The Wichita daily eagle. [volume] (Wichita, Kan.) 1890-1906, 1903-04-26
WHEN THE STRAWBERRY RlPENs
One Unallcyed and Unimpaired
Mouthfui of Sweetness

I
The enthusiastic lover OF the strawber-
~ considers that its virtues are legion.
| and it has not single defect. In years
! past the firt appearance OF the straw
berry in northern markets was surer
/ harbinger OF summer than the first swal-
/ low% but now the southern berry comes
| so early and decidedly out of season for
colder ATTITUDES, the sign mas no signifi-
| canoe. No longer herald with splendid
banners of red and green procaimins
! the approach of the rare June days: the
| opening OF the banquet season of the
! year when Nature distributes her largest
with heterogeneous hand that there may
! be enough and TO spare for the needs of
] every creature and kind.
! The much loved strawberry was orig
inally a plant of temperate or colder eli
mate growing wild, sweet and luscious
/ in the freedom of open air and sunshine.
| The chief characteristic of the wild ber-
f, ~ is its sweetness. which exceeds that
| of the garden berry. Cultivation has
and Also according to the approval of
most tastes improved the flavor
| Like most fruits, one of the greatest
| charms of the many conceded to the
strawberry. is the delightful color effect
presented, a glory of splendor surpass-
| ing the skill of man.
All who fully appreciate and respect
| the charms of this immortalized fruit
agree that this embodiment of purfume
that was 50 sweet to the nostrils of
Virgil; of favor that enraptured the
palate of Ovid and graced the banquets
under the shadow of the Acropoiis and
| on sunny Pincian Hill. this giver of
| health and creator of pleasure should
seldom be submitted TO the perverting
| and desecrating frt; but eaten when
| fully ripe, firm, cool and while still hold
| ing the spark of imprisoned sunshine
| which gives the outdoor berry that effer-
vescent flavor and scent which is said
| to have been one of the chief factors in
molding the barbarian of Europe into
| his present higher civilized form. They
certainly are to be preferred fresh from
| their dewy garden beds, cooled to just
| the proper degree of refreshment by the
chill night air. But their pristine de
| lights are spent before the town-dweller
can enjoy them; but still much of their
| individuality and the fine volatile flavor
| is preserved when the berries are care
| fully picked. protected in transportation
| and served entire and uncapped with
| little bowls of powdered sugar beside
| each palate When they can be served
| fresh and cool from the vine. they are
most delicious stemmed and served with
powdered sugar and thick. rich cream.
| Chief Properties of the Strawberry.
greatly from other fruits IN component
parts. They contain more acid than
| most apples a little less sugar; are rich
er than the average fruits in potash and
| lime salts and when eaten in moderation
| are very cooling and wholesome in effect
| in the average. There is a good deal OF
| cellulose and so-called waste material
| in the strawberry, the ordinary proper
| ton of water being about eighty nine per
| cent Although the aesthetic qualities
| dominate in the fruit. and we enjoy them
| for their sweetness and flavor with lit
| tie regard for more useful qualities, Il
| is a fact that the tissue-forming element
! of this berry is higher In proportion
| than in most other fruits.
In rare cases Strawberries do undoubt-
/ eddy disagree with individuals. The trou-
! bic may arise from the use of berries
which are stale. They are very perish
| able. keeping but short time uncooked,
| and should never be cooked in order to
save them. when the least sign Of de-
| lection is shown Skin eruptions and
| hives are sometimes charged to the eat
| in gof strawberries, and possibly with
good reason IL there is some popularity
-. a-fH
| fruit. But even with injurious result
| they prove their usefulness. as they not
only make known the presence of some
| insiduous disease but proclaim the un-
doubted nature Of 1T. For example, an
/ excess of uric acid in the system will
] quickly develop hives or skin eruptions
! OF equity OF rheumatic symptoms II the
/ individual so conditioned INDUCES fire.
! quently in Strawberries. But the straw
/ berry is not the only defender. or always
an offender in these noted conditions.
but possible injury may result In this
way from eating them; but the we'll
Z ripened fresh berry cannot Of itself Gre
{ ate mischief. The exceedingly small
/ seeds of the berry are useful. as they
/ stimulate without irritating the intes-
I tines and in this way are useful as
/ laxative when used with judgment. Com
i ing early in the season. they are one 81
/ she best as most delightful of tonics for
toniug up and clearing out the system
/ preparatory for the hot weather.
Many adopt the French mode Of serv-
ing the fresh berries with a little 81 some
/ acid juice such as lemon or orange. or
/ claret-but the claret must Re Of the finest
or you viii spoil your berries.
Strawberry Cocktail.
Take the largest. ripest berries you can
get and slice them with a silver knife
To dezen berries add pint of brandy.
a tablespoonful Of orange bitters. Roll
( large steuned berries in powdered sugar
and drop one In each glass TO be served;
/ crush the sliced berries TO a pulp against
I the side Of the bowl and then pour the
mixture into glasses and serve. Keep
all materials very cold
Strawberry Cup
Mix a half cup CT rich. thick straw
berry syrup with a pint Of good sau-
+ terne. freeze until quite sti 1snd smooth;
+ half I'll deep stennaed giasses with chill
+ ed ripe berries and spread the froze
mixture on Top and serve
Strawberry ssvarcis-
+ Take a quart Of hne ripe berries fresh
from the vine as possible Sprinkle four
+ tsblsspoonsfuI 81 powdered sugar over
the rnand rub through a sfeve- Set this
+ pu-ee away in a china bowl - keep eool
until wanted Put ,hree-fourths q