Oxford Democrat. [volume] (Paris, Me.) 1833-1933, 1905-05-30
STRAWBERRY JELLY.

Dissolve two tablespoonfuls of gelatin
in one cupful cold water and add to one
pint strawberry juice. One cupful sugar
as for charlotte; when the gelatin is dis
solved add juice of one-half lemon and
one orange, which give delicious COM
posite flavor to the jelly; set in pan of
ice, and when just beginning to CONCEAL
fill a mold with alternate layers of straw
berries and jelly; set on ice. Unmold as
for charlotte, when firm, and garnish
with fruit.
STRAWBERRY BAKED DUMPLINGs.
One pint of flour, one-half teaspoonful
baking powder; one-fourth teaspoonful
salt; one tablespoonful butter; rub all
together thoroughly, then add sweet
milk to make into an easily handled
dough; roll into sheet one-fOurth of an
inch thick; cut into large disks and
place four or five large berries in the
center; wet edges of dough; fold over
and pinch together, then set on creased
baking-dish; brush with milk; bake for
fifteen minutes in hot oven. Serve with
cream and sugar or strawberry butter, or
one of the hot seasoned sauces used with
steamed buildings.
STRAWBERRY BUTTER.
Cream two tablespoonfuls butter, then
add one cupful powdered sugar, add six
large berries one at time, mixing thor
oughly with the butter and sugar be-
tween the additions. Pour into mound
and harden on ice. Serve with dump
lings or any hot strawberry pudding.
STRAWBERRY CROWN.
To two rounded tablespoonfuls corn
starch add four tablespoonfuls cold
water, then turn it into One-half pint OF
hot strawberry juice, to which add pinch
of salt and two tablespoonfuls sugar; stir
until it is clear, then turn while hot into
two stiffly beaten whites of eggs, to
which add juice of one-half lemon; fold
the mixture thoroughly, then turn into a
fancy-border mold or into cups; set on
ice and when serving fill center with
hulled fruit. Garnish the platter with
whole berries and vines. Serve with
cream and sugar or vanilla custard
sauce.
STRAWBERRY TART.
Line deep dish with pie-crust and
bake; when cold, slip on to napkin
folded on pretty dish; heap with straw
berries and sugar; then cover with
whipped cream. Serve at the table by
cutting into sections. This makes q
good luncheon dish.
STRAWBERRY PYRAMID.
Cook a pint of rice in large quantity
of boiling water until the grains are
tender but not broken, drain in a colan-
der, and rinse with cold water; drain
again very dry and stand the colander
over hot water to reheat the rice; then
season with a tablespoonful of butter
and teaspOonful of salt, tossing the
rice about, not stirring with spoon, for
this would break the kernels. Place
layer of the rice on the dish; on top of
the rice place a layer Of strawberries,
sprinkling them lightly with powdered
sugar. Then add another layer of rice,
then more berries, and continue in this
manner until you have formed the
pyramid, Gaping it with several fine.
arge berries. Serve with cream or cold
boiled custard.
STRAWBERRY COTTAGE PUDDING.
Cream together one-half cupful butter
md one cupful sugar and one cupful of
milk, one beaten egg, one pint of sifted
Jour and two teaspoOnfuls of baking |
powder. Bake in q cake pan and serve
With liquid sauce, into which fresh
mashed with sugar have |
been stirred.
STRAWBERRY RoLY-POLY.
One pint of -four, one heaping tea
spoonful baking powder, one-half tea
spoonful salt, one-half cupful fresh beef
Kidney suet chopped very fine; mix to-
,ether; then add enough milk to moist
IN; roll out into an oblong sheet; spread
With hulled and cleaned strawberries;
oil up, pinching the edges with water
lay on Toured cloth in q
teamer and steam over boiling water
or one hour. Serve on hot dish, cut
ing into slices, and pass with strawber-
y hard sauce.
WATER ICE.
To one quart of strawberry juice add
uice of one lemon; sugar to season;
reeze. To make q sherbet add the
fifty beaten whites Of two eggs to the
90 when frozen to q mush, then con-
inue the freezing. For sorbetto, omit
he eggs and add one-half pint Of sweet
ream when partially frozen; then finish Y
rsssins. -Nsw idea.