Oxford Democrat. [volume] (Paris, Me.) 1833-1933, 1904-05-31
HOMEMAKERS COLUMN.

AOm 1HA AN0ASo SSAO >~AA''
d soflcited. Address Editor HoMxHAKERs'
COLUMN. Oxford Democrat. Paris. Maine.
Good Things from Strawberries.
Although there are favored chimes
where the strawberry is never out Of
season, and epicures whose purses are
long enough to purchase them when they
first appear in the market, June is pre-
eminently the month when the queen Of
berries is at its very best. And wise ia
she who banishes from her table all pud-
dings and pastry and serves instead sim
pie, healthful desserts of strawberries.
No other fruit has so many attractive
possibilities. Heaped in glass dish
with garnish of their own bright
leaves, and served with sugar and cream
they are dainty fit for the palate of a
king.
Yet mere man is not content long to
feast on such ambrosial fare. He pre-
fers shOrtcake. And since it is such a
universal favorite, it may not be amiss
to give the recipe here:
onOhISAhE.
Sift three level teaspoonfuls of baking
powder into a quart of -four, add half a
teaspoonful of salt and rub in half cup
full of butter. Stir in enough milk to
moisten the dough. Knead lightly and
roll into sheet an inch thick, cut into
two round cakes. Lay one in granite
pie plate, butter the top we'll and lay the
other on it. This prevents them from
sticking together. Bake fifteen minutes
in hot oven. Have ready bowl of
berries which have been well sugared.
Pull the cakes apart; put the lower one
on serving plate and cover thickly with
berries, then heap the remaining berries
ON the top layer. Serve at once with
cream and sugar. In the writer's home,
individual shortcakes are prime favorites.
These are made by cutting the dough
into cakes with the cover from a small
tin pail. Tiny ones, suitable for child's
party, may be made with the biscuit cut
ter.
STRAWBERRY SPONGE.
Soak half package of gelatin in half
a cupful of cold water for fifteen min.
utes. Crush sufficient berries to make a
pint of juice, add cupful of sugar and
stir until it is thoroughly dissolved, then
add the gelatin. AS soon as it begins to
harden, fold in the well-beaten whites OF
four eggs, then set in the refrigerator to
harden. Serve with whipped cream.
STRAWBERRY CHARLOTTE.
Make boiled custard with quart Of
milk, yolks of six eggs, and three-fourth,
of cupful of sugar. Line a glass disf
with slices of sponge cake dipped ii
sweet cream, place on them Strawberries
which have been sugared, then layer o.
cake and berries as before. When the
custard is quite cool, pour over the
whole. Then beat the whites of the
eggs to .froth, add little sugar anC
heap on the top.
BAvARIAN CREAM WITH STRAWBERRIES
Squeeze two quarts of berries through
a cOlander, and add two cupfuls of sugar
When it is thoroughly dissolved, stir il
three tablespoonfuls of gelatin which
has been soaked for an hour in half {
cupful of water. Stir the mixture unit
it is smooth, and when it begins to Sc
add pint of whipped cream. Put int
moulds and serve with few strawber
ries scattered around it.
STRAWBERRY Waterloo.
Crush sufficient berries to make quar-
of juice, strain through cloth, add TIVE
cupfuls of sugar, the juice of lemon
and quart of water. Freeze.
| FROZEN sTRAwRERRIEs.
Crush quart of berries, add cupfu
and half of sugar, the juice of al
orange and lemon. Let it stand for al
hour, then add pint of water, turn int
a freezer and freeze as you would ic'
cream.
| STRAWBERRY ICE CREAM.
To make strawberry ice cream, crust
la quart of berries and add cupful Q
sugar. Put pint of cream in doubl
boiler, add cupful of sugar and sti
until hot. When cool, add another pin
of cream. Pour into the freezer ALT
freeze. When frozen, stir in the straw
berries, cover and whirl few times
Then pack it and set aside.
CANNED STRAWBERRIES.
Many housekeepers consider it diff
cult to can strawberries and have then
keep; yet, if the fruit is fresh and tn
cans perfectly air-tight, there is no dan
ger of their spelling. Always selec
berries that have good bright color
and if they are at all sandy, put them il
colander and dip them up and down ii
a pan of cold water until they are clean
Place them in granite kettle, measur
ing as you do so, and add a few table
spOonfuls of water to keep them from
burning until the heat brings out tn
juice. AS soon as they boil, add coffee
cupful of sugar for each quart of fruit
Stir gently and can as soon as they boi
up again. Have the cans warming at tn
back of the stove, and temper them b.
pouring hot water from one to the other
If one is at all in doubt about the cover
lifting perfectly, it will save much tim
and annoyance if the cans are teste'
first. Fill them up with hot water
screw on the cover and invert, and tn
leaky ones can at once be detected
Strawberries should always be kept in
dry, dark place. This is the only way t
preserve the peculiar flavor and the ricl
dark color.
STRAWBERRY PRESERVES.
The time-honored rule of pound TO
pound which our grandmothers used TO
all sorts of fruit is still favOrite in pre-
serving strawberries. Cover the bottom
of a large granite kettle with the sugar
put in the berries, and then sprinkl
sugar over the top. Place the KEITH
over moderate fire until the berries ar
thoroughly scalded through. Then pu
them in the jar, boil down the syrup
cover and seal when cold.-New Idea.
The HomeIy Girl who Wishes t
be Attractive.
Much depends upon clear complexion