Evening star. [volume] (Washington, D.C.) 1854-1972, 1906-06-10
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With Strawberries on the home vines,
roses noddlng in every garden, sweet clover
making fragrant the country roadsldes and
mint the brooks. the bulfrog croaking his
epithalium In shady pools and the crab
shedding his coat of mail In sheltered coves
all along the coast. there IS plenty of busi-
mes. for the energetic housewife who wishes
to make present use or lay aside for flu
ture reference these various good things
that the gods of June provide. And first:
The Luscious Strawberry.-Don't scrimp
in your daily allowance of fresh straw
berries for the sake of preserving them.
1t Is case where one In the hand Is worth
a tarful in the bush or preserve closet. The
Incompatible flavor of the fresh berry is
evanescent and disappears in the canning.
leaving a totally different though delicious
product in Its wake. Let your meat
sdwindls this month and revel In berries
and fresh vegetables. In serving the natu-
raj fruit don't make the mistake of sugar
ing them beforehand. A berry sugared for
| many persons Is a berry spoiled. More
over, the sugar extracts the juice and
toughens the berry. Pineapple, ON the
egntrary, should be cut up and sugared an
hour or more before eating The pine is
nsauiees To be coAxed to exude. All berries
bought In the market should be washed.
Put the BERRIES baferesF hulling, into
coiander and let cold water run over them
gently until the grit is removed. Shake the
ooiander t6sdry the berries, then hull, using
a little pair of tongs that comes for the
purpose, or bOnbon tongs, or small sharp
knife.
The simpler the method of serving ber-
ries the better the luscious fruit is appre-
ciated by real stra wberry lovers. Even rich
4 ~rcl t. rn4 hxy
detractipg from the real favor of the berry.
Most people, however, enjoy the addition
OF cream or ice cream. For breakfast an
Ideal way of serving large berries is to ar
range them with their hulls and stems
uppermoSt around a small mound of pull
verified sugar on individual plates.
The French Way of Serving Berries.-In-
stead of cream the French use claret with
their berries, especially with the little sweet
wild fruit.
Strawberries as a Garnish.-Decorativel
there are few things attractive as the
fresh berries. Served about the base of
varied moulded creams and buildings, rice,
tapioca, cornstarch, sago, ETC., they trans
form plain dessert into striking and
most decorative sweet. For a commence
ment or wedding entertainment, where the
table is set, a lovely centerpiece may be
made as follows: Make a transparent jelly,
using the directions that go with the geia-
mould Pour very thin layer OF the liquid
jelly in the bottom of the mould and let it
harden; then arrange upon II fresh straw
berries, with just a few OF the leaves ana
tendrils attached to give artistic effect
If you cannot get the real leaves and ten
drills, use angelica, vegetable product,
which comes in long sticks and may be OBJ
tanned at any confectionerS. A quarter of
pound will go a long way. 1t may be cut
into strips, and these into triangular pieces
Stimulating leaves. After arranging. fill the
mould with the clear jelly, then set away in
cold place for several hours to harden
When turned out, the leaves and berries
cleaning through the clear, transparent
jelly produce beautiful effect.
Strawberry Junket-Make a plain iunket
according to directions on package. Flavor
with vanilla or sherry, I'LL sherDet glasses
two-thirds full and set In the ice box to
chill and thicken. When ready to serve
fill the glass up with small berries or large
ones sliced, sprinkle with sugar heap whip
ped cream on top. crown with a large berry
and serve.
Strawberry Roly Poly.-,Make a rich bis
cult crust as for shortcake roll into a sheet
about g. quarter of an inch thick and spread
with berries. Do no stint. Dredge with
-four, sprinkle lightly with sugar and roll
up. moisten the edges to keep them togeth-
er, and tie in cheesecloth Lay on a plate
set in steamer. cover tightly and steam
steadily for two hours and half Serve
itot Win ildTu sauce OF cream SWeeteneQ
and favored to taste.
Strawberry Cream Cake-Make a light
sponge cake. and when cold cut In three
portions. Put together with mashed and
sweetened berries between layers cover
with whipped cream and decorate with
whole berries.
Preserved Roses-Here is an old. old
recipe for CONNECTION of roses that is truly
delicious when made from flowers of real
IRE GRANGE. Take jar that is of the same
diameter top and bottom, like a Dundee
mali alade jar, so that its contents may be
turned out easily. On the bottom sprinkle
layer of graduated sugar. then layer of
rose leaves. and so on until the jar is full.
the last layer being the sugar. When fun
over the top. so as to make alright and
set away In a cool, dark place. where the
mice cannot get at It. The oil in the pet
ais crystaliizes the sugar, and by autumn
you viii have rare confection.
Crystallized Rose Petals.-Fcr present use
rose petals may be cfystaiRzed in this way:
Select the desired quantity of perfect fra
grant blossoms. separate into petals, spread
on an inverted sieve and stand In the air
until slightly dry but not crisp. Make a rich.
syrup. using one CLIP each graduated sugar
and water. and cook until 1t spins a thread
Flavor this syrup with a few drops of es-
cochineal. Now drop the leaves in one by
one, using fine wire: take out and drain
on oiled paper. Turn once In the process or
drying. sift puIverized sugar over them and |
serve on bonbon saucers.
Rose FIavoring.--Th easiest way to pre- |
pare good rose hayoring for home use 10 % !