Burlington weekly free press. [volume] (Burlington, Vt.) 1866-1928, 1905-05-25

CUPS III tHS pup cup anu naII VI
sugar, cook and stir Ave or ten minutes.
then put into jars and seal.
PINEAPPLE SYRUP.
This makes a delicious water ice and
is hetter for havoring than fresh pine
apple. Put three pounds Of loaf sugar
in a porcelain kettle over the hre. Beat
the whites Of two eggs. and add to them
two cups OF clear water. Pour over the
sugar and set over the fire to boil until
clear. Remove and cool. Pare and crate
enough pineapple 10 make quart OF
Juice. Then strain into tho syrup. Roll
ten minutes, remove and bottle. Cover
the corks with melted wax.
CANNED RHUBARB COLD WATER
PROCESS.
Wash and cut into small pieces with.
out peeling Fill glass Jars packing close
~, then cover with freshly drawn water.
Cover closely and let the jars stand over
night. In the morning the water will be
found lowered, the fruit having absorbed
some OF Il. Now Nil to running over with
more fresh water. then seal and put away
for winter use THIS Ia delicious for pics
or sauce and will require less sugar than
fresh rhuiarh
TuTT1 FRUTTf.
This Is q delicious rcl, prcscrve made
without cooking. 1t is composed Of va
rety of the light colorcd fruits. each
added in It's season. and will be IN per-
feet condition by Thanksgiving. AS 1t is
and exceptionally rich conserve little
will be found to go a long way. Into a
gallon jar, stone or glass. with wide
mouth and tight cover. put ono quart
Of the best French brandy. then fruit
as IT. comes in season. beginning with
strawberries and sugar loaf pineapple
Hull the berries. and cut the pine in
thin slices with core and eyes removed
For each pound Of fruit allow u pound Of
sugar. Next add a half dozen ur SO Of
red bananas. sliced. then a layer Of sliced
oranges. with their weight in sugar
White cherries and red raspbcrries come
next. with white currants gooseberries.
peaches and light grapes. There should
he just enough brandy 10 keep the fruit
covered If there Is not enough after
q while n little more may he added. Stir
frequently With wooden spoon and
keep well covered.
STRAWBERRY JAM.
Hun ripe. ufN StruWtVTTlPS, Nel1iR SURE
the fruit Is clean and fresh. though not
n"ct ssarily large Weigh and to every
two rounds of fruit allow y pound and
n half Of sugar. Put into prescrv-
ing kettle. mash. heat gradually and boil
until a little put on a cold saucer je.ls.
Stir and skim occasionally. Fut in jars,
cover with a round of branded paper Of
paraffne, then tie close.
STRAWBERRY FRITTERs.
This is an English sweet mat comes
highly recommended. Mix one table.
spoonful of olive oil with the grated peel
of half lemon and lite -four. When
smooth. add the we'll whisked whites of
three eggs. and n little white vine to
make the consistency of thick cream.
Hull as many ripe strawberries as you
wish and drop in the prepared batter.
Put a lump OF butter in a frying pan
and when hot drop in the batter by the
tablespoonful Cook on 10th sides. drain
on a soft piece Of paper arrange on a
dish and sft over with powdered sugar.
STRAW BERRIES AND ICE CREAM.
One Of the incest wavs Of serving
stra Wineries with ice cream is to MAKE
vanilla cream and pack in cups or indi-
vidual moulds. Hollow ont the centre
of each ono. and ill with fine perfect
berries we'll swcetened. Cover close and
pack in salt AMI ice until thoroughly
chilled and set Turn iii glass or pref
ty china plates and serve with a little
whipped cream.
STRAWBERRY TAPIOCA.
Wash one cup Of tapioca through sew
cral waters. Their cover With cold wa
ter and soak over night. In the morn-
ing put over the f,e, with ono pint
boiling water and simmer gently until
tho tapoca is perfectly clear. Stir the
berries Il quart of Thorn into the boil
ing tapinca and swceten To taste. Take
from the fire. tu,i into the dish in which
they are tn b, served and set away t.
cool. serve cold with sugar ana cream.
PEPPER WITH SrRAWEEHRIES.
Terrer on strawberries will often make
them possible for persons who cainoi
othorwisa indulge without iii effects.
STRAWBERRY SALAD
A speciality at this season IN Partisan
restaurants arc the wild wood strawher-
rics dressed with clarct. In thus country
orange !nice and sugar are often used,
while some 30 SO far as to serve the her
RIGS on lettuce with nioyonnasc.
STRAWBERRY VINES FOR DECORA-
TfON.
The wild strawberry vine with flowers.
and berries green and crimson. makes n
most decorative ccntrepicce. At Il
charming country house luncheon re-
Gently. the meal was served on the bare
ma hogany. with doyles worked in straw
berry leaves and berries, while the lard
iniere in the center. y quaint birch bark
affair, Field tho rott"d plant transpla1tod
bodily from the field
A CLOVER LUNCHEON.
One Of the rrctticst Of h,ncheuns given
last June Is the country to a party of
sweet sir. graduates was a clover ard
| honey luncheon whose design may prove
suggestive to others for this season. All
| tho decor atoms were of clover, red and
white. Guwls OF the fragrant blossoms
stood every where on mantel and tables.
while in the centre Of the lun,h table.
whose cloth DOYLE AMI napkins repeated
tho trefoil design. was Il block Of g'ecn
turf rchi which sprane buncn of
fresh growing pinky White clover. Tho
large red clover leaves rada,ed from
| tins tow,a d each cover where lay n little
lnutonni. - of leaves and blossoms. I'll"
reiresh1 ,nts were simple AMI truly NJ
| rad,an.
| Stra Wineries au Natural