Evening star. [volume] (Washington, D.C.) 1854-1972, 1905-05-06
SERVI ING BERRIES
New Ways to Offer the First
of the Season.
STRAWBERRY DISHES
PRETTY DAINTIES AND TASTY
ONES, TOO.
Not Forgetting Shortcake, Which
Represents Much to
Many.
Written fer The Star.

vide the fe2StS enjoyed allke by Juveniles
and grown-ups. The berries this season are
particularly luscious. and 1t is well worth
ones while to wait for the home products,
which always far excel in flavor the hot
house or forced berries. Experience has
taught us that fruits in their season."
cared for and ripened by Dame Nature her
self, without mans improvement, have a
flavor forced things never have.
Granted our berries. there are numberless
ways of serving them. Strawberries and
cream make favorite dessert and save
world of trouble in catering. Still pro-
gresson in strawberry serving has kept
pace with other culinary developments, and
this season we have many new recipes. The
following may be helpful to many readers.
They viii certainly be found most satisfac-
tory:
The discovery of a new dish is said to be
a far more interesting event than the dis
covery of a star. We have already stars
enough, but we can never have too many
dishes. Strawberry salad may certainly
take rank a recruiting dish in the gas
tronomic army. For this seasonabie salad
arrange strawberries in china bowl and
mix with them two bananas cut in slices,
one apple very thinly cut one orange cut in
sections and free from pith. A few stoned
French plums are very good. but may be
omitted. When these fruits are prepared
have ready a syrup made from three table
spoonfuls of white sugar, half pint of
water and a squeeze of lemon juice boiled
together for five minutes. When slightly
cooled pour this over the fruit, and when
ready to serve pour over all one gill of
maraSchino or sherry.
Cream and Jelly.
Strawberry jelly and whipped cream al
ways make a delicious dessert for din
ner or luncheon. Take pound of
sugar. half pint of cold water. one-half
package of gelatine. the juice Of one lemon,
one pint of boiling water. Soak the gela-
tine in the cold water for half an hour: add
this to the sugar and lemons and pour over
all the pint of boiling water Stir until the
gelatin is thoroughly dissolved. Before the
jelly is put in the mold add one quart of
ripe, fresh Strawberries. Wet the mold with
cold water; then fill with jelly and set away
to cool. Just before bringing to the table
pour over the jelly whipped cream contain
ing half cupful of powdered sugar and
favored with strawberry juice. Raspber-
ries and peaches are good substitutes for
Strawberries.
A Pretty Charlotte.
Charlotte de fraises, or strawberry char
lotte. is made by lining plain mold with
halves of lady fingers. Then make syrup
of one pound CT sugar and one pint OF wa
ter. Let it boil, and when clear add three
quarters of pound of picked Strawberries.
Bell up, but do not let the berries break.
Pour into the mold While hot, closely cover
and let it-stand. When set pour ont and
pile whipped cream, on top The syrup
should be heavy enough 10 "set," but If
there is any doubt add d little gelatin.
Strawberry chartreuse is a nice supper
dainty. Line a mold with jelly Favored
with chartTeuse. Make a strawberry cream
by whipping up one gill of cream sweetened
with sugar and favored with gill of
sherry. BrGise one pint OF strawberries
with six ounces of ~sifted sugar, adding a
a1ntir IN ht,r liz nan
this mixture is cool and nearly set fill the
mold. When ready to turn out garnish with
fresh Strawberries. coated with sugar.
Strawberry trife is particularly good
when served with junket and is so simple
to prepare that all has to do is to re-
move the stalks from large. firm berries.
cut them in half. sprinkle with sugar and
flavor with curacao. Add two ounces of
crumbled macaroons and few split al
monds
A plain strawberry pudding made in the
following way is very good for the nursery
folk: Line a pie dish with slices of but
tered bread. Boil one quart of Strawberries
and one quart of red currants together, US
ing as little water as possible. Sweeten to
taste, pour into the pie dish, cover with
more slices of bread and leave until cold
If the mixture be very liquid add little
gelatin Serve cold with cuStard poured
over and around the pudding. Almonds
blanched and split and stuck upright on
top give the pudding quite festive air.
Honeycomb Cream and Strawberries.
Soak one ounce of gelatin in one and a
| quarter pnts of milk, add three table
poonfuls of sugar and boil up for five min
| utes When cooled a little add the whipped
yolks of two eggs and turn into ring mold
| When nearly set stir in the whites of two
| eggs beaten to stiff froth. In two or three
| hours this Is ready to turn out, and the
| center is then filed with Strawberries. while
| the leaves decorate the base of the mold.
An Important Item.
| 1t would be rank heresy to omit adding a
| recipe for strawberry shortcake, which
| takes its place on the American menu with
| the national bird and other dainties, but is as
| good, nevertheless. in it's way as anything
| other countries can offer. Here is a recipe
| for a novel shortcake: Make puff pastry
baked in a round tin about four inches
Deep When cooked turn out of the tin cut
| out circle and scoop out hole from the
center of the cake about an inch from ths
| edge and fill it with fresh berries which
| have been crushed and well sweetened
Let the berries stand for several hours, but
| do not put in the syrup which has run from
| them; save this for the sauce. Replace the
| cut-out pastry circle and cover with stifl
meringue. Put the shcrtcake in the oven
| and let 1t remain dong enough to color ano
| make firm the meringue. This cake should
! be quickly made and served without delay
Still another way of preparing strawber-
ries is to line pie dish with short pastry
| and bake in moderate oven for five min
utes Mix three heaping tabiespoenfuls OF
| flour with small quantity of milk until II
| is cream. Sweeten to taste. Boil the re-
matnder of the pint of milk and add to II
| the mixed milk and -four, stirring all the
| time. Pour in saucepan. bring to BOZ
and pour into the pastry-lined pie dish
| Bake until light brown in a moderate
| oven This pie cuts like blanc mango and
| is delicious when eaten with fresh straw
| berries and cream. The new silver berry
bowls in which the fresh fruit may be
charmingly piled are beautiful. The gray.
| finished silver is particularly stunning. and
a really handsome berry bowl of sterling
silver may be bought at one of the finest
New York slversmith's for SIS. The silver
| individual dishes are lovely. with their she'll
| like shapes and handles adorned with
Strawberries Very new. too. are the straw
berry forks. more up-to-date appliance
with which to eat the luscious berries than
| the old-fashioned spoon.
Old Recipes.
| To come back once more to the excel
lences of the strawberry. an old book OF
.'simples'' says that summer complaints re-
sulting from the eating of fresh fruits are
cured at once by the 'eatynge of three
green strawberry leaves" Whether the