The Topeka state journal. [volume] (Topeka, Kansas) 1892-1980, 1902-05-07
TABLE AND KITCHEN.

TABLE AND KITCHEN.
Conducted by Ida Ames Willis. Mar
quette Building, Chicago, to whom all
inquiries should be addressed
All rights reserved by Banning Co.,
Chicago.
The Most Delicious Berry That Grows
20. marvel. fruit of fruits. I pause
To reckon thee. I ask what cause
Set free so much of red from heats
At core of earth. and mixed such
With sour and spice"
The enthusiastic lover of the straw
berry considers it the one perfect fruit
without flaw or single defect; no rind or
core or stone to mar the full pleasure
of the palate. Not too tart like the
goOseberry, or with the oversweetness
which brings a hint of safety, as with
the red raspberry. one writer describes
1t as one unallOyed and unimDaired
mOuthful of deliciousness. Cultivation
has so increased the size Of the berry
that some varieties require the two bites
like the prOverbial cherry. The straw
berry is a hardy little native which
thriVes in the northern and temperate
chimes, and comes of the earliest of the
fruits in spring. It's appearance IS
surer haTbingeT of the summer than the
one swallow and from its first advent to
the close of its season it is eaten and
enjoyed with unalloyed relish; as the
palate never seems to tire of the flavor
which makes it so distinct from many
other fruits. Although the earliest
straw berries, which come to the north
ern markets from the southland. are
greeted with delight, one does not fully
enjoy the choicest wine of their flavor
until we have the homegrown fruit,
ripened in the rare. perfect sunshine
and sweet-scented deWs. these seem to
embOdy the very essence and spirit Of
rare June days and sunny July. One
could as we'll imagine Christmas with
out plum pudding or turkey as a sum-
mer without the strawberry.
THEIR WHOLESOMENESS
Eaten in moderation these berries are
wholesome and cooling. They are rich
er than most fruits in potash and lime
salts. especially soda salts. This fact
enhances their value as a food to follow
a strong, rich winter diet OF rather dry
materials. They contain q large per
cent5ge of water, which still further
recommends them for spring and hot
weather diet. Their salts are chiefly
combination OF vegeta BILE acids with al
kalies- These become converted into
carbOnates in the system, they imparr
alkalinity to certain bodily functions
and are on this account, useful when
bodily conditions show a equity tenden-
cY.
In rare cases the effect of eating
Strawberries is shown in q decidedly
uncomfortable manner, by a cutane0us
erysipelas in appearance However. this
is not the fault of the berry, as some
claim, and it Should not be blamed for
the unhealthy or peculiar condition of
the system into which it is introduced.
WAYS OF PREPARING THE BERRY.
The many ways Of serving this lus-
cIous berry are almost as manifold as
they are delightful Every one admits
that they are best served whole, fresh
picked and uncooked, as heat Injuries
the delicate volatile flavor which makes
them a delight to the taste. Many Of
Ject to assOciating them with cake and
cream. the very elimination of gusta-
tory pleasure in the estimation of 9th
ers. The addition of some acid. like
lemon. orange Juice or a sour wine IS
considered an Improvement to th5
strawberry. Claret is freuently added,
but there must be no doubt about its
quality, as poor claret viii ruin the ber-
~.
STRAWBERRY MOULD
Put perfectly ripe Strawberries in
jar or double boiler and set over hot
water and heat until the Juice is all
drawn out. Then strain and measure
and to a quart Of the Juice allow
cup Of sage. Soak this for an hour in
just enough water to cover it. Then add
it to the fruit juice and boil until clear
and thick like Jelly. Turn into a plain
oblOng mould, fiat on top and set away
to get cold and stiff. Turn out and ar
range two rows of whipped cream roses
mould, with whole Strawberries in be-
tween.
STRAWBERRY WHIP
When the berries are small and not
perfect enough to serve whole. chill
them thoroughly on ice; then sprinkle
with a little orange juice and plenty of
sugar and crush them to pulp and
fold in the whipped whites of two or
three eggs and serve as soon as mixed.
ICED STRAWBER COMPOTE.
Pick over carefully and put on ice
in deep glass dish. three pints of per
fectiy ripe Strawberries Make gill
OF rich orange syrup add pint of sau-
terne and freeze like a sorbetto When
ready to serve heap over the chilled
berries; spread with a meringue and
serve.
STRAWBERRY BLANC NANCE.
Stem a quart of ripe straw berries.
place in a bowl and crush them with
q wooden spoon, adding three-quarters
OF cup of powdered sugar. Allow to
stand IN cold place several hours.
Heat a pint of milk in a double boiler
with half cup Of graduated sugar.
When hot add two ounces of geiatine
dissolved in little water. Stir until
the geIallne is dissolved and then strain
into basin and add a cup Of good
cream and stir until cold then pour
over the crushed berries beating them
at the same time; add the juice of
lemon, mixing in very gradually to pre-
vent curdling Turn the mixture into
fancy mould and set on ice until set
Iurn out and serve with whole, fresh
berries
STRAWBERRY CHARLOTTE.
Put quarter of a package of gelatine
to soak in cup Of cold water and vvheI.
SCREENED stir 1t. into a cup of milk
scalded in a double boiler with two
tablespoonfuls Of sugar. Stir until dis
solved then stir in a quart Of whipped