Oxford Democrat. [volume] (Paris, Me.) 1833-1933, 1903-06-02
CANNING STRAWBERRIES.

in the extra sweetness. Mix the sugar
with the berries and let stand for an
hour, before putting on the fire, as some
of the Juice will be extracted and you
will need less water. Should there not
be as much juice as you think you will
need to cover the berries in the jars add
water. Boil thoroughly about five min
utes. In the meantime your jars should
have been heating in the wash boiler on
the back of the stove: and the rubber
bands soaking in cold water to which
has been added spoonful of ammonia.
If the elasticity seems to have left the
rubber reject it, as it will not keep the
air from your cans. Heat an earthen-
ware plate and take out one of your jars
and place on it, filling it from your ket-
tie of berries; have your jars about three
quarters full of berries, filling up the re-
mainder with juice. Wipe the edge of
the jar and cover at once. So proceed
until you have all the berries safely
canned. Should you have some juice
left throw in some fresh berries and lit
tie more sugar and water, and boil sever
al minutes, letting the berries 60 to
pieces. Pour this through wire strain
er and fill SINE jars with the juice, to
use for sherbets, pudding sauces, etc.
Some housekeepers prefer to place the
berries in the jars; and cover with the
sugar which has been melted. Put the
jars in large boiler filled with water
not quite to the tops of the jars; keep
this boiling until the contents of the jars
are thoroughly heated through and cook
T O. hot lao 10 mn
satisfactory and if you have good glass
jars, there will be no danger of spelling.
STRAWBERRY CAKE.
Cream together one-half cupful of but
ter and cupful of sugar, add one-half
cupful of sweet milk and the whites of
four eggs beaten light. Stir in one and
one-half cupfuls of flour, into which
heaping teaspoonful of baking powder
has been sifted. Bake the cake in three
round, thin layers. To make the filling,
put in bowl the whites of two eggs,
tablespoonful of the juice from crushed
strawberries mixed with just dash OF
lemon juice and cupful of confection-
ers' sugar. Beat until it is light and
white, then continue the beating, add
ing gradually little more sugar until
the mixture is thick enough to be easily
spread. Put aside enough of the icing
for the top of the cake. Into the re-
mainder, stir very lightly to prevent
MASKING, halved strawberries until as
many have been added as the icing will
hold and stick together. When the
cakes are cold put thick layer OF this
strawberry icing betw cen them.-Mc-
Calls Magazine.
STRAWBERRY ICE CREAM.
Wash and mash two quarts of straw
berries and sprinkle over them two cups
of sugar, let them stand until the sugar
is dissolved. Have bag or large square
of cheese cloth, and turn the berries into
it, place this over bowl, and squeeze as
long as any juice or pulp will come.
Now put into pan the residuum of seeds
and pulp in the cloth, and pour over it
gradually about pint of milk, mix it
well, until the pulp is separated from the
seeds. Put in the cloth and squeeze
again until there is nothing left but lit
tie ball of seeds. Add to the juice, from
one cup to one quart of cream according
to how rich you want it, and sugar to
make it very sweet. Freeze in the same
manner as you do any other cream.
SHORT CAKE NO. 2.
One quart of flour, half cup of butter,
one tablespoonful of sugar, three tea
spoonfuls of baking powder, and milk
enough to knead easily. Mix the bak-
ing powder through the flour, then add
the butter, mixing with the hands or
cutting it through with knife, then the
sugar and last of all the milk. Roll out
half an inch thick, bake in quick oven
fifteen minutes. Split and butter and
cover with strawberries. May be eaten
hot if preferred. This recipe is also
very good to use with oranges, which
should be chopped fine and to the juice
and pulp of two oranges add the pulp
and Juice of one lemon and one cup of
sugar. Cream may be used or not as
desired when serving.
STRAWBERRY SPONGE.
One quart of hulled, cleaned berries,
two tablespoons of gelatine, one and
one-half cups of water, one cup sugar,
juice of one lemon, whites of four eggs,
beaten very stiff. Soak the gelatine in a
half cup of water until dissolved, add
half cup of sugar to berries and mash;
boil other half of sugar and one cup of
water to syrup, rub berries through
fine sieve, add gelatine to boiling syrup;
cool. Add lemon juice, berry pulp and
whites of eggs; set in Ice water and beat
until 1t thickens; pour in mould; serve
when firm with whipped cream.
FROZEN STRAWBERRIES.
Mash one quart of nice berries; add
one-half pint of sugar and the juice of
two lemons; cover and stand aside for an
hour. Boil together half a pound of
sugar and one quart of water for five
strain and cool. Mix this with
the Strawberries, turn into the freezer
and stir slowly until the mixture Is
frozen. Serve with whipped cream.
FRUIT PUNCHES.
In June when the berries are coming,
fruits served in punch glasses are very
attractive for the beginning of luncheon
or dinner. Into each glass put three or
four strawberries sliced; squeeze over
them the juice of one large orange, add |
a few slices of banana and a little pine |
apple,o or any canned fruit you have in |
the house, especially cherries or peaches. |
When you serve the punch add table |
SPOONFUL of powdered sugar and two