Oxford Democrat. [volume] (Paris, Me.) 1833-1933, 1906-05-22

QOuT OF uutll ClodT. ndfo koduy OhS
quart of stemmed and clean strawber
ries and pour over them the prepared
tapioca and set away in a cool place OF
on ice. Serve with cream and powdered
sugar.
STRAWBERRY TRIFLE.
Put into bowl one and half cupfult
of berries, one cupful of sugar and the
white of an egg. Beat this with a wire
whisk until stiff enough to hold itt
shape. Pile lightly on dish and chill II
on the ice. Then when ready to serve
surround with macaroOns. Serve will
whipped cream.
STRAWBERRY BAvARIAN CREAM.
Soak half a package of gelatine fol
two hours in half cupful OF cold water
Mash one quart of berries and one large
cupful of sugar together, and let stand
one hour. Whip one pint of cream to q
froth. Strain the juice from the berries
pressing through as much as possible
without the seeds. Pour on the gelatine
half cupful of boiling water and when
1t is dissolved strain 1t into the straw
berry juice. Place the dish in a pan Of
ice water and beat until it is as thick
and soft as custard, and then stir in the
whipped cream. Turn into Q mold and
set away to harden. Serve with whipped
cream around it and decorate the tor
with few berries. This recipe make:
very nearly two quarts, so 1t can be
halved for the use of small family.
STRAWBERRY SAUCE FOR BAKED PUD
DING.
Cream together half cupful of butter
and one and one-half cupfuls Of powder
ed sugar. Then add the yolk of one egg
and q cupful of crushed berries just al
serving time.
STRAWBERRY ICE CREAM.
Crush two quarts of strawberries and
mix two cupfuls of sugar thorough,
through them, letting them stand hall
an hour or until the sugar is thoroughly
dissolved; then put them into q large
square of cheesecloth, hold 1t over 9
bowl and squeeze as long as any juice OF
pulp will come through. Empty the
seeds and pulp into q pan and pour on
gradually about one pint OF milk, stir II
we'll through the pulp; then squeeze
again through the cheese-cloth until you
have only a ball of seeds left. Add to
all this Juice from one to three pints Of
cream, and sugar it until very sweet
Freeze as usual.
STRAWBERRY PIE.
Make quite rich pie crust and cover
the plate with it Troll 1t out very thin,
Make a little rim all around the top Of
the plate to hold in the juices, fill the
center with bread crusts and bake In
quick oven; when done, remove the
crusts and fill with strawb berries which
have been rolled in sugar. Beat the
whites of three eggs very stiff, adding
three tablespoonful of powdered sugar,
spread this over the berries, return to the
oven and leave 1t only long enough to
brown slightly. Serve cold and with
cream, il preferred.
FRUIT SALAD.
Put strawberries and small pieces OF
pineapple in alternate layers 10 glass
dish, Pour over them the strained juice
of two oranges or lemons. Serve with
sponge cake.
FRUIT PUNCH.
Into each glass put three or four sliced
straw berries, squeeze over them the
Juice of one orange, add few slices OF
banana and little pineapple, also few
cherries il you have them. When the
punch Is served add q tablespoonful OF
powdered sugar and two tablespoonfuls
of shaved ice.
STRAWBERRIES AND TOAST.
Cut some slices of stale bread very
thin and toast them . light brown, but
ter quite thick, and line the bottom and
sides of pudding dish with them. Fill
the dish with strawberries a. fall 40 1t
will hold and sift plenty Of sugar
and over them. Set this In the
oven for about half an hOIr. Serve very
cold with rich cream.
STRAWBERRY JAN.
Take equal weights of berries and
sugar, Mash the berries we'll In pre-
kettle, heating slowly for half an
hour; then add the sugar and boil
twenty minutes, stirring frequently and
skimming.
sTRAwBERRYADE.
Crush to Q smooth paste one quart OF
ripe berries, add the juice Of one lemon
md three pints OF water. Lot stand
.hree hours, then strain the juice through
! cloth over three-fourths OF . pound OF
sugar, squeexing the cloth bard, and stir
until the sugar II dissolved. Set on Ice