The Birmingham age-herald., 1903-05-10
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they have been exposed to all sorts of flying dust and uncleanllness, and in this case the berries must be washed Put into a colander and let cold water run over them gently until all grit Is removed. Drain thoroughly and arrange if for breakfast on pretty n- dividual plates, with stems uppermost, and q little mound of sugar in the middle to dip them in. If there Is a strawberry leaf to put on the bottom of the plate, so much prettier is the effect. Strawberries with their huls and stems on are frequently served as a first course for luncheon or noon breakfast. When served as dessert pass sugar and cream.
 Never sprinkle strawberries with sugar and allow them 10 stand, as 1t extracts the juice and toughens the skin. Some people aver that n slight sprlnkling of salt brings out the flavor, while East Indian palates call for dash of cayenne. Orange juice over strawberries offers a change for those who do not care for cream, and claret Is the Parlsian's idea of the natural complement of the sweet wild berry.
 Nor Is the strawberry confined to any one country. 1t Is found In all temperate parts of the Northern Hemisphere and in the mountains of South America. Wood straw berries the earliest species cultivated, are mentioned in the street cries of London over 400 years ago. while Shakespeare In Rich ard H., mentions the garden of the Bishop of Ely, at Holborn, which was celebrated for It's berries. In Seryia and Roumania the wooded slopes are still covered with the wild berries. as also the fields of Asia Minor. The gypsies are always on hand for the harvest of these berries, and one of the characteristic and picturesque street sights in Constantlnople are these Ghenquln women, in gay yellow and scarlet gowns and handkerchiefs holding down their elf locks, bearing their native splint baskets filled to the brm with the luscious scarlet fruit In the Balkans and the Orient the berries are usually eaten with the creamy delicious matzoon. made of butfalos milk, as an accompaniment. d food combination that Is speedily adopted by the English residents in Constantinople and the American teachers at Robert CoIege, on the bosphorous and the American Girls College, at Scurita. Somewhat analogous Is the preparation in thIs country of strawberry junket, dainty dlsn for luncheon or dessert. Make l. plaln junket, navor with claret or orange, nil snerbet glasses two-thirds full and set in the icebux to chill. When ready 10 serve nil the glass with berries, aust them with sugar, heap whipped cream on top and crown with q large berry in the centre.
 The popularity of the strawberry shortcake never Wanes. IL IS one of the joys of early summer, gastrOnomlcally associated witn shaa aud green peas. There are any num- Der or reclpes for making snortcake, wniie the New ork restaurant snOrtcake is no snortcake at all. III tue minds 01 those ac- customed to 1t Ill their youth the genuine, old-lashioned New England snortcaKe, mad de with rich biscuit crust, can never be ex- celled. Inere Is a kndek i'll turning il out naky, light and altogether delicious.
 One method, whose proof has lain these many yedrs in its eating, cais for four cup fuIs of sifted Hour, half teaspoonfu of sat, tablespoonful of sugar, three table- spoonfuls of butter beaten egg, level leaspoonful of soda. dissolved Ill little water, and large cupful of sour cream or thick sour milk. Mix well together with spatula, or flexible knife, using the hands as littie as possible, The dougn shall be sott enougn to roll out easny. Cul Tn two pieces, Hour the pastry board and rolnugp.n, put one half On the board and roll igntIy and quickly inlo a round sheet that will Tt tne baking pan. Brush the top With melted but ter anu cover with the second sheet rolled to the same size. Place the pan in quick oven and bake. When d0ne separate tnem cover the lower part wlIh tnick layer of strawberries, crushed and sweetened, place the second shortcake on top and cover with nne whole berries. Serve with thick cream and sugar at the table.
 Sweet milk and baking powder can be used instead of sour cream and soda.
 A delicious strawberry sauce that may be served with shortcake or with plain boiled rice, cottage or bread pudding, Is made by beating to a soft. light cream one-half cupful of butter and one cupful of sugar. Add the whipped white of an egg and cup fnl of ripe, crushed berries. Whipped cream