Burlington weekly free press. [volume] (Burlington, Vt.) 1866-1928, 1905-06-15
SUPPER.


Strawberry Blanc Mango.
Coffee.
SUPPER.
Baked Bcan Salad,
Veal Loaf. Brown Bread and Butter.
Straw berries.
Bonny Clabber Sponge Cake.
Iced Tea.
With the strawberry from the north
still plentiful in the markets. it is worth
the housewives while to employ the
crimson berry III as many ways as pos
sible. Strawberries come but once n
year, and then their wholesome acid and
delightful favor combine to make them
easily the most popular of all our early
summer fruits.
Exceedingly refreshing on a hot day
for luncheon or dessert. or Sunday night
tea. Is the combination of Strawberries
with zoolak or bonny clabber.
Fill glasses two-thrds full of the
slightly acid milk preparation. then fin
ish with the berries plain or sweetened,
as preferred.
BONNY CLAPBER.
that is just at tho turning point, and set
In the sun or in a warm place by the
fire. where it will complete the souring
quickly. turning TO the consistency of
baked custard 1t should then be set on
ice, or where it will be kept cold until
just ready to serve 1t is "a good plan to
pour the milk into a pretty glass bowl
before it sets. as II looks more attractive
when brought to the table without hav-
ing been disturbed
1T may be eaten plain with the berries,
or with sugar. cream and grated rutmeg.
Other dainty strawberry dishes IT, be
served cold are strawberry cream, straw
berry Bavarian cream, sherbet and blanc
mango.
STRAWBERRY CREAM
Mash quart of ripe, sweet berries with
a cup Of powdered sugar. and strain
through hair sieve. Soak an ounce and
a half OF gclatine in cup cf cold milk
half an hour, thcr add a cup of tot milk
to dissolve it. Strain add the berry
Juice. and a pint of whipped cream. pour
into wet cups or molds and set away to
cool and stifen. When ready to scrv.,
'"ih 'it VII iiulN Iutldl glasses or emma
plates and garrsh with a border OF
leaves and riIe berries.
STRAWBERRY BLANC NANCE.
Place one pint of sweet milk in a double
boiler and when it reaches the boiling
point thickcn with three tables pocnfuls
of cornstarch dissolved in an equal guam
tity of cold milk. to which a pinch of salt
has been added. Swceten with half cup
OF sugar and cook. stirring constantly
for ten minutes. Take from the fire and
stir in lightly the whites of three eggs
beaten TO a stiff froth. and Favored with
orange. Pour in cups that have | Ger
rirsed out with cold water and set in the
ice box four hours to- harden Whcr
ready to serve turn out into individual
dishes. and with n sharp pointed tea.
spoon cut out little cavity in the top OF
each mould large enough to hold Gv.
berries. Sift sugar over the berries. pu,
spoonful OF whipped cream on top o.
each mould, and pour strawberry JUICE
we'll sweetcred around the base
STRAWBERRY sHERBET.
Wash two quarts of berries with tw,
cups OF sugar and let them stand in q
cool place for couple Of hours Soak &
tcaspoonful Of gelatnc in two tablespoon
fuls Of cold water for half an hour, thcr
dissolve in a cup Of hot water. Add an
other cup and a half OF hot water to tn,
mashed berries and put throlgh a tine
seive. Add this to the gclatinc mixture
cool and freeze.
sTRAWE ERRY BAVARIAN CREAM.
Soak half box of geiatine in a hal
cup of cold water half an hour, ttcn SCI
over boiling water and dissolve Add {
pint Of strawberry juice and six table
spoonfuls OF sugar. strain into pan SCI
IN large pan of ice and stir until i,
thickenS. Add pint of whipped cream
Mix we'll then pour into a. mould I,
harden.
Turn out on low platter. garnish will
white berries. and serve with a sauce Of
whipped cream ard sponge cake.
STRAWBERRY FRUIT SYRUP.
This is excellent to keep on hand for
hot weather beverage. Cook scvera
quarts of strawberries in granite OF
porcelain line kettle until tho Juice flow.
freely. Mash strain the Juice through
cheese cloth. or cotton batting, thcr
measure. ALLOW pound OF suagr Il
each pint of juice. boil together five min
htcs, then bottle. When ready for use
add few spoonsful to Il glass of colo
water or in more liberal quantity to III.
contents Of the punch bowl.
STRAWBERRY EXTRACT.
Fill a quart jar with berries, coyel
with white brandy. and set aside for two
weeks Strain through cheesecloth. poul
in bottles. cork tightly and set IL a coo
place where the light does not strike II
This 10 hne for havoring.
During the summer eggs are usual,
more welcome for breakfast than meats
which take longer to prepare and arr
more or less heating. Either Of the fol
lowing egg dishes need no spology fol
their appearance nor chrome to brib,
capricious arpetites to assist in their dis
appearance
FRENCH OMELETTE.
Beat four eggs slightly, Just enough s,
you can lift up II spoonful Add fou
tablcepOonsful OF cream. tcaspoonf,,
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