The Topeka state journal., 1903-04-29

toned INDUCES frequently in strawber-
ries. But the strawberry IS not the oniy
offender. or always an offender IN these
noted conditions. but possible INJURY
may result III this way from eating
them: but the well-ri1ened fresh berry
cannot of itself create mischief me
exceedingly small seeds of the berry are
useful as they stimulate without lFrl~
tating the intestines. and IN this way
are useful as a laxative when used with
Judgment. Coming early in the season,
they are one of the best as most de-
lightful OF tonics for toning up and
clearing out the system preparatory Tor
the hot weather
Many adopt the French mode Of serv-
ing the fresh berries with a little OF
some acid Juice. such as lemon or
orange, or claret-but the ciaret must be
of the finest or you will spoil your
berries.
STRAWBERRY COCKTAIL.
Take the largest, riDest berries you
can get and slice them with silver
knife. To dozen berries add a halL
pint of brandy. a tablespoonful of ma
raschinO and a teaspoonful of orange
0itters Roll iarge-stemmed berries in
powdered sugar and drop one in each
glass to be served; crush the sliced ber-
rieS to a pulp against the side of the
bowl and then pour the mixture into the
glasses and serve. Keep all materials
very cold
Mix q half cup of rich. thick straw
terne: freeze until quite stiff and
smooth: half I'll deep. stemmed glasses
with chilled ripe berries and spread the
frozen mixture on top and serve.
STRAWBERRY BAVAROIS.
Take a quart of fine ripe berries fresh
from the vine as possible. Sprinkle four
tablespoonfuls of powdered sugar over
them and rub through sieve. Set this
puree away in a china bowl TO keep cool
until wanted Put three-fOurths OF a
box of gelatine to soak in cup of wa
ter for half an hour; add cup OF
sugar and when dissolved add the
strained juice of an orange and half a
teaspOonful of lemon juice. Stand over
hot water and stir until dissolved, then
strain in a basin. As the mixture be-
gins to cool stir constantly, adding the
strawberry puree by degrees. Stand on
/ ice and when it begins to set fold in
scant cup of whipped cream Turn into
a round pyramid shaped mold, cover
closely and pack in coarse lces and salt
Have thin round layer OF sponge cak
I or angel food; place this on chllIeu
dish and cover with vanilla fondant or
boiled icing (the cake should be about
an inch larger than the base OF the
mold). Turn the bavarolS out on TINS,
when ready to serve, and ornament the
/ base with large strawberries and leaves.
Leaves cut from angelica may be used
if you cannot get the berry leaves
STRAWBERRY CHARTREUSE
Stem two pounds of ripe berries and
one quart Of lemon jelly and when
slightly cool pour a thin layer in the
bottom of mold and when this IS firm
lenOugh place a layer of the berries on
top; cover with more jelly and set; when
/ quite firm set a smaller mold IN the
/ center and fill the space between with
stray berries and enough jelly to I'LL up
the cavities between, then set the mold
in cracked ice. Dissolve half an ounce
of gelatine in half a cup of water and
mix with a cup of strawberry juice and
7 SWeeten to taste with powdered sugar.
as this cOngeals. stir in slowly pint of
cream whipped to a frOth. When this
begins to set carefully remove the small
mold by filing it with warm wal ter to
loosen it from the jellied berries. Turn
the cream mixture into the space left
and let it stand until the jelly IS sun
enough to turn out Serve on a fancy
dish garnished with whipped cream and
whole fruit.
STRAWBERRY SPONGE.
Soak half a box of gelatine in one eur
Of water for half an hour. Sprinkle one
cup of sugar over a quart of berries anc
crush the berries with a wooden spoon
Boil half a cup of sugar and cup oi
! water gently for twenty minutes Rut
the berries through a china strainer
add the gelatine TO the boiling syrup
remove from the fire and add the berry
mixture with the juice of one lemon
. Place in pan of cracked ice and bea
until it begins to thieken a little, 2nd i
, perfectly cold: then add the beatel
! whites of four eggs and continue t.
beat until thick enough to pour int
molds. Set on ice to harden.
STRAWBERRY SALAD
= Separate the pulp of grape fruit iron
/. the bitter skin which separates the sec
+ tions using silver knife Sprinkle
? little sherry over the pulp and chll
c Hull soma fine ripe straw berries an
: squeeze a very little la-non Juice owe