Waterbury Democrat., 1902-06-26
REASONABLE HINTS.
Some Things of Interest to the One
 Who Prepares the Meals.

Some Things of Interest to the One
 Who Prepares the Meals.
 Warm weather having returned one of the most perplexing questions aris- ing in the mind of many a good house wife is how she may succeed ill mak- ing her table as dainty and inviting as possible. During the heated term many persons are more or less troubled with loss of appetite, and yet the cure may be easily affected when dainty dish is unexpectedly presented.
 Some of the following recipes may help the troubled ones out of their diff faculties; but that success may be at tained, one point is quite essential that the ingredients are carefully measured. The following brief expla- nation vii be found useful. By a cup full is always meant the half pint measuring cup. Eight rounding ta- blespoonfuls are equivalent 10 cup, full There are three teaspoonfuls in a tablespoonful and there are four saltspoonfuls in a teaspoonful. A Speck is ne-thirty-Second of a tea spoonful, or is as mucn as can be measured on the point of a penknife.
 Flayorings and seasonings are al. ways measured level, while all other measurements are rounding, that is. just as high above the spoon as the spoon is deep.
 Nowadays the desire for meat is naturally less, owing to the warm weather and the exhorbitant prices. yet soups are always necessary for some tables. Soups made without stock, such as cream soups, are consid- cred less heating. These are much more delicious when made of fresh vegetables, rather than canned. Peas, asparagus. tomatoes, etc., all give deli cate favors.
 Salads also are cooling, palatable and wholesome during the summer and these are within the reach of all.
 Strawberry Snortcake.-In making q sweet cake use two tab1espoonfuls of butter, one cup of sugar, three eggs, half a saltspoonful of salt, two and one-half cupfuls of four, one (gener- ouslcupful of milk and two teaspoon fuls of baking powder.
 Cream the butter and add the sugar; beat thoroughly, then add the well beaten eggs and beat again. Sift the flour and baking powder to- gether three times; add this. alternate ly with the milk. to the butter. sugar and eggs. Give the mixture a final beating and divide it in three shallow cake pans. Bake about fifteen min- utes in a good oven.
 Wash and hull three pints of straw berries; cover them well with sugar and let them stand for an hour or more. When the cake is done lay it wrong side up to cool slightly. Put one-third of the berries between each of the three layers of cake, adding some of the juice. Cover the top layer with meringue, garnish with some of the berries, or merely sprinkle the top with powdered sugar. This may be served with or without whipped cream
 Strawberry Shortcake, with Biscuit trust--One quart of flour, one tea spoonful of salt. two tabIespoopfu1s of sugar, three tablespoonfuls of butter. two generous teaspoonfn1s of baking powder and about one pint of milk.
 Wash and hull two quarts of straw berries. mash them slightly and sweet, en to taste. Sift the four. then add sugar, salt and baking powder: rub in the butter and add sufficient milk to make soft dough; mix quickly and handle as little as possible Flour the board and roll out half an inch thick; divide in two equal parts. placing one half of this in a biscuit pan Sprinkle with flour and then place the second layer of the mixture on top. Bake about fifteen minutes in a quick oven. When cooked separate the layers and spread generously with butter. then with layer of the sweetened berries and juice. cover with the second layer of crust and pile the rest of the berries on top Serve hot. Whipped cream may be served with this.
 Strawberry SnowzOne cup of s1gar half a box of gelatine. one pint of strawberry juice, half pint of boiling water. four eggs
 Cover the gelatine wit4l cold water and let it stand for one hour to soften. Ponr on the hot water and add the sugar. and stir constantly until dis solved: then add the strawberry juice and strain all into a large bowl Place this in pan of cracked ice and let if stand until it is well chilled and uuite thick. stirring occasionally. Beat to q stiff froth and add the well beaten whites of four eggs: heat all untiI smooth: turn into moulds and set in the refrigerator for several hours to stiffen.
 Boiled Custard. One pint of milk. yolks of four eggs, half saltspoonful of salt. half teaspoonful of vanilla, three tablespoonfuls of sugar.
 Scald the milk. beat the yoIks. add the sugar and salt and beat well. Pour the hot milk slowly on the eggs. and, when we'll mixed pour all back into the saucepan. Stir constantly till smooth and thic-~ as cream. Strain, and when it is cool add the haVoring
 Strawberry Sherbet-One quart gfraWberries one pint sugar. one pint
 a{er juice of one lemon. one generous |<eqepoonfu1 of ge1atine
 Cover the gelatine with cold water |4x{4 1ef # stand for one hour. Mash 94 herrIes through a colander. Let
 < X4ter come to boil: add the sugar
 @<Iaflne and stir until both are dis