Oxford Democrat., 1907-06-18
Strawberry Recipes.
STRAWBERRY, SALAD no. l.

strawberry SALAD no. !.
Fill small cups with strawberries cut
into halves. Have ready some warm
orange jelly. and flll the cups. Let the
jelly set, and turn It out on lettuce leaves
and cover with French dressing made
with lemon juice instead of vinegar.
For the jelly, dissolve alevel tablespoon
full of gelatine In little cold water; add
q tablespoonful Of sugar and pint Of
hot water with the juice Of largo
orange, and stir till smooth; color with
strawberry juice, strain, and use.
Another way of arranging this salad is
to put the fruit and jelly In circle
mould, and turn this out on round
platter with the lettuce In the centre;
pass msyonnsise dressing mixed with
half a cup Of whipped cream.
STRAWBERRY SALAD NO. 2.
Still another salad is made by putting
very large hulled berries into lettuce
leaves shaped like cups, with French
dressing poured over them, and with
cream cheese balls arranged ell around
the edge of the fiat dish.
STRAWBERRY TARTLETs.
Line small patty pans with rich, thin
pie crust, and put on an edge, so they
will be rather deep. Bake these. and
when cold fill them with hulled berries
with a spoonful of powdered sugar on
each and little whipped cream.
SPONGE RoIrNDs.
Cut circles an inch thick from stale
sponge-cake, and by sc0oping out little
of the crumb, make them like shallow
tartlets; heap with berries, and add
sugar and whipped cream.
STRAWBERRY CHARLOTTE RUssE.
Rub lightly q round mould or deep,
round cake-p pan with little olive oil, and
on it press ladyfingers, split. Beat till
stiff pint of cream, and then slowly
fold in a level tablespoonful of gelatine
dissolved in half a cup of cold water and
stirred into enough warm cream to
make it smooth; half a cup Is plenty ;
this is to be cooled, Of course, before
putting it in. Sweeten It to taste, and
put it into the mould; set away for two
hours, turn out on platter, and sur
round with berries rolled in sugar. The
cream may be colored with strawberry
juice, If it is desired.
STRAWBERRY Russo.
Bake a sponge cake in circle mould
turn out and cool; fill the centre with
whipped cream, and put quantity of
hulled berries all around the outside.
STRAWBERRY SNOW.
Soak half a box of granulated gelatine
in four tablespoonfuls of water; when
soft, add pint of boiling water, a cup
of sugar, and the jnice of two lemons
strain and cool, and when cold fold in
the beaten whites of two eggs. Put
this mixture into a mould to set, and
turn 1t out when set. decorating it with
straw berries all around the edge.
STRAWBERRY BAvARIAN CREAM.
Mash quart of berries, add a cup OF
powdered sugar, and stir well; let this
stand two hours. Soak half box OF
gelatine in half q cup of water. and
when soft melt it until smooth over the
steam of a kettle; put this In the berries,
and stir again. As it hegins to set, fold
in pint Of stiff1y whipped cream, and
put it into a plain mould. When firm,
turn out, pile lady fingers and large ber.
ries all around, and on top put layer
of whipped cream and berries.
STRAWBERRY sHoRTCAKE.
The simplest form of this cake is made
by splitting rich, fresh baking-powdel
biscuits, buttering lightly each half, and
putting layer of berries inside, with 9
few on top. Or bake one layer of bis
cult dough, and split it while warm; put
on plenty of butter in little Jumps, ther
a thick layer of berries with sugar, then
the upper layer of crust, with sugar and
berries over this; serve both these with
cream.
Another form Ia the usual one; bake
two layers of cake; put berries between
and on top covering of whipped cream
with large berries as decoration.
STRAWBERRY BASKETS.
This is the very prettiest form of the
shortcake; bake sponge cakes In small
oblong pans, and when cool remove tht
centres. Get little green angelica, th'
candied sugar cane, from the grocer or
confectioner, and soak 1t in warm wate
until 1t bends easily; then cut 1t into
strips and put one over each cake so al
| to form handle. Fill the baskets witt
berries, sprinkle them with sugar, ant
send to the table on round platter.
STRAWBERRY TAPIoCA.
Cover a cup of tapioca with quart o
cold water, and cook it in double boile
till clear. Mash pint Of berries, rut
them through a sieve, and add cup o
sugar: put these with the tapioca, mil
well, take from the fire and cool; wher
nearly cold pour over all quart of hull
ed, sweetened berries. Serve will
| cream.
STRAWBERRY CUsTARDs.
Half fill custard cups with bits o.
sponge cake. Make rich custard will
pint of milk, the yolks of four eggs
and heaping tablespoonful of sugar
Flavor il very slightly with almond Of
vanilla, and add half a cup of finely
chopped almonds. Put few small Der
ries on the cake, pour over the warm Gus
tard, and let all grow cold; then add 8
large spoonful of whipped cream to each
and few berries. Stand the cups on 1
platter, and surround with strawberry
leaves and some large berries.
FROZEN STRAWBERRIES.
Mash a quart of berries, and add q
syrup made by boiling a cup of sugar
with half pint of water for five minutes
Put in the juice of lemon, and strain
Freeze solid, and pack into mould
turn out and garnish with whole berries
STRAWBERRY PARFAIT.
MAKE a syrup of three quarters of &
cup Of sugar and q quarter of cup o.
water, and cook till 1t threads. Mean
while mash q pint of berries, and cool
soft with half cup of sugar; set this to
cool, and beat stiff the whites of two
eggs, and into it slowly pour the syrup
beating all the time until 1t Is cold; then
| fold In the strawberry pulp, which must