Evening star. [volume] (Washington, D.C.) 1854-1972, 1906-04-29
Straw berry Season


The season for natures most delicious
perry is now In fun swing. Baskets of
richest red strawberries nil the vendors,
stands and the housewife is spending all
her extra pennies to supply them TO the
family table What is more. this eariv
spring fruit seems to have reached In,
height OF its perfection, so that even the
very nrst offerings have the flavor of tbs
iipe heo fruit, and Its service is hailed
with quite as much pleasure as 1t will be
month hence when Strawberries are
piucked fresh from the sun-filled lime par.
den. 'U"o ser-
NOT DO these MISUNDERSTANDING berries rs
auire any fixing or doctoring 10 incroasa
.heir delightful taste. Sufficient unto them
Selves their popularity nevertheless has
'u'eo IN countless attractive WAYS ~
e .heH' and as many fetching
petites eu up
The very latest wrinkle I'm ,ba .ou,.,
strawberries is the berry china T,,t. a.
very much on the order of the lohs,or
h 1911 nave been on the market for n nm,
49,, OF years, though the red berries M
eolored ' e.1 with their fun green hulis in
49,, ~ ceramic ware even more or,
icing than the reproductions Of the 's,o' en-
S sue nsn. The individual sugar siftsra ne. re-
porcelain ber Worthy OF note. one huge red
oeing intended as an accomna n "na stem
ea . place at table for a small cbIns -. a.
Ano tie colored berries pressed into H.
zA'oener style of strawberry ware sho,.
une specimens OF the fruit In noro I've
ohtis as iegs and handles for pure whit
nove novel, nowis, platters and plates. Both
ha,.e are extremely fascinating ava
nave an irresistible charm for ~. aiia
M wno nkes odd bits OF china TO ada 80 ta.i'
As to re- beauties of her dining room.
as 10 the service of the frrif itsaiF a.
simplest and withaI smartast ~, Sc the
ing IL is as the first course al s,nnr -
lunch 10 take the place of soun or -
nnra s.s Ease only the largest berries era
purchased These are thoroueblv rraas 81,
an sand and grit. and with the h,,i. OF.
Stems iert on, eight or ten strawhsrS
are heaped In pyramid shape on a dst,.F,
n NJ. "a emma around cone mound of fnely
powdered sugar A single berry ras. -
top OF this mound iests on
niger bowls should always accomns,,,
nihh,,n course OF Strawberries, "a the
s,,-o -. ui the red fruit from its hull is
sure TO leave stains on the fins ns ~
dainty linen Aoie ruihous to
10 prepare that famous American dish
NV sauS shortcake, the first step is to
Duy small berries which are tborouohI, t.,
Two baskets are usually necessar9 oae,
nnen shouio nave sound berries while tho
contents OF the other should be soft ana
favor . ei-Lpe. Nothing so spoils the
ries. 'i u green Der
'iscuit Foundation.-Rub one tablesnoor-
Iui OF butter into one quart OF fiour a.
"Iich nave been mixed two teasnoonfnis ae
baking powder and one teasnoonsnI ~ JUS So %
rave the oven very hot See that 80
ia.HeI aeep cake tin is creased or u0htIv
t'ee with flour. Now add gradually 70
ehe nour and baking powder nixtpra on
and two-thirds CUPS of mill ara s,t oiis
nsnt dough Is formed Turn tbe ta.,
4uickiy onto a houred baking board lrnaas
rsttI :. anu h BAKE nfteen or twenty minutes
Until IL becomes nicely Drowned on TON
When done. split the bIscnit cross,,-,
through the center and lay the lower bals
on Wide plate Now dot this with b.ir -,
s me naske, OF sound berries. from which the
NUNS nave Deen removed. Place ItfIa hi.
OF butter here and there among tba harr;ar
sprinkle with half a cup of grannlased
sugar and cover with the upper half NJ tba
biscuit The remainder of the basket of
.rsa les - theh put over the top OF this with
the small pieces OF butter and another hair
cup or sugar an dthe entire shortcaka ia
put IN the oven for three or four minutes
or untii the butter has thoroughly melted
Next take the basket of soft berries
place them in a mixing bowl and crush
them TO juicy pulp with the potato mash
er. Add half cup OF sugar and pour
over the cake just before il IS sent to the
table. II ten cents worth of whipped cream
is served with this the dessert is one which
cannot be surpassed. and one which will
never fail to cause the male members of
the family to call for more.
StTSWDerry Iart-Make a iaky pun paste
and form into little round tarts with pinch
ed edges. Crush one pound of loaf sugar
and place in preserving pan with half a
pint OF water and boil to a syrup. Put the
whites of two eggs into thesyrup and re-
move the scum from the top constantly I'M
I'll only the foam arises. Having removed
the hulls from quart of Strawberries
place them in the syrup and boil until they
look clear. Fill the paste tarts with this
mixture. Another delicious tart has the
berries mixed together with strawberry
jam and then laid IN the deep, round pieces
of light paste
Compete of observation-disclosures basket
of fine ripe berries. Clean them and care
fully remove the hulls. Drop them one at
time into sugar syrup boil to twenty
two degrees, and allow them to simmer,
but not to cook. Pour carefully into a
porcelain dish when they have been thor
oughly heated through and leave until cold.
Heap the strawberries in a mound just be-
fore serving and pour the syrup around.
trawberry Souffie.-Make a thick custard
with the yolks of five eggs ana half a pint
of milk Sweeten with four tablespoonfuls
of sugar, and when cooked whisk with a
fork until Ii is cold. Pass one quart of ripe
Strawberries through very fine Sieve To
the pulp add one-half pound OF sugar, two
teaspoonfuls OF vanilla and pour all into the
custard Have ready one pint Of stiffiy
whipped cream. together with the whites
of four eggs beaten to a stin froth and
sweetened with one tablespoonful of pow
dered sugar. Stir the cream into the
blending them thoroughly. Turn into a
pretty mold and set on ice for three hours
or until firm.