Evening star., 1902-05-06

| considers it the one perfect fruit, without
| flaw or single defect; no rind or core or
| stone to mar the full pleasure of the pal
| ate. Not too tart like the gooseberry, or
| with the oversweetness which brings a hint
of safety, as with the red raspberry. One
writer describes it as one unalloyed and
unimpaired mouthful of deliciousness Cul-
tivation has so increased the size of the
berry that some varieties require the two
bites, like the proverbial cherry. The
strawberry is a hardy little native, which
thrives in the northern and temperate
Climes, and comes of the earliest of the
fruits in spring. Its appearance is a surer
harbnger of the summer than the one
swallow and from it's 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. AL
| though the earliest strawberries, which
| come to the northern 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 enbody
| the very essence and spirit of rare June
days and sunny July. One could as well
| imagine Christmas without plum pudding
| or turkey as a summer without the straw
berry.
Their Wholesomeness.
Eaten in moderation these berries are
wholesome and cooling They are richer
than most fruits in potash and lime salts.
especially soda salts. This fact enhances
their value a food to follow strong,
rich winter diet of rather dry materials
They contain a large percentage of water
which still further recommends them for
spring and hot weather diet. Their salts
are chiefly combination of vegetable acids
tr-i+I h 1
carbonates in the system. They impart all
kalinity to certain bodily functions and are
on this account. useful when bodily condi-
tions show gouty tendency.
In rare cases the effect of eating straw
berries is shown in decidedly uncomfort-
able manner. by cutaneous eruption which
somewhat resembles erysipelas in appear
ance. 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 in
trOduced.
Ways of Preparing the Berry.
The many ways of serving this luscious
berry are almost as manifold as they are
delightful Every one admits that they are
best served whole. fresh picked and un-
cooked as heat Injuries the delicate volatile
flavor which makes them a delight to the
taste. Many object to associating them
with cake and cream, the very elimination
or gustatory pleasure in the estimation of
others. The addition of some acid, like
lemon. orange juice or a sour wine is con-
sidered an Improvement to the strawberry
Claret is frequently added: but there must
be no doubt about its quality as poor
claret will ruin the berry.
Strawberry Mold.
Put perfectly ripe Strawberries in Jar
OF 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 cupful of sago. Soak this
for an hour in just enough water to cover
1t. Then add it to the fruit juice and boil
until clear and thick, like jelly Turn into
a plain oblong mold fiat on ton and SET
away to get cold and stiff. Turn out and
arrange two rows of whipped cream roses
around the top and bottom edges of the
mold, with whole Strawberries in between
Strawberry Whip.
When the berries are small and not per-
feet enough in appearance to serve whole,
chill them thoroughly on ice; then sprinkle
with a little orange juice and plenty of
sugar and crush them to a pulp and fold
IN the whipped whites of two or three eggs,
and serve as soon as mixed.
Iced Strawberry Compete.
Pick over carefully and put on ice, in a
deep glass dish, three pints Of perfectly
ripe Strawberries. Make a gill of rich
orange sirup, add a pint of sauterne and
freeze like a sorbetto. When ready to
serve heap over the chilled berries; spread
with meringue and serve.
Strawberry Blanc-Mange.
Stem quart of ripe Strawberries, place
In bowl and crush them with a wooden
spoon, adding three-quarters of a CUP of
powdered sugar. Allow to stand in a cold
place several hours
Heat pint of milk in a double boiler
with half a cup Of granulated sugar.
When hot add two ounces of gelatine dis
solved in a little water. Stir until the
gelatne is dissolved and then strain into
a 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 a lemon, mixing in
very gradually to prevent curdling. Turn
the mixture into fancy mold and set on
ice until set. Turn out and serve with
whole, fresh berries.
Strawberry Charlotte.
Put quarter of package of gelatine to
SOAK In quarter Of cup of cold water
and when softened stir 1t into a cup of
milk scalded in double boiler with two
tablespoonfuls of sugar Stir until dis
solved, then strain into a bowl set in n
pan of crack ice; stir until it begins to
thicken, then stir in n quart of Whinned
cream favored with vanilla or sherry wine
Line pyramid bowl thickly with red-ripe
strawberries that have been sprinkIed with
a little lemon Juice Turn in the charlotte
and set away to harden.
Ladies' Bouchees.
Put the yolkts of six eggs in basin and
whisk them up with half a pound of DOW
dered sugar until very light colored Then
add the whites of the eggs beaten to a
stiff froth and four ounces of flour sifted
several times after the first sitting and
measuring. Turn the mixture into a pastry
bag and squeeze out on sheets of paper
sprlnkled with sugar, making the rounds
TWO inches in diameter; sprinkle with DOW
dered sugar and bake in rather slow oven
until light and dry. When done cover half
OF them with fresh strawberry jam. cover
with the rest of the rounds and mask
completely with soft boiled icing and fresh.
ripe berries.
Strawberry Dumplings.
Make a nice suet crust, roll out about
quarter of an inch thick and cut into four
inch squares. Put small sweetened straw
berries in the center and sprinkle over them
a mixture made Of fine bread crumbs
sweetened, mixed with an egg and favored