Oxford Democrat. [volume] (Paris, Me.) 1833-1933, 1898-05-31
srRAwesRRles IN MANY WAYS.

A dainty and most attractive way OF
serving the strawberry 10 10 fat glass
dish, bulls on and all uppermost. Pass
with them powdered sugar. 10 eating.
pick up each berry by the hull, dip It In
the sugar and bite II Oh. when hulled
and served In large dish they should
be carefully prepared, and served with
powdered sugar and cream.
In the early season, when berries are
not plentiful and are expensive, q pint
may be added to cup Of soaked aud
well-cooked tapioca or sage and used ~
dessert.
STRAWBERRY FINGERS AND sHORTCAKE.
Stem quart Of strawberries; add to
them half q cup of sugar, and mash. Put
one pint Of -four into a bowl; add to II q
heaping teaspoopful of baking powder,
half teaspoonful Of salt; rub In level
tablespoonful Of butter, and add sufii.
cient milk to moisten the dough. knead
lightly and roll out into a thin sheet
quarter of an inch In thickness. Cut In
to strips an inch wide and from twelve
TO fourteen inches long. Roll this
around lady-lock moulds; brush with
milk, dust little sugar over the top OF
each, and bake In quick oven for fif-
teen minutes. When done slip the
moulds from the dough and I'll the space
with the mashed straw berries. Serve
warm with cream.
To make strawberry shortcake, pre-
pare dough precisely the same rs for
| the fingers. Roll this into sheet an
inch thick. cut II into m oblong shape,
brush II with milk, and bake In quick
oven for fifteen minutes. Have the
strawberries mashed and sugared. When
the cake IL done pull il gently into
halves; butter each half little; put the
lower half on the serving-dish and cover
| II thickly With straw berries. Put the
remaining strawberries over the top.
Serve at once with cream and powdered
sugar.
STRAWBERRY CHARLOTTE AND SPONGE.
To make strawberry charlotte, soak
half box OF gelRtine In hslf cup OF
cold water for fifteen minutes. Nash
| sufficient straw berries To make one pint
OF Juice; add one cup Of sugar and stir
until dissolved. Whip one pint Of cream.
Stand the gelstine over hot water until
melted add II TO the strawberry juice
aud sugar; stir, and az soon rs IL begins
to CONCEAL fold in carefully the whipped
cream. Turn into a mould and stand
away 10 cool.
Straw berry sponge Is made by covering
half box OF gelstine with half q cup OF
cold water and allowing IL to soak for
fifteen minutes Mash sufficient straw
berries 10 make one pint OF juice; sdd to
this one cup Of sugar, stir until the sugar
| ia dissolved; melt and add the geletipe
As soon as this begins TO CONCEAL, fold
into II carefully the whites well.besten OF
four eggs; turn into mould and stand
away to harden. This may be served
or plain with soft custsrd.
A plain charlotte russo NAV he mould
ed In a border or round mould. At
serving time turn out carefully and ill
the centre with freshly hulled straw
berries.
FROZEN STRAWBERRIES AND ICE CREAM.
Mash one quart Of Strawberries; add q
cup and half OF sugar and the juice OF
one lemon; stand aside for an hour, then
add one pint Of water; turn into a
freezer and freeze the same as you would
ordinary Ice cream. Turn the dasher
slowly. Frozen strawberries may be
served In punch-glasses with little
whipped cream on top. or plain.
To make strawberry ice cream mash
one quart OF strawberries add 10 them
one cup Of sugar. Put one pint of cream
in double boiler; add TO 1t another cup
OF sugar; stir constantly until hot; take
from the fire. and when cool add another
pint Of uncooked cream. Turn into the
freezer aud freeze. When frozen stir In
the strawberries, cover the can and turn
again for few minutes. Then pack and
put aside for use.
To make strawberry water ice, mash
sufficient strawberries To make one quart
of juice, strain through piece OF cheese
cloth; add to the juice two cups OF
sugar, the juice OF lemon and a quart
Of water. Freeze, turning the crank
very slowly.
PRESERVING FRESH STRAWBERRIES.
While the sun-preserved fruits require
time and patience, they are, without
doubt. much 10 he preferred to those
cooked over the fire. In the country,
where hot-bed Ia at command the work
il easily done. Stem strawberries care
fully without bruising put them into a
wire basket. which plunge down into a
pan Of cold water and drain thoroughly
Weigh the strawberries, and 10 each
pound allow one pound OF graduated
sugar. Select large stoneware plates,
mske them very hot either on top OF the
stove or In the oven; sprinkle over q
layer Of the graduated sugar and cover
this closely with the berries. Cover with
glass and stand In the suns hottest rays.
Move the dish as the sun changes It's
position. At four O'Clock bring them In
and stand aside In closet or cool place.
Next day put them out again In the sun
by this time they will no doubt have be.
come clear, almost transparent and thor
oughly soft, but perfectly whole. Lift
each berry carefully with fork and put
into tumbler or bottle. Boil the syrup
over the fire for few minutes until IL
thickens strain, cool, and pour II over
the fruit.
DELICIOUS STRAWBERRY DUMPLiNGs.
Put one pint Of flour into bowl; add
to il half tesspOonful of salt and tea
spoonful Of baking powder; rub in care
fully tablespoonful of butter, and add
sufficient milk to just mOisten. knesd
lightly, and roll out into a sheet about a
sixteenth Of an inch in thickness. Cut
with q large round cutter; put three
strawberries in the centre Of each round
fold over the dough, rolling il carefully
so that you cannot see the opening,
stand in creased bsking-pan brush the
top with milk, and bake 10 quick oven
for fifteen minutes. Serve with straw
berry butter, which may be made by
beating two tablespOonfuls of butter to
cream, and adding gradually one cup
Of powered sugar. Add one mashed
berry, beat thoroughly, then another and
another until you have added at leas,
four good-sized berries. Dish and stand
aside to harden rs you would any hard
sauce.
STRAWBERRY CUPS FOR DESSERT.
Put one pint of strawberry juice over
the fire moisten three tablespoonful OF
-four in little cold milk; stir into the
hot milk, and stir until thick and smooth.
Take from the fire. When cold add the
yolks of four eggs, and then fold in care
fully the whites beaten to a stiff frOth.
Fill into creased custard-cups, and bake
in a moderately quick oven for fifteen
minutes. Serve with strawberry sauce,
which may be made as follows: Mash
and strain sufficient strawberries to make
half pint Of juice; put over the fire un-
til it just reaches boiling point; add a
raasnOonful Of lemon mice and DOur IL