New-York tribune., 1901-06-09
.S7RA WBERRY DESSERTS.
NEW AND POPULAR METHODS OF SERv-
ING THIS DELICIOUS FRUIT-sOME
OLD FASHIONED RECIPES.

Strawberries are possible on every table now as
they are coming to market in liberal quantities.
Ihey are the most delightful of fruits for service
at breakfast. and are far more desirable at this
time OF year than the heavier puddngs and pastries
Ihat cooks persist in serving during the winter and
all the year round II they are permitted. These
autocrats of the kitchen fond of elaborate
effects in their desserts, always endeavoring to
make this course a spectacular and successful ch-
max to meal that will atone by its spendor for
any shortcomings in the preceding dishes.
But Americans OUTLYING their reputation as
pie eaters. and have learned to choose lighter des-
serts than used be the custom. In many fami les
where the sweet tooth of childhood has not 20 be
catered to the puddings and pies are dispensed
with. and cheese and salad are followed by the
small cup of black coffee. Still, there are many
and number of them are men. who consider din
unfinished without sweet of some sort, how
small
Epicures claim that the recent method OF serving
strawberries with the huls on. eating them from
the stem, after dipping them in sugar, is the only
proper way. This is certainly the most fashionable
manner of serving the fruit, and when the berries
are large and the huIls and stems fresh and green
they deliciously refreshing
The old fashioned service of the fruit calls for
cream and sugar the cream either plain or whipped
10 froth few years a popular method was
to serve block of ice cream on the same plate
with the berries, and that is still in favor with
many.
Ine popularity or the strawberry served OH SHOIl-
cake never lapses. 1t is one of the joys OF early
summertime like the and the June bug. and
never pals. There are any number of different
recipes for making shortcake the Southern and the
w-England methods being wholly different, while
the New York shortcake, as served in the hotels
and restaurants is not the real shortcake at all.
This of the dishes that French chefs are not
able to produce well as the old fashioned Amer1-
can cook It is always best when made at nome
and served fresh with the sugar and cream added
the table.
old fashioned shortcake is really rich biscuit
crust and there is a knack in turning 1t out haky
light and palatabe. one method that has been
proved excellent calls for quart Of sifted -four in
an earthen bowl mixed with half teaspoonful OF
salt and two added teaspoonfuis of baking powder
Then add two tablespoonfuls Of butter and work II
through the flour thoroughly. Pour in enough milk
20 make a stiff dough: then flour the pastry board
and rolling pin; cut the dough in two pieces; put
half on the pastry board and roll It to the size of
. the baking pan; dust the inside Of the pan with
flour: lay the dough in it; cover the top with melt
ed butter; then roll out the other piece of crust
{ and lay Il the first layer Place the pan in
quick oven and bake. Turn out on napkin. and
separate the two layers Of crust with knife.
Butter the crust. and spread thickly with fruit.
sprinkled well with sugar. Lay the other crust on
top Place the berries closely. keeping the finest
for the top Do not sugar the top layer. but serve
sugar and cream at the table. -
bic slah. as many amateur COOKS p!sIet " ~, -.
there is some charm in mixing ths strawberry
cake will be more dainty than the many !ayered
, ones Of the ConfcCtiODer. although the latter are
more impressive in appearance
juliet CorsOn's recipe for raised shcrtcdke IN
Cludcs three eggs well beaten. with three table
spoonfuls OF sugar and three OF butter added 70
light bread dough. kueaded with the hands and
put by the fire raise for fifteen minutes before
putting IN the For those who Ike very
desserts. the strawberry. stewed. sTeetened
placed upon the ice before serving, Is excellent
A novel foreign recipe for a strawberry dessert
Is made with three thin slices from Vienna LOAF
OF bread Place these a plate. moisten them
minutes Then beat NJ one egg in another plate
and dip each slice separately into the beaten egg.
Fry in a chatting dish, with tablespoonful OF
butter until light brown each side. Then remove
20 plate Mash one pint OF well washed straw
berries. mixed with two tablespOonfuls OF powdered
sugar spread the Strawberries over the slices OF
bread and serve With powdered sugar
FOR \ FRAPPE.
For. a strawberry frapp4 use ono quart Of ripe
berries four lemons three cups Of sugar and three
pints Of water. Crush the berries with the sugar;
let stand hour, then add the juice OF the
lemons and the water Mix we'll; pour in a freezer
and stir the mixture for fifteen or twenty minutes.
Then pack in ice and let stand tpr while
The modern preserve pantry too frequently lacks
the preserved and bottled strawberry for the
that the fruit far in advance of the reg
lected This preserve is the difficult OF all
obtain u the shops In perfection. In fact. the
small French preserves OF awberrfes the only
really good ones. not too heavily sweetened and
for people with moderate purses.
TO PRESERVE STRAWBERRIES
Preserved Strawberries must be freshly picked
and hulled three four hours before they are