The Scranton tribune. [volume] (Scranton, Pa.) 1891-1910, 1902-05-31
SCIENCE.

3 with the best berry God ever made
= reddening on the vines, pllIng up IN
4 the fruit stores and following the
huckster's strident call of "Straw-
BERRIES! Strawberries" as he plods
along the street with eyes out for
prospective customers, suggestions for
D its service will be of interest.
D Curtail your meat bill now IL YOU
4 must. eschew canned fruits and jellies,
4 Danish elaborate pies and puddings.
I but take your fill Of these choicest of
natures gifts. Not that the nutritive
\ value OF the berry Is great for 1t Is
not. Within its lucious depths lies
, neither muscle nor flesh-forming ele-
2 ments, vet 1t refreshes, 1t stimulates,
= 1t regulates.
\ The analysis of the strawberry
\ shows It to be particularly rich in
4. soda salts And in spite of the high
4 percentage of water eighteen hun
4 dred pounds to each ton Of berries)
1t excels all other common fruits In
the amount of mineral salts. On this
= account 1t is often recommended to
3 equity persons. 1t was the great Lin
Z. naeus who first discovered this pleas
4 ant remedy for sciatica and his exam
I pie has been followed ever since. In
! in the south Of Germany, a pint Of
] milk, piece of rye bread and a quar-
atically twice day is considered an
D ideal summer diet and one whose
: beneficial results is soon felt.
4 The simpler method of serving tho
=. straw berry, the better it is apprecia-
. ted by real strawberry lovers. Even
I rich yellow cream Is objected to by
many as detracting from the delicate
; flavor of the fruit. While the ideal
, service of berries is fresh from the
/ vines unhulled and with stems OH.
. and no washing to dissipate the
. sweetness of the fruit, only favor
ed few are able to compass this gus
i tatorial delight. The most of us are
: obliged to get our berries at second or
, even third hand, and in this case the
b berries must be washed. Put them
4 into colander, and let the cold wa
=. ter run over them gently until all grit
1 Is removed. Drain thoroughly, and
arrange them for breakfast on pretty
Individual plates with stems upper
most, and a little mound of sugar in
, the centre to dip them in.
s If there is a strawberry leaf to put
1 on the bottom of the plate, so much
1 prettier is the effect.
Sugar should never be sprinkled over
=. berries before serving, as 1t draws the
; juices.
Strawberry shortcakc is prepared in
= two ways, but in the minds of those
accustomed to it in their youth, the
, genuine old-fashioncd shortcakc made
+ with a rich buiscuit crust can never
/ be excelled.
! The cake batter made sweet and
. tender and filled and crowned with
whole berries, lacks the characteristic
1 charm of the old New England straw
berry shortcake. when the berries
were mashed and sweetened thus fur
+ nishng their own rich sauce.
/ When the cakes baked in layer tins
!. come from the oven they are buttered
!. and covered with the berries or split,
!. the fruit piled on the cut side of each.
: and one piled above the other. The
Z biscuit crust calls for four cups Of
: siftcd flour one teaspoonful of salt,
: three teaspoonsfuls $ OF baking powder.
=, one tablespoonful lard and butter
!. mixed, and sufficient sweet milk or
!. water to make u dough. Roll into