Evening star. [volume] (Washington, D.C.) 1854-1972, 1905-06-17
House.
HOLD
lINTS


berry in as many ways as possible. Straw
berries come but once a year, and then their
wholesome acid and delightful flavor COM
bine to make them easily the most popular
of all our early summer fruits.
Exceedingly refreshing on hot day for
luncheon or dessert, or Sunday night tea,
is the combination of strawberries with
zoolak or bonny clabber.
Fill glasses two-thirds full of the slightly
acid milk preparation, then finish with the
berries plain or sw eetened, as preferred.
Bonny Clabber.-To make the bonny clab-
Der, take milk that is just at the 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 1t will be kept cold until just
ready to serve. 1t is a good plan to pour
the milk into pretty glass bowl before it
sets, as 1t looks more attractive when
brought to the table without having been
disturbed
1t may be eaten plain with the berries, or
with sugar. cream and grated nutmeg.
Other dainty strawberry dishes to 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 a hair sieve. Soak an
ounce and a half of gelatine in a cup of
cold milk half hour, then add a cup of
hot milk to dissolve IT. Strain, add the
berry Juice, and a pint of whipped cream,
pour into wet cups molds and set away
to cool and stiffen. When ready to serve,
turn out on individual glasses or china
plates and garnish with border of leaves
and ripe berries.
Strawberry Blanc Mange.-Place one pint
of sweet milk in double boiler and when
1t reaches the boiling point thicken with
three tablespoonfuls of cornstarch dissolved
in an equal quantity of cold milk, to which
a pinch of salt has been added. Sweeten
with half a 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 III cups that have been
rtnsed out with cold water and set in the
Ice box four hours to harden. When ready
to serve turn out into individual dishes, and
with sharp-pointed teaspoon cut out a
little cavity in the top of each mold large
enough to hold five berries. Sift sugar over
the berries, put a spoonful of whipped
cream on top of each mold, and pour
strawberry juice well sweetened around the
base.
Strawberry Sherbet-Wash two quarts of
berries with two cups of sugar and let them
stand in a cool place for Il couple of hours.
Soak a teaspoonful of gelatine in two table
spoonfuls of cold water for half an hour,
then dissolve in a cup of hot water Add
another cup and a half of hot water to the
mashed berries and put through fine sieve.
Add this to the gelatine mixture; cool and
freeze.
Strawberry Bavarian Cream-soak half
box of gelatine in a half cup of cold water
half an hour, then set over boiling water
and dissolve. Add a pint of strawberry
juice and six tablespoonfus of sugar, strain
into pan set in a large pan of ice and
stir until 1t thickens. Add pint of whip
ped cream. Mix well. then pour into a
mold TO harden.
Turn out on a low platter, garnish with
Whole berries, and serve with a sauce of
whipped cream and sponge cake.
Stra wberry Fruit Syrup.-This is excellent
to keep on hand for hot weather bev-
erage. Cook several quarts of Strawberries
in granite or porcelain-lined kettle until
the juice flows freely. Mash, strain the
juice through cheesecloth, or cotton bat
ting. then measure Allow pound of sugar
to each pint of juice, boil together five min
utes, then bottle. When ready for use add
few spoonfuls to a glass of cold water
or in more liberal quantity to the contents
Of the punch bowl.
Strawberry Extract-Fill quart jar with
berries. cover with white brandy. and set
aside for two weeks Strain through
Cheesecloth, pour in bottles, cork tightly
and set in cool place where the light oeS
not strike it. This is fine for flavoring.
During the summer eggs are usually more
welcome for breakfast than meats, which
take longer TO prepare and more or less
heating. Any of the following egg dishes
need no apology for their appearance nor
chrome to bride capricious appetites to as
sist in their disappearance.
French Omelette-Beat four eggs slightly,
just enough so you can lift up "a spoonful.
Add four tablespoonfuls of cream, a tea
spoonful of cold butter, scant half tea
spoonful of salt, and paprika or white pep
per TO season. Put a heaping teaSpoonful of
butter into an omelette pan and when hiss-
ing hot turn in the egg mixture. Then
with fork pick up the cooked egg from
the center, allowing the uncooked to run
under. Continue until the whole is of a soft
creamy consistency. Place over a hotter
portion of the fire to set and brown, then
fold and turn onto a heated platter.
Spanish Omelette.-Chop fine one-quarter
pound of streaky bacon, a good-sized onion
and half a green pepper freed from seeds.
Place in small frying pan over the fire
apd toss and stir until the onion begins to
color. Add one cupful of thick stewed to-
matoeS, and cook until the mixture Is quite
thick Stand aside where il will keep warm
until the omelette is ready. Beat four eggs
enough to mix well. then add a tablespoon
full of warm water. Have the omelette pan
hot, put in a full teaspoonful of butter, stir
around as TO grease the sides as well
as bottom of the pan and then turn in the
omelette, Tilt and cook, lifting the egg ac-
cording to the directions given AS soon as
the eggs are set without being hard, spread
with the bacon and onion filling, slip knife
underneath the portion OF omelette nearest
the handle of the pan and carefully fold
over ana roll until II reaches the opposite
side of the pan. Turn out on a hot platter,
pouring the remainder of the filling around
the omelette. Three or four mushrooms are
frequently chopped and added to the bacon
after II has begun to cook, and olive oil is
used in place of butter
Eggs Fried in Olive Oil-There is no COM
parison between eggs toughened and black
ened as they usually are when fried In
either butter or lard and the delicate whole
someness of eggs fried In pure olive oil
Put into the frying pan two tablespoCnfuls
of sweet oil. AS soon hot and smoking
break into It two eggs. fresh, of course.
With a tableknife fold the right side of the
egg over the yolk and cook a moment. Turn
with cake turner and cook a moment
longer on the other side, then slip on to a
hot plate. II cooked longer ii will be over
done.
Eggs a la Caracas-Put one tablespoonful
OF oil or butter In a frying pan and when
hot add a quarter pound of finely shaved
dried beef and tablespoonful of grated
cheese Toss lightly until the beef is friz-
zled slightly, then add one cupful of stew
ed tomatoes, a seasoning of salt and pepper
a few drops of onion Juice. and four eggs
beaten light without separating Stir and
cook gently until of a creamy consistency
and serve
Eggs and Mushrooms.-Allow a quarter
pound of mushrooms to ten eggs Melt a
tablespoonful of butter in the omelette pan
or preferably use the olive oil. Add to the