Evening star., 1901-05-04
Table and Kitchen.
Practical Suggestions About What to
Eat and How to Prepare Food.

Eat and How to Prepare Food.
Like the white potato, the strawberry
| has been condemned by some authorities as
| unfit for food of man.
| In spite of this sentence and evidence
| shown to sustain the unfavorable state
ments made against these universal IA
! vorites, people continue to eat them and yet
! live to the fullness of their days. Whether
| their physical condition would be improved
i by omftting strawberries from their dietary
! depends the effect they produce upon
! the individual
| When we discover ourselves" as some
! one quantity remarks, we will cease to
/ blame the innocent products of nature for
/ harm wrought through our ignorance and
want of thought.
The Cultivated Berry.
One mistake we too frequently make, is
the misconception of natures designs; and
from the want of knowledge we pervert
| these designs to our own hurt in presuming
| to improve natural products.
| In cultivating the strawberry the desire
has been, too frequently to produce
| snowy fruit. This effort has met with as
| toniShing success. But at what a sacrifice!
Can the finest specimen of the higher cu-
| tiVation replace the luscious little native
We used to seek with such delight along
the hedges and borders of the "old home
| helds? Take this humble little earth
!
| vate' it for the society of the four hundred,
and it loses that subtle fragrance and flavor
| that was so elusive and so delicious to the
| senses to call forth the declaration that
| doubtless God could have made a better
| berry, but doubtless God never did"
! Many varieties of the cultivated berry are
TOO acld Tor those VINO are unpleasantly ar-
| feCted by this quality in their foods MANY
| being unmindful of this fact indulge too
| freely in the fruit and pay no heed to COM
! blnatlons that may result in much discom-
| Tort ana suffering to remind them of their
| Indulgence.
| Improving the Flavor.
| A very popular as we'll as attractive wav
| to serve the mammoth berry is to heap
them in pyramid form on small, ind-
! vidual dishes, the stems left on to hold
them by as they are dipped into pow
dered sugar and eaten. But a less artistic
| but more satisfactory way, if YOU desire
| 10 ENJOY the fun flavor of these delicious
| morsels, is to crush or cut the berry and
blend with the sugar. Children know this
! secret well and unless repr0ved by their
| parents Will Invariably mash their berries
on the plate with the sugar before they will
| eat them. Try the plan of sicng the ber-
ries with a silver fruit knife sugarinc
| them as You fill your dish Let them
stand a few minutes in a cold place and
| then see if the instinct of the primitive
| man is not to be relied on in discovering
| natures best way.
Iceu straw berries.
Hull the berries, wash them carefully to
| free from grit and drain. To each pound
of berries allow a pound Of sugar Place
berries and sugar in alternate layers in a
| glass dish Pour over the berries enough
fruit juice, lemon, orange or pineapple pre-
! ferred, to flavor but not soak the berries
| Stand the dish in the refrigerator for a
| couple of hours. Then sprinkle the top of
| the berries with shaved ice and powdered
sugar and serve at once. Delicious on a hot
| day.
Strawberry Junket.
| A dainty dish for luncheon or dessert
Make plain junket favored with sherry or
vanilla and fill sherbet glasses two-thirds
full and set in refrigerator to chill When
ready to serve fill the glass up with sliced
and sugared Strawberries. heap whipped
cream on top and decorate with A large
berry III the center.
Strawberry Sponge.
Put half a package of gelatine to soak
| IN half cupful of cold water Mash
quart Of Strawberries with half a cupful of
sugar. Boil one cupful of water and half
a eupful Of sugar gently for twenty min
utes Add the gelatine to the hot syrup
ana stir until dissolved and take inma-
dlately from the fire. Then add the berries
ana place ON cracked ice. AS soon as
chilled begin to beat and continue until
light and spongy, then add the whites OF
| -FOUR eggs beaten 10 a stiff froth. Pour into
a mold and Set away TO get firm.
Strawberries and Whipped Cream,
Line a glass dish with adyfingers In
! the bottom Of the dish place a layer of
Strawberries. Add a layer of powdered su-
gar, then layer Of dry whipped cream.
then another layer of berries, sugar and
cream. liaEe the cream heaped roughly on
| the top and dot with berries. Sprinkle with
/ sugar and serve thoroughly chilled.
Oid-FashiOned Strawberry ShOrtcaLe
! Put four cupfuls of sifted flour into
! mixing bowl, add a half teaspoonful of
! salt and mix well. Chop in three large
taplespoonfuls of butter. Dissolve a level
teaspoonful of soda in little hot wafer
ana add with well-beaten egg to large
| cupful of sour cream or rich, sour milk
| and tablespoonful of sugar. Mix we'll to-
/ Sether with d spatula or flexible knife no
| not handle more than necessary The
| dough should be soft enough to roll ont
| easily. Roll lightly and quickly into two
thin sheets Bake In well creased, round
! tins; lay one sheet on the other having the
! first one well brushed with softened bnt
| ter When done separate them. Cover the
| lower half with thick layer of stra awher-
rles, crushed ard sugared. Place the sec
! ond short cake on top OF berries and cover
with whole berries, dust with powdered
sugar and serve with thick cream Sweet
milk and baking powder can be used in
/ stead of sour cream and soda.
Frozen Strawberries With WbinneI
Cream.
Put four tablespoonfuls Of granulated
sugar in a quart of water and boil for half
an hour. To this add two quarts of fine
ripe strawberries, and cook gently for
| twenty minutes Then set aside to cool
Then turn into a freezer and work until
frozen. Remove dasher and stir into the
frozen berries a pint of whipped cream
Serve a once.
| Strawberry Custard.
| Stem enough large, ripe sugared straw
| berries to line a glass dish, forming a thick
| wall with the berries. Beat the yolks of
| four eggs with half a cupful of granulated
| sugar. Pour over this pint of hot milk
! When thoroughly mixed return to double
| boiler, and stir and cook until 1t forms
thlck custard. Season with pinch Of
| salt; flavor with orange or lemon Juice
! and pour into hollow in center of the ber-
| ries. Whip the whites of the eggs to a stiff
! froth Color with a little strawberry iuice
and heap over the top of the custard. Dust
with powdered sugar and serve