Oxford Democrat. [volume] (Paris, Me.) 1833-1933, 1906-06-12
HONEMAKKRS COLUMN.


In June oH1W00tfloot YaueoPPaooS
Southern melons, and early cherries are
1t their beat, and By that time the house
wife with . moderate purse feels that
even she can serve her family with these
delicaoies.
Eaten in moderation Strawberries are
wholesome and cooling. They sre richer
than most fruits In potash and lime, e.
pecially soda salts. This fact enhances
their value a food to follow Q strong
rich winter diet Of rather dry materials.
They contain . larger percentage Of
water, which still further recommends
them for spring and hot weather diet.
It IL an unfortunate fact that many
lovers Of this luscious berry find them
selves unable to enjoy II on account Of >
peculiar cutaneous lash produced. This
IL In NO way the fault Of the berry, but
Of tho peculiarities Of the system into
which 1t Is introduced.
Pineapples are valuable a. warm day
fruit, as their delicious flavor, cooling
juices, acidity, and astringent qualities
appeal to the most fastidious. They are
Ike straw berries, ct their best when
served In their natural state, but must be
absolutely ripe to be thoroughly enjoyed.
To test q ripe pineapple, pull two or
three of the center spines from the
crown and If they come out easily the
apple Is ripe. II they cling and an Of
fort is required to pull them the fruit 10
green.
Under-ripe pineapples may be used for
fritters or az cooked fruit, but mellow
fruits preferable In all cases.
At this season Of the year, the luscious
California cherry Is In tSe market and
even In smaller towns this fruit Is ex.
hibited at the fruit stalls. After the
middle Of the month the early cherries
of home production can be purchased.
This early fruit, Is, of course, only to eat
In Its fresh state, - 1t Is too high in
price for preserving. For desserts they
make dainty ga nishes. :,
For Sunday breakfast, there Is moth.
ing 30 appealing to the jaded appetite OF
the man or woman who has been com.
PEELED to rush breakfast during the
week as small, ripe mnskmelon, chilled,
with the top slice removed and the mem
brane and seeds replaced with four o,
FIVE large, luscious strawberries. For
more decorative effect, the melons may
| be cut into baskets, and the body filled
with hulled strawberries, large unhulled
ones being placed on top.
Strawberry ice or ice cream served In
melons Is another delicious combination
for dessert. One tablespoonful of thu
frozen mixture is placed In each halved
melon, which should be of the Southern
gem variety.
1t has been advocated by some writers
that straw berries should never be wash
ed, as the process Injuries the flavor
This may hold good when one can pick
the fruit from ones own vines and place
| It Immediately on the table for con
sumption; but 1t Is not advisable wher
the fruit Is purchased from the marke
and the dust has settled upon It. 1t II
true fruit should not be soaked In water
but placed unhulled in a colander, ther
dipped up and down several times In
pan of cold water, drained, and hulled
| In this manner the fruit Is not crushed
water soaked or impaired. Cherries
should also be cleaned in this way befor'
Istemming; the stems OF course are lef
on where the fruit Is to be served In Ii
free state and unpitted.
When pairing rineapples, It one viii
slice the fruit first, the rind and eye
can be more easily removed. The fol
lowing recipes may be suggested for tn
average housewife.
ICED FRUIT.
A novelty in iced fruits Is made by cut
ting large strawberries and cherries II
two, then placing in tall glasses In layer
with bits of pineapple, orange pulp ant
banana, with pulverized sugar and shaw
ed ice between and squeezing the juic'
of half lemon over the top, then add
ling one-half cup of orange juice. Thi
forms q liquid which can be draw
through straws. For moro ornamental
usage crystallized violets and min
leaves are used to decorate the top.
STRAWBERRY WHIP.
When berries are small and not perfec
enough in appearance to serve whole
they may be cleaned, crushed, sprinklet
with orange juice, then to each one-hal
pint add one egg white and one cupful o
sugar and beat until very light in text
ure. Place on ice to chill and serve II
glass cups or on glass saucers.
ICED STRAWBERRY coMPoTE.
Pick over carefully and put on Ice, il
q deep glass dish, three pints Of perfect
ly ripe strawberries. Make a gill of ricl
orange syrup and freeze like q sorbetto
and when ready to serve heap over tn
chilled berries, spread with meringu
and serve.
STRAWBERRY BLANC-MANGE.
Stem a quart of ripe strawberries
place in bowl and crush them with
wooden spoon, adding three quarters o
la cup OF powdered sugar. Allow t
stand in q cold place several hours, the
heat pint Of milk in double bOile
with half cup of graduated sugar
whom hot add two ounces Of gelatin
dissolved In little water, stir until tn
Iglatine is dissolved and then strain int
q basin, add q cupful of good cream ant
stir until cold; then pour over tn
orushed berries, beating them at tn
same time; add the juice Of lemon
linking in very gradually to proven
curdling. Turn the mixture into
fancy mold and put on ice until SO,
Tnrn out and serve with whole, fres
berries.
STRAWBERRY DUMPLINGs.
Make q nice biscuit crust, roll on
Iabout quarter of an inch thick and Gu
Into four-inch squares. Put small sweet
Iened strawberries in the centre an,
Isprinkle over them mixture made O
fine bread crumbs sweetened, mixe'
with an egg and favored with littl
GRATED lemon peel. Roll up each dump
ling and wrap in separate pieces o
cheese cloth, tying tightly at each end +
prevent escape of the juice, but leavin,
a little room for the dumping to swell
Steam them three-quarters Of an hou
and serve as soon as done with straw
berryssauce.
PINEAPPLE OMELET.
Beat four eggs with teaspoonful o
lemon juice and q heaping tablespoonful
of powdered sugar. Place in the utensi
In which it Is to be cooked generou
tablespoonful Of butter and when |
begins to bubble pour In the eggs
When the eggs are firm and nicely BROW
on one side, place In the middle tw'
heaping tablespoonfuls Of pineapple
grated fine and sweetened with sugar
Fold the omelet, turn on to hot dish
dust with powdered sugar and serve
This may be prepared on the chafinl
dish.
| CHERRY TAPI0CA.
Cover four tablespoonfuls of granulat
cd tapioca with pint of water. II an!
small black specks are found floating Of