking powder, one quart
OF -four Make these ingredients into
soft dough. with sweet milk; roll out
and bake in three Jelly pans. Mash two
quarts OF strawberries and sweeten them
well. When the cakes are done let the
first and third ones remain whole. but
split the second one, and then spread the
crushed berries between each layer and
over the top. If richer cake is desired
pile whipped cream over the top layer.
Have you ever served Strawberries In
clear jelly? Wen they are most appetizing
In this way. The dish is called
JELLIED STRAWBERRIES.
and they are prepared as follows: Make
a clear lemon jelly from gelatine, ac-
cordlng TO the rules given ION every
package" Use "A flaring dish or bowl II
you have no jelly mould Set IL In a dish
OF cracked ice or very cold water, and
pour little OF the jelly In IL; when this
is cold. or set" lay a circle of unbroken
berries over the surface; then pour on a
little more of the jelly. entirely covering
the Strawberries. Let II stiffen until IL
will support another layer of the fruit,
and continue this until the dish is full.
Let II become very firm. then pour out on
fancy plate and serve. Ii is one OF the
prettiest dishes imaginable. Whipped
cream or soft boiled custard poured
around is a dainty addition.
What is termed
STRAWBERRY TRIFLE,
but Is no trine, IL looked at from an ap-
petizlng point Is made from one stale
sponge cake sliced. four eggs. the whites
and yolks beaten separately, four cups
OF milk, one cGp of sugar. and three pints
OF fresh straWberries. Scald the milk
beat In the sugar and egg yolks, and
cook until IL thickens. Set away 10 cool.
Cover the bottom OF a glass dish with
sliced cake, wet with the cold custard.
and strew With berries. Sprinkle with
powdered sugar. cover with cake. wet
with the custard, then put on more ber-
ries, and 80 on until the dish is full. Pour
in the balance of the custard, beat the
whites OF the eggs 10 merlngue with
Tablespoonful Of powdered sugar. heap
on the top. and place few OF the choice
berries in star design on the white mound.
Serve soon after putting in the berries.
This is an excellent way 10 use up pieces
OF stale cake.
Now Is the timo TO begin to prepare
CANNED STRAWBERRIES.
and this is the way to do the work. After
the berries are picked over and washed
(never forget TO wash them), let as
many as can be put carefully in a gran
tie preserve Kettle at once be placed on a
platter. To each pound of fruit add
three-quarters OF a pound of sugar, and
let them stand for two or three hours. un-
II! the juice is drawn from them: pour
II in the kettle and let II come 10 a boil,
and remove the scum az IL rises: then
put In the berries with the greatest care,
so that they may not be crushed. As
soon as they come thoroughly TO a boil
put them In warm jars and seal tight
while boiling hot Keep in a dry, cool
place. because I'm sure they win spoil
IL kept in n dark, damp cellar.
Now you may think 1 am running 10
one remedy In this consultation. but the
strawberry season. like life, is very short,
and you must improve the time. else you
will be searching in vain for this favorte
fruit
Next week am going to send you some
excellent prescriptions for preparing
epring vegetables and IL Won follow di-
rections you will see a smile of approval
ON Toms face. am sure.
Yours for a vegetable diet.
COMFORT JONES,
Doctor OF Cookery.