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

i
Strawberry Frftters-Have large, ripe
marmafade or strawberry jam, then In
powdered macaroons Dip in sweetened
| -four batter and fry In deep hot lard
Drain on brown paper, roll in powdered
sugar. place on a folded napkin and serve
Strawberry Preserves.-Weigh one pound
Of graduated sugar to one pound of large.
| ripe strawberries. Hull the berries, and,
| IL 1t Is necessary. wash them before hull
| ing, and drain and thoroughly dry them.
Place the sugar in preserving kettle, with
| just enough water to prevent the sugar
| sticking to the bottom, and boil until 1t be-
comes thick syrup. Skim of the scum
| that comes to the top When the syrup Is
thick and clear, drop in enough berries to
| float the top, but not to crowd them.
Let them boil twenty minutes. Remove
them carefully, do not break them, and
put them in alright jars. Boil the syrup
| for half an hour. and while hot strain over
the berries Seal the jars and set them in
a cool place.
Strawberry vinegar.-Piace the strawber-
ries without water in preserving kettle,
let them heat until the juice is well drawn,
and add sugar to make sweet Boil ten or
fifteen minutes until rich, then add vinegar
| enough to taste trif1e acid.
Oneida Strawberry Shortcake.-With q
quart of -four sift thoroughly three tea
spoons of baking powder and rub In one
ounce Of butter and pinch OF salt Wet
with a pint of sweet milk. stirring with
spoon. DO not roll out the paste, but spread
1t on tin pie plates, aiding by patting with
the hand, IL necessary, until the dough Is
about half an inch thick. Bake slowly at
first till the cake rises little, and then
hasten the baking. allowing in all about
twenty-five minutes for the biscuit to bake.
When it is thoroughly done, take sharp
knife and split 1t and spread each hall upon
it's soft side with butter. Lay one half on
generously large dish, and over 1t spread
the Strawberries, which have been previous
ly sugared, mashed a little and mixed with
cream. Having well covered one half OF
the crust. lay on the other half and spread
berries and cream over it as upon the first.
II your crust Is in small cakes and you
have two, make your cake OF four layers
rather than of two. Work fast ana don
lose minute, for shortcakes should be
served with the quickness of griddle cakes.
Sweeten the fruit before you begin making
the dough, say an hour before use.
Strawberry Bavarvise.-Mix one quart of
large, ripe strawberries with four table
spoons of sifted powdered sugar. Rub
through a PURGE sieve and prepare the fol-
lowing: Dissolve an ounce and half or
gelatin In one gill of water, add half
pound of powdered sugar, and, when thor
oughly dissolved, add the juice of one Or
ange and fifteen drops of lemon juice.
Strain through a sieve. As the mixture
CO0lS, SUI constantly ana gradually duu tHc
strawberry juice. Place it on the ice and.
as 1t thiekens. stir in four tablespoons of
whipped cream. Place in mold and cover
with cracked ice and rock salt. When
trapped serve in individual glass cups and
ornament each cup with cream prepared as
follows: Mix pint OF cream with -FOUR
heaping teaspoons of sifted powdered
sugar the juice of one lemon and table,
spoon of thick liquid gelatin. whip until 1t
becomes stiff.
Strawberry Meringue.-The whites of
seven eggs, seven tablespoons of powdered
sugar a quarter of a teaspoon OF salt and
half a cup of preserved strawberries. Beat
the eggs to a stiff froth. then with a spoon
gradually beat the powdered sugar and salt
into the froth- Butter two-quart pudding
dish and line the bottom with merfngue.
Drop in the preserves by the half spoonful
alternating the fruit and froth until all is
used Bake in a moderate oven twenty-five
minutes Serve cold with whipped cream
Appetizing Asparagus
Asparagus Canapes.-Scrape lightly the
stalks, boil until the stalks are tender;
when half done add a little salt. When
done prepare each bunch to serve on sep
arate plates. Take slice of toast, dip
quickly In the asparagus water Lay this
on the plate and sprinkle a little salt over
it. Also pour a small quantity of melted
butter Lay the asparagus this. Re-
move the string from the punches. Sprin-
kle a little more salt over 1t, and over this
pour melted butter.
Fried Asparagus-Is made just ebactly as
well from the canned variety of the veg
etable as from the fresh. Drain the as
paragus on a cloth, season 1t with white
pepper and with salt. Dust 1t lightly with
-four. then dip in beaten egg and roll in
sifted bread crumbs. Fry it in hot fat
The best plan is to use half butter and half
lard, the whole being strictly limited in
quantity. Serve on hot dish.
Baked OBSERVATION-DISCLOSURES. wash and
bunch as much white asparagus as re-
CURED Boil until firm, then drain on
cloth without cooling. Have the following
sauce prepared: Mix scant pint of thick
bechamel sauce with three egg yolkS and
three ounces of grated Parmesan cheese.
Stir over the fire until 1t comes to a boil. In
an oval buttered baking dish range layer
of asparagus all the heads one way; cover
the eating part only with some sauce and
q little grated cheese. Add another layer
of asparagus, ETC., until the whole Is used
Finish with the sauce grated cheese and
few fresh bread crumbs. Put small pieces
or butter on top. Do not have any of this
mixture on the stalks Cover the stalks
with curved tin sheet, SO that only the
mashed part will be exposed to the heat.
and bake to nice brown. Take Off the tin
sheet and serve.
Baked Asparagus.-First cook tho aspara-
gus in water until tender. and then put it in
a baking dish with about one tablespoonful
of the grated Parmesan cheese scattered
between each layer. Melt one tablespoon
full of butter In the frying pan and when 1t
is quite hot fry two tablespoonfuls of chop
ped onions till brown. Pour this over the
asparagus, add another sprinkiing of the
cheese and, last OF all, some fine bread
crumbs. Brown delicately in hot oven.
Asparagus With Eggs-Boii bunch Of
asparagus twenty minutes, cut off the ten
der tops. and lay In a deep pie plate, butter
ing, sailing and peppering well Beat four
eggs just enough to break up the yolks, add
tablespoonful of melted butter, with pep
per and SALT and pour upon the asparagus.
Bake eight minutes in quick oven and
serve Immediately.
Asparagus and Han-Take equal quaint
ties of cooked asparagus, cut into bits,
cold cooked ham, chopped into small pieces
Cut the asparagus into pieces by hand be-
fore cooking. For each cup of material
make a sauce of two tabiespoonfuls each
of butter and -four. cup of the liquid In
which the asparagus was cooked, and
teaspoonful of lemon juice, with salt and
nutmeg to taste. Add two beaten eggs, also
the ham and asparagus. Turn into indi-
vidual casseroles. or cups, buttered. and