Washington standard. [volume] (Olympia, Wash. Territory) 1860-1921, 1899-06-23
af'ashin9tun Standard
WHAT TO DO WITH STRAWBERRIES.

some IN slOrtcake. l he proper
shortcake is not sweet. U>c one pint
OF flour, one-hali tcaspOonful OF salt
and two teaspGonlu!s Of Laking pow
der. Add two tahlespoonfulS OF but
ter, worked in well. Mix with two
thirds OF cup Of milk. The dough
should be softer than pie paste.
Turn out on the Toured board and
turn over and over with a knife till it
forms q ball. Divide, pat out in two
sheets and bake in two layers on a
pan, brushing the top Of the under
one with butter.
By the way, this dough may be
rolled out in an oblong shape and firm
jam or berries spread over, the whole
rolled up like Jelly roll and steamed.
If but one tablespoonful Of butter is
used this dough makes biscuits, and if
the butter is omitted entirely the
dough is all right for dumplings or
stews
For an apple dumping use the
shortcake dough as given. Pare and
core the apples, put bit OF the dough
in the center, roll up in some OF the
dough rolled thin and put into cups
Steam and serve with favored sauce
For strawberry shortcake, mash the
berries and let them stand in a warm
place for Il few minutes, butter the I'M
der half OF the shortcake, which when
made rs above directed can be sepa-
rated without cutting, sprinkle with
powdered sugar, cover thickly with
the crushed strawberries, sprinkle
again with sugar, put on the upper
half, cover with whipped cream and
give thanks.
Among some toothsome uses for
strawberries given by culinary au-
thority in the Boston Transcript are
the following: Strawberry Fritters-
Get the very largest strawberries you
can find. Take off the hulls and cover
them entirely with any sort OF marm-
aladc, preferably apricot, then roll
them in maccaroon crumbs, then dip
them, one at a time, into the lightest
frying batter you know how to make
and fry them in very hot fat. Drain
them and when they are quite dry roll
them in powdered sugar before serv-
ing. A really delicious dish you will
find these fritters, quite good enough
to be served at dessert for the very
best dinner you know how to arrange.
1t comes to pass sometimes, you
know, that one will have on hand
pint or so OF Strawberries that can
hardly be called passee, still they have
lost their pristine freshness and show
symptoms of becoming soft. Well,
the best way to serve them is to heat
them through in little syrup, not
letting them lose their shape or their
color. Then put them into pudding
dish and cover them with half-inch
layer of bread crumbs. Make Gus
tard of four eggs and a quart of milk,
seasoning it with a little grated nut
meg, pour it into the dish with the
berries and bread crumbs and bake it
for half an hour. 1t may be served
either hot or cold.
Another dainty sweet can be made
by MASKING quart of Strawberries
with half pint or so of sugar, and
then letting them stand for half an
hour while you are making a syrup OF
half pint of sugar and the same
quantity of water. When this syrup
has boiled twenty minutes mix with it
an ounce of gelatine dissolved in half
pint of water. Take the syrup from
the fire and strain the strawberries
through fine sieve into it. Stand
the bowl containing the mixture on
the ice and wrip briskly for five min.
utes, then add the whipped whites of
four eggs and keep right on beating
till it has the grace to thicken. Then
turn it into number of small moulds
or one large one. When it is to be
served unmoulded on the prettiest
dish you own, sprinkle powdered sugar
over the top and pour little whipped
cream round in a fanciful shape for a
border. And please don't expect me
to tell you the name of this confec-
ton. Name it after your family has
passed Judgment on it.
If you are going to make a straw
berry salad, and think you will after
I tell you how, you should have the
strawberries as fresh as possible. Cut
them in halves, and if they are the
bouncer variety cut them in quarters.
Put them into basin with as much
sugar as you think they will need; to
one quart of berries add wine glass
of brandy, tablespoonful of strained
lemon juice and then pack in ice till
they are all but frozen. Dish up in a
pile when serving and put border of
whipped cream round the salad.
A salad of almost any kind of fruit
makes an appetizing dish for luncheon
or for dinner. One of pears is really
delicious if the pears are peeled, cored
and cut in thin slices, laid in dish,
sprinkled ever so lightly with pow
dered sugar and have few drops Of
brandy or rum poured over them. OF
course this salad, like all others made
of fruit, needs to be thoroughly chilled
before it is served, to have its appetiz-