New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1902-06-03
N STRAWBERRY TINE.
RECIPES THAT INCLUDE THIS DELICIOUS
JUNE FRUIT.

There is only criticism of which the straw
berry is deserving-its season is all TOO Shorthand
strawberry lovers would do well TO make the most
of luscious fruit while it can be had For break
fast better way has ever been invented for serV-
ing large. perfect strawberries than the good OLD
method of arranging them. stems upward. On in
dividual dishes around mounds Of pulveItzed sugar
Where Strawberries are served with creams. Jel-
lies other mixtures it is usually best to cut them
in two or slice them, because they are so sour that
the contrast between them and a sweeter accom-
paniment is not usually pleasant Not only straw
berries bought in the market but most others. are
better if the sugar comes in direct contact with
the inside of the fruit
The oldtime rich sumptuous shortcake, rocking
with juicy deliciousness is too little known in these
DAYS but il as far surpasses the thin cake con
coction spread meaSrely with whole berries ana
dotted sparingly with whipped cream as straw
berry excels a wild cherry In flavor. The only way
to make shortcake worthy of its name and noole
ancestry Is TO put the washed and hulled berries
in a bowl, cut them up with a silver knife ana
sweeten them taste. Then, while the sugar Is
saturatng the fruit and extracting its juice, bake
rich biscuit split it OPEN butter the inside OF
both pieces generously and spread one of them
with the berries. Put the other piece on top. with
the, buttered inside uppermost, and Pile the lruil
on it until it will hold another berry nor
teaspoonful OF juice. If any of the juicy ber-
ries are left them a sauce with the short
cake Many people prefer them to cream, though
the latter could not be by the veriest cpl
If taste cultivated by city culinary habits pre-
fers me modern shortcake make sponge cake In
a layer tin. split open, spread it with sweetened
berries and serve with whipped plain cream
With the cake it Is best not TO cut the berries De
the Juice will soak into II and make II uil-
deSirably soft Homemade strawberry ice cream IS
more delicious if the fruit is thoroughly mashed
and the seeds and pulp strained out Mash two
boXfuls of berries, with sugar ana let them
stand an hour Then press them through
fine sieve Add to them pint Of ric9 fr cream ana 10
well to bear In mind that a mixture loses sweet
in freezing
For strawberry sherbet mash two boxes Of ber-
ries and add them the juice of one lemon. Make
a syrup by boiling together four cupfuS OF water
with two cupfuIs Of sugar until it spins a light
hair Cool the syrup turn II over Jtle ltNsit ana
rub through a sieve. Just before putting the MKT
ure into the freezer add the well beaten Whlte or
an egg a tablespoonful Of gelatine previously
dissolved in The syrup is preferred by most
body to the Sherbet. The egg or sela-
tine for the same purpose-to prevent the
undesirable watery appearance and easy melting
of the ice.
Strawberry charlotte may be made of the fresh
or the canned fruit, although the former VIII make
IL more delicious Line a mould with lady hnSers
water for half hour. Then stand it in hot water
and stir until the Selatine is thoroughly melted
Wash boxes of Strawberries. and mash and
press them through sieve Ada one ana half
cupfuls of powdered and the geatine and stir
until the mixture begins to thicken Then fold in
one pint of cream whipped stiff. Turn carefully
Iadyfngers and stand on ice Just before serving
turn from the mould and serve with whipped cream.
few drops of cOchineal added to the fruit mixture
freezing will give brilliant color.
The filling may be chilled in a mould packed in
cracked ice and rock salt, and served without the
cake In this it is a Bavarian cream. and
mould or for variety may be arranged by table
spoonfuIs on a broad, rather deep dish