The Saint Paul globe. (St. Paul, Minn.) 1896-1905, 1901-05-25
RECIPES AND REPLIES.
STRAWBERRY sHERBET.

STRA WBERRY SHERBET.
A pint of water, a pint Of sugar, pint
OF strawberries, juice Of three lemons;
boil the sugar and water together until
| it becomes almost as syrup. When part
~ cool add the juice of the lemons and
Strawberries strain, and when cold
freeze.
STRAWBERRY JELLY.
Make a plain jelly with gelatine ac-
cCrding to the directions given with every
| package. When partly cool place part Of
the jelly in the bottom of a mold, add
strawberries which have been cut in half
with silver knife, and sweeten. Then
more jelly and more strawberries until
the mold is full. Serve with whipped
| cream or a very sweet, soft custard
/ For strawberry jelly add one-third cur
rant juice or Juice of pie plant to the
/ strawberry juice before cooking. In this
/ way nice, fine favored jelly may be OBJ
! tanned, and it will give much better sat
/ isfaction than jelly made from straWber-
| ry juice alone.
STRAWBERRIES AND RICE.
Boil half a cup of rice in milk until
! tender; put through a sieve; when nearly
/ cool add box of Strawberries, place on
the ice till very cold. Serve with whipped
! cream, or a sauce made by sweetening
! cornstarch.
PLAIN SHORTCAKE
A pint of flour, one and one half tea
! spoOnfulS Of yeast powder, a piece of
4 butter the size of an egg, bit Of salt
! and MAX to make Just stiff enough to
| roll out. Roll very lightly to the size OF
/ a gem tin and bake quickly When the
! cake is baking wash a box of berries and
/ sWeeten to taste. When the cake comes
/ from the oven tear it apart, or cut with
/ hot knife Ga cold one will make it sog
/ gy), and butter each half. Spread one
/ half tbs cake with half the berries, put
on the other cake and cover with the re-
malnder Of the berries.
SHORTCAKE NO. 2.
Make as In the previous rule, beat the
J whites of two eggs to a stiff froth, with
a teaSpoOnful of powdered sugar. Place
the meringue on the strawberries, and
/ place in the oven to brown slightly Take
care that it does not remain long enough
tC cook the berries
SHORTCAKE NO. 8.
One quart of flour, three eggs, half
cup of butter, one cup of sugar, three
teaspoonfuls of yeast powder, and about
one and one-half cups of milk, half a
teaspoonful of salt. Bake in two quite
large tins. When baked cover one cake
with berries and sprinkle literally with
sugar. Place the other cake over the
berries, then surmount with another lay
or of berries. Cover the whole with
whipped cream and put a few berries on
the top of the cream. This makes q very
! handsome dish.
STRAWBERRY ICE CUPS.
Fill any small round glasses that have
rather wide tops with strawberry syrup.
Pack them in ice and salt and cover with
wooden cloths or a blanket. Let them
stand until the syrup has frozen all
around the cups to the depth of quar-
ter of an inch not more Then turn out
the unfrozen syrup, repack the glasses
and let them stand until the ice is firm.
just before using turn the iced cups out
fill them with nut ice cream and serve
quickly.
SAUCE PIQUANTE FOR sHAD.
Have six tabIespoonfuls of melted but
ter, add to it three tablespoonfuls of
| lemon juice, and then thicken as it heats,
not bols, with two egg yolks. Add
teaSpoonful or so of chopped sweet Span
lSh peppers or pimentoS, and just half
dozen small pieces of fresh green pepper.
Strain the sauce before serving.
FRUIT CUsTARD.
delicious fruit custard' may be
made by boiling one quart of milk in a
double boiler. Beat two eggs very light
! and stir into them four tablespoonfuls of
sugar and one Tablespoonful of flour.
Ao6 to this little cold milk, then stir it
gradually into the boiling milk, stirring
until 1t thickens; set it away to cool.
| When cool flavor with vanilla. Have
ready in sauce dishes strawberries or
sliced oranges, or any fruit in season,
and pour the custard over it. This is a
very simple and palatable dessert.
BREAD PUDDING.
TO make bread pudding with oranges
take a pint of grated bread crumbs and
soak them in one and one-half pintS of
milk; add one well-beaten egg, one-quar-
ter of cup of sugar and butter the size
of walnut. Pour about two-thirds of
the mixture into buttered pudding dish.
and on top lay a cupful of sliced oranges
Add the rest of the pudding and bake in
moderate oven.
FROZEN FRUITS.
Boil two cups sugar and one quart wa
ter twenty minutes, skim and cool Add
two TO three plnts mashed and sifted
pulp and juice of any fruit or mixture
You prefer, like peaches, plums and april
cots. Freeze as usual and if you prefer
add, when partly frozen, one pint cream,
! whipped. Some fruits will need more
sugar, others will be improved with lemon
juice.